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.
Servings: 4 people
Calories: 680kcal
Equipment
- sheet pan or baking sheet for oven cooking method
- cast-iron or non-stick skillet for skillet cooking method
- spatula
Ingredients
- 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.
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
Serving: 1sandwich | Calories: 680kcal | Carbohydrates: 68g | Protein: 29g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1294mg | Potassium: 198mg | Fiber: 3g | Sugar: 6g | Vitamin A: 742IU | Vitamin C: 0.1mg | Calcium: 479mg | Iron: 5mg