How to Make the Best Grilled Cheese Sandwich

I’ve been making lots of grilled cheese sandwiches lately. What can I say, it’s soup season, and you can’t have soup without a grilled cheese sandwich. Through all of my experiments and creations, I’ve learned some key tips for making a melty, indulgent, delicious grilled cheese sandwich.

Something as simple as a grilled cheese shouldn’t be too difficult or over-engineered. But you can still make a delicious sandwich that’s better than some American cheese singles between Wonder bread without being too fancy or going too over-the-top.

Case in point: my ideal sandwich, as described in the following tips and tricks. But also if you make your sandwich super extra, I certainly won’t judge you.

Here are my tips for making the best ever grilled cheese sandwich!

Don’t blame me if you get hungry reading this.

First, use a thick, sturdy bread. Most regular grocery-store white breads won’t hold up to all the cheese you’ll put on your sandwich. Plus, it usually falls apart pretty easily once grilled. You don’t want a super thick bread, but you want something that’ll hold together once grilled. You also don’t want a bread with too much flavor, like a brioche or challah or some other flavored or enriched bread (at least I don’t). That’ll make your sandwich unbelievably rich and heavy. And the cheese is the star of the show! My go-to bread is usually a good sourdough or country loaf from a local bakery (or homemade).

Use multiple cheeses. Don’t make a sandwich with just one flavor profile. Keep it interesting and use a combination of cheeses to create a dynamic sandwich. As with my mac and cheese, I never make a grilled cheese with fewer than three cheeses. My usual combination for sandwiches is gouda, fontina, and some kind of cheddar. Sometimes if I’m feeling fancy or particularly indulgent, I’ll add in some brie. Be creative!

Use grated cheese. This helps the cheese melt easier and more evenly while your sandwich is grilling. We want some good Instagram-worthy cheese pulls, don’t we? Also please grate your own cheese. Pre-grated packaged cheese is usually coated in flour or some other substance to keep it from sticking together.

Add some extra flavor. Sure, cheese is the real star of the show here, but if you want to take your sammie up a notch, add a spread or jam for some more flavor. This time of year, I love adding a healthy smear of apple butter or fig jam on my sandwiches, especially if I’m using a good sharp white cheddar. Granny Smith apple slices are delicious with creamy brie. If you’re into spicy things, like my husband, try a layer of chili crisp amidst your cheeses. Remember, when selecting your cheeses and other sandwich toppings, think about how the flavors will mix together and complement each other.

Use mayonnaise instead of butter for grilling. Of course butter will give your sandwich a more rich flavor; I prefer mayonnaise for better browning. I also think butter has more tendency to burn faster. Honestly though, a spritz of avocado oil or even olive oil works just as well, and is even lighter than butter or mayo.

As for grilling vessel, a good, reliable cast iron skillet works best. If you’re a fan of panini style sandwiches, a grill pan (like this one from Le Creuset) works great. We’ve even made actual grilled cheese sandwiches on our grill that turned out absolutely incredible. That might actually be my favorite way to make them, but it is a little extra.

Grill on medium-low heat. Low-ish and slow is the way to go here. If you cook your sandwich on too high heat, the bread will get too dark, or even burn, before the cheese melts. And no one wants that! Patience is required here. Don’t flip your sandwich too often, either. Give each side enough time to brown and the cheese to melt.

Press your sandwich down. Putting a little weight on your sandwich will help the cheese melt and the bottom piece to cook evenly. We’ve got a bacon press that works super well for this.

And of course, enjoy your sandwich hot! This is one sandwich that does not reheat well. The bread gets soft and looses its outer crisp, and some cheeses become kind of rubbery if they cool and then get reheated. Yuck. So enjoy your sandwich as quickly as possible once it comes out of the pan.

A grilled cheese sandwich isn’t the most complicated thing you’ll ever make in your kitchen. And they don’t have to be super fancy. But with some extra thought and intention, you can take this seemingly simple sandwich to delicious new levels.

Did you find this post helpful? You might also like:

• Easy Homemade Pizza
• “Not Quite Sourdough” Bread
• One-Pot Turkey Chili
• Peach Cheese Board

Thanks so much for reading and eating along, y’all! If you’re craving more, follow me on Instagram and Pinterest, and sign up for my email list so you never miss a recipe. If you make one of my recipes, tag me on Instagram or share a photo on my Facebook page so I can see your creations!

NOTE: This post contains affiliate links. I may receive a small commission (at no cost to you) for any sales generated via those links. Thanks so much for supporting Scratchmade Southern!