Grilled Cheese Recipe

Prepare bread and cheese

Bring the sliced sourdough bread to room temperature if refrigerated (about 10 minutes). Lay out four slices. On two slices, place one American cheese slice and one Swiss cheese slice each so you have two assembled cheese stacks. If you like a subtle tang, spread 1/2 tsp yellow mustard on the other two bread slices’ interior sides (the ones that will be the top slices). Lightly season the cheese with a pinch of black pepper if desired.

Butter bread

Spread about 1 tablespoon of softened unsalted butter evenly over the exterior side of each of the two assembled sandwiches (one side of each slice — total 4 exterior sides). The butter should form a thin, even coating to help achieve a golden crust. If your butter is cold, thinly slice or grate it to make even spreading easier.

Preheat pan

Place a nonstick or cast-iron skillet over medium-low to medium heat and let it warm for 2–3 minutes. A moderate heat ensures the bread browns evenly while the cheese melts without burning.

Grill sandwiches

Put the sandwiches in the skillet butter-side down. Cover the pan with a lid (or use a large baking sheet) to trap heat and encourage even melting. Cook for 3–4 minutes, checking occasionally: when the bread is golden brown and crisp, carefully flip each sandwich using a spatula. Continue cooking the second side, covered, for another 2–4 minutes until golden brown and the cheese is fully melted. If the bread is browning too quickly before the cheese melts, reduce heat to low and cook a little longer, keeping the lid on.

Rest and serve

Remove sandwiches from the skillet and let rest for 1 minute on a cutting board to let the cheese set slightly (this prevents very hot cheese from running out). Slice each sandwich in half diagonally or straight down the middle. Serve immediately.