Our Test Kitchen's Favorite Grilled Cheese Recipe (With Video)

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Servings:

4

Presenting our test kitchen's favorite grilled cheese sandwich: A golden, crispy, melty result of thorough testing and strongly held opinions. Two types of fat—softened butter and mayonnaise—and two different cheeses (American and very sharp cheddar) made the cut. How you assemble and cook these sandwiches matters just as much as what goes in them. To get them just right, use a large enough skillet, don’t crowd the pan, and—whatever you do—don’t rush the process; low and slow is the key here. One taste, and these sandwiches just might become your new favorite, too.

Grilled cheese sandwich cut in half on a white plate placed on a patterned blue napkin — Credit:
Carson Downing

Tips for a Perfect Grilled Cheese

Use two types of fat: Rather than using just butter or mayonnaise to coat the outside of the sandwiches, we mix equal parts of each, then slather that on the bread. This combination makes for the most gorgeous golden exterior with the best crunch.

And two cheeses: A combination of melty American cheese and tangy, complex sharp cheddar provides just the right balance of flavor. Shred the cheddar yourself from a block rather than buying it pre-shredded. We prefer American cheese from the deli over the individually wrapped slices but either will work well here.

Keep the heat low: High heat is the enemy of a great grilled cheese sandwich, leaving you with overly browned bread and unmelted cheese. Instead, heat the skillet over medium while you assemble, then reduce it to medium-low once the sandwiches are in the pan.

Weigh it down: Weighing down the sandwiches while cooking ensures the bread browns evenly and helps the cheese melt thoroughly.

Key Equipment

Box grater: For the meltiest result and ultimate cheese pull, use the large holes of a box grater to shred the cheddar yourself. No box grater? Thinly slice or finely chop the cheese instead.

Baking sheet: Assembling the sandwiches on a baking sheet or cutting board makes for easy cleanup.

Large skillet: Use a 12-inch skillet, preferably cast-iron, to cook the sandwiches. Depending on the size of your bread, you should be able to cook two or three at a time without crowding the pan. In place of cast-iron, you can use stainless steel or nonstick.

Small lid: To weigh down the sandwiches, we recommend using a lid that's slightly smaller than your skillet. Alternatively, use the bottom of a small (6- or 8-inch) skillet.

Thin spatula: A thin metal spatula is an ideal tool for flipping the sandwiches, but a fish spatula would work just as well. If you're using a nonstick pan, reach for a silicone spatula instead to avoid scratching the coating.

Directions

Ingredients for grilled cheese including sliced bread shredded cheese sliced cheese butter and mayonnaise — Credit:
Carson Downing

Combine butter and mayonnaise; spread on bread:

Arrange bread in a single layer on a clean work surface. Stir together butter and mayonnaise. Spread mixture evenly onto one side of every slice (1 scant tablespoon per slice).

Credit:
Carson Downing

Building your sandwiches on a baking sheet makes cleanup quick and easy.
Heat skillet; assemble sandwiches:

Heat a large skillet, preferably cast iron, over medium. Flip over bread on work surface (so it's plain-side up). Place 1 1/2 slices American cheese on 4 slices, and 1/4 cup cheddar on remaining 4 slices. Carefully sandwich together.

Credit:
Carson Downing
Add sandwiches to pan; reduce heat and cook:

Place sandwiches in skillet (in two batches, if needed). Reduce heat to medium-low; gently top sandwiches with a lid slightly smaller than skillet for even cooking. Cook, flipping once halfway through, until crisp and golden on both sides and cheese is melted, 7 to 9 minutes. Serve immediately.

Credit:
Carson Downing

Credit:
Carson Downing

What to Serve With Grilled Cheese

There's perhaps no better accompaniment for a grilled cheese sandwich than a bowl of tomato soup. Try our rich and creamy version or our Test Kitchen's favorite tomato soup, which leans on a touch of flour for thickening power instead of cream. Or, for something both familiar and fresh, consider our creamy tomato, carrot, and ginger soup.

Variations

Bread: A soft white sandwich bread is our pick for a classic grilled cheese, but you could use sourdough, brioche, or whole-wheat instead. Just avoid anything too crusty or with a very open crumb.

Cheese: We like the intensity that sharp cheddar cheese gives these sandwiches, but you can swap in a mild cheddar instead.