Grilled Cheese Recipe

Prepare bread and cheese

Lay out the two slices of white bread on a clean cutting board. If using blocks of cheese, slice the cheddar into even thin slices (or measure 1 cup shredded). Measure 1/2 cup of the house blend shredded cheese. Having the cheeses similar thickness helps even melting.

Butter one side of each slice of bread with about 1/2 tablespoon of softened butter (total 1 tablespoon). The buttered sides will be the exterior that contacts the skillet. If you prefer less butter, spread very thinly; for a crisper brown exterior, use the full amount.

Place one slice of bread butter-side down. On its unbuttered side, evenly layer the cheddar cheese to cover most of the slice, leaving a small border. Top with the house blend cheese, spreading it evenly so both cheeses overlap and will melt together. Sprinkle a pinch of black pepper over the cheese if using.

Place the second slice of bread on top with the buttered side facing up, creating a sandwich with butter on the outside surfaces.

Preheat skillet

Set a nonstick or cast-iron skillet over medium-low to medium heat. Add 1/2 teaspoon oil to the pan and swirl to coat if desired; this helps prevent sticking and promotes even browning. Allow the pan to heat for 1–2 minutes until warm but not smoking.

Place the assembled sandwich in the skillet. Cook for 3–4 minutes on the first side without pressing, until the bottom is golden brown and the cheese inside begins to melt.

Carefully flip the sandwich using a spatula. Reduce heat slightly if the first side browned very quickly. Cook the second side for another 2–4 minutes until golden brown and the cheese is fully melted. If the bread is browning too fast before the cheese melts, lower the heat and cover the skillet with a lid for 1–2 minutes to trap heat and encourage melting.

Optional: For extra even melting, after flipping, press gently with the spatula for 10–15 seconds to ensure contact between cheese and bread, then continue cooking until done.

When the sandwich is golden and the cheeses are gooey, remove it from the skillet and transfer to a cutting board. Let rest 1 minute to avoid hot cheese spillage, then cut in half diagonally or down the middle and serve immediately.