Perfect Grilled Cheese Sandwich Recipe (2024)

FAQs

What kind of cheese is best for grilled cheese? ›

Comté/Raclette/Gruyère

(Raclette actually comes from the French verb “racler” which means “to scrape.”) These are also the cheeses used for fondues and French onion soups, so it follows that they are also some of the best options for gooey grilled cheese sandwiches.

Finally, it's a matter of taste: Sometimes, butter's richness feels a little too heavy and can overpower the cheese. Mayonnaise's light, tangy flavor means your tastebuds can fully appreciate the flavors of your cheese and bread choices.

Sharp cheddar, Gouda, Fontina, Monterey Jack, Gruyere, Pepper Jack, and brie are all good options. The amount of cheese you use will depend on the size of your bread. I love sharp Cheddar, Monterey Jack, and Gouda together.

For the ideal grilled cheese, look for bread with a soft-but-hearty texture with even slices of medium thickness (about 1/4 inch). Hearty sandwich bread, sourdough, brioche, and rye all work very well. Avoid rolls and loaves with large holes in the interior.

Shred Your Cheese: Do not, we repeat, do NOT use sliced cheese for grilled cheese. First, it is best to bring your cheese up to room temperature before cooking your sandwich. Then, shredding the cheese will help ensure that it melts faster and more evenly. Keep in mind, certain cheeses melt easier than others.

Divide cheese evenly on both slices. Top with remaining slices, buttered side up. Heat a large skillet over low heat until warm. Add sandwiches and cover; cook, turning once with a spatula, until the bread is golden-brown and the cheese has just melted, 5 to 8 minutes per side.

The sandwich starts with “two thick slices of French Pullman Champagne Bread made with Dom Perignon Champagne and 23k edible gold flakes, buttered with grass-fed white truffle butter. It is filled with thick slices of rare Caciocavallo Podolico Cheese, made in Southern Italy from the milk of the Podolica cow.

Butter goes in the pan not on the bread. To ensure golden (not burned) toastiness, the exterior of the sandwich should be slicked with mayonnaise, which has a higher smoke point and possesses the combined browning power of oil and egg yolks.

Tuck in a little sautéed spinach, caramelized onions, chopped steamed broccoli, roasted red peppers, or roasted tomatoes. Add fruit. For really gourmet grilled cheese sandwiches, use a mix of Gruyere and brie cheese along with thinly sliced apples or a slather of fig jam. Pickles, please!

What seasonings are good on grilled cheese? ›

Sprinkle parsley, basil, oregano, rosemary, and dill over the cheese; top with remaining bread. Spread the top of sandwich with 1 tablespoon butter. Heat a skillet over medium heat. Gently flip sandwich, buttered-side down, into the hot skillet; spread remaining 1 tablespoon butter on the top.

Tuck in a little sautéed spinach, caramelized onions, chopped steamed broccoli, roasted red peppers, or roasted tomatoes. Add fruit. For really gourmet grilled cheese sandwiches, use a mix of Gruyere and brie cheese along with thinly sliced apples or a slather of fig jam. Pickles, please!

Mayo also has a higher smoke point than butter, so you can safely grill at a higher temperature. It seems to seal the moisture into the sandwich better, yields a softer, less crumbly bread on the inside with the cheese.

Crisp bacon, thinly sliced apple, caramelized onion, prosciutto, jam, roasted tomatoes, fresh herbs... there are tons of ingredients out there that can add sweet or salty (or both!) flavor to a grilled cheese sandwich.

For the best results, toast your bread first. A quick toast will help your bread develop the golden edges and luscious crisp that you're after. It'll also help prevent the bread from getting soggy, no matter how many fillings you add.