Grilled Cheese
This post may contain affiliate links. Read my full disclosure policy. Grilled cheese lovers, this one’s for you. All you need is a pan, a few pantry staples, and the right technique to get that perfect balance of buttery, golden bread and an ooey-gooey filling. It’s next-level good. Grilled cheese is the ultimate comfort food—and my personal favorite when I’m craving something simple but satisfying. You might be thinking, “Do I really need a recipe for a grilled cheese sandwich?” It’s not so much about the recipe—grilled cheese is simple—it’s the details that matter. The ingredients you use and how you cook it make all the difference. This version is a great starting point, but the best thing about grilled cheese is how easily you can make it your own. Whether you add a slice of ripe tomato, a smear of pesto sauce, caramelized onions, or something unexpected, the possibilities are endless. “Thanks for a great recipe. I loved the two different cheeses.” What You’ll Need To Make The Best Grilled Cheese Sandwich Good-Quality Bread: A sturdy, bakery-style loaf like Italian bread from Whole Foods works well—it holds its shape and keeps the cheese from leaking out. Softened Butter or Mayonnaise: The choice is yours—use butter for rich flavor and a golden crust, mayo for easy spreading and even browning, or a mix of both for the best of both worlds. Cheddar Cheese: Melts smoothly and brings that classic sharp flavor everyone loves in a grilled cheese. Shredded Gruyère Cheese: Adds a nutty, melty richness that pairs perfectly with the cheddar. Jump to the printable recipe for precise measurements Good-Quality Bread: A sturdy, bakery-style loaf like Italian bread from Whole Foods works well—it holds its shape and keeps the cheese from leaking out. Softened Butter or Mayonnaise: The choice is yours—use butter for rich flavor and a golden crust, mayo for easy spreading and even browning, or a mix of both for the best of both worlds. Cheddar Cheese: Melts smoothly and brings that classic sharp flavor everyone loves in a grilled cheese. Shredded Gruyère Cheese: Adds a nutty, melty richness that pairs perfectly with the cheddar. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1: Prep the bread. Using a butter knife, spread a thin layer of mayonnaise or softened butter on one side of each slice of bread. Step 2: Assemble in the skillet. Preheat a nonstick or cast iron skillet over medium heat. Once hot, place one slice of bread mayo/butter-side down in the pan. Layer on the cheddar, then sprinkle the shredded Gruyère over top. Finish with the second slice of bread, mayo/butter-side up. Step 3: Cook the sandwich. Cook for 3 to 4 minutes, or until the bottom is golden and crisp. Pressing gently with a spatula as it cooks helps create even contact with the pan, encouraging an ultra-crisp crust. Carefully flip and cook the other side for another few minutes, until the cheese is melted and the bread is evenly browned. (If the bread is browning too fast before the cheese melts, lower the heat to give it more time to get gooey inside.) Step 4: Rest and serve. Transfer the sandwich to a cutting board and let sit for a minute. Resting for a minute helps the cheese set slightly so it doesn’t ooze out the moment you cut the sandwich. Slice in half and serve while warm—great with tomato soup or veggie soup. For a comforting meal, pair the sandwiches with tomato soup or vegetable soup. Variations On Basic Grilled Cheese Apple & Brie Grilled Cheese: Combine creamy Brie with thin slices of tart green apple and a sprinkle of fresh thyme. Use a hearty white bread or whole grain bread for a delicious contrast in textures. Pesto & Mozzarella Grilled Cheese: Spread a layer of pesto on each slice of crusty Italian bread, then layer with sliced or shredded whole-milk mozzarella and a few slices of ripe tomato. Sun-Dried Tomato Pesto & Fontina Grilled Cheese: Slather sun-dried tomato pesto onto each slice of crusty Italian bread, and layer it with shredded fontina cheese. Fig Jam & Gouda Grilled Cheese: Spread a thin layer of sweet fig jam on each slice of bread and pair it with melty smoked Gouda cheese for a sweet and savory combo. Caramelized Onion & Swiss Grilled Cheese: Pair caramelized onions with Swiss cheese for a sweet and nutty flavor. Use seeded rye bread, which pairs beautifully with the onions and melted cheese. Apple & Brie Grilled Cheese: Combine creamy Brie with thin slices of tart green apple and a sprinkle of fresh thyme. Use a hearty white bread or whole grain bread for a delicious contrast in textures. Pesto & Mozzarella Grilled Cheese: Spread a layer of pesto on each slice of crusty Italian bread, then layer with sliced or shredded whole-milk mozzarella and a few slices of ripe tomato. Sun-Dried Tomato Pesto & Fontina Grilled Cheese: Slather sun-dried tomato pesto onto each slice of crusty Italian bread, and layer it with shredded fontina cheese. Fig Jam & Gouda Grilled Cheese: Spread a thin layer of sweet fig jam on each slice of bread and pair it with melty smoked Gouda cheese for a sweet and savory combo. Caramelized Onion & Swiss Grilled Cheese: Pair caramelized onions with Swiss cheese for a sweet and nutty flavor. Use