- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 4 slices
- 80 g
- 40 g
- 30 g
- ½ g
Process
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Spread 15 g of softened unsalted butter evenly on one side of each of the 4 slices of sourdough bread.
In a small bowl, mix the shredded cheddar cheese and shredded mozzarella cheese together.
Place 2 slices of bread buttered-side down on a work surface. Divide the cheese mixture evenly over these slices. Top with the remaining 2 slices, buttered-side up.
Heat a non-stick skillet over medium heat. Add the remaining 15 g of butter and swirl to coat.
Place the sandwiches in the skillet. Cook for 3–4 minutes until the bottom is golden brown and crisp.
Flip carefully with a spatula. Cook for another 3–4 minutes until the second side is golden and the cheese is fully melted. If needed, press gently with the spatula.
Transfer to a cutting board, sprinkle with a pinch of salt if desired, and cut in half diagonally. Serve hot.
Kitchen notes
Kitchen notes
- The most common mistake is using high heat: it burns the bread before the cheese melts. Stick to medium and be patient.
- Shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- For extra crispness, press the sandwich lightly with a spatula while cooking, but do not flatten it completely.
- If the cheese is not melting, cover the skillet with a lid for the last minute to trap steam.
Substitutions
- sourdough bread→white sandwich bread or whole wheat bread
- cheddar cheese→gruyere or gouda
- mozzarella cheese→provolone or fontina
- unsalted butter→salted butter (reduce added salt) or mayonnaise
Storage & reheating
Grilled cheese is best eaten immediately. If you must store it, wrap tightly in aluminum foil and refrigerate for up to 2 days. Reheat in a 180°C oven for 5-7 minutes or in a skillet over medium heat until warmed through and crisp again. Avoid microwaving, as it makes the bread soggy.
FAQ
The questions we get asked most
Why did my grilled cheese burn on the outside but the cheese didn't melt?
Your pan was too hot. The bread toasted quickly while the heat didn't penetrate to melt the cheese. Next time, use medium heat and cover the pan with a lid for the last minute to trap steam and melt the cheese without burning the bread.
Can I use pre-shredded cheese for grilled cheese?
Yes, but it won't melt as smoothly because pre-shredded cheese is coated with potato starch or cellulose to prevent clumping. For the best gooey texture, shred cheese from a block yourself. If using pre-shredded, mix it with a little butter or cream to help it melt.
How do I prevent the bread from getting soggy?
Make sure the butter is spread all the way to the edges, creating a seal. Also, don't use overly wet fillings like fresh tomatoes without patting them dry. Cooking on medium heat ensures the bread crisps up before the cheese releases moisture.
Can I make grilled cheese ahead of time?
Grilled cheese is best fresh, but you can assemble the sandwiches up to 2 hours ahead, wrap tightly in plastic wrap, and refrigerate. Cook them straight from the fridge, adding an extra minute per side. Reheating fully cooked sandwiches makes them soggy.
What is the best bread for grilled cheese?
A sturdy bread like sourdough, French bread, or a rustic white loaf works best because it holds up to the butter and cheese without falling apart. Avoid very soft or thin bread, which can become greasy and collapse.
How do I know when the grilled cheese is done?
The bread should be deep golden brown on both sides and the cheese should be fully melted and oozing. You can check by pressing the center gently; if it feels soft and uniform, it's ready. If the cheese isn't melted, cover the pan for another minute.
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