Grilled Cheese Sandwich Recipe

Assemble

Lay out four slices of bread on a clean work surface. If using Dijon mustard, spread about 0.5 tsp on the inside of two slices. On those same slices, distribute the cheddar (about 1/2 cup per sandwich if making two sandwiches) evenly so the cheese covers most of the bread but leaves a small border. Sprinkle the shredded gruyère (optional) evenly over the cheddar. Season the cheese layer lightly with freshly ground black pepper. If using mayonnaise for extra browning, spread 0.5 tsp on the outside face of each top slice of bread instead of or in addition to butter.

Close the sandwiches with the remaining two slices of bread, pressing gently to help the cheese contact the bread and create an even thickness.

Butter and Heat

Evenly spread about 1/2 tablespoon (0.5 tbs) of softened unsalted butter on the outside face of each slice of bread (total ~2 tbs used for four slices). If you used mayonnaise for browning, you can use slightly less butter or skip here on one side. Preheat a heavy skillet or cast-iron pan over medium-low to medium heat for 2 minutes until hot but not smoking. Add 1 teaspoon butter to the pan and let it melt, swirling to coat the surface.

Grill

Place one sandwich in the pan, buttered side down. Reduce heat to medium-low if the pan is getting too hot—low, steady heat is key for fully melted cheese without burning bread. Cook for 3 to 4 minutes until the bottom is golden brown. Use a spatula to press gently on the sandwich to promote even contact and melting.

Carefully flip the sandwich. If the pan looks dry, add a little more butter (about 1/2 tsp). Cook the second side 2.5 to 4 minutes, pressing occasionally, until golden brown and cheese is fully melted. If needed, cover the pan with a lid for 30–60 seconds to trap heat and help cheese melt, then remove the lid and continue cooking to crisp the bread.

Repeat

Remove the finished sandwich to a cutting board and let rest 1 minute. Repeat the buttering and grilling steps for the second sandwich using the remaining butter in the pan.

Using a sharp knife, cut each sandwich diagonally or straight down the middle. Serve immediately while the cheese is hot and gooey. Optional: serve with pickles, tomato soup, or a small green salad.