Skillet Ultimate Grilled Cheese
Thick sourdough bread layered with three melty cheeses and mayo-griddled to a perfectly golden, shatteringly crisp exterior.
- Cook temp
- 300°F
- 149°C · preheat
- Total time
- 14 min
- 5 prep · 8 cook · 1 rest
- Flip at
- 4 min
- of 8 min cook
- Rest
- 1 min
- Before slicing
Late night grilled cheese with mayo and butter · J. Kenji López-Alt
Kenji demonstrates spreading a thin layer of mayo on bread and griddling in butter for an even golden crust and molten center.
- Target //Cook at Medium-Low Heat for 13 mins (flip at 4 mins).
- Doneness //Cook until visual doneness cue is met. Rest 1 mins before slicing.
- Golden Rule //The three-cheese blend is what separates this from a regular grilled cheese. The cheddar brings sharp flavor, the gruyere brings nuttiness and stretch, and the American brings that melt-factor that holds everything together.
- Family Tweak //Swap the gruyere for extra American or mild cheddar for less adventurous palates. Cut into strips for easy dipping into tomato soup.
Ingredients
- 8 slicesSourdough Bread, thick-cut
- 4 slicesSharp Cheddar Cheese
- 4 slicesGruyere Cheese
- 4 slicesAmerican Cheese
- 3 tbspMayonnaise
- 2 tbspButter
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Get to the point
- 1
Spread a thin layer of mayonnaise on the outside of 8 slices of sourdough bread.
- 2
Layer sharp cheddar, gruyere, and American cheese between the bread slices, mayo side out.
- 3
Cook in a skillet over medium-low heat for 4 minutes per side until deeply golden and cheese is fully melted.
- 4
Let rest 1 minute, slice diagonally, and serve with tomato soup.
Step by step
Tap a step to cross it offAssemble the Sandwiches
Spread a thin even layer of mayonnaise on one side of each of the 8 slices of sourdough bread. Flip 4 slices mayo-side down. Layer each with 1 slice sharp cheddar, 1 slice gruyere, and 1 slice American cheese. Top with the remaining bread slices, mayo-side up.
WhyMayo instead of butter on the outside creates a more even golden crust and does not burn as easily at low heat.
Griddle Low and Slow
Melt 1 tablespoon butter in a 12-inch skillet over medium-low heat. Place 2 sandwiches in the pan and cook 4 minutes until the bottom is deeply golden brown. Flip carefully and cook 4 more minutes on the other side.
WhyMedium-low heat is essential. Higher heat browns the bread before the cheese melts, leaving you with a cold center.
Rest and Slice
Transfer to a cutting board and let rest 1 minute so the molten cheese sets slightly. Slice diagonally and serve immediately. Repeat with the remaining 2 sandwiches, adding more butter to the pan.
WhyThe one-minute rest prevents the cheese from oozing out the instant you cut. It will still be perfectly gooey inside.
- Dad pro tip
- The three-cheese blend is what separates this from a regular grilled cheese. The cheddar brings sharp flavor, the gruyere brings nuttiness and stretch, and the American brings that melt-factor that holds everything together.
- Kid & toddler adjustment
- Swap the gruyere for extra American or mild cheddar for less adventurous palates. Cut into strips for easy dipping into tomato soup.
- Serve with
- Classic tomato soup · Pickle spears · Apple slices
- Reheating
- Reheat in a dry skillet over medium heat for 2 minutes per side. Do not microwave or the bread turns chewy.
- Calories
- 480
- Protein
- 20 g
- Carbs
- 34 g
- Fat
- 30 g
Nutrition source: USDA FoodData Central #172159. Cook-time basis: Tested in 12-inch cast iron skillet over medium-low heat.
Frequently Asked Questions
How do you reheat leftover skillet ultimate grilled cheese without ruining the texture?
Reheat in a dry skillet over medium heat for 2 minutes per side. Do not microwave or the bread turns chewy.
How do I adapt this meal for picky kids or toddlers?
Swap the gruyere for extra American or mild cheddar for less adventurous palates. Cut into strips for easy dipping into tomato soup.
What are the best side dishes to serve with this?
Recommended sides include Classic tomato soup, Pickle spears, Apple slices.