How to Make a Grilled Cheese That Is Actually Amazing

Learn the secrets to creating the perfect grilled cheese sandwich with golden, crispy bread and melty cheese every time.

1. Choose Your Bread and Cheese Wisely. Start with sturdy bread that won't fall apart — thick-cut sourdough, brioche, or good white sandwich bread work best. For cheese, mix two types: one that melts beautifully (like American or fontina) and one with more flavor (like sharp cheddar or gruyere). Use about 2-3 ounces of cheese total per sandwich. Grate hard cheeses instead of slicing them — grated cheese melts more evenly and won't create pockets of unmelted cheese.
2. Prep Your Pan and Fat. Use a heavy-bottomed pan or cast iron skillet for even heat distribution. Keep the temperature at medium-low — this is crucial for getting golden bread without burning it before the cheese melts. Instead of just butter, try mayonnaise on the outside of the bread for extra golden color and flavor. You can also mix butter with a little olive oil to prevent burning. Whatever fat you choose, spread it all the way to the edges of the bread.
3. Assembly and Cooking Technique. Place cheese on one slice of bread, leaving a small border around the edges since it will spread when melted. Top with the second slice and press gently. Place in your preheated pan and resist the urge to press down hard or flip too early. Cook for 3-4 minutes until deep golden brown, then flip carefully and cook another 2-3 minutes. If the bread is browning too fast but cheese isn't melted, cover the pan with a lid for the last minute to trap heat and help the cheese melt.
4. The Finishing Touch. Let your grilled cheese rest for 1-2 minutes before cutting — this helps the cheese set slightly so it won't all ooze out when you slice it. Cut diagonally with a sharp knife in one clean motion. Serve immediately while the cheese is still stretchy and the bread is crispy.