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Classic Grilled Cheese Recipe

Name: Gilles Frozen Custards Classic Grilled Cheese Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 slices sourdough bread slices (about 1/2-inch thick); 1 tbs unsalted butter, softened; 1 tsp mayonnaise (optional, for spreading instead of butter); 2 oz sharp cheddar cheese, thinly sliced or grated; 1 slice white cheddar or American cheese slice (optional, for extra meltiness); 1 tsp black pepper (optional); 0.25 tsp salt (optional, to taste); 0.5 tsp olive oil or neutral oil (optional, for pan)

Inspired by Gilles Frozen Custard

Time15m

Serves1

Make Classic Grilled Cheese Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sandwiches

2 slices sourdough bread slices (about 1/2-inch thick)1 tbs unsalted butter, softened1 tsp mayonnaise (optional, for spreading instead of butter)2 oz sharp cheddar cheese, thinly sliced or grated1 slice white cheddar or American cheese slice (optional, for extra meltiness)1 tsp black pepper (optional)1/4 tsp salt (optional, to taste)1/2 tsp olive oil or neutral oil (optional, for pan)

Method

Sandwiches

Prepare bread and cheese

Bring the butter to room temperature so it spreads easily. If using grated cheddar, grate and measure 2 oz (about 1/2 cup loosely packed). If using slices, stack them so they will cover the bread evenly. If using both cheeses, layer the slice between shredded/sliced cheddar for best melt and flavor.

Spread

Spread about 1/2 tablespoon of softened butter evenly over the outside face of each bread slice. If you prefer mayonnaise, spread 1 teaspoon on each outside face instead (mayonnaise browns well and adds tang). The buttered/mayo sides will be the exterior that touches the skillet. Leave the interior faces dry.

Assemble sandwich

Place one slice of bread buttered-side down on a cutting board or plate. On the top (inner) face, arrange the cheese: first the 2 oz (approx) of sharp cheddar, distributed evenly so it will melt across the slice. Add the optional American or white cheddar slice on top for extra creaminess. Lightly sprinkle up to 1/4 teaspoon salt and 1/8–1/4 teaspoon black pepper over the cheese if desired. Top with the second bread slice, buttered-side up.

Preheat the skillet

Heat a nonstick or well-seasoned cast-iron skillet over medium-low to medium heat. Add 1/2 teaspoon of olive or neutral oil if your pan is not nonstick or to help even browning. Let the pan come to temperature for about 1–2 minutes; it should be hot enough that a drop of water sizzles gently but not so hot that butter smokes.

Grill the sandwich

Place the assembled sandwich in the skillet. Cook for 3–4 minutes on the first side, pressing gently with a spatula to ensure even contact. Watch the bread: you want a deep golden-brown, not burned. If the bread is browning too quickly before the cheese melts, lower the heat slightly and cover the skillet with a lid for 1–2 minutes to trap heat and promote melting.

Flip and finish

Carefully flip the sandwich with a spatula. Cook the second side for another 2–4 minutes, again pressing gently and covering if needed, until the bread is golden-brown and the cheese is fully melted and gooey. Total cook time should be about 6–8 minutes depending on heat and pan.

Rest and slice

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

Serve

Serve immediately while hot and melty. Optional accompaniments: tomato soup, pickles, or a side salad.