Grilled Cheese Sandwich Recipe
Cooking over medium-low heat with a lid on gives the cheese enough time to fully melt before the bread scorches, and mayonnaise spread on the outside crust browns more evenly than butter alone and won't burn as easily.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 2
Ingredients
- 4 slices sandwich bread
- 4 oz sharp cheddar cheese, shredded
- 2 tbsp unsalted butter, softened
- 1 tbsp mayonnaise
- 1/8 tsp kosher salt
Nutrition per serving
- Calories
- 533
- Protein
- 20g
- Carbs
- 29g
- Fat
- 37g
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
- 1Shred the cheese rather than using pre-sliced; it melts faster and more evenly, and finish shredding it right before assembling so it isn't dried out.
- 2In a small bowl, mash the softened butter and mayonnaise together until smooth.
- 3Spread the butter-mayo mixture evenly over one side of each of the 4 bread slices, going all the way to the edges.
- 4Divide the shredded cheese between 2 of the slices, buttered side down on the cutting board, then top with the remaining slices, buttered side up.
- 5Set a skillet over medium-low heat. Once warm, add the sandwiches and cook for 3-4 minutes per side, pressing down lightly with a spatula.
- 6Cover the skillet loosely with a lid for the last minute of cooking on each side to trap heat and finish melting the center.
- 7Flip once the bottom is deep golden brown, then repeat on the second side until both sides are crisp and the cheese has fully melted.
- 8Transfer to a cutting board, let rest for 1 minute, then slice in half and serve immediately.
Tips & variations
- Mayonnaise on the crust browns more evenly than butter alone because it has a higher smoke point, so it's less likely to blacken in spots.
- Use bread that's a day or two old rather than fresh; slightly firmer bread holds up better against the melting cheese and doesn't turn soggy.
- Mix cheeses for better flavor and melt: sharp cheddar for taste, plus a melty cheese like Monterey Jack or American for stretch.
- For extra crunch, press each buttered side lightly into finely grated Parmesan before cooking.
Storage & reheating
Grilled cheese is best eaten fresh, but leftovers can be wrapped and refrigerated for up to 2 days. Reheat in a skillet over medium-low heat for a few minutes per side to re-crisp the crust; microwaving will make the bread soggy.
Tips from the Tulo kitchen
- Grate the cheese instead of slicing it from a block; thinner, more even shreds melt faster than thick slices and reduce the chance of a gooey center with a burnt crust.
- Keep the heat lower than feels necessary and be patient; rushing with high heat is the most common cause of a burnt-outside, unmelted-inside sandwich.
FAQ
Why is my grilled cheese burnt outside but not melted inside?
The heat is too high. Drop to medium-low so the bread has time to brown slowly while the cheese melts through, and cover the pan for the last minute of each side to trap heat.
Should I use butter or mayonnaise on grilled cheese?
A mix works best. Mayonnaise has a higher smoke point than butter, so it browns more evenly and resists burning, but butter adds richer flavor; combining the two gets both benefits.
What's the best cheese for grilled cheese?
Sharp cheddar gives the best flavor, but it doesn't melt as smoothly as American or Monterey Jack on its own. A 50/50 mix gives good flavor and a gooey, stretchy melt.
Can I make grilled cheese without butter?
Yes, mayonnaise alone works as the browning agent on the crust and produces an evenly golden, crisp exterior.