Best Grilled Cheese
If there’s one comfort food that brings a sense of nostalgia and warmth, it’s a perfectly crafted grilled cheese sandwich. Whether it’s a rainy day or a simple lunch, the combination of crispy, buttery bread and ooey-gooey cheese is simply irresistible. Today, we’re sharing our take on the Best Grilled Cheese, featuring hearty sourdough bread…
Servings: 1 servings
Ingredients
Ingredients
- 2 sliceshearty sourdough bread or bread of your choice
- 2 tablespoonssalted butter softened
- 2 tablespoonsfreshly grated Parmesan cheese
- 2/3 to 1 cupfreshly grated cheddar cheese plus 2 tablespoons for cheese crust*
Instructions
Instructions
- Place a cast-iron or heavy-bottomed skillet over medium-low heat and let it warm until hot to the touch but not smoking.
- Spread 1 tablespoon of the softened salted butter on one side of one slice of bread.
- Sprinkle the 2 tablespoons of freshly grated Parmesan cheese into the hot skillet and spread it to about the same size as the bread.
- Place the buttered slice of bread, buttered side down, directly onto the Parmesan in the skillet.
- Arrange 2/3 to 1 cup of the freshly grated cheddar cheese evenly on top of the bread in the pan.
- Spread the remaining 1 tablespoon of butter on one side of the second slice of bread and place that slice, buttered side up, on top of the cheddar.
- Cook the sandwich over low to medium-low heat until the bottom slice is golden brown and a Parmesan crust has formed and the cheese has begun to melt (do not increase the heat). If the cheese is not melting, cover the skillet briefly to trap heat.
- Carefully remove the sandwich from the pan to a plate.
- Sprinkle the remaining 2 tablespoons of grated cheddar directly into the still-hot skillet, spreading it to about the size of the bread.
- Place the sandwich back in the skillet, uncooked side down (flip so the side that was on top now contacts the cheddar in the pan). Cook until the second side is golden brown, the cheddar in the pan has formed a cheesy crust, and the interior cheese is fully melted.
- Remove the sandwich, let rest for 30–60 seconds, then cut in half with a serrated knife and serve immediately.
Equipment
- cast-iron or heavy-bottomed skillet
- Spatula
- lid or cover (optional)
- serrated knife
Notes
Notes
You can easily double, triple, or quadruple this recipe to make more sandwiches. If If you are making several sandwiches at once, you can use an electric griddle pan. We like to use a griddle when we are making several sandwiches. Make sure you don’t turn the heat up too high.
Instead of spreading the bread with butter, you can use mayonnaise. It will create a nice golden crust too, but we prefer the flavor of butter for our sandwiches.
You can use your favorite cheese. Sharp cheddar, Gouda, Fontina, Monterey Jack, Gruyere, Pepper Jack, and brie are all good options. The amount of cheese you use will depend on the size of your bread. You can do a mix of cheeses. I love sharp Cheddar, Monterey Jack, and Gouda together. Play around to find your perfect combo.
You can easily double, triple, or quadruple this recipe to make more sandwiches. If If you are making several sandwiches at once, you can use an electric griddle pan. We like to use a griddle when we are making several sandwiches. Make sure you don’t turn the heat up too high.
Instead of spreading the bread with butter, you can use mayonnaise. It will create a nice golden crust too, but we prefer the flavor of butter for our sandwiches.
You can use your favorite cheese. Sharp cheddar, Gouda, Fontina, Monterey Jack, Gruyere, Pepper Jack, and brie are all good options. The amount of cheese you use will depend on the size of your bread. You can do a mix of cheeses. I love sharp Cheddar, Monterey Jack, and Gouda together. Play around to find your perfect combo.