🧀 The Best Grilled Cheese Sandwich

Ingredients (1 sandwich)

2 slices good-quality bread (sourdough, brioche, or country white)
2–3 slices (or ½ cup shredded) cheese — choose a mix for best melt:
- Cheddar
- American
- Gruyère
- Mozzarella
1–2 tbsp butter, softened
Optional additions:
- 1 tsp mayonnaise (for outside of bread or inside)
- Caramelized onions
- Tomato slices (patted dry)
- Crispy bacon
- Mustard
- Garlic powder

Spread butter generously on one side of each bread slice.
Optional: spread a thin layer of mayo over the butter for extra crispness.

Use a nonstick or cast-iron pan.
Heat on medium-low — the secret to a perfect grilled cheese is slow melting, not fast burning.

Place one slice of bread butter-side down in the pan.
Layer on the cheese evenly.
Top with the second slice, butter-side up.

Cook 3–5 minutes on the first side until deep golden and crisp.
Flip and cook another 2–4 minutes.
If the bread browns too fast, lower the heat so the cheese can melt.

If cheese isn’t fully melted:

Perfect gooey melt every time.

Take the sandwich out and let it rest 1 minute before cutting (prevents cheese from leaking out).
Slice diagonally for maximum drama.

Cheese combo = magic. Cheddar for flavor + American for melt = perfection.
Don’t use high heat. You’ll burn the bread before the cheese melts.
Butter outside, optional mayo. Mayo browns more evenly and prevents burning.
Shredded cheese melts faster than slices.

Mix grated Parmesan + garlic powder into the butter and spread outside the bread.

Add caramelized onions + Gruyère + a touch of Dijon.

Add pepper jack + sliced jalapeños or hot honey drizzle.

Pair with creamy tomato soup (want a recipe?).