Grilled Cheese Recipe

Prepare bread and butter

Bring the 3 tablespoons of softened butter to room temperature if not already soft. Spread about 3/4 tablespoon of butter evenly on one side of each of the 4 bread slices (this will be the exterior facing the pan). Reserve the remaining butter for inside edges if desired.

Assemble cheese filling

In a bowl, combine the grated sharp cheddar (1.5 cups) and grated Gruyère (1/2 cup). Add 1 teaspoon Dijon mustard if using, 1/4 teaspoon salt, and 1 teaspoon freshly ground black pepper. Stir to distribute evenly.

Build sandwiches

Place two bread slices buttered-side down on a cutting board. Divide the cheese mixture evenly between the two slices (about 1 cup cheese per sandwich), spreading it to the edges but leaving a small 1/8" margin to reduce spill. Top with the remaining bread slices, buttered-side up.

Preheat skillet

Heat a heavy-bottomed skillet or cast-iron pan over medium-low to medium heat. Add the 1 tablespoon melted butter and 1 teaspoon olive oil to the pan and swirl to coat. The oil helps prevent the butter from burning; if you'd rather not use oil, use 1.5 tablespoons butter instead.

Grill sandwiches

Place one or two assembled sandwiches in the pan (don’t crowd). Cook for 3–4 minutes on the first side without pressing, until the bottom is golden-brown. Reduce heat slightly if the bread browns too quickly before the cheese melts. Flip the sandwiches carefully with a spatula, press lightly, and cook the second side for another 3–4 minutes until golden-brown and cheese is fully melted. Total cook time per sandwich should be about 6–9 minutes depending on heat and pan.

Finish and rest

If the outside is browned but cheese hasn’t fully melted, transfer the sandwiches to a preheated 300°F (150°C) oven for 3–5 minutes to finish melting. Remove from heat and let rest on a cutting board for 1 minute to set the cheese and prevent immediate dripping. Slice each sandwich in half on the diagonal and serve hot.