The best grilled cheese
Learn the secret to making the best grilled cheese sandwich!
Prep Time5 minutes mins
Cook Time5 minutes mins
Course: Light meal, Lunch, Snack
Cuisine: American
Servings: 1 sandwich
Calories: 675kcal
Author: Mia Kouppa
non-stick frying pan
Spatula
- 2 slices bread we prefer multi-grain
- 1 tbsp mayonnaise
- 2 tbsp grated parmesan
- 3 slices cheese we use a variety of cheeses, including mozzarella which give that great cheese pull.
- 2 slices pickle optional, but highly recommended
- 1 tbsp butter
Spread mayonnaise on one side of each of your bread slices.
2 slices bread, 1 tbsp mayonnaise
Sprinkle the grated parmesan evenly over the mayonnaise and press down with the back of a spoon so that the cheese sticks to the mayonnaise.
2 tbsp grated parmesan
Melt the butter over medium heat in your non-stick skillet.
1 tbsp butter
When the butter has melted, add one slice of bread, mayonnaise side down, into the center of your pan. Add the 3 slices of cheese and the pickles and then top the the second slice of bread, mayonnaise side up.
3 slices cheese, 2 slices pickle
Press down lightly with the back of your spatula. Cook on one side for approximately 2 - 3 minutes. Flip and cook for an additional 2 - 3 minutes.
Your sandwich is ready when the bread is toasted and browned and your cheese has melted.
Transfer to a cutting board and slice in half using a serrated knife.
Serve immediately and enjoy!
Cheese choices:
In this recipe we used 1 slice of cheddar, 1 slice of monterey jack jalapeno cheese and 1 slice of mozzarella. Use any cheese you like. We love to incorporate mozzarella because it gives that great cheese pull that is so satisfying!
Calories: 675kcal | Carbohydrates: 38g | Protein: 33g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 3782mg | Potassium: 505mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1530IU | Vitamin C: 3mg | Calcium: 942mg | Iron: 4mg