Grilled Cheese Recipe
This Grilled Cheese layers three cheeses between thick, crusty bread for the ultimate melty sandwich with a golden, crispy crust.
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
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 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. 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.
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.
Nutrition
Calories: 747kcalCarbohydrates: 30gProtein: 31gFat: 56gSaturated Fat: 24gPolyunsaturated Fat: 12gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 126mgSodium: 1643mgPotassium: 193mgFiber: 2gSugar: 5gVitamin A: 1106IUVitamin C: 0.1mgCalcium: 991mgIron: 2mg