Grilled Cheese Recipe

Prepare ingredients

Remove cold butter from the refrigerator and let it sit until slightly softened (10–15 minutes) so it’s easy to spread. Lay out 20 slices of bread on a clean work surface in 10 pairs. Unwrap and arrange cheese slices so each sandwich will receive two slices of cheddar; optionally add one slice of American per sandwich for extra melt.

Butter the bread

Using a butter knife or offset spatula, spread a thin even layer of softened butter on one side of each bread slice (all 20 slices). Aim for full coverage to promote even browning and prevent sogginess. Reserve any remaining butter for the griddle if needed.

Assemble sandwiches

Place two buttered slices, butter-side-out, for each sandwich: put one slice butter-side-down on the work surface, add 2 slices of sharp cheddar (overlap slightly), optionally add 1 slice American on top of the cheddar, then add a light smear (about 1/4 teaspoon) of Dijon mustard on the inside of the top slice if using. Close bread with the second slice butter-side-up. Repeat to make 10 sandwiches.

Preheat pan or griddle

Preheat a large heavy skillet or electric griddle over medium-low to medium heat (about 325–350°F / 160–175°C if using a thermometer). A lower temperature lets cheese melt before bread over-browns. If using a griddle, you can cook multiple sandwiches at once; otherwise cook in batches.

Cook sandwiches

Place assembled sandwiches on the preheated pan or griddle. Cook for 3–4 minutes on the first side without pressing, until the underside is golden brown. Flip carefully using a spatula and cook the second side another 3–4 minutes until golden brown and the cheese is melted. If cheese isn’t fully melted after browning, reduce heat to low, cover the pan with a lid for 1–2 minutes to trap heat and finish melting.

Season and rest

As sandwiches finish, transfer to a cutting board. Sprinkle a light pinch of coarse salt and black pepper across the cut sides if desired. Let sandwiches rest for 1 minute to set slightly, then slice each sandwich in half diagonally to make 20 halves. Keep finished sandwiches in a warm oven (200°F/95°C) on a baking sheet if cooking in batches so all remain warm.

Serving

Serve hot. Each sandwich yields two halves; total yield is 10 sandwiches / 20 halves. Provide ketchup, pickles, or a cup of tomato soup if desired.