My Simple Guide To The Best Grilled Cheese At Home

A childhood comfort food turned kitchen craft project: here’s how I make a grilled cheese worth repeating.

A grilled cheese sandwich is a simple dish that happens to be quite close to my heart. As a culinarily challenged teenager (and now adult), it was one of the first things I learned how to make without having to suffer while I ate it. It was also a small comfort I’d inadvertently introduced to my grandmother, who, upon asking for a bite of one I’d just made, tasted it for the first time well into her seventh decade.

She chewed on that first bite, contemplatively, before asking if I could make her one as well. We spent many an evening thereafter munching on grilled cheeses in silence, and those remain some of my fondest memories of her. Over the years, I’ve stepped up my grilled cheese game because when you’re a one-trick pony, you’d better make damn sure you do that trick well. And so, today I’m going to share with you my tips on how to make the perfect grilled cheese.

First things first, you’ll want to pick the right bread. You want a bread that has enough structure so that your sandwich doesn’t fall apart, but at the same time you want it to be soft enough to bite into and get a mouthful of cheese. Sourdough, brioche, or even just plain old white sandwich bread work well here. Next, you’ll want to pick out the cheese you’re going to be using. While I won’t begrudge you springing for the Kraft singles or what have you, this article’s not about that; this article’s about kicking things up a notch.

Cheddar is a staple in the grilled cheese game, and for good reason too–it just works. It’s got a tonne of flavour (especially the sharper varieties) and does a pretty good job of melting as well. Gouda, especially young Gouda, is another great pick. Slightly sweet and nutty, it’s got a creaminess to it when melted and is a cheese that imparts a touch of sophistication.

If you want to go full gourmet, Gruyère makes for a great option. Rich and delightfully balanced with sweet, salty, and nutty notes, Gruyère dissolves into layers of cascading velvety goodness, making for a grilled cheese that melts just as easily as your resolve to stop at one. Don’t feel the need to just stick to one cheese though—mixing is highly encouraged and can result in some dazzling combinations. Take mozzarella, for instance; great at melting, but perhaps a touch too mild for your liking? Add a sprinkle of blue cheese to it and, oh boy, now you’ve got something tasty going.

The third and final component of this wonderfully unfussy dish is the fat you fry it with. Softened butter is the classic, of course. Tried and true, it’s my personal go-to. But what many might not know is that mayonnaise can work just as well, or even better, depending on what you’re looking for.

Mayo is easier to spread right out of the fridge, making it a good option if you’re hungry and need to eat now. It’s also got a higher smoke point, which means more room to brown your bread while you wait for the cheese to melt. While you don’t really end up tasting the mayo itself, it does impart a subtle tang to proceedings, which is something to take into consideration.

Frying it is pretty straightforward and doesn’t warrant much explaining. However, for those of you as ill-equipped in the kitchen as I am, it starts with spreading your choice of fat on your slices of bread and making sure to cover it all the way to the edges. You then heat your non-stick skillet or cast-iron pan over medium-low heat, as putting it too high runs the risk of burning the bread before the cheese melts.

Place your first slice of bread, fat side down, in the pan, and then generously layer your cheese on top of it. Top it off with the second slice after, this time fat side up. Cook it for about three to four minutes, or until it gets a nice golden brown. Then just flip it and gently press down to compress the cheese and have it stick to both sides of the bread.

Cook the other side for another two to four minutes until you get the same shade of golden brown and, voilà, you have yourself the perfect grilled cheese. You can dig in as it is, but if you want to slice it, let it rest for a minute before cutting it diagonally. Giving it some time to rest helps keep the cheese from oozing out immediately after you cut it.

And there you have it—the simplest of meals that, for my money, works at any time of the day. Have it on its own or with a side of hot tomato soup, that all-time classic pairing. And don’t just make one while you’re at it; make two! And share it with your grandma if you’re lucky enough to still have her around.