Grilled Cheese Recipe

Prepare bread and cheese

Lay out 4 slices of bread on a clean surface. If using mustard, spread about 1/2 tsp of Dijon on the interior side of two slices. Distribute the 4 oz cheddar evenly onto two slices (about 2 oz per sandwich), adding the optional 1 oz mozzarella or gruyère divided between sandwiches if using. Sprinkle a little black pepper on the cheese if desired. Top with the remaining bread slices, mustard-side inward.

Butter bread

Spread about 1 tablespoon of softened butter evenly on the outside of each sandwich (both top and bottom). Make sure the butter reaches the edges for even browning; use the remaining butter (about 1 tbs) on the second sandwich.

Preheat pan

Place a nonstick or cast-iron skillet over medium-low to medium heat. Let it heat for 1–2 minutes so it is warm but not smoking. Medium-low gives better melt without burning.

Grill first side

Set one sandwich in the skillet, buttered side down. Press gently with a spatula to ensure contact. Cook for 3–4 minutes until the bread is golden brown and crisp. If the bread browns too quickly before the cheese melts, reduce heat slightly.

Flip and finish

Flip the sandwich carefully and cook the other side for 2–4 minutes, pressing gently, until golden brown and the cheese is melted. If cheese is not fully melted after the bread is browned, cover the pan with a lid for 30–60 seconds to trap heat and finish melting.

Rest and serve

Remove sandwiches from the pan and let rest on a cutting board for 1 minute (this prevents hot cheese from spilling out immediately). Slice each sandwich in half diagonally if desired and serve immediately.