About this recipe
Make the perfect grilled cheese sandwich every time with this easy recipe. Golden, crispy bread and melty cheese come together in minutes for a satisfying lunch you will love.
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Sometimes you just want to enjoy the simple things in life. That’s where the grilled cheese sandwich comes in! Toasted golden brown bread with warm, gooey, molten cheese inside. Who doesn’t love it! While I’ve not had American-style grilled cheeses until actually coming to Canada, I get what the big deal is!
By Anadi Misra ·
By Anadi Misra ·
By Anadi Misra ·
I know for many North Americans a grilled cheese is a staple in their diets and grilled cheese brings so many childhood memories and nostalgia. However, for such a seemingly simple sandwich, I know it can be a bit tricky to master! And what about those iconic cheese pulls you see from your favourite Internet food influencers? Well, this guide on How to Achieve the ULTIMATE Grilled Cheese Sandwich will show the little trick on how they get an epic cheese pull. It’s going to shock you for sure!
That being said, whatever grilled cheese recipe you choose to make, I’m sure this will bring back some nostalgia and fond memories. Put your heart on a plate with the best grilled cheese sandwich you’ve ever had as part of your Live to Cook one-month challenge! You can get started for free by signing up to my email newsletter, plus you’ll get all of my new recipes delivered right to your inbox!
To get a visual representation on how to make a simple grilled cheese all the way to the gourmet grilled cheeses, then be sure to watch the video! I would really love it if you could please subscribe to my YouTube channel if you’re not already and hit the bell button to get notified when all of my video recipes are live! Let’s get cooking!
I recommend a thick-cut bread that will hold all of your cheeses well. Here are my recommendations:
If you can find it, American cheese is the classic for a gooey and warm grilled cheese sandwich! However, I can’t get American cheese in Canada (that I know of), so I’m opting for medium cheddar cheese. To make this a gourmet grilled cheese, I’ll also be adding some Gruyere. I love the sharpness of it! Finally, the third cheese that will be part of our trio for the best grilled cheese sandwich is Swiss cheese. This cheese is not too strong but adds some excellent flavour! Here are some other great cheeses I recommend for grilled cheese:
Try to go for one creamy cheese, one sharp cheese, and one stringy cheese for ultimate deliciousness and cheese pulls! However, as I describe in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!, if you have cheese laying around in the fridge, you should mix and match what you already have instead of running out to get more! Experiment with a ton of different combinations and see what gives you an amazing flavour and awesome stringiness!
The choice really is up to you, since the pros and cons are very minor between all of these options. The differences essentials melt down to the amount of surface area the cheese takes up to get an even layer across the sandwich. In addition, the type of using a more rustic approach like using a block or grated cheese allows for more flexibility to control the thickness and size of the cheese covering the sandwich, which will affect the final texture.
You want a good non-stick pan to make your grilled cheese. I know “grilled” is in the name, but grilled cheese sandwiches usually aren’t grilled, actually. Technically, you can make your grilled cheese on a grill pan or in a panini press for grill marks. However, just to get the cheese molten and a crispy brown crust on the bread, you can pretty much use any pan you want. I’ll demo using a stainless steel pan and a non-stick pan. You can even use a cast iron skillet! In fact, I’ve also used a tawa pan before!
Some recipes use mayonnaise to spread on their grilled cheese sandwiches before cooking and others use butter. This recipe will use butter simply because I just don’t like mayonnaise on my grilled cheese sandwich! While I’m not a mayo hater, I do find mayo is just too strong for a grilled cheese and it distracts from all of the flavours of the individual cheeses. This is because the mayo flavour will transfer onto your bread. Furthermore, I like how butter really gives the bread a nice brown crust while still being soft. On the other hand, the mayo will just make your bread not as firm and a little limp. You can use salted or unsalted butter if you’re going for butter.
The most straightforward way would be to use a griddle pan or to make the sandwiches one at a time on a pan and then keeping them warm until ready to serve in the oven at around 200°F.
Although this Gourmet Grilled Cheese Sandwich is gourmet as the name suggests, we don’t need too many ingredients! Get the complete ingredient measurements and save the recipe for later by scrolling down to the bottom of this post for the FULL PRINTABLE RECIPE CARD or press the “Jump to Recipe” button. You can also scale the recipe based on how many sandwiches you want to make. By default, the two recipes will make two sandwiches each.
