A truly great grilled cheese sandwich comes down to simple choices—good bread, the right cheese, and gentle heat.
The following post is sponsored by Cache Valley Creamery. All the opinions and comments about Cache Valley Cheese are my own.
How To Make The Best Grilled Cheese Sandwich
The best grilled cheese sandwich doesn’t need fancy ingredients or complicated steps—but it does rely on the right technique. When done well, grilled cheese should be golden and crisp on the outside, with perfectly melted cheese inside.
After years of making grilled cheese for quick lunches, cozy dinners, and picky eaters, this is the method I come back to every time. From choosing the best bread and cheese to cooking it low and slow, these simple tips make all the difference.
When it comes to cheese for this recipe, I always turn to Cache Valley Creamery. This 100% American dairy farmer-owned company has been in business since 1937, and they use the highest-quality dairy for the best cheese around. A great bonus when it comes to making grilled cheese sandwiches or any sandwich really, is that Cache Valley Creamery has (at this writing) 14 cheese varieties that they sell pre-sliced. And buying pre-slice for this recipe is such a convenience. Plus, with so much variety (thank you Cachevalleycreamery.com), you can create a sandwich with everyone’s favorite cheese.
What cheese works best in a Grilled Cheese Sandwich?
When searching for the best cheese to use in a grilled cheese sandwich, consider these important components. You want a cheese that has a great melting factor, and a cheese that is full of flavor. Using three types of cheese in my recipe accomplishes both of those goals. I use medium cheddar because it has better tang over mild cheddar while still having a good melt and stretch component. Gouda (not smoked in this scenario) has a nutty, almost caramel, butterscotch-like flavor. And Havarti is mild with the slightest bit of sweetness. All three of the cheeses I use here will melt to perfection, they’re flavors are different and unique, though the flavors all combine well with each other.
Why use butter and mayonnaise on the outside of a grilled cheese sandwich?
Butter adds extra flavor to the sandwich, while mayonnaise adds the right tang (you won’t taste mayonnaise) and helps in the quick browning of the bread. My taste testers tried butter alone, mayonnaise alone, and the combination of the two. We all preferred the combination for the win!
What bread should you use in a Grilled Cheese Sandwich?
I love to use sourdough bread for my best grilled cheese sandwich but you can use whatever is your favorite. For classic grilled cheese, a white bread is most often used but a hearty whole-grain bread is delicious too and adds a nice nutty flavor and substantial texture.
Is oven method or skillet method better when making grilled cheese sandwich?
Creating your perfect grilled cheese sandwich in a skillet or in the oven will produce a nice golden brown color to the bread, the cheese will melt well and your guests won’t know the difference when they try it. I prefer the oven method because you don’t need to watch the bread so much, and it’s easier if you want sandwiches for a crowd. The skillet method will keep more of the cheese “inside” the sandwich because it’s cooking a bit slower and the cheese slowly melds into itself, which is when you add the other piece of bread. And since you’re watching it the whole time, you can flip it and remove from the pan before the cheese escapes from the sides. If you’re making grilled cheese sandwiches with other inclusions, like bacon, tomato, etc., I recommend the skillet method because you’re watching it more closely.
Cooking grilled cheese low and slow prevents the bread from browning too quickly while the cheese melts. Rushing the process is the most common reason grilled cheese turns out uneven or dry.
Frequently Asked Questions
What cheese melts best for grilled cheese?
Cheeses like American, cheddar, Monterey Jack, Gruyère, and fontina melt well and create a creamy texture. For best results, shred or slice cheese evenly so it melts at the same rate.
Is butter or mayonnaise better for grilled cheese?
Butter adds classic flavor, while mayonnaise spreads easily and promotes even browning. Both work well—it comes down to personal preference.
What bread is best for grilled cheese?
Sturdy breads like sourdough, white sandwich bread, or country-style bread work best. Avoid bread that’s too thin or too dense, which can burn before the cheese melts.
What heat should you cook grilled cheese on?
Cook grilled cheese over medium-low heat. This allows the bread to turn golden while giving the cheese enough time to melt fully.
Can you make grilled cheese ahead of time?
Grilled cheese is best served immediately, but you can prep ingredients ahead and cook just before serving for best texture.
What can you serve grilled cheese sandwiches with?
