Grilled Cheese Recipe

Grate and measure

Grate or thinly slice the cheddar and gruyère. Measure approximately 3 oz cheddar and 1 oz gruyère per 2 sandwiches (4 bread slices). If using add-ins (tomato, onions, bacon), have them ready and at room temperature.

Soften unsalted butter at room temperature for easier spreading. If using mayonnaise instead of butter on one side, measure 1 tsp.

Spread a thin, even layer of softened butter on one side of each bread slice. Alternatively, spread mayonnaise on one side of each slice for a tangier, crisp outside. The butter/mayo side will be the exterior that contacts the pan.

On the unbuttered side of two bread slices, divide the cheese evenly: place about 1.5 oz cheddar and 0.5 oz gruyère per sandwich. Arrange cheese in an even layer covering most of the bread, leaving a small border to reduce melting-out. Season lightly with ~1/8–1/4 tsp salt and a few cracks of black pepper.

If using optional add-ins, place them on top of the cheese in a single layer (tomato slices, caramelized onions, or chopped bacon). Top each with the second slice of bread, buttered side facing out.

Heat a heavy skillet or cast-iron pan over medium-low to medium heat. Allow 2–3 minutes to come up to temperature. The lower heat ensures cheese melts before the bread over-browns.

Place one sandwich in the skillet, buttered side down. Cook for 3–4 minutes, checking after 2½ minutes. When the bottom is golden brown and crisp, carefully flip the sandwich using a spatula.

After flipping, press gently with the spatula (or a spatula and a second weighted pan) to promote even contact and melting. Cook 2–4 more minutes until the second side is golden and the cheese is fully melted. If the bread is browning too quickly before the cheese melts, reduce heat to low and cover the pan for 1–2 minutes to trap heat.

Repeat with the second sandwich. If needed, wipe the pan and add a small additional pat of butter before cooking the next one.

Transfer sandwiches to a cutting board and let rest 1 minute (this helps the cheese settle slightly). Cut each sandwich diagonally or in half, as preferred.

Serve immediately while hot and gooey. Optional: serve with ketchup, mustard, pickles, or a simple tomato soup for dipping.