Grilled Cheese Recipe

Sandwich

1. 1

   Prepare bread and cheese

   Grate the cheddar and Gruyère if not pre-shredded. Lay out four slices of sourdough on a clean work surface. Spread Dijon mustard evenly over one side of two slices (this will be the inside). Sprinkle a light dusting of freshly ground black pepper over the mustard.

2. 2

   Assemble sandwiches

   Divide the shredded cheddar and Gruyère evenly between the two mustard-coated slices, mounding the cheese toward the center but leaving about 1/4 inch from the edges to reduce spilling when melting. Top each with the remaining bread slices, mustard-side down, to form two sandwiches.

3. 3

   Butter the outside

   Spread about 1 tablespoon of softened butter evenly over the outside face of each top bread slice; repeat for the bottom face of the other side so each sandwich has butter on both outer faces. If using mayonnaise for extra browning, spread mayonnaise over the buttered outside instead of additional butter (mayonnaise can be used on one side or both).

4. 4

   Preheat pan

   Place a heavy skillet or cast-iron pan over medium-low to medium heat and let it warm for 2 to 3 minutes. The pan should be hot enough to sizzle a drop of water but not so hot that butter browns instantly.

5. 5

   Grill the sandwiches

   Place one sandwich in the pan, buttered side down. Cook for 3 to 4 minutes, pressing gently with a spatula to increase contact (or use a weight). When the bottom is golden brown and crisp, flip the sandwich and cook the second side for another 3 minutes. If the cheese is not fully melted after flipping, reduce heat to low, cover the pan with a lid for 1 to 2 minutes to trap heat and finish melting the cheese without burning the bread. Repeat with the second sandwich. Adjust times slightly based on your stove and preferred browning.

6. 6

   Rest and serve

   Remove sandwiches from the pan and transfer to a cutting board. Let rest 1 minute, then slice each sandwich in half on the diagonal. Serve immediately.