A grilled cheese sandwich is not diet food. So when I have one, it has to be great! So this is my recipe for my very best Grilled Cheese Sandwich. 2 types of cheese. The right bread. Butter both sides. And cook it on the stove! {Read in post for why.}
Crispy, salty, buttery exterior and oozy, molten cheese inside. Are you ready to meet the ultimate cheese toastie??
PREPARATION TIME
Ingredients
2 slices sourdough bread , sliced 1.3–1.5cm thick (0.5 – 0.6″) – Note 1
30g/ 2 tbsp SALTED butter , for spreading on bread (or unsalted + pinch of salt)
1/3 cup (heaped) vintage cheddar cheese or gruyere, freshly grated (or other melting cheese of choice) – Note 2
30g/ 1/3 cup mozzarella, freshly grated – Note 2
Instructions
Recipe Notes:
1. Bread – This recipe will work fine with any bread though you want to ensure it’s not too thick (cheese might not melt), too thin or too soft (will get squished by the cheese), too holey (cheese-escape-routes). My favourite is a nice sourdough but not those super fancy ones that come with a crazy thick, tough teeth-breaking crust. Just a normal, good sourdough is all you need!
2. Cheese options – For the best grilled cheese, you want to use a combination of mozzarella (for its cheese pull and non-greasy melting qualities) with a flavoured cheese – because mozzarella actually has a very mild flavour. A good vintage cheddar or gruyere are my absolute favourites.
Otherwise, I’ll use anything and everything – tasty, Monterey Jack, colby, swiss, cheddar. Just give me my grilled cheese!!!
Cheese slices work fine but honestly, you get a better melt using shredded. I promise. (I’ve had a lot of experience with both!). Please grate your own – packet shredded has anti caking agents, never melts as well.
