Hometown Hero Grilled Cheese Recipe

Shred and slice

Grate the sharp cheddar and mild cheddar/Monterey Jack and combine in a bowl. Thinly slice the tomato (if using) and red onion. If using bacon or caramelized onions as add-ins, have them ready and warm.

In a small bowl, stir together the Dijon mustard and mayonnaise until smooth. This will be spread on the interior of the bread for flavor and moisture.

Lay out 4 slices of bread, bottom side up. Evenly divide the shredded cheese mixture among them (about 0.75 cups per sandwich), piling it toward the center but leaving a 1/2-inch border to avoid overflow.

Place one slice of American cheese over the shredded cheese on each sandwich — this helps create a melty, gooey center.

If using, add optional fillings: arrange 1 strip of bacon (halved) and/or 2 tablespoons caramelized onions on top of the cheese. Add 2–3 thin tomato slices and sprinkle 1 tablespoon thinly sliced red onion per sandwich. Lightly season the tomato/onion with a pinch of kosher salt and a small grind of black pepper.

Spread about 1/2 teaspoon of the mustard-mayo mixture on the top slice of bread for each sandwich, then place it, spread-side down, over the fillings to close the sandwich.

Preheat a heavy skillet or griddle over medium-low heat. While it heats, smear about 1 tablespoon of softened butter evenly over the outside of each sandwich bread slice (both top and bottom). Use softened butter for easy spreading to coat the surface without tearing the bread.

Place one or two sandwiches in the skillet (do not overcrowd). Cook slowly over medium-low heat for 3–5 minutes per side, pressing gently with a spatula. The goal is a deep golden-brown crust while allowing the cheese to fully melt. Adjust heat to avoid burning; lower the heat if the bread browns too quickly before cheese melts.

After flipping, you can cover the skillet with a lid for 30–60 seconds to trap heat and help cheese melt, then remove the lid and continue to cook until both sides are golden and cheese is fully melted (total cook time about 6–10 minutes per sandwich depending on heat).

Transfer sandwiches to a cutting board and let rest 1 minute, then cut each sandwich diagonally in half with a sharp knife for clean slices.

Serve immediately with a pickle spear or chips and optional ketchup or tomato soup for dipping. Enjoy while hot so the cheese is gooey.

Leftover sandwiches can be wrapped and refrigerated up to 24 hours; reheat in a skillet over low heat or an oven at 350°F (175°C) until warmed through to preserve crisp exterior and melted interior.