Perfect Grilled Cheese Sandwich

There’s nothing quite like a classic grilled cheese sandwich with golden, buttery toasted bread and plenty of gooey melted cheese in the middle. Just the thought is enough to get me salivating. It’s simple, nostalgic, and ridiculously delicious, but there are a few little tricks that make the difference between an okay grilled cheese and a really good one.

Pair with a bowl of homemade Tomato Basil Soup or our Caprese Soup.

I have eaten a lot of grilled cheese sandwiches in my life, and the secret is patience. It’s tempting to crank up the heat so you can get to that crispy, cheesy goodness faster, but that’s how you end up with dark bread and cheese that’s still barely melted in the middle.

Medium-low heat is where the magic happens. It gives the bread time to slowly toast in all that buttery goodness while the cheese gets nice and gooey. And because I can never leave well enough alone, I mix a little garlic powder and hot sauce into the butter. It’s a tiny addition that makes a basic grilled cheese so much better.

Ingredient Notes

• Sandwich Bread: Regular white sandwich bread gives you that classic grilled cheese experience, but sourdough is probably my personal favorite. Texas toast and brioche are also delicious if you want something a little more substantial.
• Cheddar Cheese: Medium or sharp cheddar gives you plenty of flavor and melts beautifully. Slices make assembly ridiculously easy, but freshly shredded cheddar works too.
• Butter: Make sure your butter is softened so you can spread it all the way to the edges of the bread without tearing it.
• Garlic Powder: Just a little bit mixed into the butter gives the toasted bread an extra layer of flavor without overpowering the cheese.
• Hot Sauce: One little dash adds flavor more than heat. Tabasco is my go-to here, but you can use whatever hot sauce you have on hand or leave it out entirely.

The Secret to Perfectly Melted Cheese

The biggest mistake people make with grilled cheese is using too much heat. You want your skillet over medium-low heat so the bread has plenty of time to toast while the cheese melts.

If your bread is getting brown before the cheese is melted, turn the heat down. You can also cover the skillet with a lid for a minute or two. That traps a little heat inside and helps melt the cheese without having to crank up the burner.

And don’t walk away! Once that bread starts browning, things can move pretty quickly.

Cheese Options

Cheddar is the classic for a reason, but there are so many cheeses that make an excellent grilled cheese. The key is choosing something that melts well.

Try provolone, Monterey Jack, pepper jack, gouda, mozzarella, Havarti, Swiss, or American cheese. You can also combine cheeses. I love pairing a flavorful cheese like sharp cheddar with something extra melty like Monterey Jack or American.

Mix it Up!

A grilled cheese is basically a blank canvas for all sorts of delicious additions. Just remember that anything you add needs to be relatively dry so you don’t end up with soggy bread.

Meat: Bacon and ham are classics. Make sure bacon is fully cooked before adding it to your sandwich. Thinly sliced leftover chicken or turkey works too.

Veggies: Sautéed onions and mushrooms are fantastic. Tomatoes and pickles work too, but pat them dry first and sandwich them between the cheese slices to help keep moisture away from the bread.

Spice it Up! Add red pepper flakes, an extra drizzle of hot sauce, or a few jalapeño slices. Pickled jalapeños give you a tangy little kick, while fresh jalapeños add some crunch.

Bread Options

You can make grilled cheese with just about any bread, but different breads will give you a completely different sandwich.

White Bread: The classic. It gets crisp and golden on the outside while staying soft inside.

Whole Wheat Bread: Gives your sandwich a nuttier flavor and slightly heartier texture.

Brioche: Soft, buttery, and just a little sweet.

Ciabatta: Crusty and chewy with plenty of texture. Keep the heat low since the thicker bread will take longer to warm through.

Texas Toast: Thick, soft, and sturdy enough to handle plenty of cheese and add-ins.

Sourdough Bread: One of my personal favorites! You get that crunchy, chewy texture with just enough tang to balance all that buttery cheese.