Grilled Cheese Recipe
Make Grilled Cheese Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwiches
Method
Sandwiches
- 1
Prepare bread and butter
If your butter is not soft, microwave it 5–10 seconds or leave at room temperature until softened. Spread about 3/4 tablespoon of butter evenly on one side of each of the four bread slices. The buttered side will be the exterior that contacts the skillet; make sure an even, thin layer covers to promote browning.
- 2
Assemble sandwiches
Place the two un-buttered sides of bread down on a clean surface. If using Dijon mustard, spread 1/2 teaspoon on each of these un-buttered sides. Divide the cheddar and Gruyère between the two sandwiches so each has about 3/4 cup cheddar and 1/4 cup Gruyère (or 3/4 cup total if using only cheddar). Sprinkle a pinch (~1/8 teaspoon) of freshly ground black pepper into each sandwich. Top with the remaining bread slices, buttered side facing out.
- 3
Heat skillet
Place a heavy-bottomed skillet or cast-iron pan over medium-low to medium heat. Add 1 teaspoon of olive oil or neutral oil and swirl to coat if you want extra nonstick and even browning; wipe away excess with a paper towel so the surface is lightly oiled. Heat until the pan is warm but not smoking (about 1–2 minutes).
- 4
Grill sandwiches
Place one or two sandwiches in the skillet—do not overcrowd; the pan should be large enough to allow even contact. Cook for 3–4 minutes on the first side, pressing gently with a spatula or a small weight to ensure good contact and even melting. When the first side is golden brown and crisp, carefully flip the sandwich. Reduce heat to medium-low if the bread is browning too quickly. Cook the second side another 2.5–4 minutes until golden brown and the cheeses are fully melted (you should see cheese soften at the edges). If the bread browns before the cheese melts, lower heat and cover the pan with a lid for 1–2 minutes to trap heat and melt the cheese through.
- 5
Rest and serve
Transfer the grilled cheese to a cutting board and let rest for 1 minute (this keeps the cheese from running out immediately and allows slices to hold together). Slice each sandwich diagonally or down the middle, as preferred. Serve immediately while hot and gooey.