There’s just nothing better than a warm and buttery Grilled Cheese sandwich! Two pieces of buttered white bread are held together by classic American cheese and grilled until perfectly crisp on the outside and gooey on the inside.
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What’s in a Grilled Cheese Sandwich?
Thick-cut white bread is buttered and sandwiched together with as much American cheese as your heart desires. Flip it a few times and enjoy it with some tomato soup, potato chips, or whatever else floats your boat!
- Bread: Choose thick-cut bread, like Texas toast or a Pullman loaf, for the best results. Slices should be ¼-½-inch thick! You can also use multigrain or whole-wheat sandwich bread, sourdough, country bread, challah, or brioche.
- Butter: I like unsalted butter for a classic grilled cheese, but you can use mayonnaise instead if you prefer.
- Cheese: I like processed American cheese for that classic grilled cheese taste, but you can use any melting cheese, such as Swiss, cheddar, Colby, Monterey jack, gruyere, Havarti, or fontina! Make sure to fully cover the bread with cheese.
- Black Pepper: Optional. Adds a bit of a kick!
Pro Tip: If using grated cheese, opt for freshly-grated cheese over pre-shredded. It melts better! Use about ⅔-1 cup to avoid overloading the sandwich.
Grilled Cheese for a Crowd
I can only fit 2 sandwiches in my cast-iron skillet at a time, so when I want to cook for a crowd, I like to use the sheet pan method! Here’s how:
- Preheat oven to 425°F.
- Place bread slices butter-side-down on a baking sheet, top with cheese and pepper, and bake until the cheese is bubbly.
- Top the sandwiches with the second piece of bread and bake until toasty, about 5 minutes more.
In my opinion, you can’t go wrong with classic American cheese. However, any melting cheese will work here, so go with what you love! Swiss, cheddar, Colby, Monterey jack, gruyere, Havarti, or fontina are all good choices.
The best bread for grilled cheese is a thick, sturdy bread, such as Texas toast or a Pullman loaf. You can really use just about any bread, as long as it is cut thick enough (¼-½-inch) to stand up to being buttered. Multigrain or whole-wheat sandwich bread, sourdough, country bread, challah, or brioche all work well!
Not particularly! You can make it healthier by choosing a multigrain or whole-wheat bread and a less processed cheese, but this is a food that should be enjoyed in moderation.
The number of calories in a grilled cheese varies depending on the type of cheese and bread you choose. If you prepare it according to my recipe below, one sandwich is 392 calories.
Absolutely! I even have an air fryer grilled cheese recipe you can follow!
How to Store and Reheat the Best Grilled Cheese
Store leftover grilled cheese in an airtight container in the refrigerator for up to 5 days. Reheat in a covered skillet set over medium-low heat until the cheese melts or in a 350°F oven for 5-7 minutes.
How to Freeze Grilled Cheese Sandwiches
Freeze grilled cheese sandwiches tightly wrapped in plastic wrap for up to 6 weeks. Bake directly from frozen in a 400°F oven for 5-7 minutes, until the cheese has melted.
What to Serve with the Perfect Grilled Cheese
Grilled cheese sandwiches are the perfect meal for kids and adults alike. Serve them alongside a warm bowl of tomato soup, butternut squash soup, or cream of mushroom soup for a hearty meal. Dip them in marinara sauce or ranch dressing for a tasty snack. Or, serve them with classic sandwich sides, like tater tots, sweet potato fries, or homemade cool ranch Doritos.
Grilled Cheese Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 4 slices thick-cut white bread
- 2 tablespoons unsalted butter room temperature (¼ stick)
- 4-5 slices processed American cheese depending on the size of your bread
- Freshly ground black pepper optional
Instructions
- Preheat a skillet or griddle over medium heat.
- Butter one side of each piece of bread with ½ tablespoon butter.4 slices thick-cut white bread, 2 tablespoons unsalted butter
- Flip two of the pieces butter side down and top with cheese. Sprinkle with pepper, if desired.4-5 slices processed American cheese, Freshly ground black pepper
- Add on the top slice of bread, butter side out.
- Add the sandwiches to your preheated skillet. Cover and cook until the underside is an even golden brown, about 2-4 minutes.
- Flip, cover again, and cook until the second side is golden, about 2-4 minutes
- Let cool for 2 minutes. Cut in half and serve!
Video
Becky’s Tips
- You can use multigrain or whole-wheat sandwich bread, sourdough, country bread, challah, or brioche instead of white bread.
- You can use mayonnaise instead of butter.
- You can use Swiss, cheddar, Colby, Monterey jack, gruyere, Havarti, or fontina instead of American.
- Feel free to add toppings, such as mustard, jam, veggies, or fruit slices to dress up your grilled cheese!
- Use thick-sliced bread for a sturdy sandwich; thin bread will end up soggy.
- Generously coat the bread with butter to get a crisp exterior.
- Make sure to get the bread totally covered with cheese! Break the cheese into pieces if needed. We don’t want any cheeseless bites!
- If using grated cheese, opt for freshly-grated cheese over pre-shredded. It melts better! Use about ⅔-1 cup to avoid overloading the sandwich.
- Use medium-low heat for the best results. Good grilled cheese takes time, so be patient.
- Use a cast-iron skillet for the best browning.
- If the bread is browning too fast, turn down the heat!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
