Grilled Cheese Recipe

Prepare bread and cheese

Grate or thinly slice the cheddar and gruyère (if using). Lay out four slices of bread. Spread about 1/2 tablespoon of softened butter evenly on one side of each slice — this will be the outside that contacts the pan and crisps up.

Assemble sandwiches

Flip two slices of bread butter-side-down. If using Dijon mustard, spread about 1/2 teaspoon on the inner side of each bottom slice. Evenly divide the cheddar (about 3/4 cup per sandwich) and the optional gruyère between the two sandwiches by piling cheese onto the mustard-spread bread. Sprinkle a small pinch of salt and a light grind of pepper over the cheese. Top with the remaining bread slices, butter-side-up.

Preheat skillet

Place a heavy skillet or nonstick pan over medium-low to medium heat. If you prefer, add 1 teaspoon of olive oil and spread it to coat the pan; otherwise the butter on the bread is sufficient. Allow the pan to warm for 2–3 minutes so it heats evenly but does not smoke.

Cook first side

Place the assembled sandwiches in the skillet, butter-side-down. Press gently with a spatula. Cook for 3–4 minutes, checking occasionally: you want a deep golden-brown crust but not burned. If the bread is browning too fast before the cheese melts, lower the heat.

Flip and finish

Carefully flip each sandwich using a spatula. Press gently and cook the second side for another 3–4 minutes, until golden brown and the cheese is melted. If cheese is not fully melted after both sides are golden, cover the pan with a lid for 1–2 minutes to trap heat and finish melting without over-browning the bread.

Rest and slice

Remove sandwiches from the pan and transfer to a cutting board. Let rest for 1 minute (this helps the cheese settle so it doesn't run out). Slice each sandwich diagonally or down the middle as preferred.

Serve

Serve immediately while hot and gooey. Optional accompaniments: tomato soup, pickles, or a simple side salad.