Description

This recipe for the best grilled cheese sandwich combines the perfect balance of creamy mozzarella and sharp vintage cheddar or gruyere melted between two slices of lightly toasted sourdough bread with a golden, crispy buttered crust. It's an easy, comforting classic snack or light meal made on the stovetop, delivering delicious cheesy pull and a satisfyingly crunchy texture.

Ingredients

Scale

Bread and Butter

2 slices sourdough bread, sliced 1.5 cm thick
30 g salted butter for spreading on bread

Cheese

1/3 cup heaped vintage cheddar cheese, freshly grated
30 g mozzarella, freshly grated

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Instructions

Butter bread: Slather both sides of each slice of sourdough bread generously with salted butter, covering all four sides to ensure even browning and flavor.
Light toast: Heat a heavy-based skillet or frying pan over medium low heat with no oil or butter. Place both slices of buttered bread into the skillet and lightly toast for 1 minute to warm through and create a light crust.
Pile on cheese: Flip one slice of bread in the pan so the toasted side faces up, then evenly pile the grated vintage cheddar and mozzarella cheese on top. Place the other slice of bread on top with the toasted side facing down onto the cheese.
Cook 3 minutes: Cook the sandwich for 3 minutes until the bread is golden and crisp, pressing down lightly with a spatula occasionally. If it browns too fast, remove from heat briefly to cool and turn down the stove.
Flip, 3 minutes: Carefully flip the sandwich over and cook the other side for 3 minutes or until golden brown and the cheese has fully melted.
Devour: Transfer the grilled cheese sandwich to a cutting board, cut it in half swiftly, enjoy the cheese pull, and eat while hot.

Notes

More butter and cheese is better if you want extra crispy bread and cheesy filling.
Use a good quality sourdough that is about 1.5 cm thick—not too thick or thin to ensure proper melting and structure.
For best cheese melt and flavor, combine mozzarella for gooey cheese pull and a flavorful cheese such as vintage cheddar or gruyere.
Grate your own cheese instead of using pre-shredded for better melting, as pre-shredded often contains anti-caking agents.
The sandwich is best enjoyed immediately for the perfect texture and warmth.

Nutrition

Serving Size: 1 sandwich
Calories: 450 kcal
Sugar: 2 g
Sodium: 600 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 70 mg