Grilled Cheese Sandwich
The perfect grilled cheese: golden, crunchy bread and a gooey melted center. A few small tricks make all the difference.
A grilled cheese seems too simple to need a recipe, but the difference between a great one and a sad, half-melted one comes down to patience. The most common mistake is cranking the heat too high, which scorches the bread while the cheese stays cold and solid.
Cook it low and slow, butter the bread right to the edges, and give the cheese time to melt into the gooey center that makes the whole thing worth it. Pair it with tomato soup and you’ve got a perfect meal.
Ingredients
- 2 slices bread
- 2 slices cheddar cheese
- 1 tbsp butter, softened
Instructions
- Butter one side of each slice of bread, spreading it all the way to the edges.
- Place the cheese between the slices so the buttered sides face out.
- Heat a skillet over medium-low heat.
- Cook the sandwich until the bottom is golden brown, 3–4 minutes.
- Flip and cook the other side until golden and the cheese is fully melted.
- Cut in half and serve hot.
Equipment
- Skillet
Tips
- Medium-low heat is the key. Too hot and the bread burns before the cheese melts.
- Cover the pan with a lid for a minute to trap heat and melt the cheese faster.
- Grate the cheese or use thin slices so it melts in the same time the bread browns.