Grilled Cheese Recipe

Prepare bread and cheese

Grate or shred the cheddar and grate the gruyère if not pre-shredded. Lay out the two slices of sourdough on a cutting board. If using mayonnaise and mustard, spread mayonnaise on one slice and a thin layer of Dijon mustard on the other; this creates a thin barrier that helps prevent sogginess and adds flavor.

Assemble sandwich

Evenly distribute the shredded cheddar across one slice of bread, covering most of the surface but leaving a small margin at the edge. Sprinkle the grated gruyère over the cheddar, then grind the black pepper evenly over the cheese. Top with the second slice of bread, mayonnaise/mustard sides inward.

Heat pan and melt butter

Place a nonstick or cast-iron skillet over medium-low heat. Add 1 tablespoon of the butter and let it melt and foam but not brown; swirl to coat the pan surface.

Grill first side

Place the assembled sandwich in the skillet. Gently press down with a spatula. Cook for 3–4 minutes, checking every minute after the 3-minute mark, until the bottom is golden brown and crisp. If the bread is browning too quickly before the cheese melts, lower the heat.

Flip and finish

Spread the remaining 1 tablespoon of butter on top slice of bread (or add to the pan). Carefully flip the sandwich using a spatula and press gently. Cook the second side for another 3–4 minutes until golden brown and the cheese is fully melted. If necessary, cover the pan with a lid for 30–60 seconds to help melt the cheese without over-browning the bread.

Rest and serve

Transfer the sandwich to a cutting board and let it rest for 1 minute to allow the cheese to set slightly. Cut the sandwich in half on the diagonal (or down the middle) and serve immediately.