Grilled Cheese Sandwich
A classic grilled cheese with a crisp, golden crust and a fully melted center, cooked low with a lid so the cheese melts before the bread burns.
38% of it needs you at the counter
- Hands-on
- 5 min
- Cooking
- 8 min
- Serves
- 2
- Calories
- 645
- Protein
- 26 g
- Per serving
- $1.51
Why this recipe works
With only three ingredients, the method decides whether a grilled cheese is great or greasy. The most common problem, burnt bread around cold cheese, is fixed by lower heat and a lid.
Use two cheeses if you have them: sharp cheddar for flavor and a smooth melter such as Monterey Jack or American for stretch.
- Grated cheese has far more surface than slices, so it melts evenly in the time it takes the bread to brown.
- Medium-low heat and a lid on the first side wrap the sandwich in gentle heat: the inside melts while the outside crisps instead of scorching.
- A little mayonnaise mixed into the butter browns more evenly than butter alone and spreads easily, even on soft bread.
Ingredients
You will need
- Large nonstick or cast-iron skillet with a lid
- Wide spatula
- Box grater
Method
Tap a step number to mark it done.
Mix the spread
Stir the soft butter and mayonnaise together until smooth. Spread it thinly over one side of each bread slice, right to the edges.
Build
Set two slices spread side down on a board. Pile on the cheese, keeping it just in from the edges, and top with the other slices, spread side up.
Cook the first side
Heat a large nonstick or cast-iron skillet over medium-low for 2 minutes. Add the sandwiches, cover and cook until the bottoms are deep golden and the cheese is starting to melt, 3 to 4 minutes.
Flip and finish
Flip with a wide spatula, press gently and cook uncovered until the second side is golden and the cheese has melted all the way through, 3 to 4 minutes more.
Rest and cut
Let the sandwiches sit for 1 minute so the cheese sets slightly, then cut diagonally and serve.
Cook's notes
- If the bread browns before the cheese melts, the pan is too hot. Turn it down and keep the lid on for the first side.
- Cheese straight from the fridge melts slowly. Grate it first and leave it out while the pan heats.
- For a crisp cheese edge, scatter a spoonful of grated cheese in the pan for the last minute and set the sandwich on top of it.
Nutrition per serving
645 calories
$1.51 estimated cost per serving
Where the calories come from
| Protein | 16% of calories | 26 g |
|---|---|---|
| Carbs | 19% of calories | 30 g |
| Fat | 65% of calories | 47 g |
| Fiber | 2 g | |
| Sodium | 960 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is the secret to a good grilled cheese sandwich?
Low heat and a lid. Cooking the first side covered over medium-low melts the cheese by the time the bread is golden, and spreading the fat edge to edge gives an even crust.
What are the best cheeses for grilled cheese?
Sharp cheddar for flavor plus a smooth melter such as American, Monterey Jack, Gruyère or fontina. Grate it from a block; pre-shredded cheese is coated in starch that slows melting. Strict vegetarians should look for cheese made with microbial rennet.
Should you use butter or mayonnaise on grilled cheese?
Either works. Butter tastes richer and mayonnaise browns more evenly; this recipe mixes the two to get both.
