Grilled Cheese Sandwich Recipe
Classic grilled cheese sandwich made with Texas Toast (or other thick-sliced bread), butter, mayonnaise and three cheeses. Cooked in an air fryer with an optional skillet method.
Servings: 1 servings
Ingredients
Ingredients
- 2 slicesTexas Toast Breador other thick-sliced bread see note 1
- 1 tablespoonunsalted butterroom-temperature see note 2
- 2 teaspoonsmayo
- 1 slicesharp Cheddar cheese
- 1 slicegouda cheese
- 1 sliceMuenster cheese
- 1/8 teaspoongarlic powder
- 1/8 teaspoonsalt
Instructions
Instructions
- Set the 1 tablespoon unsalted butter out to soften at room temperature for at least 1 hour (or see note 2 for a quick method).
- Place the 2 slices of Texas Toast on a work surface. Brush one side of each slice with 1/2 tablespoon of the softened butter. Evenly sprinkle the 1/8 teaspoon garlic powder over the buttered sides.
- Flip both slices so the buttered sides are down. Spread the 2 teaspoons mayonnaise, using 1 teaspoon on each unbuttered side. Evenly sprinkle the 1/8 teaspoon salt over the mayo-spread sides.
- On one slice (mayo side up), layer the 1 slice sharp Cheddar, 1 slice gouda, and 1 slice Muenster. Top with the other slice so the buttered sides are on the outside. If desired, secure the sandwich with toothpicks.
- Place the sandwich in the air fryer basket with space around it (best to cook one at a time). Air fry at 360°F for 4–6 minutes, flip the sandwich, then air fry another 3–4 minutes, or until the bread is golden brown and the cheese is melted. Adjust times for your air fryer model.
- (For skillet instructions, see note 3.) Remove the sandwich from the air fryer, cut in half, and serve immediately.
Equipment
- Air fryeror skillet
Notes
Recipe Notes
Note 1:
Use thick-sliced bread like Texas Toast for the best grilled cheese. Bread should be about 1-inch thick. Adjust cooking times if using different bread thickness. If using different bread, secure the sandwich with 2 toothpicks in the corners to prevent shifting during cooking.
Note 2:
Soften butter quickly: Place butter on a plate. Heat 1 cup of water in a microwave for 2 minutes, then pour out and dry the cup. Invert the hot cup over the butter for 5–10 minutes.
Note 3:
Cooking In Skillet: Spread butter on all 4 sides of the bread. Sprinkle garlic powder on the outside and salt on the inside. Heat a skillet over medium-low (or set a griddle to 275°F). Place bread butter-side down and cook 1 minute. Flip, then add 3 cheese slices to one toasted side. Top with the other slice, toasted side down on the cheese. Cook 2–4 minutes, flip, cover lightly, and cook 2–4 minutes more until golden and crisp with melted cheese. Lower heat if bread browns too quickly.
Storage
: Grilled cheese is best enjoyed fresh for the crispiest bread and gooey cheese. If you have leftovers, store them in an airtight container in the fridge for up to 3 days and reheat in a skillet for the best texture.
Note 1:
Use thick-sliced bread like Texas Toast for the best grilled cheese. Bread should be about 1-inch thick. Adjust cooking times if using different bread thickness. If using different bread, secure the sandwich with 2 toothpicks in the corners to prevent shifting during cooking.
Note 2:
Soften butter quickly: Place butter on a plate. Heat 1 cup of water in a microwave for 2 minutes, then pour out and dry the cup. Invert the hot cup over the butter for 5–10 minutes.
Note 3:
Cooking In Skillet: Spread butter on all 4 sides of the bread. Sprinkle garlic powder on the outside and salt on the inside. Heat a skillet over medium-low (or set a griddle to 275°F). Place bread butter-side down and cook 1 minute. Flip, then add 3 cheese slices to one toasted side. Top with the other slice, toasted side down on the cheese. Cook 2–4 minutes, flip, cover lightly, and cook 2–4 minutes more until golden and crisp with melted cheese. Lower heat if bread browns too quickly.
Storage
: Grilled cheese is best enjoyed fresh for the crispiest bread and gooey cheese. If you have leftovers, store them in an airtight container in the fridge for up to 3 days and reheat in a skillet for the best texture.