Grilled Cheese Recipe

Prepare bread and cheese

If using a cheese blend, shred and gently toss together the cheeses so they melt evenly. If using Classic cheddar on sourdough, slice cheddar into even 1/8–1/4-inch slices. Lay out 2 slices of your chosen bread.

Butter or mayo

Spread about 1 tablespoon of softened butter (or mayonnaise) evenly on the outer face of each bread slice. These buttered sides will be the exterior that contacts the pan for browning.

Assemble

Flip the bread so unbuttered sides face up. On one slice, spread Dijon mustard if using (about 1 tsp). Season the cheese lightly with the measured salt and freshly ground black pepper. Pile the shredded cheese or lay the cheddar slices onto that slice, distributing to cover evenly but keeping a small 1/4-inch margin from the edges to prevent overflow. Top with optional tomato or pickles if desired. Close sandwich with the other slice, buttered side out.

Cook

Heat a heavy skillet or nonstick pan over medium-low to medium heat for 2–3 minutes. Place the assembled sandwich in the skillet. Cook for 3–4 minutes on the first side without pressing hard — you want a golden-brown, even crust and the cheese beginning to melt. Carefully flip the sandwich with a spatula and cook another 3–4 minutes until the second side is golden and the cheese is fully melted. If the bread is browning too fast before the cheese melts, reduce heat to low and cover the pan loosely with a lid for 1–2 minutes to trap heat and finish melting.

Rest and slice

Transfer the sandwich to a cutting board and let rest 1 minute to settle (this keeps hot cheese from running out immediately). Slice diagonally or down the middle and serve warm with ketchup or tomato soup on the side if desired.

Arrange tomato slices or pickles on the plate alongside the grilled cheese. For dipping, warm ketchup slightly or heat tomato soup according to package instructions and serve in a small bowl.