Grilled Cheese Sandwich Recipe

Prepare ingredients

Grate or thinly slice the cheddar so it melts evenly. If using mayonnaise instead of butter on the outside, have it ready. If using tomato, slice thinly and pat dry to avoid sogginess.

Spread 1 tablespoon unsalted butter evenly on one side of each sourdough slice. If using mayonnaise for extra crispness, spread 1 teaspoon mayonnaise on the outside side instead of butter (or on top of butter if you prefer).

Place one bread slice buttered-side down on a cutting board or plate. Pile the shredded/sliced cheddar evenly on the bread, leaving a small margin at the edges to reduce cheese overflow. If using, add tomato slices on top of the cheese and sprinkle 1/4 tsp black pepper. Top with the second bread slice, buttered-side up.

Pan-fry the sandwich

Heat a nonstick or cast-iron skillet over medium-low to medium heat. Place the assembled sandwich in the pan. Cook for 3–4 minutes, checking after 2–3 minutes to ensure the bread is turning a golden brown and not burning. Press gently with a spatula to encourage even contact and melting.

After the bottom is golden and the cheese begins to melt, flip the sandwich and cook the other side for another 2–4 minutes until golden and cheese is fully melted. If the bread is browning before the cheese melts, reduce the heat and cover the pan for 1–2 minutes to trap heat and help the cheese melt without burning the bread.

If you prefer an extra-crispy exterior, once both sides are golden, add a small knob (about 1/2 tsp) of butter to the pan and tilt the pan to spoon melted butter along the edges for a minute.

Transfer the sandwich to a cutting board and let rest 1 minute to allow the cheese to set slightly. Slice diagonally or in half as preferred.

Serve immediately with pickles or a simple side salad, if desired.