Grilled Cheese Recipe

Prepare bread and spread

Bring the butter to room temperature so it is easily spreadable. If using mayonnaise instead of butter, have it ready. Lightly spread one side of each bread slice with softened butter (about 1/2 tbsp per slice) OR spread mayonnaise on one side of each slice. This will be the exterior that contacts the pan and becomes golden and crisp.

Assemble sandwiches

Place two bread slices buttered-side down on a clean work surface. If using mustard, spread about 1/2 tsp evenly on the unbuttered side of each slice. Divide the cheddar evenly between the two sandwiches (about 2 oz per sandwich) placing cheese in an even layer on the unbuttered side. If using gruyère, add 1 oz per sandwich on top of the cheddar. Sprinkle a small crack of freshly ground black pepper over the cheese. Top with the remaining bread slices, buttered-side up.

Heat the pan

Heat a large nonstick or cast-iron skillet over medium-low to medium heat. The lower temperature helps the cheese melt thoroughly before the bread darkens. Let the pan warm for 2 minutes.

Cook the sandwich

Place one or two assembled sandwiches in the skillet (do not overcrowd). Cook for 3–4 minutes on the first side, checking after 2½ minutes to ensure the bread is turning a deep golden brown but not burning. Press lightly with a spatula to ensure even contact. Flip the sandwich and cook the second side for another 2–4 minutes until golden brown and the cheese is melted. If the bread is browning too quickly before the cheese melts, lower the heat and cover the pan with a lid for 1–2 minutes to trap heat and encourage melting.

Finish and serve

Remove sandwiches from the pan and let rest on a cutting board for 1 minute (this keeps the cheese from immediately running out). Using a sharp knife, cut each sandwich in half diagonally or down the middle. Serve hot with optional pickles, tomato soup, or a side salad.