Description
Hey there, friend! Few things in life are as comforting as a perfectly made grilled cheese sandwich. Golden and crisp on the outside, irresistibly gooey on the inside—this is the kind of food that feels like a warm hug. This recipe takes the classic we all love and turns it into the ultimate version, using simple techniques and the right combination of cheeses to deliver maximum flavor and melt. No fancy tricks—just care, patience, and really good ingredients.
Ingredients
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2 slices sturdy bread (sourdough or country white, about ½-inch thick)
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2–3 tablespoons butter, softened (or mayonnaise, optional)
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3–4 oz cheese, freshly grated (see blend below)
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2 oz sharp cheddar
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1–1½ oz fontina or Gruyère
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½ oz Monterey Jack or American (for extra melt)
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Pinch of flaky sea salt (optional)
Instructions
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Prepare the cheese
Grate all cheeses and gently mix them together in a bowl. Set aside. -
Butter the bread
Spread softened butter evenly over one side of each slice of bread, all the way to the edges. Sprinkle lightly with flaky salt if using. -
Assemble the sandwich
Place one slice of bread butter-side down on a cutting board. Add the cheese mixture evenly on top. Cover with the second slice of bread, butter-side up. Press gently. -
Cook low and slow
Heat a skillet (preferably cast iron) over medium-low heat. Place the sandwich in the pan and cover with a lid. Cook for 3–4 minutes until the bottom is golden brown. -
Flip and finish
Flip carefully and cook uncovered for another 2–3 minutes, until the second side is golden and the cheese is fully melted. -
Rest briefly
Transfer to a wire rack and let rest for about 1 minute. Slice diagonally and serve immediately.
Notes
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Low heat is key: High heat burns bread before cheese melts. Patience pays off.
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Always grate your own cheese: Pre-shredded cheese doesn’t melt as smoothly.
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Cover the pan at first: This traps heat and ensures perfectly melted cheese.
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Butter vs. mayo: Butter gives classic flavor; mayo creates an ultra-crisp crust—try both!
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Rest before cutting: This keeps the cheese gooey but not runny.