The Best Grilled Cheese Sandwich

A truly great grilled cheese sandwich is all about the details: good bread, plenty of melty cheese, and a crisp, golden exterior. This easy recipe uses a combination of butter and mayonnaise for the best browning and includes both skillet and oven methods, so you can make one sandwich or several at once.

The following post is sponsored by Cache Valley Creamery. All the opinions and comments about Cache Valley Cheese are my own.

Grilled cheese is simple comfort food, but a few small choices make a big difference. My favorite version starts with sourdough bread, a combination of cheddar, Havarti, and Gouda, and butter mixed with mayonnaise for a beautifully crisp exterior. I’ve included both skillet and oven directions—the skillet gives you plenty of control over the browning, while the oven makes it especially easy to cook several sandwiches at once.

Why You’ll Love This Grilled Cheese Recipe

A few simple details take this classic sandwich from good to especially delicious.

• Three cheeses for better flavor and melt. Cheddar, Havarti, and Gouda give you a creamy, flavorful combination rather than relying on just one cheese.
• Butter and mayonnaise make the best crust. I tested butter, mayonnaise, and a combination of both, and the combination was the clear favorite.
• Make it in a skillet or the oven. Use the skillet when you’re making one or two sandwiches, or the oven when you want to make several at once.
• Simple, familiar ingredients. Nothing complicated—just a few good ingredients used in a way that makes a really great grilled cheese.
• Easy to customize. Change the bread or cheeses, or add your favorite sandwich fillings.

How to Make the Best Grilled Cheese Sandwich

Whether you use a skillet or the oven, the goal is the same: crisp, golden bread with cheese that’s completely melted before the outside gets too dark.

• Mix the butter and mayonnaise. Stir softened butter and mayonnaise together, then spread the mixture evenly over one side of each slice of bread.
• Add the cheese. Layer cheddar, Havarti, and Gouda between the slices, keeping the butter-mayonnaise mixture on the outside of the sandwich.
• For the skillet method: Cook over medium-low heat until the first side is golden and the cheese begins to melt. Flip and continue cooking until the second side is crisp and golden and the cheese is completely melted.
• For the oven method: Arrange the sandwiches on a baking sheet and bake at 425°F, flipping partway through, until both sides are golden and the cheese is melted.
• Serve right away. Let the sandwiches rest just long enough to handle, then cut in half and serve while the cheese is warm and melty.

The Best Bread for Grilled Cheese

Sourdough is my favorite bread for grilled cheese, but several types of bread work well depending on the texture and flavor you prefer.

• Sourdough: My first choice. It gets beautifully crisp while staying sturdy enough to hold plenty of melted cheese, and its slight tang balances the richness of the sandwich.
• White sandwich bread: The classic choice for a softer, nostalgic grilled cheese with crisp edges.
• Country-style bread: A sturdy option with a little more chew and texture.
• Whole-grain bread: Adds a heartier texture and slightly nutty flavor.
• Watch the thickness: Very thick or dense slices can brown on the outside before the cheese has enough time to melt.

The Best Cheese for Grilled Cheese

The best grilled cheese combines cheeses that melt smoothly with cheeses that bring plenty of flavor, which is why I like using three different kinds.

• Medium cheddar brings the familiar tangy cheddar flavor while still melting well.
• Havarti is mild, creamy, and an excellent melting cheese.
• Gouda adds a slightly nutty, rich flavor that works beautifully with cheddar and Havarti.
• Other good options include Monterey Jack, mozzarella, Swiss, Gruyère, fontina, or American cheese.
• For the best melt, use cheese that is sliced or shredded fairly evenly so it heats at the same rate.

Butter, Mayonnaise, or Both?

After testing grilled cheese made with butter, mayonnaise, and a combination of the two, the combination was the clear favorite with my taste testers.

