Grilled Cheese Recipe

Prepare cheese and spreads

Grate or thinly slice the sharp cheddar (2 oz) and gruyère (1 oz). If using mayonnaise and Dijon, mix the mayonnaise and Dijon mustard together in a small bowl until smooth.

Assemble

Spread the mayonnaise-Dijon mixture (or just mayonnaise or leave plain) thinly on the inside face of both slices of sourdough bread. Evenly distribute the grated/sliced cheddar and gruyère on one slice so cheese reaches close to the edges but leaves a small border. Season the cheese lightly with about 1/4 tsp black pepper and a pinch (about 1/8 tsp) of the salt called for, adjusting to taste. Top with the second slice of bread, mayo side down, press lightly to compress the sandwich.

Butter the outside

Spread about 1 tablespoon unsalted butter evenly over the outside face of one bread slice. Flip the sandwich and spread the remaining 1 tablespoon butter (or the 0.5 tbs from Finishing if using less) on the other outside face. The butter should cover the surface in an even layer to promote even browning.

Heat a heavy skillet or cast-iron pan over medium-low to medium heat. If you prefer, add 1/2 tablespoon extra butter to the pan and let it melt and coat the surface — this helps with a crisp golden crust. Place the sandwich in the pan, buttered side down. Cook gently for 3–4 minutes, watching the color: you want a deep golden brown but not burnt. Lower the heat if the bread browns too quickly.

Once the first side is golden (3–4 minutes), carefully flip the sandwich using a spatula. Cook the second side another 3–4 minutes, pressing lightly with the spatula to encourage contact for even melting. If the cheese is not fully melted after both sides are browned, reduce heat to low, cover the pan with a lid for 1–2 minutes to trap heat and finish melting the cheese without burning the bread.

Remove the sandwich from the pan and let rest 1 minute. This short rest helps the melted cheese settle and prevents it from running out when cut.

If desired, spread the optional 1/2 tablespoon butter on the cut sides or brush lightly across the top for extra gloss. Sprinkle chopped chives or parsley (1 tsp) over the sandwich or plate for color. Slice the sandwich diagonally or down the middle and serve immediately.