Classic grilled cheese
Buttery, golden grilled cheese with melty American and sharp cheddar, cooked low and slow so the crust gets crisp just as the middle turns gooey.
- Prep
- 3 min
- Cook
- 9 min
- Serves
- 2
- Per serve
- 500 kcal
Ingredients
Method
Spread the butter evenly to the edges on one side of each slice of bread.
Heat a large skillet over medium-low heat. Lay 2 slices butter side down in the pan and top each with 2 slices of American cheese and half the cheddar, then the remaining bread, butter side up.
Cover with a lid and cook until the bottom is evenly golden and the cheese is starting to melt.
Flip with a spatula, press gently and cook uncovered until the second side is golden and crisp and the cheese is fully melted.
Rest for 30 seconds so the cheese sets slightly, then cut in half and serve.
Tips
- Low and slow wins: medium-low heat gives the cheese time to melt before the bread browns. If it's coloring too fast, turn the heat down.
- Swap the butter for mayonnaise on the outside: it spreads straight from the fridge and gives an extra-crisp, evenly golden crust.
- American cheese melts creamy, cheddar brings the flavor. Some cheddars and American cheese slices use animal rennet, so check labels for strict vegetarians.
