Grilled Cheese Recipe

Prep bread and cheese

Lay out 4 slices of bread on a clean work surface. Spread about 1/2 tablespoon of softened butter evenly over the outside face of each slice (the side that will touch the skillet). If using Dijon mustard, spread 1/2 teaspoon on the inside face of one or both bread slices. Arrange the cheese on the two unbuttered faces: distribute about 1 1/2 oz cheddar on each sandwich base slice, then top with 1/2 oz gruyère per sandwich for a total of roughly 2 oz cheese per sandwich. If using tomato slices, place 2 thin slices on top of the cheese, and season the inside lightly with freshly ground black pepper.

Assemble

Place the remaining bread slice (buttered side up) on each stacked cheese/tomato assembly so the buttered sides face out. Press gently to compact the sandwich for even contact.

Heat the pan

Heat a heavy skillet or nonstick pan over medium to medium-low heat for 1 to 2 minutes. Add 1 teaspoon olive oil or a small pat of butter if you want extra browning; swirl to coat the pan. The goal is moderate heat so the bread browns slowly while the cheese melts fully.

Cook first side

Place the sandwiches in the pan, buttered side down. Cook undisturbed for 3 to 4 minutes, checking after 3 minutes. The bread should be golden brown and crisp. If the bread is browning too quickly before the cheese melts, reduce the heat slightly and cover the pan with a lid to trap heat and help the cheese melt.

Flip and finish

Carefully flip each sandwich using a spatula. Cook the second side for 2 to 3 minutes until golden brown and the cheese is fully melted. If needed, press gently with the spatula for even contact, or cover for 30–60 seconds to finish melting.

Rest and serve

Transfer sandwiches to a cutting board and let rest 1 minute to set. Slice each sandwich in half on the diagonal or straight across. Serve immediately while hot.