This grilled cheese is anything but average. I layered three kinds of cheese on thick, crusty bread slathered in a rich butter-mayo blend, then toasted it on a hot griddle. It’s my elevated version of the sandwich I ate as a kid, with no shortage of epic cheese pulls.
I don’t care how many years I’ve spent in professional kitchens; I will always choose a nostalgic meal over something fancy. Besides, it’s fun to put my chef hat on and make simple upgrades to the meals I ate as a kid. My Tuna Melt Recipe reminds me of picnics with friends, while these Homemade Funnel Cakes instantly take me back to all those trips we took to the county fair. This grilled cheese sandwich recipe is a little more grown-up than what my mom would make for me when I was a kid, but just as easy to love.
The Best Grilled Cheese
If you’re thinking, “Really, Billy? A grilled cheese sandwich?” hear me out. My grilled cheese recipe is so much more than just processed cheese singles melted between cheap white bread. I wanted to give this childhood classic the respect it deserves, so I upgraded it with a few simple, “cheffy” strategies that change everything.
To make this a true grown-up grilled cheese, I started by spreading both mayonnaise and butter onto thick slices of bread. Together, they give the toasted bread that unmistakable diner-style richness and a perfectly golden, crispy crust. Next come the cheeses—not one, not two, but three kinds of cheese layered and melted between the bread. I’m still dreaming about the melty cheese pulls.
I have no problem calling this the absolute best grilled cheese sandwich ever. I recently made a few to serve with a pot of my Tomato Soup for my wife, my daughter, and her friend, and they all said it was “bussin” (whatever that means). This is a tasty, but incredibly simple, and satisfying upgrade that will make you fall back in love with the childhood favorite.
Ingredients and Substitutions
You can make a grilled cheese with whatever I have on hand. You don’t need tons of ingredients, and there are always substitutions that’ll work just as well as the ingredients I list. This is what you’ll need to make a gourmet grilled cheese:
- Mayonnaise and Softened Butter– Most grilled cheeses start with just buttered toast, but I slather some of my Homemade Mayonnaise on there, too. The extra fat makes the toasted bread glisten and adds even more flavor.
- Bread – almost any kind of bread will absolutely work for this, but I like thick slices of Texas toast. Or, slice up a Pullman loaf. Brioche bread, or sourdough. Any good-quality sandwich bread will also work. If you want to use homemade bread, I’d suggest baking a loaf of my Homemade White Bread.
- A trifecta of cheeses, American, sharp cheddar, and fontina cheese.
- Salt – just a tiny pinch will really bring out those rich, cheesy flavors.
Gourmet Grilled Cheese Ideas
Add-ins will give this grilled cheese a gourmet twist. Here are a few to try:
- Vegetables like tomato slices, avocado slices, and caramelized onions.
- Fruit: you’ll want paper-thin slices of green apples or pears. A swirl of fig jam or raspberry preserves would be great as well.
- Ranch dressing: Instead of mayo, combine the butter with my Buttermilk Ranch Dressing.
- A basil pesto spread is a great choice
- Spicy Things: Think buffalo sauce in the mayo-butter mixture or layer pickled jalapeño slices with the cheese for a kick.
- Meat: Cispy bacon slices, leftover smoked ham, shredded chicken or turkey
How to Make a Grilled Cheese Sandwich
Prep the spread: Stir the mayonnaise and softened butter together.
Coat the bread: Next, spread some of the mayo-butter mixture on both sides of each slice of bread.
Toast the bread: Toast the slices on a preheated griddle until they turn golden. I usually do this in batches, depending on how many sandwiches I’m making.
Add the cheese: Flip the slices over, top the toasted side with shredded cheese, and add a small sprinkle of salt.
Toast the outside: Continue cooking the sandwich until the cheese has melted and the bottoms of the bread slices are toasted.
Assemble: Now, flip one side of the toasted, cheesy bread directly on top of the other. Continue cooking the sandwich while gently pressing down on the top with a spatula to fuse everything together.
