Skillet Ultimate Grilled Cheese
Thick sourdough bread layered with three melty cheeses and mayo-griddled to a perfectly golden, shatteringly crisp exterior.
Grilled Cheese Sandwich (Buttered Sourdough / Sharp Cheddar)
Two slices bread, outer faces buttered edge-to-edge, cheese sliced 1/8 inch thick
Classic Grilled Cheese Sandwich (Low & Slow Sourdough)
2 slices sturdy artisanal sourdough bread, outer sides spread with 1 tbsp softened salted butter or mayonnaise, filled with 3 oz sliced sharp cheddar and gruyere, cooked in a cold-to-medium-low skillet
skillet Timer
Set for 8 mins @ Medium-Low Heat (Flip at 4m)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Spread a thin layer of mayonnaise on the outside of 8 slices of sourdough bread.
Layer sharp cheddar, gruyere, and American cheese between the bread slices, mayo side out.
Cook in a skillet over medium-low heat for 4 minutes per side until deeply golden and cheese is fully melted.
Let rest 1 minute, slice diagonally, and serve with tomato soup.
Step-by-Step Guided Instructions
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.
Mayo instead of butter on the outside creates a more even golden crust and does not burn as easily at low heat.
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.
Medium-low heat is essential. Higher heat browns the bread before the cheese melts, leaving you with a cold center.
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.
The one-minute rest prevents the cheese from oozing out the instant you cut. It will still be perfectly gooey inside.
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.
Swap the gruyere for extra American or mild cheddar for less adventurous palates. Cut into strips for easy dipping into tomato soup.
- Classic tomato soup
- Pickle spears
- Apple slices
Reheat in a dry skillet over medium heat for 2 minutes per side. Do not microwave or the bread turns chewy.