This Grilled Cheese Sandwich recipe is exactly what you are looking for when you are craving that classic, melty, cheesy type of grilled cheese. It’s simple to make, but still buttery, crunchy, and delicious.
I do not mess around when it comes to Grilled Cheese Sandwiches. They have always been hands down one of my favorite comfort foods of all time. I personally believe they are everything you could ever want in a comfort food: easy, cheesy, and delicious.
However, I consider myself an open minded and adventurous individual. I have experimented with all sorts of different types of Grilled Cheese Sandwich ingredients and methods. I have tried different flavors of cheeses and even types like processed cheese slices and Cheez Wiz. I have tried grilled cheese in the oven, the toaster and the air fryer. I have tried assembling the sandwich in the pan, and outside the pan. I have tried the method of using mayo on the outside of the bread instead of butter.
And this is how I make my most favorite Grilled Cheese Sandwich of all time.
But please note, this is just my personal preference and your taste buds and opinions may differ from mine.
Make this Grilled Cheese Sandwich recipe when…
- You are craving a good old comfort food classic
- You are having a bad day and need something comforting and easy
- You want something cheesy, toasty, and yummy
Ingredient notes…
Here is what you’ll need to make this Grilled Cheese Sandwich recipe. Please be sure to check the recipe card for the exact ingredients and measurements.
- Bread: I used good old fashion Sourdough this time, but I tend to switch between Sourdough and classic White Sandwich Bread. I find the Sourdough is a little sturdier and crunchier in the end, where the White Sandwich Bread gets crispier but still retains a bit of that pillowy softness. But of course you can use whatever type of bread you prefer.
- Cheese: My all-time favorite cheese for Grilled Cheese Sandwiches is using more than one type of cheese. I really enjoy marble individual sliced cheese. I find they are sliced thin enough to have the perfect ratio of bread to butter to cheese, and the cheddar mixed with the mozzarella is delicious. If I don’t have them on hand I will also use two types of shredded cheese, or a mixed blend, however I personally find it gets a little messy and can leave the amount of cheese in the middle of the sandwich a little inconsistent. Again, use whatever cheese you prefer.
- Butter: I use good old salted butter. I like to put it in the microwave for about 8 seconds or so to soften it up and make it easier to spread. There is nothing more frustrating on this earth than trying to spread cold butter and having it rip your bread to shreds. Yes, I also know some people like to use mayo instead of butter. I have tried it, and I personally don’t like it. The flavor of butter really adds something special to a classic Grilled Cheese Sandwich in my opinion that was missing when I tried mayo.
Equipment I swear by…
- A good non-stick Skillet
While the Grilled Cheese Sandwich cooks…
This is a quick recipe so you don’t have a lot of hands off time, but you could still make time to:
- warm up some leftover soup to go with your grilled cheese if you want
- listen to your favorite song while cooking
- list one thing you are grateful for today
How to make it…
See the recipe card below for ingredient quantities and full instructions.
- Grab your ingredients and organize your cheese of choice in an even layer between two slices of bread.
- Butter the top slice of bread and place in a non-stick pan over medium low to medium heat with the butter side facing down. (I find with sourdough I cook on medium and it’s fine, with white bread I usually cook one less than medium)
- Let cook for about 5-7 minutes if using sourdough bread, and about 3-5 minutes if using something less sturdy like white bread.
- While the first side is cooking, carefully butter the top slice of bread.
- Once the bottom is golden brown and the top side is buttered, flip over and cook the other side until golden brown, about another 3-5 minutes.
- Adjust heat if needed.
- Remove from pan, cut and enjoy.
My tips and tricks to make this Grilled Cheese Sandwich recipe…
Like I said above, I have experimented with all sorts of different types of grilled cheese and this is still my favorite way to make the classic, so I personally wouldn’t mess with it at all. But if you really like to live dangerously and want to mess around, here are some things you can try:
To make it perfect: Use softened butter. Put it together outside of the pan to keep from spilling ingredients in the pan, getting distracted and flustered like I do. Keep a close eye on your sandwich as it cooks. Check the bottom several times throughout cooking to make sure you don’t overcook it, it reaches your perfect color of golden brown, and make sure the cheese is melting. If the bread is cooking faster than the cheese is melting, you may have put too much cheese inside, or your pan could be too hot. The first time I used Sourdough for my grilled cheese I was shocked at how much longer it took to cook than white sandwich bread, so be patient.
