Grilled Cheese Recipe

Prepare bread and cheese

Remove butter from the refrigerator so it softens. Arrange 4 slices of bread on a clean work surface. If using block cheese, slice or shred enough cheddar to total about 4 oz. If using additional American cheese, have slices ready. If you want tomato or pickles, thinly slice and set aside.

Butter the bread

Evenly spread about 1 tablespoon of softened butter on one side of two bread slices (these will be the outside faces). Spread the remaining 1 tablespoon on the other two slices if you prefer both outsides buttered. Alternatively, spread mayonnaise (about 1 tsp) on the outside face for a crisp, golden finish.

Place two slices of bread buttered-side down on your work surface. Distribute the cheddar (about 2 oz per sandwich) evenly across each slice, covering most of the bread but leaving a small border to prevent overflow when melting. Add a slice of American cheese on top of the cheddar if using. Season lightly with a pinch of salt and a grind of black pepper. If using tomato or pickles, place them on top of the cheese, then cover with the remaining bread slices buttered-side up to form two sandwiches.

Preheat skillet

Place a heavy skillet or nonstick pan over medium-low to medium heat and let it warm for 1–2 minutes. The pan should be hot enough to sizzle butter gently but not so hot that the bread browns immediately while cheese stays cold.

Grill the sandwiches

Place one sandwich in the skillet, butter-side down. Cook for 3–4 minutes without pressing, watching the color. When the bottom is golden brown, reduce heat to low, flip the sandwich using a spatula, then press gently with the spatula to ensure contact and even melting. Cook the second side for 3–4 minutes. If the bread is browning before the cheese melts, cover the pan with a lid for 1–2 minutes to trap heat and help cheese melt, or lower the heat further. Repeat with the second sandwich.

Alternate stovetop-pan method

If you have a heavy pot or another skillet, you can nest it inside the pan on top of the sandwich (weight) to promote even contact, or place a folded foil packet on top as a light press. Do not use excessive weight; the sandwiches should remain intact.

Transfer the grilled cheese to a cutting board and let rest 1 minute (this helps the cheese set slightly so it doesn't run out). Slice each sandwich diagonally if desired. Serve immediately while hot with optional pickles or tomato on the side.