Ingredients
- Sourdough Bread: 2 thick slices (about ¾-inch to 1-inch thick) of high-quality sourdough bread.
- Cheese: 4 ounces (about ½ cup, shredded) of a good melting cheese blend. A fantastic combination is 2 ounces of sharp cheddar and 2 ounces of low-moisture mozzarella or Gruyère.
- Mayonnaise: 1 tablespoon of full-fat mayonnaise (like Duke’s or Kewpie).
- Unsalted Butter: 2 tablespoons of unsalted butter, softened to room temperature.
- Optional: A pinch of flaky sea salt for finishing.
Instructions
- Prepare the Ingredients: If you’re using block cheese, shred it using the large holes of a box grater. Shredding the cheese is crucial as it melts more quickly and evenly than slices. Allow the cheese and softened butter to sit at room temperature for about 10-15 minutes before you begin. This helps ensure a perfect melt without burning the bread.
- Butter the Bread (The Inside!): This is a game-changing step. Lightly spread a thin layer of the softened butter on one side of each slice of bread. These buttered sides will be the inside of your sandwich. This adds a layer of rich flavor that soaks into the bread as the cheese melts.
- Apply the Mayonnaise (The Outside!): On the opposite (outer) side of each slice of bread, spread a thin, even layer of mayonnaise from crust to crust. This is the secret to the crispiest, most evenly golden-brown crust you’ve ever had. Mayonnaise has a higher smoke point than butter and contains oil and eggs, which help to create a beautiful, uniform crust that resists burning.
- Assemble the Sandwich: Place one slice of bread, mayonnaise-side down, in a cold, non-stick or cast-iron skillet. Pile the shredded cheese evenly onto the bread, making sure it goes all the way to the edges. A little bit of cheese “spillover” is a good thing—it will fry into crispy, delicious “frico” on the pan. Place the second slice of bread on top, mayonnaise-side up.
- The Low and Slow Cook: Place the skillet over medium-low heat. Cooking a grilled cheese low and slow is paramount. If the heat is too high, the bread will burn long before the cheese has a chance to melt into gooey perfection.
- Cook the First Side: Let the sandwich cook undisturbed for 4-5 minutes. You should hear a gentle, consistent sizzle. Resist the urge to press down on it initially. After a few minutes, you can use a spatula to gently press down on the sandwich to encourage even cooking and help the cheese melt.
- The Flip: Carefully peek at the underside of the sandwich. Once it is a deep, crisp golden brown, it’s time to flip. Use a wide spatula to confidently flip the sandwich.
- Cook the Second Side: Cook for another 3-4 minutes on the second side, again pressing gently with the spatula. This side will often cook a bit faster as the pan and the cheese are already hot. Cook until it’s equally golden brown and the cheese is completely melted, oozing gloriously from the sides.
- Rest and Slice: Transfer the finished sandwich to a cutting board and let it rest for at least 60 seconds. This allows the molten cheese to set up slightly, preventing it from all running out when you slice it. Sprinkle with a tiny pinch of flaky sea salt for an extra pop of flavor and texture. Slice in half diagonally (it’s scientifically proven to taste better that way!) and serve immediately.
Nutrition
- Serving Size: One Normal Portion
- Calories: 750-850