Description
Ultimate Grilled Cheese Sandwich for Melty Perfection with a crispy exterior and gooey interior.
Ingredients
Scale
- 2 slices (approx. 60g total) sourdough bread
- 30g (2 tbsp) salted butter, softened for spreading
- 1/3 cup heaped (about 40g) vintage cheddar or gruyère cheese, freshly grated
- 30g (1/3 cup) mozzarella cheese, freshly grated
Instructions
- Step 1: Generously spread the softened butter on all four sides of each slice of bread. This includes both large surfaces and the edges. Buttering all sides ensures the bread crisps evenly and adds rich flavor.
- Step 2: Heat a heavy-based skillet or frying pan over medium-low heat. Without adding any oil or butter to the pan, place both buttered slices of bread in the skillet. Toast for 1 minute until the bread warms through and develops a light crust.
- Step 3: Flip one slice of bread in the skillet so the toasted side faces down. Evenly pile the freshly grated vintage cheddar (or gruyère) cheese onto this slice, followed by the mozzarella. Spread cheese evenly across the slice to promote uniform melting and avoid hot spots.
- Step 4: Place the other slice of bread, buttered side up, on top of the cheese to form the sandwich. Cook for 3 minutes on medium-low heat. Press down lightly with a spatula occasionally to encourage even browning and compact the sandwich for proper melting.
- Step 5: Carefully flip the sandwich over. Cook for an additional 3 minutes or until the bread is evenly golden brown on this side and the cheeses are fully melted and gooey. Adjust the heat to prevent burning if the bread browns too quickly.
- Step 6: Transfer the sandwich to a cutting board. Using a sharp knife in one swift motion, cut the sandwich in half. Observe the cheese pull before serving.
Notes
- Room Temperature: Store the grilled cheese sandwich in an airtight container at room temperature for up to 2 days.
- Refrigeration: Place the sandwich in an airtight container or wrap properly to avoid sogginess, then refrigerate for up to 4 days.
- Freezing: Wrap tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw fully at room temperature before reheating.
- If the cheese does not melt fully, lower the heat after 2 minutes of cooking. This slows browning and allows the cheese to warm evenly without burning the bread.
- If the bread browns too quickly within the first minute, reduce the heat immediately to low for slower, controlled toasting.
- Ensure grated cheese is evenly distributed across the bread slice to prevent uneven melting.
- If cheese tends to leak out during cooking, reduce the cheese amount slightly to about 1/4 cup to keep it contained.
- When using gluten-free bread, toast both sides in the skillet for 2 minutes before adding the cheese. This improves the bread’s structural integrity during cooking.
- Reheat in a skillet over medium-low heat until warm and the crust recrisps, approximately 3 to 5 minutes per side. Avoid microwaving to maintain crispiness.
- Serve alongside a bowl of tomato basil soup or a fresh garden salad. Grilled vegetables or pickles are also complementary sides.
- For brunch, add crispy bacon and tomatoes, or pair with eggs and hash browns. Top with a drizzle of hot sauce, a spread of pesto, or sprinkle fresh herbs like basil or thyme for added flavor.
- Substitute vintage cheddar with gruyère for a different but equally melty and flavorful cheese option.
- Customize by adding extras such as tomatoes, crispy bacon, or fresh herbs.
- Use whole grain or other sturdy breads like sourdough for varied texture and flavor.
- For dietary modifications, try gluten-free bread and dairy-free cheese alternatives if needed.
- Use sturdy bread like sourdough or whole grain to hold up against moisture and heat, yielding a crisp exterior and soft inside.
- Avoid pre-shredded cheese, as it contains anti-caking agents that hinder smooth melting. Freshly grate your cheese for best results.
- Use salted butter to add richness and achieve even browning. Softening the butter before spreading helps cover all sides uniformly.
- To elevate flavor, add a thin smear of Dijon or whole grain mustard before adding cheese if desired, though this is optional. Fresh or dried herbs such as basil or thyme can also be added for a gourmet twist.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg