Grilled Cheese Sandwich Recipe

Prepare ingredients

Grate or thinly slice the sharp cheddar so it will melt quickly and evenly. Leave the butter at room temperature so it is easy to spread. If using mayonnaise, have it ready as an alternative spread.

Butter the bread

Spread about 1 tablespoon of softened butter evenly over the outside face of each slice of sourdough. If you prefer, replace butter on one or both slices with 1 teaspoon mayonnaise spread thinly on the outside for a tangy crust.

Assemble the sandwich

Place one slice of bread, buttered side down, on a cutting board or plate. Pile the shredded or sliced cheddar evenly across the bread to cover most of the surface, leaving a small margin at the edges to prevent overflow when melting. Season lightly with about 1/8 teaspoon salt and 1/8 teaspoon black pepper, if desired. Top with the second slice of bread, buttered side up.

Preheat pan

Heat a heavy skillet or nonstick pan over medium-low to medium heat for 2–3 minutes. Using moderate heat ensures the cheese melts before the bread over-browns.

Grill the sandwich

Place the assembled sandwich in the preheated skillet. Cook for 3–4 minutes on the first side, pressing gently with a spatula or a cast-iron press to ensure even contact. Check the underside; it should be golden brown. Flip the sandwich and cook another 2–4 minutes until the second side is golden and the cheese is fully melted. If the bread browns too quickly before the cheese melts, reduce the heat to low and cover the pan loosely with a lid for 1–2 minutes to trap heat and encourage melting.

Rest and slice

Remove the sandwich from the pan and let it rest on a cutting board for 1 minute — this helps the cheese set slightly so it doesn't run out when sliced. Using a sharp knife, cut the sandwich in half diagonally or down the middle.

Serve

Serve hot. Optional accompaniments: tomato soup, pickles, or a simple side salad.