Description

This Grilled Cheese Sandwich recipe offers the perfect combination of a crisp golden-brown sourdough bread exterior with a melty, flavorful cheese interior. Featuring a blend of mozzarella for its gooey cheese pull and vintage cheddar or gruyere for robust taste, this sandwich is a comforting classic made with simple ingredients and cooked on the stovetop for an ideal melt and crunch.

Ingredients

Scale

Bread & Butter

2 slices sourdough bread, sliced 1.3–1.5cm thick (0.5 – 0.6 inches)
30g / 2 tbsp salted butter, for spreading on bread (or unsalted with a pinch of salt)

Cheese

1/3 cup (heaped) vintage cheddar cheese or gruyere, freshly grated
30g / 1/3 cup mozzarella, freshly grated

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Instructions

Butter bread: Slather both sides of each piece of bread with the butter, covering all four sides completely to ensure even toasting and flavor.
Light toast: Heat a heavy-based skillet or frying pan over medium low heat without any additional oil or butter. Place both slices of bread in the pan and lightly toast for 1 minute to warm and create a light crust, which helps the cheese melt better later.
Pile on cheese: Flip one slice of bread over, then top with the grated cheddar followed by the grated mozzarella. Place the other slice of bread on top, with the toasted side facing down onto the cheese.
Cook 3 minutes: Cook for approximately 3 minutes or until the bread is evenly golden and crisp. Press lightly with a spatula occasionally. If the bread browns too fast, temporarily remove from heat to let the pan cool and lower the temperature.
Flip, 3 minutes: Carefully flip the entire sandwich and cook the other side for 3 minutes until golden and the cheese is completely melted.
Devour: Transfer the grilled cheese to a cutting board. Cut in half with one swift motion, admire the delicious cheese pull, and enjoy immediately.

Notes

The precise amount of butter and cheese depends on your bread’s size and shape; a little extra butter and cheese usually improves the flavor and melt.
Choose bread that is moderately thick but not too thick to ensure proper melting; sourdough with a tender crust works best.
Use a combination of mozzarella for melt and pull, plus a flavorful cheese like vintage cheddar or gruyere for best taste.
Freshly grate your own cheese as pre-shredded cheese contains anti-caking agents which can affect melt quality.
Adjust heat as needed to prevent burning—medium low heat is critical for an even crust and melted cheese.

Nutrition

Serving Size: 1 sandwich
Calories: 450 kcal
Sugar: 2 g
Sodium: 650 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 70 mg