Grilled Cheese Sandwich Recipe

For me, a Grilled Cheese Sandwich Recipe is not a diet food, so if I’m going to have one, it better be great. Crispy, salty, and buttery on the outside; oozy, molten cheese on the inside-is this the ultimate cheesy toastie?

My two golden rules for a great Grilled Cheese

I know it probably seems pretty silly to post a recipe for what is, in its simplest definition, just cheese melted between two slices of bread. And truthfully, could there even be such a thing as a bad grilled cheese? Maybe not.

But there is such a thing as a GREAT grilled cheese sandwich!

So here are my two golden rules for my very best grilled cheese:

Use TWO types of cheese – mozzarella for stretch, another for flavour (gruyere and vintage cheddar are my favs

Give your sandwich press a miss. Use a pan on your stove! Just look at the superior golden buttery crust you get to bite into!

Then to take it from excellent to new heights of greatness

Instead, use sourdough bread instead of normal sandwich bread;

Use freshly grated cheese, not store-purchased sliced or shredded cheeses;

Slather a generous amount on each bread slice on both sides; and

Salted butter will do an added taste!

Grilled Cheese vs Cheese Toastie: Both require toasted bread pieces with melted cheese in the middle, though they are prepared differently. A cheese toastie is prepared using a sandwich press or toastie maker, while a grilled cheese is prepared on the stove in a skillet, griddle, or pan.

Which is better? Usually, it’s down to personal preference and expedience. I much prefer grilled cheese. In toasties, the bread can end up too squished, even on a “thick set” setting. And if you do have the lid on it, the pressure pushes the cheese out, so you end up using less cheese, which is rather unsatisfying. What a bummer!

And a quick note on other cooking methods….

Broiler/Grill: Quite a decent method if you’re making cheese toasties en masse, but really doesn’t bring in that golden buttery, molten cheese blend you get if you do it in a pan. And you won’t get that golden crust crispy either. Mine’s a method where, on the toast of the bread, lay them on a rack, butter them, and add cheese on top, then grill. You can have them open or sandwich them together.

Jaffle Maker: The downside is that the edges are sealed, and the bread is compressed, but it still gets the job done pretty well for a cheese toastie craving!

Microwave: It is not the ideal choice for making a cheese toastie, yet for all those who have tried, it is one of those quick fixes, although not really that satisfying.

What you need for a grilled cheese sandwich

Here’s what you need to make my idea of the perfect grilled cheese. However, rest assured there’s flexibility and options! It’s more about technique. 🙂

Bread : Any sliced bread works, really, for this recipe; sandwich, loaf, whatever. However, ideal slices are neither too thick – they won’t melt the cheese appropriately, nor too thin or soft – these get squished, nor too holey – the cheese will fall out. The best is real fine sourdough – but not that type of artisan ones boasting a thick hard crust. Your regular fresh sourdough does it!

Types of Cheese: For a good grilled cheese, take mozzarella-he’s got a great melt and isn’t greasy-with a cheesier cheese because mozzarella is pretty blander. My go-tos are either Vintage cheddar or Gruyère. You could also add in other cheeses, like Monterey Jack, Colby, Swiss, or cheddar. Just give me my grilled cheese!

Grate Your Own Cheese: The best melt comes from grating your own cheese. It provides a more velvety, even, soft melt. You get anti-caking agents with store-bought pre-grated cheese that keeps it from clumping together and getting gloopy. Cheese slices are a better alternative than pre-shredded cheese.

Salted Butter :Use regular salted butter, such as you would spread on your bread or crackers. If you have unsalted butter, sprinkle a pinch of salt in. The salt will really bring out the flavors!

How to make the best grilled cheese sandwich (in my world)

I added “(my world)” to the end because I realise that some people mightn’t agree or like other things etc. and that’s totally ok! I’m just here today to share what I think is the very best grilled cheese in the world. I mean, MY world ????

Grate the Cheese: if using a non-pre-sliced cheese, grate on a standard box grater. Many store-bought pre-shredded cheeses contain anti-caking agents that get in the way of a good melt.

Butter Both Sides-butter all four sides of a slice of bread. You heard me correct, both sides of both slices. It’s crucial to get that deep, gold crust!

Pre-toast the Bread: Place the buttered bread in a heated heavy-bottomed skillet or non-stick pan at medium-low heat. Toast each side lightly for about 1 minute. This step adds extra flavor and gives the cheese a head start in melting since you’ll be flipping the bread before adding the cheese.

Assemble and Flip: Place one slice of bread, flipped. Pile the grated cheese on top; you can add the cheese in whatever order you want. Put the other slice of bread on top of it with its toasted side towards the cheese.

Cook 3 Minutes- Gently press down on the sandwich and cook, until the underside is deep, even golden brown, about 3 minutes. If the bread browns too quickly, take the pan off of the heat, and let it cool slightly before reducing the heat.

Flip and Cook Again: Gently flip the sandwich back over and cook for an additional 3 minutes or until the other side is golden and crispy, too, with the cheese totally melted. Check inside, if needed, to check the melt of the cheese.

Yup, that grilled cheese is practically yelling my name. JUST LOOK AT IT.

That golden salty buttery crust.

The gooey cheese blend where the meltiness of mozzarella meets the richness of Gruyère or cheddar….

The first bite is pure nirvana!

I seriously hope you make this recipe at least once, just to taste the absolute joy that is a truly great grilled cheese sandwich!!

I am re-reading this post and realize that my passion for butter, cheese and bread is strong. One day, hopefully my salad recipes will bring that sort of enthusiasm!

Grilled Cheese Sandwich Recipe: FAQs

1. What type of bread is best for grilled cheese?You can use any sliced bread, but try to find slices that are neither too thick nor too thin, nor too holey. Sourdough’s a good choice, just don’t get it if it’s some super fancy version with an intense crust.

2. Is pre-sliced cheese okay to use in this recipe?While grated store-bought pre-sliced cheese will do in a pinch, it is better to grate it yourself. Freshly grated cheese has more even melt and texture compared to pre-shredded cheese, which may contain anti-caking agents.

3. What Cheeses are Best for a Grilled Cheese Sandwich?But a blend of mozzarella and a full-flavored cheese-anything from aged cheddar to Gruyère-is a fine compromise. The mozzarella melts beautifully, while the other cheese supplies flavor. You could also use Monterey Jack, Colby, Swiss, or cheddar.

4. How Much Butter to Use?Butter both sides of each slice liberally. This creates a rich golden crust and imparts flavor.

5. Are Grilled Cheese Sandwiches Possible with a Sandwich Press or Jaffle Maker?Well, yes, you can try those appliances, but it might not turn out quite the same. A skillet or griddle is usually very great in giving an even golden crust. 

6. What if my bread is browning too quickly?Pull the pan off the heat for a minute or two if it starts browning too quickly. Then, turn the heat down: this lets it cook through without burning the bread.

7. Which side do I cook the sandwich on, and how long does it take?Cook approximately 3 minutes on each side, or until bread is golden crispy, cheese melted.

8. Can I add extra ingredients to the grilled cheese?Absolutely, yes! You can add extra ingredients to include tomato slices, cooked bacon, caramelized onions for added flavor in your sandwich.

9. What’s the best way of slicing and serving the sandwich?Place the sandwich on a cutting board and cut it in half in one smooth slice. Now you see the cheese pull effect. Serve immediately.