Grilled cheese sandwich
A classic grilled cheese sandwich with crisp, evenly browned bread and a gooey cheddar-mozzarella center. This recipe makes 2 sandwiches and uses low, steady skillet heat so the bread toasts deeply without burning before the filling melts. A thin layer of Dijon inside adds sharpness and keeps the flavor balanced, while a brief rest after cooking helps the slices cut cleanly.
Estimated calories and US ingredient costs.
For 4 or more sandwiches, use a wide skillet or griddle and cook in batches rather than raising the heat. Keep the burner at medium-low so each sandwich browns at the same pace. Assemble all sandwiches before heating the pan so the butter does not soak into the bread while you wait. Nutrition should count the butter actually used on the bread and the cheese eaten; there is no dredging or discarded fat here.
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Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
8 leftMix the filling
~5 minMix the filling.
In a small bowl, combine the 4 oz shredded sharp cheddar, 2 oz shredded low-moisture mozzarella, and 1 tsp Dijon mustard.
Toss until the mustard lightly coats the cheese.
Ingredients
- 1 tspDijon mustard
Butter the bread
~5 minButter the bread.
Lay the 4 slices sandwich bread on the counter and spread 2 tbsp softened unsalted butter over one side of each slice, going all the way to the edges.
Use a thin, even layer so the bread browns uniformly.
Ingredients
- 4 slicesSandwich bread
- 2 tbspUnsalted butter, softened
Assemble the sandwiches
~2 minAssemble the sandwiches.
Divide the cheese mixture between the 2 unbuttered sides of the bread, mounding it slightly in the center of each pair.
Close the sandwiches with the buttered sides facing out.
Press very gently so they sit flat, but do not compress them hard or the filling will squeeze out as it softens.
Ingredients
- 4 slices total for recipeSandwich bread
Heat the skillet
~2 minHeat the skillet.
Set a 10- or 12-inch skillet over medium-low heat and let it warm for about 2 minutes.
The pan should be hot enough to toast the bread steadily, not aggressively.
Ingredients
- 4 slices total for recipeSandwich bread
Toast the first side
~4 min cookToast the first side.
Place the 2 sandwiches in the skillet and cook for 3 to 4 minutes.
Press once or twice with a spatula so the bread makes full contact with the pan.
Cook until the underside is deep golden brown with a few darker spots.
If it is coloring too fast, lower the heat.
Ingredients
- 4 slices total for recipeSandwich bread
Flip and finish melting
After ~4 minFlip and finish melting.
Turn the sandwiches carefully and cook the second side for 3 to 4 minutes.
If the bread is browning before the cheese is fully melting, reduce the heat to low and cover the skillet for 1 to 2 minutes.
The covered heat helps the center turn soft and stretchy without scorching the exterior.
Rest and serve
~2 minRest
Move the sandwiches to a cutting board and let them rest for 1 to 2 minutes so the cheese settles slightly.
Slice each sandwich diagonally with a serrated knife
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Grilled cheese sandwich: serve.
Grilled cheese sandwich: then serve immediately while the crust is crisp and the center is still molten.
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Ingredients
For 2 people
- 4 slices sandwich bread
- 2 tbsp unsalted butter, softened
- 1 tsp Dijon mustard
- 4 oz sharp cheddar cheese, shredded
- 2 oz low-moisture mozzarella cheese, shredded
Method
- Mix the fillingIn a small bowl, combine the 4 oz shredded sharp cheddar, 2 oz shredded low-moisture mozzarella, and 1 tsp Dijon mustard. Toss until the mustard lightly coats the cheese.
- Butter the breadLay the 4 slices sandwich bread on the counter and spread 2 tbsp softened unsalted butter over one side of each slice, going all the way to the edges. Use a thin, even layer so the bread browns uniformly.
- Assemble the sandwichesDivide the cheese mixture between the 2 unbuttered sides of the bread, mounding it slightly in the center of each pair. Close the sandwiches with the buttered sides facing out. Press very gently so they sit flat, but do not compress them hard or the filling will squeeze out as it softens.
- Heat the skilletSet a 10- or 12-inch skillet over medium-low heat and let it warm for about 2 minutes. The pan should be hot enough to toast the bread steadily, not aggressively.
- Toast the first sidePlace the 2 sandwiches in the skillet and cook for 3 to 4 minutes. Press once or twice with a spatula so the bread makes full contact with the pan. Cook until the underside is deep golden brown with a few darker spots. If it is coloring too fast, lower the heat.
- Flip and finish meltingTurn the sandwiches carefully and cook the second side for 3 to 4 minutes. If the bread is browning before the cheese is fully melting, reduce the heat to low and cover the skillet for 1 to 2 minutes. The covered heat helps the center turn soft and stretchy without scorching the exterior.
- Rest and serveMove the sandwiches to a cutting board and let them rest for 1 to 2 minutes so the cheese settles slightly. Slice each sandwich diagonally with a serrated knife, then serve immediately while the crust is crisp and the center is still molten.
Before you cook
What to get ready
Cutting board, bread knife, skillet or sandwich press if the method calls for toasting, and spatula.
Shred both cheeses so they melt together before the bread becomes too dark.
If something needs adjusting
Bread burns before cheese melts
Lower the skillet heat and cover briefly; thick cheese slices take longer than shreds.
A larger sandwich is difficult to eat
Use thin, even layers and avoid overfilling. Cut only after fillings have settled briefly, and serve toasted versions promptly.
Store for later
Store perishable fillings refrigerated separately from bread when practical. Keep packed cold sandwiches chilled; reheat cooked leftovers to 165°F before assembling hot versions.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Freeze spare sliced bread and use remaining cheese in quesadillas.
Next use for your ingredients: Cheese quesadillas →
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Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
For the best melt, shred the cheese yourself if you can. Fine shreds soften faster than thick pre-shredded strands, which gives the bread time to brown evenly at medium-low heat. If the skillet runs hot, slide it off the burner for a few seconds rather than cranking up the heat and risking dark bread with unmelted cheese.
Make it work for you
For a sharper sandwich, replace the mozzarella with 2 oz provolone or fontina. Both melt well, but they behave a little differently: provolone gives more stretch, while fontina turns especially silky. Avoid swapping in only hard aged cheese, which can turn oily or grainy before the sandwich browns properly.
Use more of your sandwich bread and Dijon mustard in egg salad sandwich.
Why does my grilled cheese brown before the cheese melts?
The skillet is likely too hot, or the bread is too thick for the filling to catch up. Keep the heat at medium-low, use shredded cheese, and cover the pan briefly after flipping. The trapped heat and steam help the center melt without forcing the bread to overbrown.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.