Active Time
10 minutes
Total Time
10 minutes
No matter the hour (or your age), a perfect grilled cheese sandwich is the pinnacle of crave-worthiness. This rendition doesn’t attempt to reinvent the comfort food classic; it just guides you toward the best-ever version of it. But first, a few pointers:
Butter goes in the pan not on the bread. To ensure golden (not burned) toastiness, the exterior of the sandwich should be slicked with mayonnaise, which has a higher smoke point and possesses the combined browning power of oil and egg yolks. When mayo-slicked slices of bread meet butter-slicked pan, that’s what makes crispy magic.
Next, the cheese must be melty. American is the melting-est cheese there is, but a medium-sharp cheddar works too and brings richer flavor. If you want to go off-script, stick to a young soft or semisoft cheese (such as Swiss, Gruyère, or Havarti). Their high moisture content means they’re especially adept at turning molten. Once the sandwich is in the pan, pressing down with a spatula helps achieve even toasting and encourages bread and cheese to meld. But don’t be overzealous; this is not a smashed cheese sandwich.
Lastly, cut the sandwich diagonally—sandwiches cut this way actually taste better. We don’t make the rules.
Looking for a riff on the classic grilled cheese recipe? We have those too. There’s one with a kick courtesy of mustard and pickled jalapeños, another inspired by cheesy garlic bread, and many more. Making grilled cheese for a crowd? You’re gonna need a griddle.
Ingredients
Makes 1
2
2
1
2
Preparation
Step 1
Place 2 slices ½"-thick Pullman or other white bread on a cutting board; spread top of each piece of bread with 1 Tbsp. from 2 Tbsp. mayonnaise (this is key to a golden, delectable crunch).
Step 2
Warm a small skillet (nonstick, ideally) over medium heat. Add half of 1 Tbsp. unsalted butter. When it melts, place 1 slice of bread, mayonnaise side down, in skillet; top with 2 oz. thinly sliced American cheese or cheddar (about 4 slices); season with freshly ground black pepper. Top with second slice of bread, mayonnaise side up. When underside is golden brown, about 4 minutes, turn sandwich and add remaining butter to skillet. Press down on sandwich to encourage even browning and to help cheese melt—be gentle, don’t smash it. Cook until second side is golden brown and cheese is melted. Eat immediately, preferably with tomato soup.
Editor’s note: This easy recipe for grilled cheese sandwiches was first printed in our March 2015 issue as ‘Best-Ever Grilled Cheese.’ Head this way for more of our very best sandwich recipes →
Nutrition Per Serving
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Reviews (480)
Back to Topi have seen you guys adding the mayo, over the years, and was always scared to go there. but since you called for butter in the pan, i gave it a go.... glad i did. i don't know about 4 slices of AM CHEESE, but i did 2 since organic am cheese seems to expand when it melts.... i used challah bread, and sliced it horribly thick. the awesomeness of this technique is that the edges no longer burn from butter only.... and you don't have to cook it on extremely low in order to avoid it. therefore you don't have to wait extra long.... cause the magic mayo holds it all together, lends to a evenly, and quickly made crispy all over sanny !!!! thanks
sallie mae
l.a. ca
1/28/2024
For those that complain about mayo, if you have read the blog from beginning to end, its only applied to the outside of the bread so it can toast better. SMH. Dont be lazy when it comes to these cooking blogs before the recipes, it COMES VERY HANDY
Teresa
LA, CALIFORNIA
10/18/2023
Has possibilities. Need to reduce mayo to avoid the sog factor. I think some of these comments must have been written during the pandemic, when mass psychosis was in full bloom……
Anonymous
Chicago
4/30/2023
Perfectly delicious. I see some commenters thought the mayonnaise made the sandwich taste disgusting. I can only surmise that they are using disgusting mayonnaise. I highly recommend Best Foods (known as Hellman’s east of the Rockies).
Adrienne A.
West of The Rockies, where we use Best Foods mayonnaise.
8/22/2022
Love it. Sometimes we just want a simple classic grilled cheese. This the perfect way to do it. Although the measurement of mayonnaise is way off here for just one sandwich. For the reviewers that are having issues with the mayonnaise - you are spreading it far too thick. Mayo crisps up far easier than butter, so if you have soggy bread that you can taste the mayonnaise on, that is the issue. Use less. Far less.
Jenn
The Coast
7/22/2022
The mayo makes it taste different but not in a good way. Would not recommend. 🤮
Bill
PA
6/19/2022
Just a quick to on cheeses ... Grilled cheese w tomatoes is my desert island food I cannot live without cheese that being said the best two cheeses for grilled cheese is a brand called cooper sharp American cheese! It gives you the creamy ooey melty goodness off American but has a sharp taste of a mild sharp cheddar it's amazing if your looking for a more tasty grilled cheese ...my other choice is from land o lakes it's a 4-cheese blend of American, asiago, parmesan, and romano cheese packed into a creamy American cheese slice type of cheese. The nutty taste of the Italian hard cheeses w the golden brown butter is amazing especially if you like a slice of tomatoe in your Sammy like I do ☺️
Cheesy obsession
Providence, RI
3/17/2022
I have been doing this for years and love it. It's one of my little kitchen hacks that I tell everyone about. The mayo just helps to crisp up the bread. I don't know about putting 2 tablespoons on it...I just spread a thin layer on the outside of the bread and it works like magic
Alexandra
New Jersey
3/16/2022
Mayo on a grilled cheese, YUK! Your fired!
Ricky Boy Bleu
NY, NY
3/15/2022
IT WAS DELICIOUS WILL DEFINITELY MAKE AGAIN
Anonymous
3/12/2022
poopoo
deez
pot of creation
3/9/2022
I tried this recipe and was very disappointed. The mayonnaise prevented the bread from getting crispy. It took forever for the bread to even start to brown and it was still soggy. I think it's better to just use butter only.
Lee Matrix
Virginia
2/18/2022
Wow I made this grilled cheese and it was so good I haven’t ate anything else since then. I believe im getting backed up but I don’t give a hoot I’ll deal with that at a later time, I believe I have the best daily schedule because of this said sandwich. I won’t go into my whole day but after I get done walking my toaster and feeding my radio I fire up the ole stove for one of these sandwiches.
Anonymous
Oh, hey
11/17/2021
BEST GRILLED CHEESE EVER. I MADE THIS FOR MY BEST FRIEND AND SHE ATE IT ALL. SHE SAID THAT SHE'S ALLERGIC TO MAYO AND LACTOSE INTORELANT AND STARTED TO DANCE WEIRDLY ON THE GROUND. I THINK SHE REALLY LIKES THE GRILLED CHEESE BASED ON THIS RECIPE. THANKS, I'LL CONTINUE TO MAKE HER GRILLED CHEESE WITH THIS RECIPE.
Jane's Friend
Somewhere in the corner of the universe
11/4/2021
Yeah that works, delic.
Anonymous
England
10/27/2021