Grilled Cheese Recipe
Make Grilled Cheese Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich
Method
Sandwich
Prepare ingredients
Grate/shred the cheddar and grate the gruyère if not pre-shredded. Bring the butter to room temperature for easier spreading. If using tomato, slice about 1/4" thick and pat dry with a paper towel to remove excess moisture. Lay out the two slices of sourdough on a clean work surface.
Assemble sandwich
Spread 1/2 tablespoon of butter evenly on the outside face of each bread slice. On the inside face of one slice, spread 1 teaspoon of Dijon mustard in an even layer. Sprinkle half of the cheddar (about 1/2 cup) and half of the gruyère (about 1/4 cup) over the mustard. Season the cheese lightly with 1/8 teaspoon black pepper. If using tomato and basil, layer the tomato slices and basil leaves on top of the cheese, then add the remaining cheddar and gruyère on top to cover the tomato. Close the sandwich with the second slice of bread, buttered side out, pressing gently to compact the filling.
Cook on stovetop
Heat a nonstick or cast-iron skillet over medium-low to medium heat (this prevents burning while allowing cheese to melt). Place the sandwich in the skillet and cook for 3 to 4 minutes until the bottom is golden brown. While the first side cooks, gently press down with a spatula every minute to help contact. Flip the sandwich carefully and cook the second side another 3 to 4 minutes until golden and the cheese is melted. If the bread is browning too quickly before cheese melts, reduce heat to low and cover the pan with a lid for 1–2 minutes to trap heat and encourage melting.
Finish and rest
Remove the sandwich from the skillet and transfer to a cutting board. Let rest for 1 minute (this helps the cheese set slightly and avoids immediate runoff). Slice the sandwich diagonally or down the middle, as preferred.
Serve
Serve immediately while hot. Pair with optional ketchup, pickles, or a cup of tomato soup if desired.