Grilled Cheese
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Calling all grilled cheese lovers! Take your favorite comfort food up a notch with my foolproof tips: from the crispiest, golden bread to a cheese combo that’s ooey-gooey perfection.
Ah, the grilled cheese sandwich—the ultimate comfort food and my personal favorite when I’m craving something satisfying but want to keep things simple in the kitchen. You might be wondering, “Do I really need a recipe for something as simple as grilled cheese?” It’s not so much about the recipe—after all, grilled cheese is pretty straightforward—but it’s the little details that matter, especially the choice of ingredients.
Let’s start with the bread: choosing a bakery-quality, tight-crumb variety really makes a difference. My preferred choice is the Italian loaf from Whole Foods, which offers the perfect texture for a grilled cheese. Cheese-wise, I prefer a blend of cheddar for its creamy meltability and Gruyère for its rich, nutty flavor—it’s a combination that’s hard to beat. (Of course, many grilled cheese aficionados, from discerning chefs to my own kids, who fancy themselves as grilled cheese experts, swear by American cheese, but personally, I find it a bit plastic-like. Sorry, kids!) As for the spread, you can opt for butter or mayo. Butter brings delicious flavor, while mayonnaise offers ease and even browning. I’ll delve more into the differences below, but bottom line, the choice is yours.
Remember, this is just a starting point—the real beauty of grilled cheese is in its versatility. From a slice of ripe tomato to a smear of pesto, the possibilities are endless. Below are some of my favorite variations to elevate this classic. Whether you’re whipping up a quick lunch or a cozy dinner, these tips will transform your grilled cheese from basic to gourmet.
variations on Basic Grilled cheese
- Apple & Brie Grilled Cheese: Combine creamy Brie with thin slices of tart green apple. Add a sprinkle of fresh thyme for an aromatic touch. Use a hearty whole grain bread for a delicious contrast in textures.
- Pesto & Mozzarella Grilled Cheese: Spread a layer of basil pesto on each slice of crusty Italian bread. Add sliced or shredded whole-milk mozzarella and a few slices of ripe tomato. This combination brings a fresh, Italian-inspired twist to the classic.
- Sun-Dried Tomato Pesto & Fontina Grilled Cheese: Slather sun-dried tomato pesto onto each slice of crusty Italian bread, and layer it with shredded fontina cheese. The creamy, slightly nutty fontina pairs beautifully with the rich, intense flavors of the sun-dried tomato pesto, creating a grilled cheese that’s both sophisticated and full of robust flavor.
- Fig Jam & Gouda Grilled Cheese: Spread a thin layer of fig jam on each slice of bread and pair it with smoked Gouda cheese. This sweet and savory combination is fantastic.
- Caramelized Onion & Swiss Grilled Cheese: Add caramelized onions to Swiss cheese for a sweet and nutty flavor. Use seeded rye bread, which pairs beautifully with the onions and cheese.
What you’ll need to make grilled cheese
Butter VS Mayonnaise
The traditional choice for making a grilled cheese sandwich has always been butter. It imparts rich flavor and a beautiful golden crust, creating that iconic grilled cheese taste and texture we all grew up loving. However, in recent years, there’s been a growing trend of using mayonnaise as an alternative. The appeal of mayonnaise is twofold: it spreads effortlessly on bread (even straight from the fridge), eliminating the wait for butter to soften, and it has a higher smoke point, which means it’s less likely to burn while cooking, ensuring an evenly crisp, golden brown sandwich. I find myself reaching for mayo more often than not because it’s just so convenient. For those who can’t choose, combining both softened butter and mayo can give you the best of both worlds: the delicious flavor of butter and the perfectly golden, crispy exterior that mayo guarantees.
Step-by-Step Instructions
Using a butter knife, spread a thin layer of the mayonnaise or softened butter on one side of each bread slice, ensuring full coverage up to the edges. Before spreading, make sure the slices are the same size and aligned so that when assembled, the shapes of the bread match up perfectly.
Assemble the sandwich in the pan: Preheat a non-stick skillet or cast iron pan over medium heat. Once heated, place one slice of bread in the skillet, mayo/butter side down. Then, layer the 2 slices of cheddar cheese onto the bread, ensuring even coverage (depending on the shape of the bread, you may need to tear the cheese for even coverage). Evenly sprinkle the shredded Gruyère over the cheddar. Place the second slice of bread on top, mayo/butter side up.
Cook the sandwich for 3 to 4 minutes on one side, or until it’s golden brown and crispy. Using a spatula, carefully flip the sandwich over and cook the other side for another few minutes, or until it’s also golden brown and the cheese inside has melted.
Remove the grilled cheese from the skillet and place it onto a cutting board. Let it sit for a minute, then cut the sandwich in half using a sharp knife. Serve immediately while it’s still warm.
you may also like
- Grilled Cheese with Sun-Dried Tomato Pesto
- Ham and Cheese Sliders
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Grilled Cheese
Calling all grilled cheese lovers! Take your favorite comfort food up a notch with my foolproof tips: from the crispiest, golden bread to a cheese combo that’s ooey-gooey perfection.
