Grilled Cheese Recipe

Grate and mix cheeses

Coarsely grate the sharp cheddar if not pre-shredded. In a small bowl, combine the shredded sharp cheddar and shredded mozzarella; stir to distribute evenly. Add a pinch of salt and freshly ground black pepper and mix.

Butter bread and add mustard

Spread about 1 tablespoon of softened unsalted butter evenly on the outside face of each bread slice. On the inside face of one slice, spread the Dijon mustard (about 1 teaspoon) if using.

Assemble sandwich

Pile the cheese mixture evenly onto the inside face of the slice with mustard (or directly onto the inside of one slice if not using mustard). Top with the second slice of bread, buttered side out, pressing gently to compact the filling slightly.

Preheat skillet

Place a heavy skillet or nonstick pan over medium-low to medium heat and allow it to preheat for 2 minutes. The goal is a moderate heat so the cheese melts before the bread over-browns.

Grill first side

Place the assembled sandwich in the skillet, buttered side down. Cook undisturbed for about 3 to 4 minutes, checking after 3 minutes. When the bread is golden brown and crisp, carefully flip the sandwich using a spatula.

Grill second side and finish

After flipping, cook the other side for 2.5 to 4 minutes over the same medium-low to medium heat. If the bread is browning too fast before the cheese melts, lower the heat and cover the pan with a lid for 1 to 2 minutes to trap heat and help the cheese melt fully. Cook until cheese is gooey and both sides are golden brown.

Rest and slice

Transfer the grilled cheese to a cutting board and let rest for 1 minute to allow the cheese to settle slightly. Slice the sandwich in half diagonally or down the middle and serve immediately.

Serve the grilled cheese hot with a cup of warm tomato soup and optional pickles or a few drops of hot sauce on the side. Enjoy.