Grilled Cheese Sandwich
Total Time
10 mins
Prep Time
5 mins
Cook Time
5 mins
Rating
4.94 out of 5 stars
(30)
Ingredients
1 serving
- 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
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Preparation
Step 1
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.
Step 2
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.
Step 3
Slice and serve.
Step 4
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Chef's notes
Spread mayo on the outside of the bread. Not butter! The mayo helps the bread brown insanely well in the skillet, creating a mouthwatering crunch when you bite into the sandwich. It also gives the sandwich a richer flavor. Spread the inside of one slice of bread with a layer of Dijon mustard.
Add grated cheese. I find that grated cheese melts more evenly than a slice of cheese does. (Though of course, if you choose to use a softer type of cheese, such as brie, you’ll have to slice it.) Use enough to create a small mound of grated cheese over one slice of bread, generally 1 to 2 ounces of each type of cheese. Place the other slice of bread on top, mayo side out!
Choose the right skillet. We like to use cast-iron because it creates gorgeous browning on the outside of the sandwich. In a pinch, nonstick works too!
Go low and slow. I don’t raise my heat any higher than medium-low. If the pan gets too hot, the bread will burn before the cheese melts.
Cover the pan. Add enough butter to coat the bottom of the pan. Then, add the sandwich, and COVER the skillet. The lid will trap steam in the pan, helping melt the cheese as the bread toasts. Cook for 2 to 3 minutes, or until the bread is golden brown. Flip and cook, covered, on the second side.
Adjust the heat as needed. Lower it if the bread is browning too quickly!
