The Best Grilled Cheese
The Best Grilled Cheese sandwich is a dream come true…melted cheese, crisp buttery bread, tangy. It seems like it should be so easy to accomplish (it is!) but so often, it misses the mark. The cheese isn’t melted, the bread is burnt. What happened??!!
I have a few easy tricks that will make this traditional, nostalgic sandwich perfect every time!
The first difference-maker is that we are spreading mayonnaise, not butter, on the outside of the bread slices. The mayo helps the bread brown so well in the skillet, creating a mouth-watering crunch when you bite into it. If you aren’t a mayo lover, don’t worry. I am NOT a mayo lover and you do not taste the mayo. It does, however, give the sandwich a richer taste.
For a bit of tang, we are using sourdough bread and spreading the inside of one slice of bread with Dijon mustard. Both of these are optional. You can use regular white bread and no Dijon.
I like to use a combination of cheese and I always grate them myself (store-bought grated cheese has preservatives in it that prevent it from melting easily). I like sharp Cheddar cheese combined with Gruyère cheese. Place an ounce or two of each (about 1/4-1/2 cup) on the mustard side of the bread and then top with the second piece of bread, mayo side out.
The next key is to use a very low heat and once the sandwiches are in the pan, cover the skillet with a lid. The low heat will allow the cheese to start to melt without burning the bread. The lid will keep the heat in and also help to melt the cheese.
After a couple of minutes, flip the sandwiches and put the lid back on. Watch carefully that the bottom of the bread doesn’t burn. You should only need a minute or two to completely melt the rest of the cheese.
Remove from the skillet and cut in half. I like to serve the grilled cheese sandwich with 5-Ingredient tomato soup or ketchup and always potato chips!
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The Best Grilled Cheese
Makes: 1 sandwich
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients
- 2 slices sourdough bread
- Mayonnaise
- Dijon mustard
- 1 to 2 ounces grated sharp cheddar cheese, depending on the size of your bread
- 1 to 2 ounces grated Gruyère or raclette cheese, depending on the size of your bread
- Butter, for the pan
Instructions
Place the bread slices on a cutting board and spread the top side with a thin layer of mayo. Flip one slice of bread and spread its other side with Dijon mustard.
Layer the cheddar and Gruyère or Raclette cheeses on top of the mustard, then place the other slice of bread on top of the cheese, mayo side out.
Heat a nonstick or cast-iron skillet over medium-low heat and melt enough butter in the bottom of the pan to coat it. Place the sandwich in the pan, cover, and cook for 2 to 3 minutes, or until the bottom slice of bread is golden brown and crisp. Flip, replace the lid, and cook until the other slice of bread is golden brown and the cheese is melted, 1 to 3 minutes. Reduce the heat to low if the bread is getting too brown before the cheese is fully melted.
Slice and serve.
Recipe by Love and Lemons
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