• Butter adds flavor. It gives grilled cheese that classic rich, buttery taste.
• Mayonnaise helps with browning. It spreads easily over the bread and encourages an evenly golden, crisp exterior.
• Together, you get the best of both. Mixing butter and mayonnaise gives the bread great flavor along with consistent browning.
• Don’t worry if you aren’t a mayonnaise fan—you won’t end up with a sandwich that tastes like mayo.

Skillet vs. Oven Grilled Cheese

Both methods make a delicious grilled cheese sandwich, but each has advantages depending on how many sandwiches you’re making and how closely you want to control the cooking.

• Use the skillet for maximum control. It’s easy to watch the bread brown and adjust the heat while giving the cheese plenty of time to melt.
• Use the oven when making several sandwiches. You can cook multiple grilled cheese sandwiches at once without standing over the stove.
• The skillet is especially good for add-ins. If you’re adding tomato, bacon, ham, or other fillings, it’s easier to keep an eye on everything as the sandwich cooks.
• The oven is wonderfully hands-off. Once the sandwiches are assembled, they need only a quick flip partway through baking.
• With either method, don’t rush the cooking. You want the cheese fully melted at about the same time the bread becomes crisp and golden.

Tips for Perfect Grilled Cheese

Grilled cheese is easy to make, but these few details help ensure the bread and cheese finish cooking at the same time.

• Don’t use too much heat. For the skillet method, medium-low heat gives the cheese time to melt without burning the bread.
• Start with softened butter. It mixes easily with the mayonnaise and spreads over the bread without tearing it.
• Spread all the way to the edges. This helps the entire surface of the bread become evenly golden and crisp.
• Give the cheese time to melt. If the bread is browning faster than the cheese is melting, lower the heat and briefly cover the skillet.
• Press gently, not firmly. A light press helps everything come together without flattening the sandwich.
• Serve immediately. Grilled cheese is at its best when the bread is crisp and the cheese is still hot and melty.

What to Serve with Grilled Cheese

A bowl of tomato soup is the classic partner for grilled cheese, but there are plenty of other easy ways to turn this sandwich into a meal.

• Orange Tomato Bisque – Creamy and bright with a subtle hint of orange, this would be my first internal link here.
• Tomato Soup – Another classic pairing when you’re craving the traditional soup-and-sandwich combination.
• Salad – A crisp green salad is a nice contrast to the rich, cheesy sandwich.
• Chili – Especially good once cooler weather arrives.
• Fries with Garlic Aioli – A fun option when grilled cheese is dinner rather than lunch.
• Pickles – Their acidity and crunch are perfect alongside the rich cheese.

Frequently Asked Questions

A few common grilled cheese questions come down to choosing the right ingredients and giving the sandwich enough time to cook.

What is the best cheese for grilled cheese?
Cheddar, Havarti, Gouda, Monterey Jack, Gruyère, fontina, and American cheese are all excellent choices because they melt well. I especially like combining medium cheddar, Havarti, and Gouda for a balance of creamy texture and flavor.

What is the best bread for grilled cheese?
Sourdough is my favorite because it’s sturdy, crisps beautifully, and has a slight tang that balances the rich cheese. White sandwich bread, country-style bread, and whole-grain bread also work well.

Can I use mayonnaise instead of butter for grilled cheese?
Yes. Mayonnaise spreads easily and helps bread brown evenly, but I prefer mixing mayonnaise with softened butter. You get the browning benefits of mayonnaise along with the classic flavor of butter.

How do you keep grilled cheese from burning before the cheese melts?
Cook it over medium-low heat rather than high heat. If the bread is browning before the cheese has completely melted, lower the heat and briefly cover the skillet to trap some heat and help melt the cheese.

Whether you make it in a skillet or bake several sandwiches at once in the oven, this is the kind of simple meal that’s hard to beat. Crisp golden bread, three kinds of melted cheese, and that butter-mayonnaise exterior make this grilled cheese especially good alongside a warm bowl of tomato soup—or perfectly satisfying all on its own.

