Classic Grilled Cheese Sandwich
13 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
This is the grilled cheese I make when I want shatter-crisp sourdough and a big cheese pull, thanks to a salted-butter sear and a smart American-cheddar combo.
Perfect for a quick lunch, midnight snack, or dunking in tomato soup, it hits salty, tangy, and gooey with zero fuss and max comfort.
Ingredients (1 serving)
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Ingredients
- 2 slices sourdough sandwich bread sourdough sandwich bread 0.11 loaf
- 2 Tbsp salted butter, softened salted butter 1 oz
- 2-3 slices American cheese (or cheddar, or a combo) American cheese 1.88 oz
How to Make Classic Grilled Cheese Sandwich
-
Butter the bread
Spread the softened butter edge to edge on one side of each bread slice so the entire surface browns evenly and crisps.
-
Preheat the pan
Set a heavy skillet over medium-low heat until warm so the butter will sizzle gently, not smoke.
-
Assemble in the pan
Place one slice of bread butter-side down in the skillet, layer the cheese evenly to the corners, then cap with the second slice butter-side up.
-
Cook the first side
Cook for 3 to 4 minutes until the bottom is evenly golden and you see the cheese starting to soften at the edges.
-
Flip and finish
Flip carefully, press lightly with a spatula for even contact, and cook another 3 to 4 minutes until the second side is golden and the cheese is fully melted.
-
Steam assist if needed
If the cheese resists melting, add 1 teaspoon water to the empty edge of the pan and cover for 30 to 60 seconds to trap steam, then uncover to keep the crust crisp.
-
Rest and slice
Transfer to a cutting board, rest 1 minute so the cheese settles, then slice and serve hot.
Substitutions
- Salted butter -> mayonnaise
- Mayo paints on thinner and browns beautifully, giving an ultra-even, tangy crust while keeping the interior plush.
- American cheese -> sharp cheddar plus muenster
- Cheddar brings punch and muenster brings the melt, so you get bold flavor with that essential stretchy pull.
- Sourdough bread -> scallion pancake
- A flaky scallion pancake crisps into savory layers with oniony pops, turning the sandwich into a wildly fun, street-food style mashup.
Tips
- Go low and slow
- Medium-low heat lets the cheese melt at the same pace the crust browns, which is how you avoid pale cheese and burnt bread.
- Edge-to-edge coverage
- Butter and cheese should both reach the corners so every bite is even and the edges seal like a grilled-cheese gasket.
- Cheese thickness matters
- Use 2 to 3 slices or thinly shredded cheese so it melts fast without over-toasting the bread.
- Cast iron for control
- A preheated cast iron or heavy stainless skillet holds steady heat for that deep golden crust without hot spots.
- Season the butter
- Mash a pinch of garlic powder and paprika into the butter for a subtle savory kick that tastes like diner magic.
- Rest before slicing
- One minute on the board keeps the cheese from flooding out and keeps the bottom crust crisp.
Nutrition Facts *
| Energy | 381 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 36 | g |
| Carbohydrates | 4 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My cheese is not melting, what should I do?
- Lower the heat, cover the pan for up to 60 seconds to trap steam, and use thinner slices or shredded cheese next time for faster melt.
- The bread is browning too fast, how do I fix it?
- Drop the heat to low, move the sandwich to a cooler part of the pan, and give it more time so the interior can catch up.
- Can I make this without butter?
- Yes, use mayonnaise for the exterior or a light brush of neutral oil, and keep heat at medium-low for even browning.
- How do I keep it from getting greasy or soggy?
- Use just enough butter to thinly coat the bread, cook uncovered except for brief steam assists, and rest 1 minute before slicing.
- Can I add tomato or ham without messing up the melt?
- Pat tomato slices dry and keep them thin, and pre-warm ham in the pan for 20 seconds so it does not cool the cheese.
- Can I cook this on an outdoor grill?
- Yes, set a cast iron skillet on the grill grates over medium heat and follow the same low-and-slow method for perfect control.
Serving Suggestions
Tomato soup on the side is classic, but a drizzle of hot honey or a dusting of smoked paprika on the crust gives sweet heat or smoky depth without weighing it down.
If you want more bite, tuck in a few pickled jalapenos or serve with a cold, crunchy dill pickle for contrast.
More pairings:
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