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.
