Wo-grown Up Grilled Cheese Sandwich Recipe

Butter and spread

Soften unsalted butter to room temperature if not already soft. In a small bowl, mix 1 tablespoon of the butter with the mayonnaise and whole-grain mustard to make a spreadable tangy butter. Reserve remaining butter for pan-frying.

Thinly slice the cheddar and Gruyère so pieces melt quickly. If using tomato, slice very thin (about 1–2 mm). Tear or stack basil leaves so they fit the bread slices. Measure out salt and pepper.

Lay out 8 slices of sourdough. Evenly distribute the mustard-mayo-butter mixture on the interior side of 4 slices (one per sandwich). Spread a thin layer (about 1/2 tsp each) so the flavor is present but won’t prevent browning.

On each of the 4 slices with spread, place 2 oz (approx. 2 slices) of sharp cheddar in an even layer, then 1 oz (approx. 1 slice) Gruyère. If using tomato, top cheese with 2–3 thin tomato slices per sandwich and sprinkle lightly with a pinch of Kosher salt and a grind of black pepper. Top with 2 basil leaves per sandwich. Finish with the remaining bread slices, interior side down.

Spread about 1/2 tablespoon of the remaining softened plain butter evenly over the exterior side of each sandwich (the side that will contact the pan). Reserve the rest of the butter for the pan if needed.

Heat a large heavy skillet or griddle over medium-low to medium heat. You want moderate heat so the cheese melts fully before the bread over-browns. Add 1 tablespoon of butter to the pan and swirl to coat; melt remaining butter as needed between batches.

Place 2 assembled sandwiches in the skillet, buttered side down. Cook undisturbed for 3–4 minutes, checking after 3 minutes: the bread should be golden brown and crisp. If it browns too quickly, reduce heat slightly.

Flip the sandwiches using a spatula. Press down gently with the spatula or a weighted press (or another pan) for 20–30 seconds to improve contact and help melting. Cook the second side 3–4 minutes until golden and cheese is melted. If cheese is not fully melted after 6–7 minutes total, cover the pan with a lid for 1–2 minutes to trap heat and finish melting.

Transfer cooked sandwiches to a cutting board and let rest 1 minute before slicing. Repeat with remaining 2 sandwiches, adding more butter to the pan as needed (about 1 tablespoon total per additional sandwich).

Slice each sandwich in half diagonally. Serve hot with optional pickles or warmed tomato soup on the side. Adjust salt and pepper to taste on tomato slices if used.