Grilled Cheese Recipe

Prepare bread and cheese

If using block cheese, shred or thinly slice the cheddar and Swiss so they melt evenly. Pat the bread lightly with a paper towel if it is very soft so it holds up when grilled.

Assemble sandwich

Lay one slice of bread on a work surface with the inside facing up. Evenly distribute the cheddar (about 2 oz) across the bread, leaving a small border so cheese doesn't squeeze out when grilling. Top with the optional Swiss (1 oz) for extra flavor. Sprinkle a small pinch of salt and freshly ground black pepper over the cheese. Place the second slice of bread on top, inside facing down to form the sandwich.

Butter or mayo the exterior

Spread the unsalted butter (1 tbs total) thinly and evenly across the outside faces of both slices of bread. Alternatively, spread mayonnaise (1 tsp) on the outside of each slice for a more evenly browned crust and slightly tangy flavor.

Heat pan and cook

Place a heavy skillet or nonstick pan over medium-low heat and allow it to warm for 1–2 minutes. Place the sandwich in the pan. Cook gently for 3–4 minutes on the first side until the bread is golden brown and the cheese begins to melt. Press lightly with a spatula to encourage even contact. Flip the sandwich carefully and cook another 2–4 minutes on the second side 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 pan with a lid for 1–2 minutes to trap heat and aid melting.

Rest and slice

Transfer the grilled cheese to a cutting board and let it rest for 1 minute (this helps the melted cheese set slightly and prevents it from running). Slice the sandwich in half diagonally or down the middle and serve immediately.