The best-grilled cheese always starts with a sturdy bread, lots of cheese. It should be crispy and toasted on the outside and gooey with cheese in the middle. It should hold together with integrity whether you’re nibbling at the corners or dunking it into tomato soup.
- 2 slices bread
- 1 tablespoon butter
- Generous 1/4 cup grated cheese, like cheddar or any other melting cheese
- Place the skillet over medium heat and add the butter. Let the butter melt completely.
- When the butter begins to sizzle, that means your pan is hot enough for the sandwich. Spread the butter around the middle of the pan with the spatula.
- Rub the bread in the melted butter. Remove one of the slices and keep it close by.
- Pile the cheese on the bread: Pile the grated cheese in an even layer over the entire surface of the bread.
- It’s ok to go right up to the edge.
- Cover the pan with a lid. Let the cheese melt until it’s almost entirely melted, but you can still see some distinct cheese pieces, 2 to 3 minutes.
- Uncover the pan and top the sandwich with the other piece of bread.
- Squish slightly so the top adheres to the melted cheese. Flip the sandwich over.
- Let the sandwich cook on the other side until toasted golden brown, another 1 to 2 minutes.
- If the first side wasn’t as toasty as you like, flip the sandwich again and toast until golden brown.
- Transfer the sandwich to a plate, cut in half, and eat immediately.