Grilled Cheese
Mixing sharp cheddar with American cheese gives the sandwich real flavor plus the smooth, reliable melt that American cheese is known for, and cooking over medium-low heat with butter on the outside of the bread gives the crust time to turn deep golden brown before the cheese fully melts.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Servings
- 1
Ingredients
- 2 slices white or sandwich bread
- 1 1/2 tbsp unsalted butter, softened
- 1 oz sharp cheddar cheese, sliced or shredded
- 1 slice American cheese slices
Nutrition per serving
- Calories
- 497
- Protein
- 16g
- Carbs
- 30g
- Fat
- 34g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Let the butter sit at room temperature until spreadable, then spread it evenly over one side of each slice of bread, all the way to the edges.
- 2Set a skillet over medium-low heat. Place one slice of bread, butter-side down, in the skillet.
- 3Layer the cheddar and American cheese on top of the bread in the skillet.
- 4Top with the second slice of bread, butter-side facing up.
- 5Cook for 3-4 minutes, checking underneath occasionally, until the bottom is deep golden brown.
- 6Carefully flip the sandwich using a spatula. Cook for another 3-4 minutes, pressing down gently once or twice with the spatula, until the second side is golden brown and the cheese is fully melted.
- 7Transfer to a cutting board, let it rest for 1 minute, then slice in half and serve immediately.
Tips & variations
- Butter all the way to the edges of the bread, not just the center, so the corners brown instead of staying pale and soft.
- Mayonnaise spread on the outside instead of butter browns a shade more evenly and holds up well if the sandwich needs to sit for a few minutes before eating.
- For extra flavor, add a thin layer of caramelized onions, a few slices of tomato, or crispy cooked bacon between the cheese layers before closing the sandwich.
- If the bread is browning too fast before the cheese melts, lower the heat further and cover the skillet with a lid for the last minute of cooking on each side to trap heat.
Storage & reheating
Grilled cheese is best eaten right away while the cheese is molten. Leftovers can be wrapped and refrigerated for up to 2 days; reheat in a dry skillet over medium-low heat for a few minutes per side to re-crisp the bread, since microwaving makes the crust soggy.
Tips from the Tulo kitchen
- Shredding at least part of the cheddar instead of using only slices helps it melt faster and more evenly than a thick single slab.
- Using slightly stale bread actually works better than very fresh bread, since it soaks up less butter and crisps up rather than turning greasy.
FAQ
Why use both cheddar and American cheese?
American cheese contains emulsifying salts that keep it smooth and reliably gooey when melted, while cheddar adds sharper flavor that American cheese alone lacks; combining them gives good melt and good taste.
Why is my grilled cheese burnt outside but cold in the middle?
The heat is too high. Butter browns quickly, so cooking over medium-low heat gives the inside enough time to catch up before the crust scorches.
Can I make grilled cheese without butter?
Yes, mayonnaise works as a substitute and spreads more evenly straight from the fridge without tearing the bread.
What's the best bread for grilled cheese?
Sturdy sandwich bread like a basic white or sourdough loaf holds up best; very airy or heavily seeded breads can burn before the center is warm.
