Restaurants›Gilles Frozen Custard›Grilled Cheese Recipe

Grilled Cheese Recipe

Inspired by Gilles Frozen Custard

Time20m

Serves2

Make Grilled Cheese Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sandwiches

4 slices thick-sliced white or sourdough bread1 1/2 cups Cheddar cheese, shredded1/2 cups gruyère or swiss cheese, shredded (optional, for flavor)3 tablespoons unsalted butter, softened2 tablespoons mayonnaise (optional, for crisp, even browning)1 teaspoon Dijon mustard (optional, for a flavor lift)1/4 teaspoon Celtic sea salt1/8 teaspoon black pepper1 teaspoon olive oil or neutral oil (optional, for pan)

Method

Sandwiches

Prepare ingredients

Grate the cheddar and gruyère (if using) and mix them together in a bowl. If using pre-sliced cheese, layer slices so they will evenly cover the bread. Soften the butter to room temperature (or gently microwave for 5–7 seconds if cold).

Make flavored spread (optional)

In a small bowl, combine the softened butter with the mayonnaise (if using), Dijon mustard, salt, and black pepper. Mix until smooth. This mixture will be spread on the outside of the bread for even browning and a little tang from the mayo/mustard. If you prefer a classic butter-only approach, skip the mayo and mustard and use butter alone.

Assemble sandwiches

Lay out 4 slices of bread. On the inside face of two slices, evenly distribute half the cheese mixture (about 1 cup each sandwich), leaving a small 1/4-inch border to prevent overflow. Top each with the remaining bread slice to form two sandwiches. Lightly spread the butter or butter-mayo mixture on the outside face of each sandwich; if you prefer, spread mayonnaise only on the outside for a crispier crust.

Heat the pan

Place a large nonstick or cast-iron skillet over medium-low to medium heat. Add the oil to the pan and spread to coat the surface; this helps prevent sticking and promotes even browning. Preheating slowly ensures the cheese melts before the bread over-browns.

Cook the sandwiches

Place the sandwiches in the skillet, buttered side down. Cook for 3–4 minutes on the first side, checking after 2.5 minutes to ensure it's not browning too quickly. Press gently with a spatula to promote contact between bread and pan. Flip the sandwiches and cook the second side for another 2.5–4 minutes. If after flipping the cheese has not fully melted, reduce heat to low, cover the skillet with a lid for 1–2 minutes to trap heat and finish melting the cheese without burning the bread.

Rest and slice

Remove the sandwiches from the pan and transfer to a cutting board. Let rest for 1 minute (this helps the cheese set slightly and prevents immediate lava-like oozing). Slice each sandwich diagonally with a sharp knife or sandwich cutter.

Serve

Serve hot with optional tomato soup, pickles, or a simple salad. Enjoy immediately for best texture: crispy exterior and gooey interior.