Apply the butter on the outer sides of each slice of bread. Add slices of cheddar cheese and/or blocks.
Close the sandwich and add to a pan that is either cold or lukewarm.
Turn on the heat to medium heat and cook until each side is golden brown, crispy and the cheese is molten.
Slice and serve.
Apply the butter on the outer sides of each slice of bread. Then, add a slice of Swiss cheese, and 1/4 Cup of marble cheddar and 1/4 Cup of Gruyere and spread evenly.
Close the sandwich and add to a pan that is either cold or lukewarm.
Turn on the heat to medium heat and cook until each side is golden brown, crispy and the cheese is molten.
Slice and serve.
Alternatively, for the "foodie" cheese pull, once the bread is crispy and cheese is molten, slice the sandwich, add the slice of mozzarella to cover the sliced part of the sandwich and reassemble back together.
Place back on the heat for 30 secs to 1 minute on medium low until that mozzarella is molten.
Pull away!
Honestly, unless you toast it and then pack up the sandwich or refrigerate it, your grilled cheese should not be soggy if you follow these instructions. Try and enjoy the sandwich right away instead of trying to reheat or storing it.
Just make sure that the pan is not too hot as that would quickly toast up the bread and not give enough time for the cheese to melt. Warm and toast the grilled cheese or moderate heat. If anything, you can always toast the bread on the pan and finish melting the cheese in the oven, heated at around 350-400 F.
It may come as a surprise to you, but a lot of the sandwich cheese pulls you see on social media platforms are faked. Essentially, this is how it works. You make the sandwich as usual and cut it at a diagonal. Then, you open it up, add a slice of cheese that gets great pulls and warm the sandwich in the pan again.
And voila, the perfect pull every time. It works because the cheese you just added is unsliced. Fresh out of the pan, your grilled cheese will have pulls, but cutting the sandwich cuts that cheese, and kills the pulls.
These Gourmet Grilled Cheese Sandwiches are so satisfying on their own with all the cheesy goodness and thick-cut bread! However, if you want to make a complete meal, there are plenty of options to do so! Here are a couple of ideas:
Recipe by Anadi Misra
Make the perfect grilled cheese sandwich every time with this easy recipe. Golden, crispy bread and melty cheese come together in minutes for a satisfying lunch you will love.
Be the first to rate ✦
8 min
Prep
15 min
Cook
23 min
Total
2
sandwiches
easy
Level
Tap any quantity to scale
Apply the butter on the outer sides of each slice of bread. Then, add a slice of Swiss cheese, and ¼ cup of marble cheddar and ¼ cup of Gruyere and spread evenly. For a classic grilled cheese, just add slices of cheddar and proceed with the recipe.
Apply the butter on the outer sides of each slice of bread. Then, add a slice of Swiss cheese, and ¼ cup of marble cheddar and ¼ cup of Gruyere and spread evenly. For a classic grilled cheese, just add slices of cheddar and proceed with the recipe.
Close the sandwich and add to a pan that is either cold or lukewarm. Turn on the heat to medium heat and cook until each side is golden brown, crispy and the cheese is molten.
Close the sandwich and add to a pan that is either cold or lukewarm. Turn on the heat to medium heat and cook until each side is golden brown, crispy and the cheese is molten.
Slice and serve.
Slice and serve.
Alternatively, for the "foodie" cheese pull, once the bread is crispy and cheese is molten, slice the sandwich, add the slice of mozzarella to cover the sliced part of the sandwich and reassemble back together. Place back on the heat for 30 secs to 1 minutes on medium low until that mozzarella is molten. Pull away!
Alternatively, for the "foodie" cheese pull, once the bread is crispy and cheese is molten, slice the sandwich, add the slice of mozzarella to cover the sliced part of the sandwich and reassemble back together. Place back on the heat for 30 secs to 1 minutes on medium low until that mozzarella is molten. Pull away!
545
Calories
23g
Protein
60g
Carbs
23g
Fat
3g
Fiber
7g
Sugar
849mg
Sodium
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
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