Classic Cheese Recipe

Cheese Sandwich

1. 1

   Prepare cheese and bread

   Grate or thinly slice both cheddars. Combine mild and sharp cheddar in a small bowl and toss gently so flavor distributes evenly. Lightly spread Dijon mustard on one side of one bread slice and mayonnaise on one side of the opposite slice for each sandwich.

2. 2

   Assemble sandwiches

   Divide the cheese mixture evenly between two sandwiches (about 3 oz of cheese per sandwich). If using, place 2 tomato slices and 2 onion slices over the cheese on each sandwich. Close each sandwich with the mayo/mustard-spread slice so the buttered side will face out when cooking.

3. 3

   Butter bread

   Spread about 1 tablespoon of unsalted butter evenly over the outer side of each bread slice (the side that will contact the pan). For a crispier exterior, you can use softened butter mixed with a tiny pinch of salt.

4. 4

   Cook sandwiches

   Heat a nonstick or cast-iron skillet over medium-low heat. Place sandwiches butter-side down in the skillet. Cook for 3–4 minutes until the bottom is golden brown and the cheese begins to melt. While the first side cooks, spread the remaining 1 tablespoon of butter on the top side of each sandwich. Flip carefully with a spatula and cook the second side 2–3 minutes more, pressing gently with the spatula to ensure even contact and melting. If the bread is browning too quickly before the cheese melts, reduce the heat to low and cover the pan for 1–2 minutes to trap heat and help the cheese melt.

5. 5

   Finish and serve

   Remove sandwiches from the skillet and let rest for 1 minute. Slice each sandwich in half diagonally. Season with freshly ground black pepper to taste and serve hot.