Delicious in its purest form and accommodating enough to welcome a broad range of add-ins, the grilled cheese is a joy to make and devour. If you know what you’re doing, of course. We’ve put together a simple road map to get you to the perfect grilled cheese sandwich every time, plus some unique recipes for inspiration.
Of course, many breads work quite well for grilled cheese, but we recommend bread that has some backbone — something with a little chew and a nice crust. Breads like rustic country-style loaves opens in a new tab, whole grain bread opens in a new tab, sourdough opens in a new tab, rye and pagnotta are all great choices.
For those who prefer a lighter bread for their grilled cheese, Texas toast is a great alternative with an equally pleasing pillowy-soft texture that holds butter nicely and toasts up like a champ.
Melting cheeses are a must for that perfect gooey center. Great melting cheeses include: Gruyère, cheddar, Colby, Monterey Jack, Gouda, Havarti, fontina and, of course, American. Make sure to grate your cheese; freshly grated cheese melts more evenly and is a big help when you want to blend cheeses — say a nice, melty Gruyère with a bit of tangy blue. For maximum meltiness, let the grated cheese come up to room temperature before cooking.
The add-ins
Anything that goes great on a cheese board will most likely go great in your grilled cheese sandwich too! Try these add-ins:
Figs and dates
Ham and prosciutto
Sweet pear and tart apple slices
Balsamic-marinated veggies
Caramelized onions
Pesto
Giardiniera
Fruit chutneys and compotes
Thinly sliced tomatoes and jalapeños
Honey and guava paste
Greens like arugula and spinach
The butter or mayo question
Both butter and mayo work well, so it all comes down to taste preference. Butter lends a milky richness and nutty notes to the party, while mayo’s richness comes from egg and is ever so slightly reminiscent of custard. Think savory French toast or croque monsieur. Whichever you choose, it’s important to spread a generous layer from edge to edge for that uniform golden crunch. Don’t want to choose? Try this ultimate grilled cheese opens in a new tab that uses both mayonnaise and ghee.
The Method
What pan should you use?
For even heat, a pan with a heavy base is great. Got a well-seasoned cast-iron skillet? Perfect. Nonstick skillets are great because you can go a little lighter on the butter/mayo if you prefer.
What’s the best temp for cooking?
Low-medium — you don’t want blackened bread. You want gold. Place the sandwich into the skillet after it’s heated up. Give it 2 minutes, then check it every minute until it’s toasted to your liking. Flip and repeat. Gentle pressure with a spatula helps move the heat into the center where the cheese is.
Expert level: Once both sides are done, use tongs to hold the sandwich edges to the pan. This transforms the oozed cheese into savory crispiness.
When to employ your oven.
If the cheese hasn’t thoroughly melted (don’t be afraid to open the sandwich up and check), pop the sandwich in the oven, preheated to 300ºF for about 5 minutes. The bread won’t overcook, but the cheese will melt completely.
More Grilled Cheese
For variations on the theme, take a look at all these grilled cheese recipes:
