Grilled Cheese Sandwich
A deliciously crispy grilled cheese sandwich with sharp cheddar and nutty Gruyère, perfect for weeknight dinners or lazy lunches.
Ingredients
Bread and Spread
- 2 slices half inch thick slices good quality bread (Italian or whole grain) Use good quality bread for a crunchy exterior.
- 1-2 tablespoons softened butter or mayonnaise Mayonnaise gives a tangy crust; butter adds richness.
Cheese
- 2 slices medium or sharp cheddar cheese (about 2 oz) Chose sharp for more tang.
- 1 oz shredded Gruyère cheese (about half a cup) Gruyère adds nuttiness.
Instructions
Preparation
- Spread a thin, even layer of mayonnaise or softened butter on one side of each bread slice.
- Preheat a non-stick skillet or cast-iron pan over medium heat (about 325–350°F surface temperature). Let the pan warm for 2–3 minutes.
Cooking
- Place one slice of bread in the skillet, mayo/butter side down.
- Layer the cheese: put 2 slices of cheddar on the bread, then sprinkle the shredded Gruyère on top.
- Top with the second slice of bread, mayo/butter side up. Press gently with a spatula.
- Cook 3 to 4 minutes without moving the sandwich until golden brown.
- Carefully flip the sandwich and cook the other side 3 to 4 minutes until golden and the cheese is fully melted.
- Remove from the skillet and let sit for 60 seconds before cutting in half.
Notes
Slice diagonally for a better cheese pull; garnish with parsley or flaky sea salt. Pair with tomato soup or salad. Store in the fridge for 3-4 days or freeze for up to 2 months.