Grilled Cheese Recipe

Assemble

Bring butter to room temperature so it's spreadable (or measure mayonnaise). Lay out the 4 slices of bread. On the interior face of two slices, spread Dijon mustard evenly (about 1/2 tsp per slice if using). Distribute the cheese: place 2 slices of sharp cheddar on each of those two mustard-coated bread slices. If using Gruyère, add 1 slice on top of the cheddar for each sandwich. Lightly season the cheese with a pinch (~1/8 tsp) of black pepper and a light dusting of garlic powder if desired. Top each with the remaining bread slice, interior side down, to form two sandwiches.

Butter the outsides

Spread about 1/2 tablespoon of unsalted butter evenly over the outside face of each sandwich slice (total ~1 tbs per sandwich). If using mayonnaise instead, spread ~1 teaspoon on each outside face. The butter or mayonnaise will help create a golden crust when grilling.

Grill the sandwich

Heat a nonstick or cast-iron skillet over medium-low to medium heat. Place one sandwich in the pan, buttered side down. Cook gently for 3 to 4 minutes, checking after 2 minutes to prevent burning; the goal is a deep golden-brown crust. While the first side cooks, press lightly with a spatula to encourage even contact. When the first side is golden and the cheese starts to soften, flip the sandwich and cook the other side 2 to 3 minutes until golden and cheese is melted. If the bread is browning too fast before the cheese melts, reduce heat to low and cover the pan loosely with a lid for 1 to 2 minutes to trap heat and finish melting the cheese. Repeat with the second sandwich, adding a little more butter to the pan if needed.

Rest and slice

Transfer each grilled cheese to a cutting board and let rest for 1 minute so the molten cheese firms slightly and doesn't run out when cut. Using a sharp knife or sandwich cutter, slice each sandwich in half diagonally or down the middle. Serve immediately.