Grilled Cheese Recipe
An easy grilled cheese recipe with crisp, buttery bread and gooey melted cheddar, cooked gently on the stovetop for even browning.
Contains: Milk · Wheat
Bread formulations vary by brand and may contain additional allergens such as egg or sesame. Check the label of the bread you use if allergies are a concern.
WHY IT WORKS
Why This Recipe Works
01
Melt the Cheese Gently
Medium-low heat gives the cheddar time to melt while the bread turns evenly crisp and golden instead of scorching.
02
Butter to the Edges
Spreading softened butter all the way to the edges helps the bread brown consistently and gives every bite a crisp, buttery crust.
03
Use Enough Cheese
A generous but manageable layer of cheddar gives the sandwich a gooey center without making it difficult to flip or heat through.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Divide the cheddar evenly between 2 slices of bread, keeping most of the cheese slightly inside the edges. Top with the remaining bread slices to make 2 sandwiches.
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Spread the softened butter evenly over the outside of each sandwich, taking it all the way to the edges.
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Heat a 12-inch skillet over medium-low heat for about 1 minute. Add both sandwiches and cook for 3 to 4 minutes, until the undersides are evenly golden. If the bread is browning but the cheese is still firm, lower the heat and cover the skillet for the final minute.
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Flip the sandwiches with a wide spatula and press very lightly. Cook for another 3 to 4 minutes, until the second sides are golden and the cheese is fully melted.
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Transfer the sandwiches to a board or plates and rest for 1 minute before cutting and serving.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Assemble the sandwiches up to 4 hours ahead, cover and refrigerate them, then spread the butter on the outside just before cooking. Cook straight from the refrigerator over medium-low heat and allow an extra minute if needed for the cheese to melt.
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Dietary options
Make This Recipe Work for You
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Make It Gluten-Free
Change the following ingredient:
Replace4 slices sturdy white or sourdough sandwich bread
With4 slices gluten-free sturdy white or sourdough-style sandwich bread
Replace4 slices sturdy white or sourdough sandwich bread
With4 slices gluten-free sturdy white or sourdough-style sandwich bread
Use a gluten-free bread or loaf with a similar shape and texture.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Sturdy sandwich bread gives a good balance of crisp exterior and tender center. Sharp cheddar adds plenty of flavor, but slice it thinly or grate it so it melts before the bread gets too dark.
Useful Substitutions
Monterey Jack, Colby, mild cheddar or a good melting American cheese can replace some or all of the sharp cheddar. Mayonnaise can replace the butter on the outside of the bread if preferred.
INGREDIENT QUALITY
Quality Note
Use medium-low heat and give the cheese time to melt before increasing the heat. If the bread is browning faster than the cheese is softening, lower the heat and cover the skillet briefly.
SPEND LESS
Cost-Saving Tip
Block cheddar is often better value than pre-sliced cheese and can be sliced or grated as needed. Freeze extra bread if you will not use the loaf before it goes stale.
COOKING TIPS
Tips
Use Medium-Low Heat
Cooking a little more slowly lets the cheese melt before the bread becomes too dark. Raise the heat only slightly if the bread is barely coloring.
Grate or Slice the Cheese Thinly
Smaller pieces melt faster and more evenly, which helps the center turn gooey while the bread stays crisp.
Press Lightly, Not Firmly
A gentle press helps the bread contact the skillet, but heavy pressure can squeeze melted cheese out of the sandwich.
Serve Right Away
Let the sandwich rest for about 1 minute, then cut and serve while the crust is crisp and the cheese is still molten.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Grilled cheese is best fresh. If you have leftovers, let them cool, refrigerate in a covered container within 2 hours and use within 3 to 4 days.
Freezing
Freezing is possible but the bread can lose some crispness. Cool the sandwiches completely, wrap well and freeze for up to 1 month; thaw overnight in the refrigerator before reheating.
Reheat in a Skillet
Warm the sandwich in a dry skillet over low heat for a few minutes per side until the bread is crisp again and the cheese is hot and melted.
Reheat in the Oven
Place the sandwich on a baking sheet and warm at 350°F until heated through and crisp, usually about 8 to 10 minutes depending on thickness.
ESTIMATED PER SERVING
Nutrition
1 sandwich
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Grilled Cheese FAQs
What is the best heat for grilled cheese?
Use medium-low heat. It gives the bread time to brown gradually while the cheese melts, reducing the chance of a dark crust with a cool center.
How do I get the cheese to melt before the bread burns?
Keep the heat moderate, use thinly sliced or grated cheese and cover the skillet for the final minute of the first side if the cheese is melting slowly.
What cheese works best for grilled cheese?
Cheddar gives a familiar grilled cheese flavor, while Monterey Jack, Colby or American cheese melt especially smoothly. A blend works well too.
Can I use mayonnaise instead of butter?
Yes. Spread a thin, even layer of mayonnaise over the outside of the bread and cook it the same way. It browns readily and gives a slightly tangier crust.
Can I make grilled cheese ahead of time?
Grilled cheese is best straight from the skillet. You can assemble the sandwiches a few hours ahead, cover and refrigerate them, then butter the outside just before cooking.
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