Grilled Cheese Recipe

Prepare buttered bread

Remove butter from the refrigerator 5–10 minutes before starting so it is slightly softened. Spread about 1 tablespoon of softened unsalted butter evenly on the outer face of each bread slice. If using, sprinkle about 1/8 teaspoon salt and a pinch of black pepper onto the buttered faces for a lightly seasoned crust.

Assemble sandwich

Place one slice of bread, buttered side down, on a clean work surface. Layer the three thick slices of aged cheddar evenly on the bread so they cover most of the slice surface and extend close to the edges (but not overhang). Top with the second bread slice, buttered side up, making a sandwich.

Preheat pan

Place a heavy skillet or nonstick frying pan over medium-low heat and let it warm for 1–2 minutes. You want a moderate, even heat so the bread browns slowly while cheese melts (medium-low prevents burning).

Grill sandwich

Put the assembled sandwich in the preheated pan. Cook for 3–4 minutes on the first side without pressing, checking after 3 minutes: the bread should be golden brown and crisp. Carefully flip the sandwich with a spatula and cook the second side another 3–4 minutes, pressing gently with the spatula for good contact. If the bread browns too quickly before the cheese melts, lower the heat and cook a few minutes longer.

Finish and rest

When both sides are golden brown and the cheddar is fully melted (cheese should be soft and stretching slightly when you pull the sandwich), transfer to a cutting board and let rest 1 minute. Resting helps the cheese settle so it doesn't run out when cut.

Slice and serve

Use a sharp knife to cut the sandwich in half diagonally or down the middle. Serve immediately while hot and melty.