Best Grilled Cheese Sandwich

A grilled cheese sandwich is not diet food. So when I have one, it has to be great. Crispy, salty, buttery exterior and oozy, molten cheese inside. Are you ready to meet the ultimate cheese toastie? The secret is in the quality of ingredients and the simple but precise technique that brings it all together into the best grilled cheese sandwich you have ever tasted.

I first made this during a quiet weekend and it quickly became my go to comfort food. Now it is a weekend ritual that I always look forward to, especially when paired with a bowl of tomato soup.

Ingredients

• Sourdough Bread: sturdy enough to hold the cheese without getting soggy but soft enough to toast beautifully avoid breads with excessively thick crusts or large holes
• Mozzarella Cheese: provides the stretchy, gooey melt that is key to a great grilled cheese freshly grated melts better than pre shredded varieties
• Gruyere or Vintage Cheddar Cheese: adds deep flavor to complement the mild mozzarella choose good quality aged options for the best taste
• Salted Butter: using salted butter enhances the flavor and helps build that perfect crispy crust if you only have unsalted butter add a pinch of salt yourself

Instructions

Sauté Start The Bread:

Place one slice of bread in a preheated nonstick or heavybased skillet over medium low heat. Let it toast gently for about one minute. This step starts the toasting process giving a subtle extra flavor and helps the cheese melt faster later on.

Flip And Layer The Cheese:

Turn the toasted slice over and immediately pile the grated mozzarella and gruyere or cheddar cheeses onto the hot toasted side. Use as much cheese as you like but be careful not to overfill to avoid mess. Then cover the cheese with the second slice of bread making sure the toasted side is facing the cheese.

Cook And Press:

Lightly press the sandwich down with a spatula and cook for about three minutes on medium low heat. Check to ensure the underside reaches a deep golden brown. If it browns too fast remove the pan from the heat briefly or lower the temperature to prevent burning.

Flip And Finish Cooking:

Carefully flip the sandwich over and cook for another three minutes. You are aiming for an evenly golden brown crust on the second side and fully melted cheese inside. Peeking inside to check the cheese melt is encouraged.

Cut And Enjoy:

Transfer the sandwich to a cutting board and cut it in half with intent. That moment when you pull apart the sandwich and see the molten cheese stretch is everything. Enjoy immediately for the best experience.

My favorite ingredient has to be the combination of mozzarella and gruyere. The mild mozzarella helps build the iconic cheese stretch while the gruyere adds a beautiful nutty and savory depth. One family moment I treasure is the first time I made this sandwich for my kids. Watching their eyes widen with delight at that gooey cheese pull was priceless and it immediately became a weekly request.

Storage Tips

If you have leftovers wrap them tightly in foil or plastic wrap and store in the fridge. Reheat in a skillet over low heat to bring back the crispy crust and melt the cheese gently. Avoid microwaving as it makes the bread soggy and cheese rubbery.

Ingredient Substitutions

If sourdough is unavailable use any firm sandwich bread but avoid very soft or overly thick slices. For cheese Monterey Jack or Colby Swiss can replace the Gruyere or Vintage Cheddar for a milder flavor. Unsalted butter can be used but sprinkle salt lightly on the bread before cooking to compensate.

Serving Suggestions

Pair your grilled cheese with a rich tomato soup for the classic combo. Add a few slices of ripe tomato or crispy bacon inside the sandwich for extra indulgence. Serve with a simple side salad dressed with a tangy vinaigrette to cut through the richness.

Butter every surface of the bread for the crispiest golden crust and take your time cooking on medium low heat to ensure a fully melted center. Freshly grate your cheese for the best texture.

Your Recipe Questions Answered

→ What breads work best for this grilled cheese?

Sourdough is ideal due to its sturdy texture and mild flavor, but any sliced bread that’s not too thick, soft, or holey can be used.

→ Why use two types of cheese?

Mozzarella adds a stretchy melt, while gruyere or cheddar contribute rich, full flavor for a balanced taste experience.

→ How should the sandwich be cooked?

Cook in a preheated pan over medium-low heat, buttering both sides of the bread, and cook each side until golden brown and cheese is melted.

→ Why grate cheese instead of using pre-shredded?

Freshly grated cheese melts more smoothly and evenly because pre-shredded cheese contains anti-caking agents that affect melting.

→ Can I use a sandwich press instead of a pan?

While a press is possible, cooking in a pan creates a superior golden crust and prevents the sandwich from being overly squished.

→ What type of butter is recommended?

Salted butter is preferred for a balanced flavor, but unsalted can be used with a light sprinkle of salt added.