Rest, slice, and serve: Pull the grilled cheese off the heat and let it rest for a few minutes before slicing it diagonally and serving.
Chef Tip + Notes
Since this sandwich is all about the cheese, the most important tip I can give you is to use at least 3 types of cheese. I’d recommend going for one mild melting cheese and two bolder, sharper cheeses. I like American, Colby, Havarti, Monterey Jack, or mozzarella as my mild option and sharp cheddar, Fontina, Muenster, Gruyère, or Gouda for my bolder options.
- Shred the cheese yourself: Pre-shredded cheese, with its additives and preservatives, just won’t cut it here. I always shred my cheese directly from the block to get those perfect melted cheese pulls.
- Grab a heavy-bottomed cast-iron skillet or on a non-stick griddle for this. Both distribute and retain heat evenly.
- Give your pan time to preheat and you’ll get an immediate sizzle when the bread hits the surface. This will give you the most evenly toasted, crisp grilled cheese.
- Is the bread burning? Lower the heat immediately. Or, if the bread is browning faster than the cheese is melting, cover the sandwich with a pot lid or a metal bowl to trap the steam.
Serving Suggestions
I am pretty committed to dunking grilled cheese into tomato soup, but no one is stopping you from dipping yours into a bowl of velvety butternut squash bisque or hearty vegetable beef soup.
On those days when I’m not in the mood for soup, I’ll make a few of these sandwiches for a simple dinner and pair them with a peppery arugula salad, a side Caesar salad, or a platter of hot, crispy french fries.
Make-Ahead and Storage
Make-Ahead: I like to eat grilled cheese sandwiches as soon as they come off the griddle.
How to Store: I rarely have leftovers, but when I do, I’ll wrap the sandwich in foil and refrigerate for 3 to 4 days.
How to Reheat: I place the leftover grilled cheese in a dry skillet and reheat it over medium-low heat for 3 to 4 minutes per side, or in an air fryer at 350°F just until the bread is crispy and the cheese is melted again.
More Sandwich Recipes
Grilled Cheese Recipe
Ingredients
- ½ cup mayonnaise
- softened unsalted butter
- 10 to 12 slices of Texas toast or sliced Pullman loaf
- 8 ounces shredded American cheese
- 8 ounces shredded sharp cheddar cheese
- 4 ounces shredded fontina cheese
- salt to taste
Instructions
- In a medium-sized bowl, thoroughly mix together the mayonnaise and butter until combined. Keep at room temperature.
- Preheat a pan or griddle to medium heat. It will be about 350°. Next, evenly spread a small amount, about 1 to 2 teaspoons of the mayo-butter mixture on each side of the bread slices
- Place those slices side down onto the griddle. You will most likely have to do this in batches and cook for about 2 minutes or until they turn golden.
- Flip them over, and on the top toasted side, evenly sprinkle the shredded cheese on each slice. Sprinkle a very small amount of salt over the cheese.
- Cook for 2 minutes or until the cheese is melted and toasted on the other side.
- Flip one side of the toasted, cheesy bread onto the other to make a grilled cheese sandwich, then cook for 30 seconds per side.
- Rest the grilled cheese for 2 minutes before slicing and serving.
Notes
Is the bread burning? Lower the heat immediately. Or, if the bread is browning faster than the cheese is melting, cover the sandwich with a pot lid or a metal bowl to trap the steam. Make-Ahead: I like to eat grilled cheese sandwiches as soon as they come off the griddle. How to Store: I rarely have leftovers, but when I do, I’ll wrap the sandwich in foil and refrigerate for 3 to 4 days. How to Reheat: I place the leftover grilled cheese in a dry skillet and reheat it over medium-low heat for 3 to 4 minutes per side, or in an air fryer at 350°F just until the bread is crispy and the cheese is melted again.
Grilled Cheese Recipe