Restaurants›Skoob's Village Grille›Grilled Cheese Recipe

Grilled Cheese Recipe

Name: Skoob's Village Grilles Grilled Cheese Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Ingredients: 4 slices thick-sliced sandwich bread (white or sourdough); 2 tbsp butter (salted or unsalted), softened; 1 tbsp mayonnaise (optional, for spreading instead of butter); 3 oz sharp cheddar cheese, grated or thinly sliced; 1 oz Gruyère or Swiss cheese, grated or thinly sliced (optional for meltiness/complexity); 1 slice American cheese slices (optional, for extra creaminess); 1 tsp freshly ground black pepper; 2 slices tomato slices; 1 tsp dijon mustard

Inspired by Skoob's Village Grille

Time20m

Serves1

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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Sandwich

4 slices thick-sliced sandwich bread (white or sourdough)2 tbsp butter (salted or unsalted), softened1 tbsp mayonnaise (optional, for spreading instead of butter)

Cheese

3 oz sharp cheddar cheese, grated or thinly sliced1 oz Gruyère or Swiss cheese, grated or thinly sliced (optional for meltiness/complexity)1 slice American cheese slices (optional, for extra creaminess)

Finishing (optional)

1 tsp freshly ground black pepper2 slices tomato slices1 tsp Dijon mustard

Method

Preparation

Bring ingredients to room temperature

Remove cheeses and butter from the refrigerator 15–20 minutes before cooking so cheese softens slightly and butter is spreadable; this promotes even melting and browning.

If using grated cheese, grate or thinly slice the cheeses so they layer evenly and melt quickly.

Assembly

Spread about 1 tablespoon of softened butter evenly on one side of two bread slices. If using mayonnaise instead, spread 1/2 tablespoon mayonnaise on each slice in place of butter. The buttered side will be the exterior that contacts the pan.

Flip the two slices so the unbuttered sides face up. On one slice, layer the cheeses: start with the cheddar (all 3 oz), then the Gruyère (1 oz) and the optional American slice if using. Arrange cheese to cover the bread evenly, leaving a small margin at the edges to reduce overflow when melting.

If using mustard or tomato, spread 1 tsp Dijon on the unbuttered side of the top bread slice or place tomato slices atop the cheese now. Season tomatoes with a little pepper if desired.

Place the other slice of bread on top, buttered side up, to form the sandwich.

Cooking

Heat a nonstick or heavy-bottom skillet over medium-low to medium heat. Allow the pan to warm for 1–2 minutes; you want a moderate heat so cheese melts before the bread over-browns.

Place the assembled sandwich in the skillet, buttered side down. Cook for 3–4 minutes without pressing, checking the underside occasionally; it should be golden-brown, not burnt. If the bread is browning too quickly, reduce heat slightly.

Using a spatula, carefully flip the sandwich. Immediately press gently with the spatula (or a second spatula) to ensure good contact between cheese and bread and encourage melting. Cook the second side for 2½–4 minutes until golden brown and cheese is visibly melted.

If the cheese is not fully melted by the time the second side is browned, cover the skillet with a lid for 30–60 seconds to trap heat and finish melting. Alternatively, remove the sandwich and briefly place in a 325°F (160°C) oven for 3–5 minutes.

Finishing & Serving

Transfer the sandwich to a cutting board. Let rest 1 minute so the cheese settles slightly (this prevents immediate runniness).

Slice the sandwich diagonally or down the middle. Sprinkle a little freshly ground black pepper over the cut halves if desired and serve immediately.

Serve with optional sides such as tomato soup, pickles, or a simple salad.