Heartier: If you want to make your Grilled Cheese Sandwich a bit more heartier, or more filling, you can always add a few slices of your favorite lunch meat.
To give it a little something extra: You can add some garlic powder and/or parsley to your butter and make a garlic butter mixture. I’ve done this before, and it’s delicious and good if you want something a little different (but still not as a good as the classic in my opinion)
Spice it up: Try adding some hot sauce to the inside of the bread before you add the cheese to give it a little kick.
Storage notes:
While I love hacks and saving time, it’s best to make a Grilled Cheese Sandwich fresh, and it doesn’t take much time at all. I have no shame to admit that I have saved like half a sandwich in the fridge before and warmed it up by putting it in the air fryer for a minute or two. But it didn’t taste as good as it did when I first made it.
If you were in a hurry and making lots of grilled cheese sandwiches at once for a get together or something, you could always assemble them, and even add the butter to the top slice of bread and store in the fridge until you were ready to cook them.
Are you struggling right now…
- This recipe is so simple that there isn’t any real shortcuts you could take with it. I will share my air fryer grilled cheese recipe soon which you may find slightly easier than having to babysit it in a pan on the stove (but in my opinion it doesn’t taste quite as good)
Thank you for stopping by Comfort In a Bowl. If you create this recipe or any other from our site, we would greatly appreciate you taking the time to share, comment and rate the recipe! Take care of yourself.
The Best Grilled Cheese Sandwich
Print Recipe
Ingredients
- 4 slices Bread
- 3 slices Cheese Or use shredded cheese, enough to cover the inside of the bread.
- 2 tbsp Salted Butter
Instructions
- Grab your ingredients and organize your cheese of choice in an even layer between two slices of bread.
- Butter the top slice of bread and place in a non-stick pan over medium low to medium heat with the butter side facing down. (I find with sourdough I cook on medium and it’s fine, with white bread I usually cook one less than medium but this depends on your stovetop, what pan you are using, and the bread you are using)
- Let cook for about 5-7 minutes if using sourdough bread, and about 3-5 minutes if using something less sturdy like white bread. (Please keep a close eye and check on it’s level of doneness several times throughout cooking so you don’t overcook or undercook it)
- While the first side is cooking, carefully butter the top slice of bread.
- Once the bottom is golden brown and the top side is buttered, flip over and cook the other side until golden brown, about another 3-5 minutes.
- Adjust heat if needed.
- Remove from pan, cut and enjoy.
Notes
What to serve with the Best Grilled Cheese Sandwich
- Crockpot Potato Soup
- Easy Mushroom Soup
- Crockpot Bacon Cheeseburger Soup
- Easy Chicken Tortellini Soup
My burnout situation…
For some reason, I thought my burnout recovery was going to be like a hill. I was starting from the bottom and every day I would take a few steps forward until one day I looked around and realized I was at the top.
However, I’m quickly realizing that isn’t the case at all. It’s like a rollercoaster. I have good days and bad days. I have days where I feel like I am starting to learn how to function again and then I have days where I can’t get myself out of bed.
I’m getting slightly frustrated because it’s been about four months now and I still don’t really feel like I am that much farther ahead or have really accomplished anything.
But I know I need to be kind to myself and just keep doing my best and I will hopefully get there.
Conclusion…
Classic recipes are honestly the best. I find when I am really struggling, there is something so comforting and nostalgic about falling back to a classic recipe that you have been enjoying for years.
When I am having a bad day, or am struggling, I don’t want to complicate things. Yes I could add a few different ingredients I have on hand to alter it slightly, but in the heat of the moment my brain feels like it just wouldn’t be the same, or as good, as the classic recipe.
Do you think the same, or do you crave something different?
I hope you enjoy.
Take care of yourself.
-Caitlin
