There’s something undeniably comforting about a perfectly crafted grilled cheese sandwich, with its golden, buttery crust and gooey, melted center. In just 10 minutes, you can create this classic dish that balances crispiness and creaminess in every bite. The rich, savory flavors of melted cheese paired with the slight tang of toasted bread make it a timeless favorite.
Whether you’re whipping up a quick lunch or a cozy snack, this recipe delivers unmatched simplicity and satisfaction. The contrast of textures—crunchy on the outside, velvety on the inside—is pure bliss. It’s a dish that feels indulgent yet effortless, proving that the best meals often come together in minutes.
What You’ll Need for the Perfect Grilled Cheese?
- 2 slices sourdough bread (or substitute with your favorite bread)
- Mayonnaise (for spreading; helps achieve a golden crust)
- Dijon mustard (adds a tangy kick; optional for a milder flavor)
- 1 to 2 ounces grated sharp cheddar cheese (adjust based on bread size)
- 1 to 2 ounces grated Gruyère or raclette cheese (Gruyère for nuttiness, raclette for creaminess)
- Butter (for the pan; ensures a rich, crispy exterior)
How to Make the Ultimate Grilled Cheese
- Prepare the bread: Place the bread slices on a cutting board. Spread a thin layer of mayonnaise on the top side of each slice. Flip one slice and spread Dijon mustard on the other side.
- Layer the cheese: On the mustard-covered slice, evenly distribute the grated cheddar and Gruyère (or raclette) cheese. Place the other slice of bread on top, mayo side out.
- Heat the pan: Heat a nonstick or cast-iron skillet over medium-low heat. Add enough butter to coat the bottom of the pan and let it melt.
- Cook the sandwich: Place the sandwich in the pan, cover, and cook for 2 to 3 minutes, or until the bottom is golden brown and crisp. Flip, replace the lid, and cook until the other side is golden brown and the cheese is fully melted, 1 to 3 minutes. Reduce heat to low if the bread browns too quickly.
- Serve: Remove from the pan, slice, and enjoy immediately while hot and gooey!
Elevate Your Grilled Cheese with Sauces and Toppings
Take your grilled cheese to the next level by adding a dollop of pesto or a drizzle of balsamic glaze for a tangy twist. For a bit of crunch, try adding crispy bacon or caramelized onions between the cheese layers. A slice of tomato or a handful of fresh spinach can also add a fresh, vibrant touch.
Perfect Pairings: Serving Suggestions
Pair your grilled cheese with a bowl of tomato soup for a classic comfort food combo. For a lighter option, serve it alongside a mixed green salad with a simple vinaigrette. If you’re feeling indulgent, add a side of sweet potato fries or pickles for a satisfying crunch.
Quick Tips for Time-Saving Success
To save time, pre-grate your cheeses and store them in the fridge for up to a week. Use a panini press instead of a skillet for even cooking and less flipping. If you’re making multiple sandwiches, keep them warm in a low oven (around 200°F) while you finish the rest.
Storage and Reheating Made Easy
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, place the sandwich in a toaster oven or skillet over low heat until the cheese is melty and the bread is crisp again. Avoid the microwave to prevent a soggy texture.
Creative Variations to Try
Switch up the cheeses with mozzarella and pepper jack for a gooey, spicy twist. Use rye bread or ciabatta instead of sourdough for a different flavor and texture. For a sweet and savory option, add a thin layer of fig jam or apple slices to the sandwich before grilling.
Grilled Cheese Sandwich
Ingredients
- 2 slices sourdough bread
- Mayonnaise
- Dijon mustard
- 1 to 2 ounces grated sharp cheddar cheese depending on the size of your bread
- 1 to 2 ounces grated Gruyère or raclette cheese depending on the size of your bread
- Butter for the pan
Instructions
- Place the bread slices on a cutting board and spread the top side with a thin layer of mayo. Flip one slice of bread and spread its other side with Dijon mustard. Layer the cheddar and Gruyère or Raclette cheeses on top of the mustard, then place the other slice of bread on top of the cheese, mayo side out.
- Heat a nonstick or cast-iron skillet over medium-low heat and melt enough butter in the bottom of the pan to coat it. Place the sandwich in the pan, cover, and cook for 2 to 3 minutes, or until the bottom slice of bread is golden brown and crisp. Flip, replace the lid, and cook until the other slice of bread is golden brown and the cheese is melted, 1 to 3 minutes. Reduce the heat to low if the bread is getting too brown before the cheese is fully melted.
- Slice and serve.