Best Grilled Cheese

This grilled cheese sandwich is everything you want when you crave comfort food. Crisp and buttery on the outside with molten, stretchy cheese oozing from inside, it turns a simple sandwich into a truly indulgent treat. This is the kind of grilled cheese that has you closing your eyes and savoring each bite, the kind that stays in your memory long after you've finished.

I first made this during a lazy weekend morning and now it’s my go-to whenever I want something quick, warm, and utterly satisfying. My family insists it’s the best grilled cheese they’ve ever tasted.

Ingredients

• Good quality sourdough bread: provides the perfect sturdy yet tender base, avoiding overly thick or holey slices for best results
• Mozzarella cheese: for that irresistible stretchy cheese pull and creamy melt
• Gruyere or vintage cheddar cheese: adds a rich, sharp flavor that balances the mozzarella
• Salted butter: essential for that golden, savory crust if you only have unsalted butter, a light sprinkle of salt works too
• Freshly grated cheese: grating your own ensures smoother melting and avoids the rubbery texture of preshredded cheese coated in anticaking agents

Instructions

Sauté the bread lightly to start:

Heat a heavybased skillet or nonstick pan over mediumlow heat. Place the buttered side of one slice of bread in the pan and toast gently for about one minute. This step builds that toasty flavor and starts warming the bread without burning it.

Flip and pile cheese on:

Turn the bread slice over and quickly add a generous layer of your grated cheeses. Top with the second slice of bread, buttered side up, pressing lightly so the cheese starts melting with the warm bread.

Let it cook until golden and crisp:

Press the sandwich lightly and cook over mediumlow heat for about three minutes. You want the bottom slice to develop a deep, even golden brown without burning. If it starts browning too fast, remove the pan briefly from the heat to cool down.

Turn and finish cooking:

Carefully flip the sandwich and cook the other side for another three minutes. Peek inside to make sure the cheese is fully melted and the bread is crisp and golden all over.

Cut and enjoy the cheese pull:

Transfer the sandwich to a cutting board. Cut it down the middle with deliberate intention to reveal that glorious molten cheese pull. Prepare for the best bite of your day.

This sandwich taught me the importance of buttering both sides of the bread and the magic of slow, patient cooking on mediumlow heat to develop the perfect crust. One afternoon when I served this to friends, the cheese pull moment was met with delighted gasps. It’s one of those simple, joyful eating experiences I treasure.

Storage tips

Store leftover sandwiches wrapped tightly in foil or airtight containers to keep them as fresh as possible. Reheat gently in a pan over low heat to restore the crispiness and melty cheese without drying them out. Avoid microwaving unless you’re in a real hurry, as that tends to make the bread soggy.

Ingredient substitutions

If sourdough is unavailable, use a sturdy white or whole wheat bread that is not too soft or thick. For cheeses, Monterey Jack or Colby work well as flavorful substitutes for gruyere or cheddar, keeping the mozzarella for stretch. Butter can be swapped for margarine, but butter improves flavor and browning.

Serving suggestions

This sandwich is fantastic on its own but pairs well with a simple tomato soup or a crisp green salad to balance the richness. Pickles or a tangy mustard on the side provide a lovely contrast to the creamy cheese.

Serve immediately and savor each gooey, melty bite. It’s simple comfort food done right.

Common Questions About Recipes

→ What cheeses work best for a grilled cheese?

Use mozzarella for its stretchiness, paired with a flavorful cheese like gruyere or vintage cheddar for depth and richness.

→ Why avoid sandwich presses for cooking?

Cooking in a pan prevents the bread from becoming too squished and allows a superior golden buttery crust to develop.

→ Is grated cheese better than pre-sliced or shredded?

Grating cheese fresh melts more evenly and smoothly than pre-shredded or sliced, which often contain anti-caking agents.

→ What type of bread is ideal?

A good sourdough with moderate thickness works best, balancing meltability and a crispy crust without holes or softness.

→ How to achieve a golden crust on both sides?

Butter both sides of bread slices and cook slowly over medium-low heat, allowing each side to brown evenly for about 3 minutes.