Description
This classic grilled cheese sandwich recipe delivers a perfectly crisp golden crust with a rich, melted blend of vintage cheddar (or gruyère) and mozzarella cheeses. Buttered on all sides and cooked gently in a skillet, this sandwich is an easy, comforting meal ideal for any time of day.
Ingredients
Scale
Bread and Butter
- 2 slices (approx. 60g total) sourdough bread
- 30g (2 tbsp) salted butter, softened for spreading
Cheese Blend
- 1/3 cup heaped (about 40g) vintage cheddar or gruyère cheese, freshly grated
- 30g (1/3 cup) mozzarella cheese, freshly grated
Instructions
- Butter the Bread: 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.
- Toast the Bread: 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.
- Assemble the Cheese: 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.
- Form the Sandwich: 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.
- Cook the Other Side: 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.
- Serve: 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
- For best results, use freshly grated cheese rather than pre-shredded to ensure better melting and flavor.
- Adjust the heat to low if the bread is browning too quickly before the cheese melts.
- Feel free to substitute sourdough with your favorite bread such as white or whole wheat for a different texture.
- Butter all sides of the bread including edges to achieve a uniformly crispy crust.
- Using a heavy-based skillet helps distribute heat evenly and prevents burning.
