Description
This classic Grilled Cheese sandwich recipe combines the tangy flavor of sourdough bread with the rich, melty goodness of aged cheddar and gruyère cheeses. The secret to its perfect golden-brown crust? A combination of mayonnaise and butter for ultimate crispiness and flavor.
Ingredients
Units
Scale
- 2 slices sourdough bread, 1/2-inch thick
- 2 teaspoons mayonnaise
- 2 teaspoons unsalted butter, divided
- 1/3 cup grated aged cheddar cheese (35g)
- 1/3 cup grated gruyère cheese (35g)
Instructions
- Prepare the skillet: Heat a medium skillet over medium heat.
- Start by heating your skillet to ensure it’s at the right temperature when you’re ready to cook the sandwich.
- Prepare the bread: Spread one side of each piece of bread with the mayonnaise.
- The mayonnaise will create a crispy, golden-brown exterior on the bread when cooked.
- Start cooking: Add 1 teaspoon of butter to the skillet. Once it melts, place one slice of bread mayonnaise side down in the skillet. Top with the cheeses (mound them up!), then the other slice of bread, mayonnaise side up.
- This step begins the cooking process and allows the cheese to start melting.
- Cook first side: Cook for 3 to 4 minutes until golden brown. Add the remaining 1 teaspoon of butter to the skillet and let it melt.
- This ensures even cooking and adds extra flavor to the second side of the sandwich.
- Flip and cook second side: Flip the sandwich into the freshly melted butter, then move it to the center of the pan. If the cheese is still mounded up on the inside, press down on the top of the bread with the back of the spatula to flatten it slightly.
- Flipping the sandwich allows both sides to become crispy and golden-brown.
- Finish cooking: Cook for 3 to 4 more minutes, until the bottom piece of bread is golden brown.
- This final cooking step ensures the cheese is fully melted and the bread is perfectly toasted.
- Rest and serve: Place the sandwich on a wire rack or plate and let it sit for 2 minutes before slicing.
- Allowing the sandwich to rest helps the cheese set slightly, making it easier to slice and eat.
Notes
- Don’t let the skillet get too hot. Slower cooking is better to melt the cheese in the center and toast the bread without burning it.
- Grate your own cheese. Pre-shredded cheese contains anti-clumping agents that make it more difficult to melt. For ultimate ooey-gooey cheesiness, use freshly grated cheese.
- Cheese swap: You can use a slice of cheese in place of shredded cheese to save time. However, just like with preshredded cheese, presliced cheese isn’t always the gooiest when melted.
- Adjust the quantity of cheese. Depending on the size of the bread, use more or less grated cheese than used in this recipe so it fits well on the bread and you have a generous amount of cheese in the sandwich.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg
