Grilled Cheese Recipe

Prepare ingredients

Remove the butter from the refrigerator to soften if it is very hard. Lay out 4 slices of sourdough on a cutting board. Place 2 slices of sharp cheddar on two of the bread slices and top each with 1 slice of mild white cheddar or Gruyère for extra melt and flavor. If using tomato and basil, add 2 tomato slices and 2 basil leaves on top of the cheese for each sandwich. Lightly grind about 1/8–1/4 tsp black pepper over the cheese. If you like a richer browned exterior, spread 1/2 teaspoon mayonnaise on the outside of each top bread slice instead of butter; otherwise proceed with buttering.

Butter the bread

If using butter: use the remaining softened unsalted butter (about 2 tbs total) and spread approximately 1/2 tablespoon on the outside face of each of the 4 bread slices so both outer surfaces of each sandwich are buttered. Ensure an even, thin layer that reaches the edges to promote even browning.

Heat the pan

Place a heavy skillet or nonstick frying pan over medium-low to medium heat. Allow the pan to warm for 1–2 minutes so it is hot but not smoking. A moderate, steady heat ensures cheese melts before the bread overbrowns.

Cook the sandwiches

Place the two assembled sandwiches in the pan, buttered/mayonnaise side down. Cook for about 3–4 minutes on the first side, checking after 2.5 minutes; when the bread is golden brown and crisp, carefully flip each sandwich with a spatula. Reduce heat slightly if the bread is browning too quickly. After flipping, press gently with the spatula and cook 2–3 more minutes until the second side is golden and the cheese is fully melted. If cheese is slow to melt, cover the pan with a lid for 1–2 minutes to trap heat and speed melting.

Rest and slice

Transfer sandwiches to a cutting board and let rest 1 minute so the cheese sets slightly and won't ooze out when cut. Slice each sandwich diagonally (or down the middle) and serve immediately.