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.
Grilled cheese is the ultimate comfort food—and my personal favorite when I’m craving something simple yet satisfying. You might be thinking, “Do I really need a recipe for a grilled cheese sandwich?” It’s not about the recipe itself—grilled cheese is straightforward—but the details, especially the ingredients, make all the difference. This version is a great starting point, but the best thing about grilled cheese is how easily you can make it your own. Whether you add a slice of ripe tomato, a smear of pesto sauce, or something unexpected, the possibilities are endless.
What You’ll Need To Make The Best Grilled Cheese Sandwich

- Good-Quality Bread: A bakery-quality, tight-crumb loaf like the Italian bread from Whole Foods is ideal and prevents the cheese from leaking out.
- Softened Butter or Mayonnaise: The choice is yours—butter gives rich flavor and a golden crust, while mayo spreads easily (even cold) and ensures even browning. For the best of both worlds, use a combination.
- Cheddar Cheese: Adds a classic tangy flavor and melts beautifully.
- Shredded Gruyère Cheese: Adds a rich, nutty flavor that perfectly complements the cheddar.
- Jump to the printable recipe for precise measurements
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.

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. 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. For a comforting meal, pair the sandwiches with tomato soup or vegetable soup.

Variations On Basic Grilled Cheese
- Apple & Brie Grilled Cheese: Combine creamy Brie with thin slices of tart green apple and a sprinkle of fresh thyme. Use a hearty white bread or whole grain bread for a delicious contrast in textures.
- Pesto & Mozzarella Grilled Cheese: Spread a layer of pesto on each slice of crusty Italian bread. Add sliced or shredded whole-milk mozzarella and a few slices of ripe tomato.
- 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.
- Fig Jam & Gouda Grilled Cheese: Spread a thin layer of sweet fig jam on each slice of bread and pair it with melty smoked Gouda cheese.
- 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 melted cheese.
Video Tutorial
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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.
I need to make grilled cheese sandwiches for a bridge group of 8 women. Can I do in advance and hold in an oven or can I cook them in the oven, and , if so, how?
Hi Joni, as long as it’s for a limited period, you could probably use the warm setting on your oven to keep these warm until you serve them. And if you want to make them in the oven, I’d look specifically for an oven-baked grilled cheese.