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How To Make A Grilled Cheese Sandwich - Quick and Simple

Updated on December 29, 2015

Make The Perfect Grilled Cheese Every Time


How To Make A Grilled Cheese Sandwich

A grilled cheese sandwich takes you back to childhood, to a time when you had no cares or worries, to a time when the only thing you worried about was the next cartoon, the next sleepover, or the next tree house to be built. Perhaps this is the reason so many of us fondly consider the grilled cheese a comfort food that has remained tasty throughout the ages.

However, unless you really know how to make this sandwich, you can quickly ruin that comfort food nostalgia. A proper grilled cheese recipe must include good bread, great cheese, just the right amount of cook time, and no shortcuts!

In short, a good sandwich consists of piling ample amounts of cheese on hardy bread, plastering both sides of the sandwich with butter (to obtain the perfect golden brown crisp), and then cooking each side of the sandwich on a frying pan at low to medium heat until you achieve the perfect golden brown crust with just the right amount of gooey cheese.

Like building a proper home, you must have the best supplies and equipment to make a proper grilled cheese. The proper building blocks, coupled with some basic techniques will help you create one of the world's most phenomenal sandwiches. are the absolute essential items needed to make a perfect sandwich every time:

Grilled Cheese Ingredients

  • Mild Cheddar Cheese, but feel free to choose any variety of cheese
  • 2 Slices of Bread, any "hardy" bread will suffice
  • Butter, salted or unsalted will work
  • 1 Frying Pan, choose a pan with even heat distribution
  • 1 - 2 Sides, e.g., tomato soup, jam, ketchup, etc.

Choosing the Right Sandwich Components

First, good bread. Whether you buy your bread from the grocery store or make homemade bread, you must be sure to have bread that can hold up against the weight of the cheese and the heat from the frying pan. So, if you have weak bread that crumbles when trying to spread butter or pile mounds of delicious cheese, get rid of it!

Also, the bread needs to be quality so that it can crisp up enough to give the right amount of crunch to go with the gooey consistency of the melted cheese. If your bread crumbles or is too thin, then you won't be able to achieve the appropriate crunch to give you the perfect bite of crunchy, chewy, buttery, deliciousness.

Second, cheddar cheese. In my opinion, cheddar cheese is truly the most important ingredient when making a grilled cheese. I know there are all kinds of recipes out there that include a variety of different cheeses to make a sandwich diverse and interesting, but MILD CHEDDAR CHEESE is what makes an original grilled cheese sandwich so timeless. Mild cheddar cheese gives the sandwich just the right amount of milky sharpness, and when combined with the buttery bread, creates something truly special. But again, if mild cheddar cheese is not your forte`, feel free to use a cheese that best satisfies your pallet.

When slicing the cheese, it is important that your slices be thick enough to create a substantial cheese blanket between the two slices of bread, but you don't want to make it too thick because then you will have trouble melting the cheese before your bread is burned! There are a variety of options when it comes to cheese slicers, so choose the tool that best fits you!

Third, a good frying pan. Evenly cooking your sandwich is vital to achieving the right crunch while still having the melted gooey cheese. When using a cheap frying pan, it is common for one spot on the pan to get hotter than the rest of the pan, which means that you will be burn part of your sandwich. Again, without proper equipment, it is very difficult to achieve the finest product. Don't skimp here!

Heat: You should set the stove-top at low to medium heat and let the pan warm up before placing the sandwich on the pan. Low to medium heat allows the bread to cook slow enough to allow the cheese to melt inside the bread slices. If you try a higher temperature, you may end of burning your bread before you can get the cheese melted to the desired consistency. Cooking is one of the most important aspects to making a grilled cheese, so be cautious!

Fourth, butter. You have to use butter! After you've placed your slices between your pieces of bread, hold the sandwich together while liberally applying salted or unsalted butter to each side of the sandwich. Applying the butter to the outside of each piece of bread allows for each side of the sandwich to get crispy as it cooks on the frying pan.

Bonus Tip! I put the cheese inside the two pieces of bread and then place the sandwich on a plate and butter the exposed side. After buttering that one side, I place the buttered side down in the frying pan and begin to cook. While the buttered side is cooking, butter then un-buttered side. That way, you don't have to deal with butter sticking to your plate prior to cooking. Flip the sandwich once the first side is golden brown and then cook until the second side is golden brown and the inside is sufficiently gooey!

Use Butter When Making Your Grilled Cheese


Fifth and final, an appropriate side. Growing up, my mom used to always serve grilled cheese sandwiches with strawberry jam. Something about the salty sweet bite was magical! You can also dip your sandwich in tomato soup or even ketchup, again, giving a dynamic bite of salty and sweet.

Additionally, you can add your choice of meat to the sandwich if you feel like spicing it up a bit. That's the great thing about a grilled cheese, it is diverse and can be eaten in a variety of ways. However, if you stick to this simple process, you can rest assured that your grilled cheese sandwich will be a hit every time!

Grilled Cheese Sandwich with Jam


Cook Time

Prep time: 5 min
Cook time: 5 min
Ready in: 10 min
Yields: 1 Sandwich

Step-By-Step Instructions

  1. Heat a frying pan at low to medium heat
  2. Get two slices of bread (any hardy variety)
  3. Cut enough slices of cheese (I prefer mild cheddar cheese) to cover one piece of bread with at least two layers of cheese
  4. Place cheese slices on one piece of bread and then place the other slice of bread over the cheese
  5. Liberally butter one side of the sandwich and then place the buttered side down in the heated frying pan
  6. While the buttered side is cooking, liberally butter the exposed side. When the first side is a golden brown color, flip the sandwich in the frying pan with a spatula
  7. When both sides of the sandwich are golden brown and the cheese has achieved the proper gooey consistency, remove the sandwich from the frying pan
  8. Add any sides you might enjoy (e.g., jam, ketchup, tomato soup, etc.) and ENJOY!

Grilled Cheese Sandwich Reviews

5 stars from 1 rating of Grilled Cheese Sandwich

Nutritional Facts

Nutrition Facts
Serving size: 1 sandwich
Calories 291
Calories from Fat144
% Daily Value *
Fat 16 g25%
Saturated fat 6 g30%
Unsaturated fat 10 g
Carbohydrates 28 g9%
Sugar 4 g
Fiber 1 g4%
Protein 9 g18%
Cholesterol 22 mg7%
Sodium 764 mg32%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

The Timeless Sandwich

No matter how you like your grilled cheese, it is a sandwich that attracts both young and old. Its versatility makes it fit for the food snob and the picky eater alike. It can be made by a five-star chef or beginner in the kitchen. The grilled cheese sandwich is truly a food everyone can enjoy, no matter the circumstance. If you have a fun or interesting variation of a grilled cheese, or a side that is irresistible with it, please let me know in the comments below. Bon appetit!


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    • peachpurple profile image

      peachy 2 years ago from Home Sweet Home

      if you could put in beef patty in between, it would be awesome

    • Robie Benve profile image

      Robie Benve 2 years ago from Ohio

      Grilled cheese sandwich, a classic!

      Yet, I never made one!... of course coming from Italy I ate my first GCS in my 30s, and when I heard you had to use butter to make it I refused to ever fix one. lol

      But my kids love it, and I may have to give it a try one of these days. Thanks for making it sound so easy and yummy, I got inspired to try.