My best Grilled Cheese Sandwich
Prep
5m
Cook
7m
Total
12m
This delicious grilled cheese sandwich is made with thick slices of sourdough bread, spread with salted butter and filled with a mix of vintage cheddar, gruyere, and mozzarella. The perfect combination of crispy and gooey, it's sure to be your go-to comfort food.
Ingredients
1 servingsSteps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 750kcal 37%
-
Fat 45g 69%
-
Saturated Fat 25g 125%
-
Carbohydrates 40g 13%
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Fiber 3g 12%
-
Sugar 5g 10%
-
Protein 30g 60%
-
Cholesterol 100mg 33%
-
Sodium 1,200mg 50%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Note: The exact amount of butter and cheese you will need depends on the shape and size of your bread. My rule of thumb – more rather than less is better. 🙂
1. Bread – This recipe will work fine with any bread though you want to ensure it’s not too thick (cheese might not melt), too thin or too soft (will get squished by the cheese), too holey (cheese-escape-routes). My favourite is a nice sourdough but not those super fancy ones that come with a crazy thick, tough teeth-breaking crust. Just a normal, good sourdough is all you need!
2. Cheese options – For the best grilled cheese, you want to use a combination of mozzarella (for its cheese pull and non-greasy melting qualities) with a flavoured cheese – because mozzarella actually has a very mild flavour. A good vintage cheddar or gruyere are my absolute favourites.
Otherwise, I’ll use anything and everything – tasty, Monterey Jack, colby, swiss, cheddar. Just give me my grilled cheese!!!
Cheese slices work fine but honestly, you get a better melt using shredded. I promise. (I’ve had a lot of experience with both!). Please grate your own – packet shredded has anti caking agents, never melts as well.
1. Bread – This recipe will work fine with any bread though you want to ensure it’s not too thick (cheese might not melt), too thin or too soft (will get squished by the cheese), too holey (cheese-escape-routes). My favourite is a nice sourdough but not those super fancy ones that come with a crazy thick, tough teeth-breaking crust. Just a normal, good sourdough is all you need!
2. Cheese options – For the best grilled cheese, you want to use a combination of mozzarella (for its cheese pull and non-greasy melting qualities) with a flavoured cheese – because mozzarella actually has a very mild flavour. A good vintage cheddar or gruyere are my absolute favourites.
Otherwise, I’ll use anything and everything – tasty, Monterey Jack, colby, swiss, cheddar. Just give me my grilled cheese!!!
Cheese slices work fine but honestly, you get a better melt using shredded. I promise. (I’ve had a lot of experience with both!). Please grate your own – packet shredded has anti caking agents, never melts as well.
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