Ingredients
- 2 ½-inch thick slices good quality bread (such as a tight-crumbed Italian or whole grain bread, with no holes)
- 1 to 2 tablespoons softened butter or mayonnaise, best quality such as Hellmann's or Duke's, as needed (see note)
- 2 slices of medium or sharp cheddar cheese (about 2 oz)
- 1 oz (½ cup) shredded Gruyère cheese
Instructions
- Using a butter knife, spread a thin layer of the mayonnaise or softened butter on one side of each bread slice, ensuring full coverage up to the edges. Before spreading, make sure the slices are the same size and aligned so that when assembled, the shapes of the bread match up perfectly.
- Assemble the sandwich in the pan: Preheat a non-stick skillet or cast iron pan over medium heat. Once heated, place one slice of bread in the skillet, mayo/butter side down. Then, layer the 2 slices of cheddar cheese onto the bread, ensuring even coverage (depending on the shape of the bread, you may need to tear the cheese for even coverage). Evenly sprinkle the shredded Gruyère over the cheddar. Place the second slice of bread on top, mayo/butter side up.
- Cook the sandwich for 3 to 4 minutes on one side, or until it's golden brown and crispy. Using a spatula, carefully flip the sandwich over and cook the other side for another few minutes, or until it's also golden brown and the cheese inside has melted.
- Remove the grilled cheese from the skillet and place it onto a cutting board. Let it sit for a minute, then cut the sandwich in half using a sharp knife. Serve immediately while it's still warm.
- Note: Wondering which to use for your grilled cheese—mayo or butter? Mayo spreads easily straight from the fridge and has a higher smoke point, reducing the risk of burning. On the other hand, butter offers a distinct, rich flavor. Either choice has its merits, but for the best of both worlds, you can always use both. For what it's worth, I typically use mayo for ease.
- Pro Tip: For those who like an extra crispy grilled cheese: Spread a thin layer of the mayo or butter on both sides of your bread slices. Before assembling, lightly toast the inside faces of the bread directly in the pan. Once they've achieved a hint of golden crispness, proceed with the recipe. This ensures a delightful crunch both inside and out.
Pair with
Nutrition Information
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- Per serving (1 servings)
- Calories: 596
- Fat: 41 g
- Saturated fat: 18 g
- Carbohydrates: 30 g
- Sugar: 3 g
- Fiber: 1 g
- Protein: 27 g
- Sodium: 1014 mg
- Cholesterol: 93 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Thanks for a great recipe. I loved the two different cheeses. What brand of Italian bread did you use? I looked at Whole Foods but couldn’t find any. I ended up buying Sourdough bread. I look forward to trying some of the variations you listed.
Hi Kathy, I used the Italian bread that comes from the bakery (so not a particular brand). If you try some variations on the grilled cheese, I’d love to hear how they come out!
Thanks for prompting me to make grilled cheese, I haven’t had this in forever. I remember we used to make them with Kraft singles and butter. Nothing wrong with that. The Tillamook was a good choice. I could only find the block so we cut big, thin slices. We had a lot of soup and made them two days in a row. Once with butter, the other with mayo. Have to say mayo will be the only way I make these going forward. It allows a much longer time to cook and melt the cheese.
Cheese was difficult to melt… the cheddar anyway. I tried to google suggested brands for this but couldn’t find a good article. Is there a cheddar cheese that melts easier than others? I used Sargento.
Hi Sarah, I use Tillamook. Hope that helps!
Love, love the sandwich…delicious…I put the cast oven skillet with sandwiches on board for a few minutes just to ensure melted gooey cheese inside. Served with a bowl of lentil soup for a great winter meal.
Great ideas to kick up the regular grilled cheese, thank you! I use olive oil brushed on the outside of the bread, healthy and makes it very crispy. Delicious!
Could you suggest ways for me to cut down the total sodium of this grilled cheese sandwich…at over 1000mg maybe I could tolerate 1/4. Thank you!
Hi Ruth, You could try using reduced-sodium cheese (cheese is naturally high in sodium) and a good quality reduced-sodium bread. I’d love to hear how it turns out if you find some good substitutes!
These ideas to mix up the basic sandwich are great. We put the mayo inside the sandwich and add thin sliced kosher pickles before putting the cheese on top. My husband loves that tang from the garlic in the pickle. We also have sliced some Aidell sausage and browned them a bit and put them in the sandwich. It’s a bit messy to eat but a full on meal.
Hello, the Italian bread is the unsliced one in the bakery?
Looks great, going to make the soup as well. Do you have an immersion blender that you like?
You’re our go to for great recipes.
Thank you
Hi Larry, I get one that’s already sliced (or I ask them to slice it), but if you can’t find that where you shop, you can just slice it. I really like this immersion blender. So glad you like the recipes – hope you enjoy these two as well!
Great, Simply delicious!
A Foreman grill is a convenient tool to prepare this sandwich and you don’t need butter or mayo (although it won’t taste nearly as good without it).
Your recipes are amazing. I especially like the make-ahead and freezing information.