Grilled Cheese Recipe

Prepare bread and spread

Lay out 8 slices of bread on a clean work surface. Spread 1/2 tablespoon of softened butter evenly on one side of each slice (this will be the outside of the sandwich). If you prefer mayonnaise for an extra-crispy exterior, spread 1/2 tablespoon mayonnaise on the outside in place of or in addition to butter on 2–4 slices. On the inside face of four bread slices, spread a thin layer of Dijon mustard (about 1/4 teaspoon each) if using.

Assemble sandwiches

On the unbuttered/unjademarked inside of four slices, divide the cheddar (about 1/2 cup per sandwich) evenly. If using Gruyère, sprinkle 1/4 cup per sandwich over or mixed with the cheddar. Season the cheese layer lightly with a pinch of black pepper and a very light dusting of garlic powder (if using). Top each cheese-covered slice with the remaining bread slice, buttered side facing out.

Preheat pan and tips

Place a large skillet or griddle over medium-low to medium heat and let it warm 2–3 minutes. The key is moderate heat so the bread crisps and the cheese melts without burning.

Grill sandwiches

Place one or two sandwiches (depending on pan size) in the skillet. Cook for 3–4 minutes until the bottom is golden brown — check after 2 1/2 minutes. Press down gently with a spatula to ensure even contact. Flip the sandwich and cook another 2–3 minutes until the second side is golden and the cheese is fully melted. If the bread browns before the cheese melts, lower the heat and cover the pan with a lid for 1–2 minutes to trap heat and finish melting.

Finish and rest

Remove sandwiches to a cutting board and let rest 1 minute (this prevents hot cheese from running out immediately and makes slicing cleaner). Slice each sandwich in half diagonally or in the middle, as preferred.

Serve

Serve immediately while hot and gooey. Optional accompaniments: tomato soup, pickles, or a simple salad.