seeded rye bread, which pairs beautifully with the onions and melted cheese. Video Tutorial You May Also Like RecipeComments (17)Add Comment Recipe Comments (17) Add Comment Ingredients 2 ½-inch thick slices good quality bread (such as a tight-crumbed Italian or whole grain bread, with no holes) 1 to 2 tablespoons softened butter or mayonnaise, best quality such as Hellmann's or Duke's, as needed (see note) 2 slices of medium or sharp cheddar cheese (about 2 oz) 1 oz (½ cup) shredded Gruyère cheese 2 ½-inch thick slices good quality bread (such as a tight-crumbed Italian or whole grain bread, with no holes) 1 to 2 tablespoons softened butter or mayonnaise, best quality such as Hellmann's or Duke's, as needed (see note) 2 slices of medium or sharp cheddar cheese (about 2 oz) 1 oz (½ cup) shredded Gruyère cheese Instructions Using a butter knife, spread a thin layer of the mayonnaise or softened butter on one side of each bread slice, ensuring full coverage up to the edges. Before spreading, make sure the slices are the same size and aligned so that when assembled, the shapes of the bread match up perfectly. Assemble the sandwich in the pan: Preheat a non-stick skillet or cast iron pan over medium heat. Once heated, place one slice of bread in the skillet, mayo/butter side down. Then, layer the 2 slices of cheddar cheese onto the bread, ensuring even coverage (depending on the shape of the bread, you may need to tear the cheese for even coverage). Evenly sprinkle the shredded Gruyère over the cheddar. Place the second slice of bread on top, mayo/butter side up. Cook the sandwich for 3 to 4 minutes on one side, or until it's golden brown and crispy. Using a spatula, carefully flip the sandwich over and cook the other side for another few minutes, or until it's also golden brown and the cheese inside has melted. Remove the grilled cheese from the skillet and place it onto a cutting board. Let it sit for a minute, then cut the sandwich in half using a sharp knife. Serve immediately while it's still warm. Note: Wondering which to use for your grilled cheese—mayo or butter? Mayo spreads easily straight from the fridge and has a higher smoke point, reducing the risk of burning. On the other hand, butter offers a distinct, rich flavor. Either choice has its merits, but for the best of both worlds, you can always use both. For what it's worth, I typically use mayo for ease. Pro Tip: For those who like an extra crispy grilled cheese: Spread a thin layer of the mayo or butter on both sides of your bread slices. Before assembling, lightly toast the inside faces of the bread directly in the pan. Once they've achieved a hint of golden crispness, proceed with the recipe. This ensures a delightful crunch both inside and out. Using a butter knife, spread a thin layer of the mayonnaise or softened butter on one side of each bread slice, ensuring full coverage up to the edges. Before spreading, make sure the slices are the same size and aligned so that when assembled, the shapes of the bread match up perfectly. Assemble the sandwich in the pan: Preheat a non-stick skillet or cast iron pan over medium heat. Once heated, place one slice of bread in the skillet, mayo/butter side down. Then, layer the 2 slices of cheddar cheese onto the bread, ensuring even coverage (depending on the shape of the bread, you may need to tear the cheese for even coverage). Evenly sprinkle the shredded Gruyère over the cheddar. Place the second slice of bread on top, mayo/butter side up. Cook the sandwich for 3 to 4 minutes on one side, or until it's golden brown and crispy. Using a spatula, carefully flip the sandwich over and cook the other side for another few minutes, or until it's also golden brown and the cheese inside has melted. Remove the grilled cheese from the skillet and place it onto a cutting board. Let it sit for a minute, then cut the sandwich in half using a sharp knife. Serve immediately while it's still warm. Note: Wondering which to use for your grilled cheese—mayo or butter? Mayo spreads easily straight from the fridge and has a higher smoke point, reducing the risk of burning. On the other hand, butter offers a distinct, rich flavor. Either choice has its merits, but for the best of both worlds, you can always use both. For what it's worth, I typically use mayo for ease. Pro Tip: For those who like an extra crispy grilled cheese: Spread a thin layer of the mayo or butter on both sides of your bread slices. Before assembling, lightly toast the inside faces of the bread directly in the pan. Once they've achieved a hint of golden crispness, proceed with the recipe. This ensures a delightful crunch both inside and out. Pair with Nutrition Information Powered by Per serving (1 servings) Calories: 596 Fat: 41 g Saturated fat: 18 g Carbohydrates: 30 g Sugar: 3 g Fiber: 1 g Protein: 27 g Sodium: 1014 mg Cholesterol: 93 mg Per serving (1 servings) Calories: 596 Fat: 41 g Saturated fat: 18 g Carbohydrates: 30 g Sugar: 3 g Fiber: 1 g Protein: 27 g Sodium: 1014 mg Cholesterol: 93 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: DinnerQuick & EasySandwiches, Burgers & QuesadillasVegetarian Dinner Quick & Easy Sandwiches, Burgers & Quesadillas Vegetarian