Grilled Cheese Recipe

Assemble

Spread about 1/2 tablespoon of softened butter evenly over one side of each Texas toast slice. If using mayonnaise, spread 1 teaspoon on the outside (buttered side optional) instead of or in addition to butter for a richer crust. Place two slices butter-side-down on a clean work surface. Top each slice with two slices of White American cheese, arranging so cheese covers most of the bread. Place the remaining two bread slices on top, butter-side-up, to form two sandwiches.

Season (optional)

If using, lightly sprinkle about 1/2 teaspoon ground black pepper and 1/2 teaspoon garlic powder evenly over the cheese inside each sandwich before closing.

Heat pan

Preheat a large nonstick or cast-iron skillet over medium-low to medium heat for 2–3 minutes. The lower temperature allows the cheese to melt fully without burning the bread.

Grill sandwiches

Place the assembled sandwiches in the skillet, buttered sides down. Cook 3–4 minutes on the first side, pressing gently with a spatula to promote even contact. When the first side is golden brown and crisp, carefully flip the sandwiches and cook the second side another 3–4 minutes, or until the bread is golden and the cheese is melted and gooey. If the bread is browning too quickly before the cheese melts, reduce heat to low and cover the pan loosely with a lid for 1–2 minutes to trap heat and speed melting.

Finish

Remove sandwiches from the skillet and let rest 1 minute on a cutting board. This helps the cheese settle and avoids immediate loss when cutting. If desired, slice each sandwich in half diagonally using a sharp knife.

Serve hot with your choice of sides or dipping sauces (ketchup, tomato soup, or pickles).