Kids Grilled Cheese Recipe

Soften butter

Leave butter out at room temperature for 10–15 minutes until slightly soft but not melted. If short on time, microwave butter in 5–7 second bursts until spreadable.

If using mayonnaise or mustard, mix the mayonnaise and mustard together in a small bowl. This provides an alternative to butter for crisping and adds mild flavor kids like.

Lay out 8 slices of bread on a clean work surface. Place one cheese slice on 4 of the bread slices, covering the center but leaving a small border so the cheese doesn’t spill out when melting.

Spread about 1 teaspoon of softened butter on the outside face of each of the remaining 4 bread slices (the sides that will contact the skillet). If using mayonnaise, spread roughly 1 teaspoon of the mayo mixture on each outside slice instead of butter.

If you like a tiny bit of seasoning, sprinkle a light pinch (about 1/8–1/4 tsp) of garlic powder and a faint grind of black pepper over the cheese on the inside slices.

Place the buttered/mayo-coated bread slices, buttered side down, on top of the cheese-topped slices to form 4 sandwiches. Press gently to seal.

Heat a large nonstick skillet or griddle over medium-low heat. Cooking at medium-low prevents burning while allowing the cheese to melt fully. Preheat for 2–3 minutes.

Place 2 sandwiches in the skillet, buttered side down. Cook for 3–4 minutes, checking after 3 minutes: the bread should be golden brown. If it’s browning too quickly, lower the heat slightly.

Carefully flip each sandwich using a spatula and cook the second side for another 2–3 minutes until golden brown and the cheese is melted. Press lightly with the spatula for an even crust and contact with the pan.

If the cheese is not fully melted after both sides are golden, cover the pan with a lid for 30–60 seconds to trap steam and finish melting the cheese without over-browning the bread.

Remove sandwiches to a cutting board and let rest for 1 minute to avoid very hot cheese spills. Cut each sandwich diagonally into two triangles if desired.

Serve the grilled cheese warm with optional ketchup, a small bowl of warmed tomato soup for dipping, and apple slices or carrot sticks on the side.

Store any leftover sandwiches wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. Reheat in a skillet over low heat or in a 350°F (175°C) oven for 6–8 minutes, flipping halfway, to restore crispness.