Grilled Cheese Sandwich Recipe

Prepare bread and cheese

Lay out the 4 bread slices on a clean work surface. If using Dijon mustard, spread about 1/2 tsp of mustard evenly on the inside of two slices. Arrange the cheese: divide the cheddar (4 oz) evenly so each sandwich gets about 2 oz. If using the optional mozzarella/American (2 oz), place a thin layer on top of or beneath the cheddar for better melt. Season the cheese lightly with a pinch of salt and a pinch of black pepper on each sandwich interior.

Butter bread

Spread an even layer of softened unsalted butter on the outside face of each slice of bread. Use about 1/2 tablespoon per outer face (total ~2 tablespoons for 4 slices). Make sure the butter covers edge to edge for an even golden crust.

Heat the pan

Place a heavy skillet or nonstick pan over medium-low to medium heat and let it warm for 1 minute. The pan should be hot enough to sizzle lightly but not so hot that the bread browns instantly.

Grill first side

Place the sandwiches in the skillet, buttered side down. Press gently with a spatula so the bread makes good contact with the pan. Cook for 3 to 4 minutes until the bottom is deep golden brown and the cheese begins to soften. If the bread is browning too quickly before the cheese melts, reduce the heat slightly and cover the pan for 30–60 seconds to trap heat.

Flip and finish

Carefully flip each sandwich and cook the second side for 2 to 3 minutes until golden brown and the cheese is fully melted. If needed, cover the pan for the last minute to help the cheese melt through. Press gently with the spatula during cooking to promote even contact.

Rest and serve

Transfer sandwiches to a cutting board and let rest for 1 minute (this helps avoid cheese running out when cut). Using a sharp knife, cut each sandwich in half diagonally or in half straight across. Serve immediately.