Follow this recipe to make the perfect grilled cheese sandwich (in my opinion). It’s crusty and soft, buttery, and extremely cheesy. It’s a classic that (hopefully) reminds you of a simpler time.
Your grocery list
Produce
- Garlic (here’s a post about roasting your own garlic)
Dairy/Deli
- Unsalted butter
- Pepperjack cheese (sliced or shredded off the block)
- Mozzarella cheese (sliced or shredded off the block)
- Muenster cheese (sliced or shredded off the block)
Bakery
- Sourdough bread (you can use pre-sliced or a whole loaf where you can choose the thickness of your slices)
Baking and pantry items
- Mayonnaise
Equipment/tools you’ll need
- Knife & cutting board
- Skillet, griddle or cast iron pan
- Spatula
Mayo or Butter: Which is better for your grilled cheese?
Mayonnaise and butter both work wonders for making bread all toasty and delicious. Butter is the delicious traditional option, but there is a very strong case for using mayo instead of butter on the outside of your grilled cheese sandwiches. Here are a few differences that we noticed for each option. As you’ll see in the recipe below, we prefer to use mayonnaise, but we’ll leave it to you to decide which is your favorite.
Taste
- Butter is… undefeated as far as taste is concerned.
- The use of mayonnaise gives the sandwich a slightly tangy finish, but it’s not overwhelming at all.
Texture
- Butter seems to saturate the bread more and creates pieces of toast that are crispier deeper into the slices.
- Mayo creates a wonderful crisp on the outside of the bread and leaves the insides nice and fluffy.
Convenience
- Butter is usually kept in the fridge, which means it’s not always the easiest to spread. Thinking ahead or keeping butter on the counter and ready to use are ways around this, but sometimes the urge to make a grilled cheese sandwich just hits you!
- Mayo, on the other hand, is always ready to spread.
Tips for making a perfect grilled cheese
- Use a combination of cheeses for depth of flavor and meltability. Cheddar, mozzarella, and gouda are popular choices.
- Low and slow is the way to go. Cooking grilled cheeses on lower heats gives the cheese a chance to melt before the bread get too toasted and burns. You can also cover the pan with a lid to help the cheese melt evenly without overcooking the bread.
- Rub raw or roasted garlic onto the bread. One slice or both. On the insides or outsides before spreading with mayo. Whatever feels right to you. You may want to rub raw garlic on the outside so it can toast while the bread is toasting. Roasted garlic may be best spread inside to avoid it overcooking.
How to store grilled cheese sandwiches
- Allow the sandwiches to cool completely before storing to prevent sogginess.
- Wrap individual sandwiches in parchment paper and then place them in an airtight container to maintain their freshness.
- To reheat, place the sandwiches in a toaster oven or oven at a low temperature to maintain their crispiness.
Ways to adjust your grilled cheese
- Experiment with different bread types such as sourdough, rye, or multigrain for varied textures and flavors.
- Swap out regular butter for flavored butters like garlic or herb-infused butter for an extra layer of taste.
- For a twist, try using different spreads like pesto, fig jam, or honey mustard to add a unique flavor profile to your grilled cheese.
- Add flavor boosters like caramelized onions, crispy bacon, or sliced tomatoes for a gourmet twist.
Other great grilled cheese combinations
- Mozzarella cheese, Italian seasoning & fresh basil or basil pesto
- Cheddar cheese, bacon & scrambled egg
- Gruyere cheese, spinach & caramelized onions
- Peanut butter, jelly & bananas (skip the cheese altogether and toast these for delicious twist on a another classic sandwich)
- Apple and Gouda cheese
Print
Ingredients
- 2 tablespoon unsalted butter
- 1 tablespoon mayonnaise, optional
- 4 slices sourdough bread
- 2 garlic cloves, roasted
- 2 slices mozzarella cheese
- 2 slices muenster cheese
- 2 slices pepperjack cheese
Instructions
- Assemble the sandwiches: Spread roasted garlic cloves on the inside of one slice of each sandwich. Place mozzarella, pepperjack and muenster cheeses between two slices of bread.
- (This is an optional, but recommended step) Spread a very thin layer of mayo onto the outside of each piece of bread for a more even and crunchy crust.
- Melt butter in a pan over medium heat. Add sandwiches to melted butter and press gently with spatula to encourage the sandwich to stay together when it's time to flip. Cook for 3-4 minutes or until the bread is golden brown and toasted to your liking.
- Carefully flip each sandwich and continue cooking for another 3-4 minutes.
- Remove sandwiches from the pan, slice and enjoy!
Notes
- This is just a template for a grilled cheese recipe. I think the cheese combination checks all of my boxes (melty, creamy, a little sharp, spicy) , but feel free to experiment. Use whatever cheeses you love.
- The same goes for the bread. Sourdough has a sturdy crust, but the inside is soft, absorbs butter really well, and therefore toasts really well. Use what you have at the house already. Experiment with your favorite breads.
- You’ll want to be gentler with softer breads, but you can make a grilled cheese out of pretty much anything.
Nutrition
Calories: 767kcal (38%) | Carbohydrates: 69g (23%) | Protein: 32g (64%) | Fat: 41g (63%) | Cholesterol: 101mg (34%) | Sodium: 1297mg (56%) | Fiber: 3g (13%) | Sugar: 7g (8%) | Vitamin A: 991IU (20%) | Vitamin C: 1mg (1%) | Calcium: 576mg (58%) | Iron: 5mg (28%)
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