Grilled Cheese Recipe

Assemble bread and spreads

If using mayonnaise instead of butter on the outside, spread about 1 teaspoon of mayonnaise on one side of each slice of bread. If using butter, leave the bread plain for now. On the inside (unbuttered side), spread a thin layer of Dijon mustard on two slices (optional).

Add cheese

Divide the cheddar cheese evenly among four bread slices (about 1/2 cup cheddar per sandwich). If using Swiss/Gruyère, add about 1/4 cup on top of the cheddar for each sandwich. Season the cheese lightly with a pinch of black pepper and a dusting of garlic powder if desired. Top each with the remaining bread slice, with the buttered/mayonnaised side facing out.

Preheat pan

Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Allow 2–3 minutes for the pan to come up to temperature; you want moderate heat so the bread browns slowly while the cheese melts.

Butter or mayo the outside

If you didn't spread butter earlier, spread about 1 tablespoon of softened butter on the outside of each sandwich (both top and bottom). If you used mayonnaise, ensure the outside sides are lightly coated (about 1 teaspoon each).

Cook first side

Place one or two sandwiches in the skillet (do not overcrowd). Cook for 3–4 minutes on the first side, pressing gently with a spatula occasionally to promote even contact. Watch for a deep golden-brown crust; if browning too quickly, reduce heat.

Flip and finish

Flip the sandwiches and cook the second side another 3–4 minutes until golden brown and the cheese is melted. If the cheese is not melting fast enough without burning the bread, lower the heat and cover the pan with a lid for 1–2 minutes to trap heat and help the cheese melt.

Remove sandwiches from the pan and let rest on a cutting board for 1 minute (resting prevents the hot cheese from spilling out immediately). Slice each sandwich diagonally or in half as preferred.

Serve immediately with warmed tomato soup and pickles or sliced tomatoes if desired.