How to make the perfect grilled cheese sandwich — the best cheese and bread, butter vs. mayo, heat control, and pro techniques for a golden, gooey result.
The grilled cheese sandwich looks simple, but a truly perfect one — shatteringly crisp and golden outside, molten and gooey inside — takes a little know-how. Here's how to make the best grilled cheese every time.
Choosing the Cheese
The ideal grilled cheese cheese melts smoothly and tastes great. Classic American cheese melts flawlessly thanks to its emulsifiers, but can lack flavor. For more character, use a good melter like medium cheddar, Gruyère, fontina, Havarti, or young Monterey Jack — or blend a flavorful cheese with a smooth-melting one. Grate or thinly slice the cheese so it melts evenly before the bread burns. Avoid very aged, dry cheeses alone, as they can turn oily.
Choosing the Bread
Pick a sturdy bread that can hold the filling and crisp up well — a good sourdough, country white, or pain de mie. Slices should be medium-thick: too thin and they burn before the cheese melts, too thick and the cheese won't melt through. Slightly stale bread actually crisps beautifully.
Butter vs. Mayonnaise
The fat on the outside of the bread creates the golden crust. Softened butter is the classic choice for rich flavor. Many cooks swear by mayonnaise, which spreads easily, browns evenly, and has a higher smoke point, producing a very crisp, golden crust. Some use both — mayo for crispness, butter for flavor. Spread it all the way to the edges for even browning.
Heat Control Is Everything
The most common mistake is too-high heat, which burns the bread before the cheese melts. Use medium-low heat and be patient — the goal is a slow, even toasting that gives the cheese time to melt fully. Cover the pan with a lid for a minute to trap heat and help the cheese melt, and flip once the first side is deep golden.
The Technique
Butter or mayo the outsides of two bread slices. Place one buttered-side down in a cold or barely warm pan, add a generous layer of grated cheese, top with the second slice buttered-side up. Cook over medium-low heat until golden, pressing gently with a spatula, then flip and cook the other side until equally golden and the cheese is fully molten. Let it rest a minute before cutting so the cheese sets slightly.
Upgrades and Variations
Once you've mastered the basics, experiment: add caramelized onions, sliced tomato, crispy bacon, or a smear of mustard or chutney. Try different cheese blends, or add a few herbs. A grilled cheese also pairs classically with tomato soup for dipping. Just don't overfill, or it won't melt through.
Frequently Asked Questions
What's the best cheese for grilled cheese?
A smooth melter — American, medium cheddar, Gruyère, fontina, or Havarti — or a blend of a flavorful cheese with a good melting one.
Should I use butter or mayonnaise on the bread?
Both work. Butter gives rich flavor; mayonnaise spreads easily and browns into an extra-crisp crust. Some cooks use both.
Why won't my cheese melt before the bread burns?
The heat is too high. Use medium-low heat, grate the cheese, and cover the pan briefly to melt the cheese through without burning the bread.