Grilled Cheese Recipe

Prepare bread and fillings

Grate or shred the cheddar and gruyere cheeses and mix them in a small bowl so the filling melts evenly. If using Dijon, spread 1/2 tsp on the inside of one bread slice. Sprinkle the salt and black pepper over the cheese mixture and toss lightly to combine.

Assemble the sandwich

Place one slice of bread on a cutting board, mustard side up if used. Pile the cheese mixture evenly on that slice, keeping cheese about 1/4 inch from the edges to reduce leakage. Top with the second slice of bread. If you prefer mayonnaise on the exterior for an extra-crispy, evenly browned crust, spread about 1 tsp mayonnaise on the outside of each slice now instead of butter; otherwise continue with butter.

Heat the pan

Place a nonstick or cast-iron skillet over medium-low to medium heat and let it warm for 2 minutes. Medium-low to medium heat ensures cheese melts before bread over-browns.

Butter and cook

If using butter for the exterior, spread 1/2 tbsp (one of the 2 tbs) of butter evenly on the outside of the top slice and the remaining 1/2 tbsp on the outside of the bottom slice just before placing the sandwich in the pan. Carefully place the sandwich in the preheated skillet. Cook for 3–4 minutes on the first side, pressing gently with a spatula occasionally to promote even contact and melting. When the first side is golden brown, flip the sandwich using a spatula.

Finish and melt

After flipping, reduce heat slightly if the bread is browning too quickly. Cook the second side 2–4 minutes more until golden brown and the cheese is fully melted. If the cheese isn’t melting through after 4 minutes, cover the pan for 1–2 minutes to trap heat and help melt the cheese, then uncover and crisp for 30 seconds.

Rest and serve

Remove the sandwich from the skillet to a cutting board and let rest 1 minute (this helps the cheese set a bit and avoids spillage). Slice on the diagonal or down the middle and serve immediately.