The Best Grilled Cheese Sandwich
I know, I know. Who needs a recipe for grilled cheese? It’s not necessarily about a long list of fancy ingredients and over-the-top fillings. Today, I have a really easy technique that I’ve been using since I can remember to make the BEST grilled cheese sandwiches. Whenever I make one of these sandwiches for someone, they always want seconds. These little changes in the way you cook up this iconic recipe will make a huge difference in the end result. So, stay with me here! Give my method a try and let me know what you think.
Ingredients
Bread – You can use any type you like – white, whole wheat, sourdough, or even a gluten-free variety for those with dietary restrictions. Mayonnaise – Any type you like best. You can even try out this homemade version! Cheese – It brings the gooey, melty goodness that’s essential in a grilled cheese. Feel free to experiment with other cheeses like mozzarella for stretchiness, Swiss for a nutty flavor, or a dairy-free cheese if you’re vegan.
Making a grilled cheese sandwich is as easy as it gets. Let’s dive in! First things first, grab your bread slices and slather them with mayonnaise. Go generous with it, but no need to overdo it. Now, heat up your skillet over medium heat. Take one of those mayo-coated slices and place it mayo side down in the skillet. Then comes the fun part – sprinkle on that cheese. Half a cup should do the trick. And hey, it’s okay if some cheese strays onto the pan. Grab your second slice of bread, mayo side up this time, and gently lay it on top of the cheese. Let your sandwich cook for about 4-5 minutes. Keep an eye on it – we’re aiming for golden brown, not charred black. If your skillet is too hot, don’t hesitate to dial it back a bit. Once the bottom is perfectly golden, it’s time to turn it over. Give the other side about 3-4 minutes to get that same delicious, golden color. This is where the cheese gets all melty and irresistible. Your grilled cheese is ready!
Storage
This grilled cheese really is best enjoyed fresh. I suggest making your grilled cheese sandwiches as you need them. If you end up with extras, you can store them for 1-2 days in the fridge. When it’s time to reheat, a skillet or oven works best to bring back that delightful crispness. Just warm it over medium heat in a skillet, flipping once to ensure both sides get crispy again, or bake it in a preheated oven at 350°F (175°C) until it’s heated through and the cheese gets gooey once more.
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