How To Make The Best Grilled Cheese Sandwich


First, start with quality ingredients. Ditch the American cheese slices, and choose a quality mild or medium cheddar instead. Get a solid loaf of sliced white bread from a local bakery, instead of one of those spongy loaves from a national corporation. And use butter, instead of margarine.

Step 1: Pre-heat a skillet on the stove over medium. To test the pan, my grandmother used to run her hand under the faucet then flick her fingers at the pan. If the drops of water sizzle when they hit the pan, the pan is ready for cooking.

Step 2: Butter the outside of the bread slices, and assemble your cheese slices. 3-4 thin slices of cheese should do the trick. It’s better to overlap many thin slices, than to drop in one thick slice. Thinner slices melt better.

Step 3: Lay the first slice of bread in the pan, buttered side down. Stack the cheese slices, then put the final slice of bread on top (butter side up).

Step 4: Cook for about 3 minutes. You can test for doneness by peeking gently underneath the slice to see if it’s turned golden brown. Another test is when the sandwich moves freely if you nudge it gently with a spatula.

Step 5: Flip the sandwich (carefully!) and cook the other side. Cook the second side for 2-3 minutes. I find that the second side often cooks faster, because the pan continues to heat up.

Step 6: Remove the sandwich from the pan, and carefully flip it upside-down on the plate. In other words, you want the side that was just cooking to be facing upwards. This is important! If you put the hot side down, it steams the sandwich and causes it to get soggy and damp.

Serve plain, or with ketchup on the side.

Grilled Cheese Sandwich Variations:

  • Use a different cheese (gouda, swiss, pepper jack).
  • Use a different bread (marble rye is awesome for this).
  • Add something to the middle of the cheese (thinly sliced tomato, a slice of bacon, thinly sliced red onion)
  • Use a different sauce (steak sauce, ranch dressing, bleu cheese dressing, chipotle sauce, sriracha, wasabi).

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Comments 12 comments

kittythedreamer profile image

kittythedreamer 5 years ago from the Ether

or with hot tomato soup for dipping! :) Thanks for the hub...very nicely put!

Michael Jay profile image

Michael Jay 5 years ago

Yummy! :) Thanks a lot for sharing this delicious recipe, Blogging Erika.

Blogging Erika profile image

Blogging Erika 5 years ago Author

Thanks, Michael Jay and kittythedreamer! And I agree - hot tomato soup is a perfect accompaniment!

Just Ask Susan profile image

Just Ask Susan 5 years ago from Ontario, Canada

a slice of ham or bologne goes good too! My grandmother used to test the pan in the same way :)

LoganG profile image

LoganG 5 years ago from Florida

I'd always had the soggy problem you mention in step 6, but never knew how to prevent it! Thanks!

Also, another sauce could be jelly/jam. Seriously. Try it...

Blogging Erika profile image

Blogging Erika 5 years ago Author

Jelly? For real? That sounds crazy, but that's what I thought about sliced cheddar on apple slices, and that turned out to be totally delicious. It's kind of the same theory!

sagebrush_mama profile image

sagebrush_mama 5 years ago from The Shadow of Death Valley...Snow Covered Mountain Views Abound!

Yum! My famiy loves grilled cheese! Great hub!

divacratus profile image

divacratus 5 years ago from India

I love grilled cheese sandwich! Thank you for the clear cut instructions!

Specialk3749 profile image

Specialk3749 5 years ago from Michigan

The variations on this sound delicious!! I am going to have to go to the store now and buy a different kind of cheese.

Christopher 5 years ago


isjung profile image

isjung 5 years ago from Montreal, Quebec

Here's my alternative to a regular grilled cheese. I call it a GC&P - Grilled Cheese and Pickle. Get a couple of those sliced sandwich pickles and pop it into the sandwich before grilling. SO delicious! My fave cheese for this is gruyere. Cheesy, smokey and ever so slightly sweet.

Blogging Erika profile image

Blogging Erika 5 years ago Author

Oh wow, gruyere and pickles! Yer makin' me hungry!!!

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