Grilled Cheese Recipe

Prepare bread and spreads

Allow butter to come close to room temperature for easier spreading (about 5–10 minutes). Lightly toast both bread slices in a toaster or dry skillet for 30–45 seconds per side if you prefer a crisper final crust. Spread the butter evenly on one side of each slice of bread. If using mayonnaise for a tangy crust, spread mayonnaise on the opposite (interior) side of one or both slices instead of or in addition to butter.

Assemble cheese

On the unbuttered or mayo-spread interior side of one bread slice, layer 1 cup (packed) of grated sharp cheddar evenly, then the optional Gruyère slices, then the remaining 0.5 cup grated cheddar to ensure even melt and flavor. Season the cheese layers with a light dusting of black pepper and garlic powder if using. Top with the second slice of bread, buttered side up.

Cook sandwich

Heat a heavy-bottomed skillet or nonstick pan over medium-low to medium heat. Place the assembled sandwich in the pan, buttered side down. Cook gently for 3–4 minutes until the bottom is golden brown and crisp. Carefully flip the sandwich using a spatula and press down lightly; cook the other side for 2.5–4 minutes until golden and the cheese is melted. If the bread browns too quickly before the cheese melts, reduce heat to low and cover the pan with a lid for 1–2 minutes to trap heat and encourage melting.

Finish and serve

Remove the sandwich from the pan and let rest on a cutting board for 1 minute to set. Slice diagonally or down the middle. Serve immediately while cheese is gooey. Optional: serve with tomato soup, pickles, or a small salad.