The perfect grilled cheese doesn’t need fancy cheese or a trip to a specialty store. It needs good bread, good cheese, and one key technique that most people skip — and that’s what makes all the difference.
You know that bite right in the center of the sandwich, no crust, just pure melted cheese and incredibly crisp bread? That’s what we’re going for. Three ingredients, one pan, seven minutes.
Want to take it further? Try out this Brisket Grilled Cheese.
The Bread
The preferred bread for the perfect grilled cheese is either fresh sourdough or good-quality white bread. It might sound a little funny to hear “good quality white bread.” What I mean is just not that white bread that is going to disintegrate when you pick it up.
The bread should be sliced about 1/2″ thick. Too thin and it squishes into nothing; too thick and it’s too much separation between the crunch and the melted cheese.
The Fat
Fat always goes on the outside of the grilled cheese. We’re not making a toast sandwich. If there’s no fat on the outside of the bread, it’s really just melted cheese between two pieces of toast. No thanks. Nothing more disappointing than ordering a grilled cheese or a panini and having a dry outside. So let’s do it right.
Butter is the go-to for most people — but it’s not what I use here, and here’s why.
Two Reasons I Don’t Use Butter:
- How often is your butter soft and spreadable unless you store it on the counter? Mine is pretty much never that way (especially when I’m in the mood for a grilled cheese sandwich). When I want a grilled cheese, I don’t want to wait. It’s gotta be ready to go because I’m hungry.
- Butter doesn’t brown quite like the ingredient I’m about to talk about does.
Mayonnaise is the secret ingredient that we use on the outside of the grilled cheese (well, it’s not a secret, it’s just the important ingredient).
Mayo is easily spreadable right out of the fridge. Mayo easily becomes golden brown and crisps perfectly and evenly. You don’t taste the mayo, so if that’s what you are worried about, then you don’t have to. Mayo is the perfect fat for a grilled cheese.
The Cheese
There are two cheeses I’d reach for first: cheddar (mild, medium, or sharp — all work) or American cheese. American gets a bad rap, but it’s specifically designed to melt evenly and smoothly without breaking or getting greasy, which makes it genuinely ideal here.
No need to go beyond these two unless you want to experiment — just make sure whatever you use melts well. Harder cheeses like gruyère are great but benefit from being shredded rather than sliced so they melt before the bread burns
The Cook
Cooking the grilled cheese starts with either a pre-heated skillet, griddle or a sandwich press. The heat should be medium-low, and it’s a low and slow cook to get that perfect golden bread while melting all the cheese evenly. If the surface is too hot, the bread will burn before the cheese melts. Check the sandwich often and don’t be afraid to move it around or flip it more than once.
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The Skillet Method (if you don’t have a Panini Press)
Any skillet or griddle will work for making a grilled cheese. I find myself grabbing a 10″ cast iron skillet for the task. It heats up slowly, which is a good thing because you want to start with a medium-low temperature. You can place the bread in the skillet, then the cheese, then the top part of the bread.
Slicing On A Diagonal
Slicing the grilled cheese should always be on the diagonal using a serrated knife. There’s really no debating this one. Numerous unofficial studies concur that the best way to slice a grilled cheese is on the diagonal. This provides with the optimal bites that are more satisfying than if you simply sliced across.
How to Make the Perfect Grilled Cheese
Heat your skillet on medium-low or turn on your panini press. Evenly spread mayonnaise on the outside of two bread slices, then place cheddar` or American cheese in the middle. Cook the sandwich until it is golden on both sides and the cheese has melted, about 4 minutes. Slice the grilled cheese in half on the diagonal and enjoy.
More Delicious Sandwiches You’ll Love
The Best Grilled Cheese
Ingredients
- 2 slices White or Sourdough Bread (1/2″ thick)
- 2 tbsp Mayonnaise
- 1 to 2 slices Cheddar or American Cheese
Instructions
- Pre-heat a Panini Press or a skillet on medium heat.
- Evenly spread a thin layer Mayonnaise on the outside of the bread and place the cheese slices in the middle.
- Griddle the sandwich until it is golden on both sides and the cheese is melted, about 4 minutes. Give it a press into the skillet (if using that method) to encourage crisping.
- Slice the grilled cheese in half on the diagonal and enjoy immediately.
okay. I am a convert now. Mayo on the sourdough was perfect. 61 and still learning.
Love it! Glad you gave it a try. 🙂
Hi! Great recipe but just as a reference, how much do you heat your press to?
Hi Taha! My perfect press griddle gets to 400° F when it’s done pre-heating. 🙂
Let me know if you have any other questions.
Best grilled cheese I’ve ever had. The second time I made it I sprinkle a small amount of garlic salt ( very lightly) on the mayo. SO GOOD!
So glad to hear it, Linda! Great idea about the garlic salt on the inside. I’ll have to give it a try. Cheers!
The best grilled cheese sandwich I have had in years. Much better than restaurant made.
Yay! Always good to hear. I make these at least 3 times a week for my 3-year old. 🙂