Grilled Cheese Sandwich Recipe

Sandwich

1. 1

   Prepare bread and spreads

   Grate or shred the cheddar and gruyère and toss them together in a small bowl so the cheeses melt evenly. If using mayonnaise and Dijon, mix them together. Spread mayonnaise mixture (or plain mayo) on the outside face of each bread slice — this gives a golden, evenly browned crust. On the inside face of one bread slice, lightly sprinkle the 1/8 tsp salt and 1/8 tsp black pepper.

2. 2

   Assemble sandwich

   Place the inside face of one bread slice up. Distribute the shredded cheese mixture evenly on that slice, pressing lightly to create a uniform layer that reaches close to the edges but leaves a small border. If you like a little tang, add the optional 1/2 tsp Dijon mustard thinly over the cheese. Top with the second slice of bread, mayonnaise-side out.

3. 3

   Cook on stovetop

   Heat a nonstick or cast-iron skillet over medium-low to medium heat for about 2 minutes. Add 1 tablespoon of butter to the pan and let it melt, coating the surface. Place the assembled sandwich in the skillet. Cook for 3-4 minutes until the bottom is golden brown and crisp; check after 3 minutes to avoid burning. While the sandwich cooks, add the remaining 1 tablespoon butter to the top slice of bread (it will melt onto the bread and help with browning). Carefully flip the sandwich using a spatula and press down lightly. Cook the second side for 2-4 minutes until golden brown and the cheeses are fully melted. If the bread is browning before the cheese melts, lower the heat and cover the pan with a lid for 1-2 minutes to trap heat and speed melting.

4. 4

   Finish and serve

   Remove the sandwich from the skillet and transfer it to a cutting board. Let it rest for 1 minute so the cheese sets slightly (helps with cleaner slices). Slice the sandwich in half on the diagonal or straight down the middle. Serve immediately while hot. Optional: serve with tomato soup, pickles, or a simple side salad.