Grilled Cheese Recipe

Prepare cheese and bread

Grate or thinly slice the cheddar and optional white cheddar/Gruyère so you have about 2 cups of cheese total. Lay two slices of sourdough on a work surface. If using Dijon mustard, spread a thin 1/2 teaspoon layer on the inside of one slice. If using mayonnaise, spread 1/2 tablespoon on the outside face of each bread slice (this browns more evenly than butter alone).

Assemble sandwich

Pile the cheese evenly on the inside of one slice of bread, keeping the cheese slightly away from the edges to reduce leakage. Sprinkle 1/4 teaspoon black pepper over the cheese and a light pinch of kosher salt if your cheese is not very salty. Top with the second slice of bread, inside face down so the buttered/mayo sides are on the outside.

Heat pan

Place a heavy skillet or nonstick pan over medium-low heat. Let it warm for 1–2 minutes. Using medium-low heat is important to allow the cheese to melt without burning the bread.

Cook sandwich

If you used softened butter instead of mayonnaise, spread 1 tablespoon softened butter on the outside of each bread slice now. Put the sandwich in the preheated pan. Cook for 3–4 minutes on the first side, pressing gently with a spatula occasionally to ensure even contact with the pan. When the bottom is golden brown, flip the sandwich and cook another 3–4 minutes until the second side is golden and the cheese is melted. If the bread is browning too quickly before the cheese melts, reduce heat to low and cover the pan loosely with a lid for 1–2 minutes to trap heat and help melt the cheese.

Rest and serve

Transfer the grilled cheese to a cutting board and let rest 1 minute so the cheese sets slightly. Cut in half diagonally or down the middle and serve immediately. Optional: serve with tomato soup, pickles, or your preferred dipping sauce.