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5 from 6 votes

The Best Grilled Cheese Sandwich

The best grilled cheese sandwich has crisp, golden bread and plenty of perfectly melted cheese. This version combines cheddar, Havarti, and Gouda with a butter-mayonnaise spread for extra flavor and even browning. Make it in a skillet or use the easy oven method to cook several sandwiches at once.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Total Time 12 minutes minutes

Servings 4 people

Calories 680

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

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• 2 tbsp mayonnaise
• 2 tbsp butter
• 8 slices sourdough bread or sturdy white bread
• 8 slices medium cheddar cheese
• 4 slices Havarti cheese
• 4 slices Gouda cheese

Instructions

Skillet method

• Make the spread. Stir together the mayonnaise and softened butter. Spread a thin, even layer over one side of each slice of bread. You may not need all of the mixture.
  2 tbsp mayonnaise, 2 tbsp butter, 8 slices sourdough bread
• Start the sandwiches. Heat a large skillet over medium heat. Place 2 slices of bread in the skillet, butter-mayonnaise side down.
• Add the cheese. Top each slice with 2 slices cheddar, 1 slice Havarti, and 1 slice Gouda. Loosely tent the skillet with foil to help the cheese melt.
  8 slices medium cheddar cheese, 4 slices Havarti cheese, 4 slices Gouda cheese
• Close and flip. When the bread is golden and the cheese has begun to melt, top each with another prepared bread slice, butter-mayonnaise side facing out. Flip the sandwiches and continue cooking until golden on the second side and the cheese is completely melted.
• Finish and serve. Gently press each sandwich with a spatula as needed to help it hold together, without flattening it. Transfer to a cutting board and loosely tent with foil while cooking the remaining sandwiches. Cut diagonally and serve immediately.

Oven method

• Preheat the oven. Heat oven to 425°F.
• Make the spread. Stir together the mayonnaise and softened butter. Spread a thin, even layer over one side of each slice of bread. You may not need all of the mixture.
  2 tbsp mayonnaise, 2 tbsp butter, 8 slices sourdough bread
• Assemble the sandwiches. Place 4 bread slices on a baking sheet, butter-mayonnaise side down. Top each with 2 slices cheddar, 1 slice Havarti, and 1 slice Gouda. Add the remaining bread, butter-mayonnaise side facing up.
  8 slices medium cheddar cheese, 4 slices Havarti cheese, 4 slices Gouda cheese
• Bake and flip. Bake for about 4 minutes. Flip the sandwiches and bake for another 3 minutes, or until the bread is deeply golden and the cheese is melted.
• Serve. Transfer to a cutting board, cut diagonally, and serve immediately.

Equipment

sheet pan or baking sheet for oven cooking method

cast-iron or non-stick skillet for skillet cooking method

spatula

Notes

• Cheese options: Cheddar, Havarti, and Gouda give this sandwich a great balance of flavor and melt. You can substitute other good melting cheeses such as Monterey Jack, mozzarella, Swiss, fontina, or Gruyère.
• Add-ins: Try cooked bacon, sliced tomato, ham, Dijon mustard, or even a thin layer of jam. Avoid overfilling the sandwich so the cheese can melt evenly.
• For the oven method: A little cheese may melt onto the baking sheet, especially if the cheese extends beyond the bread. It's still delicious—just tuck the cheese inside the bread as much as possible when assembling.
• Leftovers: Grilled cheese is best served immediately, but leftovers can be refrigerated for up to 1 day. Reheat in a 400°F oven until hot and crisp, about 5 minutes. Avoid the microwave, which can make the bread soft.

Nutrition Facts

The Best Grilled Cheese Sandwich

Amount Per Serving (1 sandwich)

Calories 680 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 16g100%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 8g

Cholesterol 77mg26%

Sodium 1294mg56%

Potassium 198mg6%

Carbohydrates 68g23%

Fiber 3g13%

Sugar 6g7%

Protein 29g58%

Vitamin A 742IU15%

Vitamin C 0.1mg0%

Calcium 479mg48%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.