Obviously, grilled cheese sandwiches are classic soup companions, especially tomato soup. But try these other great pairings:
- Marinara sauce
- Salad
- Fries with Aioli dipping sauce
- Chili
Grilled cheese sandwiches pair well with so many recipes, and my best grilled cheese sandwich is great all by itself, plus it’s ready in no time. Make a bunch for a crowd, or make just one for yourself. Whatever the reason, or occasion; whether for all of them or just for you, I hope you enjoy this rich, easy recipe as much as we all do!
Ultimate Grilled Cheese Sandwiches - Oven and Skillet Method
Ingredients
- 8 slices sourdough bread or your favorite white bread
- 2 tbsp mayonnaise
- 2 tbsp butter
- 8 slices Cache Valley Creamery Medium Cheddar pre-sliced
- 4 slices Cache Valley Creamery Havarti pre-sliced
- 4 slices Cache Valley Creamery Gouda pre-sliced
Instructions
Skillet method
- Mix the mayonnaise and softened butter. Spread ½ tablespoon of the mixture on one side of each slice of bread.8 slices sourdough bread, 2 tbsp mayonnaise, 2 tbsp butter
- Set the skillet over medium heat and place 2 slices of bread in the skillet, butter/mayonnaise side down.
- Stack 2 slices of Cache Valley Creamery medium cheddar, and 1 slice each of the Havarti and Gouda on the toast and tent with aluminum foil to help melt the cheese. Once the breads are golden, top the sandwiches with the remaining 2 slices of prepared bread, butter-mayonnaise mixture on the outside.8 slices Cache Valley Creamery Medium Cheddar, 4 slices Cache Valley Creamery Havarti, 4 slices Cache Valley Creamery Gouda
- Immediately flip the sandwich so the other piece of bread can toast. Once it starts to turn golden on the bottom, press down gently on the bread to help the cheese stick to it. Flip and press again gently, but don't smash the sandwich too thin.
- Once the bread is at your desired doneness, remove sandwiches to a cutting board and tent the sandwiches while you repeat with the next two sandwiches. Place the second set of sandwiches on the cutting board, cutting all sandwiches on a diagonal and serve immediately.
Oven method
- Preheat oven to 425℉.
- Mix the mayonnaise and softened butter. Spread ½ tablespoon of the mixture on one side of each slice of bread.8 slices sourdough bread, 2 tbsp mayonnaise, 2 tbsp butter
- Place on the cookie sheet, mayo/butter side down.
- Place cheese on half the slices of bread.8 slices Cache Valley Creamery Medium Cheddar, 4 slices Cache Valley Creamery Havarti, 4 slices Cache Valley Creamery Gouda
- Place the second piece of bread on top of the cheese, mayo/butter mixture facing out.
- Bake approximately 4 minutes.
- Flip sandwiches over and bake an additional 3 minutes or until darkly golden.
- Remove the sandwiches to a cutting board and cut, slice on a diagonal and serve immediately.
Equipment
Notes
- Other Cache Valley Creamery cheese that is delicious in this recipe are Mozzarella, Monterey Jack, and Swiss.
- You can add other ingredients to the sandwich before closing the bread- bacon, tomatoes, Dijon mustard, jam, whatever you like. This is a great springboard recipe to customize however you like.
- If using the oven method, please note that if you add additional slices of cheese or if your bread is a bit smaller than the cheese, more of the cheese will melt out during the first half of baking. It'll still taste delicious but will look a little messy.
- If you have any leftover sandwiches, they can be wrapped and refrigerated for a day and reheated in a 400F degree oven for 5 minutes. I don't recommend microwave reheating as the bread may get too soft.
Made this for lunch and it’s pure comfort on a plate! That crispy, buttery crust is everything. Thanks for sharing!
WOW this recipe! I used Cheddar, Havarti and Gouda as you suggested, and the crust was so buttery and golden. This is a game-changer!
Thanks Evelyn! 🙂
Probably the best grilled cheese I’ve ever had and the best way to make a bunch at a time.
Made these for the 2nd time tonight! They are delicious and such a convenient way to feed my family quickly. I served with tomato basil soup and added some ham to the sandwiches this time which was great!
Made these for dinner last night using your oven technique and it was super fast and so convenient!! I especially loved the types of cheese used. They really do go well together.
Thank you, Sarah! I’m glad you liked it and appreciate your comment.
Grilled cheese in the oven?! BRILLIANT!
My husband would LOVE this! His favorite cheese is Gouda and I never thought to use it for grilled cheeses. Thank you Sally!
I’ve heard good things about using mayo on grilled cheese. Now I must try it! This looks amazing!
Three types of cheese! This sounds like heaven to me 🙂