Grilled Cheese* Recipe

Prep the ingredients

Grate or thinly slice the cheddar and provolone so they stack evenly. If using slices, stack them so each sandwich has about 3 oz total cheese (2 oz cheddar + 1 oz provolone) per sandwich. Let the butter soften on the counter for 10–15 minutes if it isn’t soft; this makes spreading easier.

Assemble the sandwiches

Lay out 8 bread slices. On 4 of them spread a thin layer of mayonnaise if using (this helps achieve even browning) or spread 1/2 tablespoon butter instead. On the remaining 4 slices spread the softened butter (about 1/2 tablespoon each) or leave unstuck if you used mayo. If using mustard, lightly smear 1/2 teaspoon on the non-buttered interior of two sandwiches for a subtle tang. Divide the cheese evenly: place about 2 oz cheddar and 1 oz provolone on each of the 4 unbuttered/mayo slices. Sprinkle a small pinch of coarse salt and a light grind of black pepper over the cheese. Top with the remaining bread slices, buttered side out.

Cook on the stovetop

Heat a large skillet or griddle over medium-low to medium heat. Place 2 sandwiches in the skillet (do not overcrowd). Cook for 3–4 minutes until the bottom is golden-brown and crisp. Press down gently with a spatula or a heavy spatula to encourage contact and melting. Flip the sandwiches and cook another 3–4 minutes until the second side is golden and the cheese is melted. If cheese isn’t melting after 4 minutes, reduce heat to low and cover the pan with a lid for 1–2 minutes to trap heat and finish melting. Repeat with remaining sandwiches.

Rest and serve

Remove sandwiches to a cutting board and let rest 1 minute to set (this prevents cheese from running out when cut). Slice each sandwich diagonally or in half as desired. Serve immediately with pickles, tomato soup, or chips if desired.

Notes

For extra crispness, grate the cheddar coarsely; for extra meltiness, add a thin slice of American or Gruyère. Use low heat and patience for evenly browned bread and fully melted cheese.