Ultimate Grilled Cheese Recipe

Prepare spreads and butter

Soften 4 tablespoons of the unsalted butter at room temperature or microwave in 5-second bursts until easily spreadable. In a small bowl combine the softened butter with the garlic powder and a pinch (about 1/8 tsp) of the Kosher salt and mix until uniform. In a second small bowl stir together the mayonnaise and Dijon mustard; this optional mixture will be brushed on the inside of bread for extra tang and moisture.

Assemble cheese mixture

In a medium bowl combine the shredded sharp cheddar, Havarti, mozzarella, and sliced Swiss. Toss gently with the remaining 2 tablespoons of softened butter (this helps with melting and browning) and the ground black pepper. Taste a tiny pinch and add up to the remaining Kosher salt if desired (use sparingly because cheeses are salty).

Build sandwiches

Lay out 8 slices of sourdough. If using the mayonnaise/mustard spread, lightly spread it on one side of each of 4 slices (these will be the inside faces). Divide the cheese mixture evenly among the 4 sandwiches, placing the cheese on top of the mayo/mustard side of each bottom slice, mounding slightly but keeping it contained so it doesn't spill. Top with the remaining 4 bread slices, pressing gently to compact.

Butter outer sides

Evenly spread the garlic butter mixture on the outside faces of each sandwich (both top and bottom slices). The butter layer should be about 1/2 tablespoon per face for good browning; use remaining butter as needed.

Preheat pan and cook

Heat a large heavy skillet or griddle over medium-low to medium heat for 2–3 minutes until hot but not smoking. Place 1–2 sandwiches in the pan (do not overcrowd). Cook for 4–5 minutes on the first side, pressing gently with a spatula occasionally to encourage even contact and melting. Check the underside; it should be golden brown before flipping. If the bread is browning too quickly before the cheese melts, lower the heat.

Flip and finish

Carefully flip each sandwich and cook the second side for another 3–4 minutes until golden brown and the cheese is fully melted. If after flipping the cheese is not melted, cover the pan with a lid for 1–2 minutes to trap heat and finish melting without over-browning.

Rest and slice

Remove sandwiches to a cutting board and let rest for 1 minute to let the melted cheese set slightly (this prevents excessive oozing). Use a sharp serrated or chef's knife to cut each sandwich in half diagonally or down the middle.

Serve

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