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Can we all agree that grilled cheese sandwiches are THE BEST?!
It’s become a tradition in our home to make this grilled cheese recipe every Sunday for lunch after getting home from church (often with Roasted Tomato Soup).
Sometimes we have a loaf of homemade White Bread on the counter, and it makes the most delicious grilled cheese. That crispy, buttery bread with melty cheddar and provolone, plus a quick sprinkle of garlic salt, tastes extra special with hardly any effort.
This perfect sandwich is one of the kids’ favorites!! Whether for lunch or dinner, it’s always a hit!
Why we think you’ll love it:
- A classic. It’s an American classic, and definitely a popular family dinner and ultimate comfort food!
- Quick. It’s ready in only 5 minutes for a quick meal!
- Tasty. No matter how you make it, serve it up with a bowl of soup (especially our favorite Tomato Basil Soup) for the best flavor and melty cheese goodness!
Grilled Cheese Recipe Ingredients
- Bread slices, artisan, sourdough, homemade (8 bread slices): A sturdy bread gives the best crunch and holds up to the melted cheese without getting soggy. Sourdough Bread, challah, ciabatta, hearth, Italian, baguettes, rye, and brioche are our favorite options. It can be store-bought or homemade. Day-old bread lends to a better-browned crust.
- Cheddar cheese (4 slices): Adds sharp, classic grilled cheese flavor and melts nicely.
- Provolone cheese (4 slices): Adds extra melt and a mild, creamy flavor for the perfect cheese pull. Or use Mozzarella, Gouda, Gruyere, Provolone, Fontina, Taleggio, Raclette, Muenster, Colby, Monterey Jack, Pepper Jack, Swiss Cheese, Brie, or Havarti
- Butter (butter): Creates that golden, crispy crust and adds rich flavor. We used unsalted butter, but salted butter or garlic butter can be used.
- Garlic salt with parsley flakes (garlic salt (with parsley flakes)): Adds a quick savory boost that makes the sandwich taste extra flavorful.
- Optional Additions: Include a layer of pepperoni, ham, or bacon. Add a layer of caramelized onions. Add a spread on the inside of the bread (Mayonnaise, Dijon mustard, pesto, or softened cream cheese).
How to Make Grilled Cheese
ASSEMBLE. Butter up one side of each of the 8 slices of bread (you could use mayo instead) and sprinkle with garlic salt. For each sandwich lay 1 slice of bread, butter side down, on the skillet or in a heated pan over medium-low heat, add 1 slice of cheese, and then add 1 slice of bread on top of the cheese, butter side up.
TOAST. Cook until golden brown (or desired toastiness) on both sides and the cheese is melted.
Kristyn’s Recipe Tips
- Using a heavy-bottomed pan or an electric griddle helps the sandwich cook and brown evenly.
- A panini press is also a great option. Be sure the ingredients inside the sandwich aren’t squished out under the weight of the press.
- Start with a cold pan. This allows the bread to create a delicious crust while the cheese melts. If you are making several sandwiches, reduce the pan heat between batches.
- Cook on medium to medium-low heat so the bread toasts slowly and the cheese melts fully.
- Use room-temperature butter so it spreads evenly without tearing the bread.
- Cover the pan for a minute to help the cheese melt faster without overbrowning the bread.
Best Grilled Cheese Recipe
Video
Ingredients
- 8 bread slices, artisan, sourdough, homemade
- 4 slices cheddar cheese
- 4 slices provolone cheese
- butter
- garlic salt (with parsley flakes)
Instructions
- Butter up one side of bread (you could use mayo instead) and sprinkle with garlic salt. Lay it on the skillet or in a heated pan, add the cheese, and then add the other piece of buttered bread.
- Cook until golden brown on both sides and the cheese is melted.
Notes
- Heat a heavy-bottomed pan. If the sandwich is frozen then only use low heat, otherwise, use medium heat. Place the sandwich in the pan.
- Cover the pan with the lid. Place it slightly askew to avoid a build-up of steam.
- Heat both sides of the sandwich until warm and the cheese is melty.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Fridge. Wrap the cooled leftover sandwiches in aluminum foil and refrigerate for 2-3 days.
Freezer. Wrap each sandwich with plastic wrap then again with foil and freeze for 1-2 months.
Reheat leftover grilled cheese on the stovetop for the best results. If the sandwich is frozen only use low heat, otherwise, use medium heat.
Place the sandwich in the skillet and place the lid on slightly askew to avoid a build-up of steam. Heat both sides of the sandwich until warm and the cheese is melty.
Use a toaster oven or a microwave in a pinch.
Complete The Meal
Sides of Soup
More Sandwiches
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This recipe was first shared May, 2020.
Combining provolone with the typical cheddar really takes these grilled cheese sandwiches to the next level. This is my picky kids’ most requested lunch!
Some seriously amazing tips! It really helped me to up my grilled cheese game!
Grilled cheese is my sons favorite meal! Thanks!
Try adding some shredded parmesan cheese to the outside before frying the sandwich. It will kick it up to gourmet!
Yummy!! That sounds amazing!
I love the taste of using sourdough bread! Really easy and delicious to pair with a bowl of soup.
A change of bread In your classic grilled cheese sandwicH will bring it up a notCh or two!
My hubby makes us grilled cheese all the time, but I think we need to switch to this bread! Looks so soft & cheesy!
Love how thick this grilled cheese is!! We make grilled cheese weekly!
You can’t go wrong with a classic grilled cheese sandwich. The kids ask for this one all the time!
Grilled cheese is a definite here. My son love love loves grilled cheese. He absolutely loves this recipe!