• 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.