The Grilled Cheese Recipe

Shred and preheat

Shred the cheddar and mozzarella (if not pre-shredded) and combine with the optional American/Colby cheese in a small bowl. Preheat a nonstick or cast-iron skillet over medium-low heat. Medium-low gives time for the cheese to melt without burning the bread.

Spread softened butter evenly on one side of each slice of sourdough. If using mayonnaise for a more even golden crust, spread the mayo on the outside of one slice and butter the other (not both) or replace the butter on one side with mayo.

Place one slice of bread, buttered side down, in a clean plate or cutting board. Pile the cheese blend evenly onto the bread, keeping it centered and leaving a small 1/4" border to minimize cheese spill. Top with the second slice of bread, buttered side up (or mayo side up if using mayo). Gently press the sandwich together.

Place the sandwich in the preheated skillet. Cook gently over medium-low heat for 3 to 4 minutes without pressing, until the bottom is golden brown. If the bread is browning too quickly before the cheese melts, lower the heat.

Carefully flip the sandwich with a spatula. Cook the second side 2 to 4 minutes more, pressing lightly with the spatula to help contact, until golden brown and the cheese is fully melted. If needed, cover the skillet for 30–60 seconds to trap heat and encourage melting.

Optional: For an extra-crisp finish, transfer the sandwich to a preheated oven or toaster oven at 350°F (175°C) for 2–3 minutes after pan-frying, watching closely to avoid burning.

Remove the sandwich to a cutting board. Let rest 1 minute so the cheese sets slightly. Slice diagonally (or into bite-sized pieces for kids). Serve warm with ketchup, a small cup of tomato soup for dipping, and pickles or apple slices on the side.