Grilled Cheese Sandwich Recipe

Remove butter from the refrigerator to soften (if not already soft). If using mayonnaise instead of butter, have it ready.

Grate or slice cheeses so they measure approximately 6 oz total (4 oz cheddar + 2 oz gruyère) or use 3–4 slices per sandwich.

If using tomato, bacon, or spinach, rinse and dry tomatoes and spinach; slice tomato and have cooked bacon and caramelized onions ready.

Mix the pinch of salt and black pepper into the cheese lightly (optional) to season the filling.

Spread and stack

Spread about 1 tablespoon of softened butter on one side of each bread slice (butter side will be outside). If using mayonnaise, spread 1 teaspoon on the outside-facing sides instead of butter. On the inside-facing side of two slices, spread Dijon mustard if using (about 1/2 tsp per slice).

Divide the cheese between the two sandwiches, placing cheese on the unbuttered (inside) side of each bottom slice. Add optional fillings like 2 tomato slices, 1–2 bacon strips, caramelized onions, or a small handful of spinach on top of the cheese.

Top each with the remaining slice of bread, buttered side facing out.

Heat a large nonstick skillet or cast-iron pan over medium-low to medium heat. The lower temperature lets cheese melt without burning the bread.

Place one or two sandwiches in the pan (don’t overcrowd). Cook for 3–4 minutes, pressing gently with a spatula or a heavy pan to ensure even contact. Check the underside: it should be golden brown.

Carefully flip the sandwich and cook the other side for 2–4 minutes until golden brown and 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 help the cheese melt.

If you prefer extra-crispy bread, add an additional 30–60 seconds per side, watching closely so it doesn’t burn.

Remove sandwiches from the pan and let rest on a cutting board for 1 minute (this helps the cheese settle slightly).

Slice each sandwich in half diagonally or straight down the middle. Serve hot. Optionally serve with ketchup, tomato soup, or pickles.