Grilled Cheese Sandwich Recipe
Updated Nov 22, 2025
A quick grilled cheese recipe with crisp, golden bread and gooey melted cheese is a fast, easy recipe to make with just a few basic ingredients.
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Grilled Cheese Sandwiches are Easy and So Good!
I make grilled cheese more often than I probably want to admit, mostly on days when I want something easy that I know will hit the spot. A grilled cheese is one of those meals that never fails crispy bread on the outside and melted cheese inside, nothing complicated. This grilled cheese recipe is the way I make it most of the time: basic ingredients, a hot pan, and a few minutes of patience to get that golden crust and melty middle just right. I usually eat the first half standing at the counter.
Happy Cooking!
– Yumna
Grilled Cheese Sandwich Ingredients
- Bread: I like sourdough sandwich bread for the flavor, but use your favorite sandwich bread. Avoid thick-cut slices (the cheese won’t melt) or bread with lots of holes (the cheese will leak out).
- Cheese: My favorite option for grilled cheese is sliced cheddar, mozzarella, or Swiss cheese because it’s nice and melty. Feel free to mix and match to create your desired flavor profile.
- Butter: Use room temperature butter so it’s soft and spreadable and can easily be applied to the bread slices.
How to Make Grilled Cheese
So, how do you make the best grilled cheese? Well, it all starts with the perfect bread-to-cheese ratio, which in my opinion, is 2:2!
Grilled Cheese Sandwich Recipe
Simple grilled cheese made with buttery toasted bread and melted cheese, cooked in a skillet until crisp and golden an easy classic ready in minutes.
Ingredients
- 4 slices bread
- 4 slices cheese such as cheddar, mozzarella, or Swiss
- 2 tablespoons unsalted butter at room temperature
Instructions
- Place a large non-stick skillet or griddle pan over medium heat.
- Lay out 4 slices of bread on a cutting board and place a slice of cheese on 2 of the slices. Place the remaining slices of bread on top to close the sandwiches.
- Spread a thin layer of butter on one side of each sandwich.
- Place the sandwiches, buttered side down, onto the preheated skillet or griddle pan. Spread butter to the topside of the sandwiches. Allow them to cook for 3-4 minutes, or until the bottom is golden brown and the cheese starts to melt.
- Carefully flip the sandwiches with a spatula and cook for an additional 2-3 minutes, or until the other side is golden brown and the cheese is completely melted.
- Remove the sandwiches from the pan and let them cool for a minute or two before cutting them into halves and serving.
Equipment
Notes
- My Top Tip: Mind the heat. Maintain a steady medium heat to allow the cheese to melt evenly without burning the bread. You know your stove best, so if you find that the medium heat is too high, adjust accordingly.
- Storage: Store leftover grilled cheese sandwich in airtight container in the fridge for up to 3 days.
- To reheat: Heat the sandwich in a frying pan over medium-heat until warmed through and the cheese is melted. You can also place the sandwich on a baking sheet and warm it in a toaster oven for a few minutes or until the cheese is melted and the bread is heated.
- To freeze: Wrap the sandwiches tightly in foil or plastic wrap and place in a freezer-safe bag, removing as much air as possible to avoid freezer burn. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat.
Nutrition
Calories: 482kcal, Carbohydrates: 28g, Protein: 19g, Fat: 33g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 86mg, Sodium: 633mg, Potassium: 125mg, Fiber: 2g, Sugar: 3g, Vitamin A: 912IU, Vitamin C: 0.1mg, Calcium: 469mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Use a little mayo. Spreading a thin layer on top of the bread in addition to butter is a trick for getting a perfectly golden brown crust. It helps prevent the sandwich from burning.
- Mind the heat. Maintain a steady medium heat to allow the cheese to melt evenly without burning the bread. You know your stove best, so if you find that the medium heat is too high, adjust accordingly.
- Press gently with a spatula while it cooks to ensure the bread makes full contact with the pan for a crunchy crust.
- Let the sandwiches rest first. Give the sandwiches a moment to cool down slightly before cutting them in half to allow the cheese to set slightly.
Popular Additions
- Add some fruit or veggies. I love adding a few slices of crisp apple with a sharp cheddar, or thin slices of tomato with mozzarella.
- Spread on a little mustard. I love the tang of mustard when paired with the richness of grilled cheese. It really balances out the flavor. Try adding 1 teaspoon on Dijon on each slice of bread before you layer on the cheese.
- Use fresh herbs. A few leaves of sage are delicious with nutty gruyere, or use fresh basil leaves with mozzarella.
Recipes to Pair with Grilled Cheese Sandwiches
- To accompany soup like Roasted Tomato Soup or Beef and Barley Soup
- With a salad like Avocado Caprese Salad or Side Salad
- With a crunchy side Crispy Fries or Oven Baked Potato Chips
Comments
I’ve found that sourdough bread and sharp (not mild) cheddar gives you the biggest burst of flavor.
Love sourdough!