Grilled Cheese Recipe

Sandwiches (makes 2 sandwiches)

1. 1

   Prepare cheese and bread

   Grate or thinly slice the cheddar (4 oz) and gruyère (2 oz). Lay out 4 slices of sourdough. On two slices, spread 1 teaspoon mayonnaise each (this helps golden browning). On the other two slices, spread 0.5 teaspoon Dijon mustard on each. Sprinkle 1/8 tsp black pepper evenly over the cheese or mayonnaise sides.

2. 2

   Assemble sandwiches

   Divide the grated/sliced cheeses evenly across the two mayonnaise-coated slices (about 3 oz cheddar + 1 oz gruyère per sandwich total). If using, place 2 tomato slices on top of the cheese for each sandwich. Close each sandwich with a mustard-spread slice, mayo side facing the cheese.

3. 3

   Butter bread and cook

   Heat a heavy skillet or nonstick pan over medium-low to medium heat. Spread 1 tablespoon unsalted butter evenly on the outside of each sandwich slice (both top and bottom; about 2 tbsp total for two sandwiches). When the pan is warm, place the first sandwich in the skillet. Cook slowly 3 to 4 minutes until the bottom is deep golden brown and the cheese begins to soften. Press gently with a spatula and flip. Add the second sandwich and cook the first side of the second sandwich for 3–4 minutes. Cook the flipped first sandwich another 2–3 minutes until cheese is melted. Continue cooking the second sandwich another 2–3 minutes after flipping, adjusting heat as needed to avoid burning. Total cook time per sandwich ~6–8 minutes, lower heat if browning too fast.

4. 4

   Finish and rest

   When each sandwich is golden on both sides and cheese is fully melted, transfer to a cutting board. Let rest 1 minute to allow cheese to set slightly. Slice each sandwich in half on the diagonal and serve immediately.