Grilled Cheese Recipe

Prepare the bread and cheese

Grate or thinly slice the cheddar (and gruyère/fontina if using). Spread Dijon mustard thinly on the inside surface of two bread slices if using. Sprinkle the freshly ground black pepper evenly over the cheese.

Assemble

Place half of the cheese (about 3 oz total) on one slice of bread, distributing evenly. Top with the remaining cheese and place the second slice of bread on top, mustard side down.

Butter or mayo the exterior

Spread about 1 tablespoon of softened butter evenly over the outer face of each sandwich slice. If using mayonnaise instead of butter, spread 1 teaspoon mayo on each outer face. The fat helps achieve an even golden crust.

Heat the pan

Set a large nonstick or cast-iron skillet over medium-low to medium heat. Let it heat for 2 minutes so the surface is evenly warm but not smoking.

Grill the sandwich

Place the sandwich in the skillet. Cook for 3–4 minutes on the first side, pressing gently with a spatula to promote even contact. When the underside is golden brown, carefully flip and cook the other side 2–3 minutes more until golden and the cheese is melted. If the bread is browning before cheese melts, reduce heat to low and cover the pan for 1–2 minutes to trap heat and melt the cheese.

Rest and slice

Transfer the grilled cheese to a cutting board and let rest 1 minute. Slice the sandwich diagonally into two triangles and serve immediately.

Wash and prepare fruit: core and thinly slice the apple and/or pear, halve or leave seedless grapes whole. Combine the fruit in a bowl.

Dress the fruit: sprinkle 1 teaspoon lemon juice over the sliced fruit to prevent browning. Add 1 teaspoon honey and chopped mint if using. Toss gently to coat.

Serve alongside sandwiches: arrange the dressed fruit on the plate next to the grilled cheese while the sandwich is hot so the contrast of warm sandwich and cool fruit is maintained.