Grilled Cheese
Add Preferred SourceGolden, gooey, and always satisfying, this grilled cheese recipe brings together sharp cheddar, melty mozzarella, and a sprinkle of Parmesan for a sandwich that’s crispy on the outside and full of flavor inside. It’s quick to make and perfect for lunch, dinner, or a cozy snack.
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I make this grilled cheese whenever I want something fast but comforting. The mix of cheeses gives it a rich, melty texture, and the sourdough adds a nice crunch. It’s great on its own, but it’s even better with tomato soup or pickles on the side. This is one of those simple recipes that always hits the spot.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make The Best Grilled Cheese Sandwich
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I keep things simple when making the perfect grilled cheese sandwich. Here’s how I do it step-by-step so you can enjoy that irresistible cheese pull, buttery crunch, and melty center every time.
Start with the bread
Spread a thin layer of unsalted butter on one side of each slice of sourdough bread. This gives the outside that golden, toasty crunch that makes grilled cheese so good. I use a silicone butter spreader because it helps get the butter on evenly without tearing the bread or making a mess.
Mix your cheeses
In a small bowl, combine shredded mozzarella, shredded cheddar, and grated Parmesan. This mix gives you melty texture, rich flavor, and just the right amount of saltiness. Having a set of nesting prep bowls keeps everything neat and makes mixing easier.
Build the sandwich
Place half of the cheese mixture on the unbuttered side of two slices of bread. Then top each one with the second slice of bread, keeping the buttered sides facing out. The buttered side should always be on the outside of the bread.
Heat the skillet
Set a skillet or nonstick pan over medium-low heat. You don’t want the heat too high, or the bread will burn before the cheese melts. Using a pan like this cast iron skillet makes the heat even so the bread crisps perfectly without burning.
Toast the sandwiches
Carefully place your sandwiches in the pan. Cook for about 4–5 minutes on the first side, until golden brown. Then flip and cook for another 4–5 minutes on the other side.
Rest and slice
Once the cheese is melted and the bread is golden, transfer the sandwiches to a cutting board. Let them rest for a minute, then slice in half. Serve warm and enjoy that perfect cheese melt!
Recipe Notes and Tips
I keep a few easy tricks up my sleeve to make every grilled cheese sandwich come out just right:
- Best cheese to use: Mix soft and hard cheeses like mozzarella and sharp cheddar for the best melt and flavor. Other types of cheese like gouda, gruyere, fontina, pepper Jack, Monterey Jack, havarti, or brie work well too. Even American cheese is great in a pinch!
- Bread: Sourdough works great, but feel free to use rye, whole grain, or white bread if that’s what you’ve got.
- Buttering: Room temperature butter spreads easier and more evenly across the bread.
- Low and slow: Medium-low heat is key. This gives the cheese time to melt without burning the bread.
- Mayo: You can swap butter for mayonnaise on the outside of the bread for a crispier, tangier finish.
- Extra fillings: Add thin slices of tomato, red peppers, or caramelized onions for a little extra nutrition.
- Sweet and savory: Try adding thin apple slices or a smear of Dijon mustard for something a little different.
- Pan: A nonstick skillet or cast iron pan works best for even toasting.
How to Store Leftover Grilled Cheese
If you happen to have leftover grilled cheese, just let it cool completely. Wrap it in foil or place it in an airtight container, then refrigerate for up to 2 days.
To reheat, skip the microwave and instead, pop it in a skillet over medium heat for a few minutes on each side. This brings the crispy outside and melty inside back to life.
What to Serve With Grilled Cheese
Grilled cheese is a classic comfort food that pairs well with all sorts of sides. My favorite is a simple tomato soup. It’s creamy, tangy, and made for dipping that melty cheese into.
You can also serve it with a side of pickles, crunchy chips, a Caesar salad, or even apple slices for a sweet bite. It’s easy to turn this cheesy sandwich into a full, satisfying meal.
More Sandwich Recipes You Will Love
I always come back to simple, comfort foods, but if you’re in the mood to mix things up, here are a few more sandwich ideas you’ll enjoy:
- Philly Cheesesteak
- Grilled Chicken Sandwich Recipe
- Roasted Pepper Pinwheel Sandwiches
- Baked Croissant Breakfast Sandwich
- Ham and Swiss Sliders Recipe
Equipment
Ingredients
- 4 slices sourdough bread
- 2 tablespoons unsalted butter at room temperature
- 1 cup mozzarella cheese shredded
- ½ cup cheddar cheese shredded
- ¼ cup Parmesan cheese grated
Instructions
- Spread a thin layer of butter on one side of each slice of sourdough bread.4 slices sourdough bread, 2 tablespoons unsalted butter
- In a small bowl, combine the shredded mozzarella, cheddar, and grated Parmesan.1 cup mozzarella cheese, ½ cup cheddar cheese, ¼ cup Parmesan cheese
- Place half of the cheese mixture onto the unbuttered side of two slices of bread. Top with the remaining bread slices, keeping the buttered sides facing outward.
- Heat a skillet over medium-low heat. Place the sandwiches in the pan and cook for about 4–5 minutes per side, or until the bread is golden brown and the cheese is fully melted.
- Transfer to a cutting board, let the sandwiches rest for a minute, then slice in half and serve warm.
Video
Notes
- Best cheese to use: Mix soft and hard cheeses like mozzarella and sharp cheddar for the best melt and flavor. Other types of cheese like gouda, gruyere, fontina, pepper Jack, Monterey Jack, havarti, or brie work well too. Even American cheese is great in a pinch!
- Bread: Sourdough works great, but feel free to use rye, whole grain, or white bread if that’s what you’ve got.
- Buttering: Room temperature butter spreads easier and more evenly across the bread.
- Low and slow: Medium-low heat is key. This gives the cheese time to melt without burning the bread.
- Mayo: You can swap butter for mayonnaise on the outside of the bread for a crispier, tangier finish.
- Extra fillings: Add thin slices of tomato, red peppers, or caramelized onions for a little extra nutrition.
- Sweet and savory: Try adding thin apple slices or a smear of Dijon mustard for something a little different.
- Pan: A nonstick skillet or cast iron pan works best for even toasting.
Storage and Reheating Instructions
- Fridge: If you happen to have leftover grilled cheese, just let it cool completely. Wrap it in foil or place it in an airtight container, then refrigerate for up to 2 days.
- Reheat: To reheat, skip the microwave and instead, pop it in a skillet over medium heat for a few minutes on each side. This brings the crispy outside and melty inside back to life.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
