Nothing is more comforting than a hot, melty grilled cheese sandwich. Grilled cheese and tomato soup are a combo made in heaven. It’s the perfect easy lunch recipe and great for even the pickiest of eaters. The best grilled cheese always starts with a sturdy bread, lots of cheese and a smear of mayonnaise on the outside!
Use whatever bread you love, but make sure it is sturdy enough to hold the cheese in. White bread and sourdough are the most popular, but even a thickly sliced boule will make a perfect grilled cheese! If the pan is too hot, the cheese won’t melt before the outside is cooked. If you notice the cheese taking awhile, cover it with a lid. The steam will help melt the cheese so it cooks evenly!
Prep Time: 5 mins Cook Time: 7 mins Total Time: 12 minsIngredients:
6 slices white bread or sour dough
2 tablespoons mayonnaise
4 ounces cheddar cheese or American cheese
2 tablespoons shredded cheddar optional
Instrucions:
1. Preheat a small skillet over low heat. 2. Spread mayonnaise over one side of each piece of bread and place mayonnaise side down in the skillet. 3. Top with cheddar cheese slices, black pepper to taste and remaining slice of bread, mayonnaise side out. Grill until golden, about 4-5 minutes. Flip and grill the other side until golden.
4. Optional: Just before serving, add the shredded cheddar directly to the outside of the sandwich and grill an additional minute or so until it gets crispy.
Note: I make grilled cheese without butter! Swap out the butter on the outside of the sandwich for mayonnaise. Cook mayonnaise side down in the pan. Your grilled cheese will come out perfectly golden with a crust that doesn’t get soggy and is not greasy!
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