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Grilled cheese sandwich half with melty cheese pull on a wooden surface
Jonas Mitchell

Grilled Cheese Sandwich Recipe

A golden, fully melted grilled cheese made with a simple lid trick that melts the cheese through before the bread burns. No more raw center or over-toasted crust.
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Prep Time 3 minutes
Cook Time 6 minutes
Total Time 9 minutes
Servings: 1
Course: lunch
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 2 slices sandwich bread
  • 1 1/2 tablespoon unsalted butter, softened
  • 2-3 slice cheese, or 3/4 cup shredded
  • 1/2 teaspoon Dijon mustard, optional

Equipment

  • 1 Nonstick skillet
  • 1 Lid (to fit the skillet)
  • 1 Butter knife or spreader
  • 1 Spatula

Method
 

  1. Spread softened butter on one side of each bread slice, all the way to the edges.
  2. Flip one slice butter-side down, spread mustard on the inside if using, and layer on the cheese. Top with the second slice, butter-side up.
  3. Heat a nonstick skillet over medium-low heat.
  4. Place the sandwich in the pan and cover with a lid. Cook for 3 minutes.
  5. Remove the lid, flip the sandwich, and cover again. Cook for another 2 to 3 minutes, until golden and fully melted.
  6. Let the sandwich sit for 30 seconds before cutting.

Notes

  • See the Method Comparison table in the post for oven, cast-iron press, and air fryer versions.
  • See the Cheese Guide table in the post for which cheeses melt best.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition (per sandwich): Calories 460 | Fat 30g | Saturated Fat 16g | Carbohydrates 28g | Sugar 3g | Protein 17g