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Sandwiches · American

Grilled Cheese Sandwich

Crisp, buttery bread and a properly melted middle, cooked low and slow so neither one has to wait for the other.

Hands-on
25 min
Total
25 min
Makes
4 sandwiches
Serves
4

Two batches of two sandwiches, about 5 to 7 minutes each, plus 1 minute to heat the pan: 25 minutes in total for 4 sandwiches.

  • easy
  • quick
  • kid-friendly
  • comfort-food
  • weeknight

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Grilled Cheese Sandwich
Amount
Units

Ingredients

You need: large non-stick skillet, about 30 cm (12 in) · pastry brush · round cake pan (to press the sandwiches) · grater · spatula

Contains: milk · wheat

Method

  1. Mix the cheeses

    Toss the 150 g (1 1/3 cups) grated cheddar with the 75 g (2/3 cup) grated Monterey Jack in a bowl.

  2. Butter the bread, not the pan

    Brush one side of each of the 8 bread slices with the 57 g (4 tbsp) melted butter. Lay 4 slices butter-side down, divide the cheese among them and press it down lightly. Top with the other 4 slices, butter-side up.

    Otto tried this firstOtto melts the butter in the pan and drops the sandwiches in. The middle soaks up the butter and the edges stay pale. Buttering the bread itself browns it most evenly.

  3. Heat the pan gently

    Set the skillet over medium-low heat for 1 minute.

    Ready when: The pan feels warm when you hold your hand a few centimeters above it. It should not smoke.

  4. Cook the first side, pressed

    Put 2 sandwiches in the pan and set a round cake pan on top. Press lightly and cook for 3 to 5 minutes.

    Ready when: The underside is an even golden brown. If it darkens before the cheese starts to soften, slide the pan off the heat for a moment.

    Otto tried this firstOtto turns the burner to high to save time. The bread scorches while the cheese stays cold and solid.

  5. Flip and finish

    Turn the sandwiches over, press again with the cake pan and cook for about 2 minutes more.

    Ready when: Both sides are golden brown and the cheese is fully melted and starting to ooze at the edges.

  6. Second batch

    Repeat with the other 2 sandwiches. Cut on the diagonal and serve right away.

    Ready when: Same as above: golden on both sides, cheese melted all the way through.

Swaps

  • Instead of the cheddar and Monterey Jack: 4 slices of American cheese per sandwich It melts very smoothly but tastes milder.
  • Instead of melted butter: soft room-temperature butter, about 2 tsp (10 g) spread on each slice Spread it right to the edges.

If something goes wrong

  • The bread browns before the cheese melts Why: The heat is too high.
    Keep it at medium-low and pull the pan off the burner for a moment if the bread darkens too fast. After flipping, cover the sandwich with a small metal bowl so trapped heat melts the cheese.
  • Patchy, uneven browning Why: The butter went in the pan instead of on the bread.
    Brush the butter onto the bread itself.

Good to know

  • For a crowd, keep finished sandwiches warm and crisp on a baking sheet in a 120°C (100°C fan, 250°F) oven while the next batch cooks.
  • Pressing with a cake pan works like a panini press and gives a crisper crust.
  • Sharp cheddar brings the flavor and Monterey Jack melts smoothly, which is why we use both.

Safety

  • The skillet and the cake pan used for pressing get hot. Use an oven mitt to lift the cake pan, and let an adult do the flipping.
  • Melted cheese holds heat and can burn your mouth. Let the sandwich sit for a minute before biting.
  • Many cheddars are made with animal rennet, so this is only vegetarian if you choose vegetarian cheese. Check the bread label too: some breads contain soy, sesame or milk.