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.
Recipe information
Total Time
10 minutes
Yield
Makes 1
Ingredients
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 TopIs is really best ever cheese sandwich, but I have used griller press, which is easier since you don't have to turn it and it takes half as much time as in the skillet or pan. It is YAMMY!
Anonymous
12/13/2017
MY GRANDMA CHOCKED ON IT AND NEVER RESPAWNED OOF!!!
Anonymous
CHEESELAND
2/15/2018
Medium heat is way too hot. Low heat is the only way to melt the cheese without burning the bread. Do not use a small pan like they suggest; a medium or large pan is perfectly fine and it's easier to flip the sandwich
Anonymous
10/12/2018
wtf your grandma chocked and died
Anonymous
11/11/2018
Best grilled cheese ever is right i am pregnant with twins and have never been so delighted especially since I’ve been having troubles finding things we all like
Butcherswife05
Iowa
10/30/2019
I tried this with the mayonnaise. I'm sorry. There is no substitute for real butter. It just doesn't give it the same taste. It's not bad, but I wasn't a fan of the tangy taste of the mayonnaise. I prefer a good, salted butter.
Brenda Archer
Louisiana
3/18/2020
Stick with real butter. Sprinkle a little finely grated Parmesan cheese on top of the butter. Cook between low and medium. It'll take a little longer but it will be worth it.
Pizza Queen
Ohio
3/25/2020