Grilled Cheese Recipe

Assemble

Place the two slices of sourdough bread on a work surface. If using mayonnaise, spread 1 teaspoon on the outside (the side that will contact the pan) of each slice for an even golden crust. On the inside of one slice, layer the 3 slices of sharp cheddar evenly to cover the bread. If using optional add-ins, place them on top of the cheese now: tomato slices, caramelized onions, or bacon. Sprinkle 1/4 teaspoon ground black pepper over the cheese. If you prefer mustard, spread 1/2 teaspoon Dijon on the inside of the other bread slice before closing.

Butter alternative

If you prefer butter instead of mayonnaise for grilling, spread 1 tablespoon unsalted butter evenly on the outside of each bread slice instead of the mayonnaise in the previous step.

Heat a nonstick or cast-iron skillet over medium heat until hot but not smoking, about 2–3 minutes. If you used mayonnaise on the bread, do not add additional fat to the pan. If you used butter only on the slices' outsides, place the sandwich in the skillet, buttered side down. If you used plain bread (no fat on outside), add 1/2 tablespoon unsalted butter to the skillet and swirl to coat before adding the sandwich.

Cook the sandwich for 3–4 minutes on the first side, pressing down gently with a spatula to ensure even contact. Check occasionally; when the bread is golden brown and the cheese begins to melt, carefully flip the sandwich.

Cook the second side for another 2–4 minutes, reducing heat to medium-low if the bread is browning too quickly. Press gently and cover the skillet with a lid for 30–60 seconds if the cheese needs extra help melting.

Remove the sandwich from the skillet and let rest on a cutting board for 1 minute, which helps the cheese settle so it doesn’t run out when cut.

Slice the sandwich in half diagonally. Plate with your choice of one side: 1 cup mixed green salad, 1 cup kettle chips, or 1 cup heated tomato soup. If serving tomato soup, ladle into a bowl and serve warm alongside the sandwich.

Optional: garnish the salad with a light drizzle of olive oil and a pinch of salt, or sprinkle a little extra black pepper over the sandwich halves.