Ultimate Grilled Cheese Sandwich with Sourdough

Ultimate Grilled Cheese Sandwich

Rustic sourdough gives this skillet grilled cheese a crisp, deeply golden crust. Sharp cheddar brings the flavor, while mozzarella helps the center melt smoothly and stretch at the cut edges. Cook over medium-low heat so the cheese can melt before the bread gets too dark. Bread thickness and skillet heat affect the timing, so look for browned crusts and cheese that has melted through the center rather than relying only on the clock.

Makes 2 sandwiches, serving 2. Allow about 10 minutes to prepare and 10–12 minutes to cook.

Ingredients

• 4 slices rustic sourdough bread, about 1/2 inch thick (200g)
• 3 ounces sharp cheddar, freshly grated (85g; about 3/4 cup loosely packed)
• 2 ounces low-moisture mozzarella, freshly grated (55g; about 1/2 cup loosely packed)
• 2 tablespoons unsalted butter, softened (30g)
• A small pinch of flaky salt, for finishing

Optional: A small pinch of freshly ground black pepper, mixed into the cheese.

How to Make Grilled Cheese in a Skillet

1. Mix the cheeses: Finely grate the cheddar and mozzarella, then toss them together so each sandwich gets an even blend.
2. Assemble the sandwiches: Spread a thin, even layer of softened butter on one side of each bread slice, reaching the edges without tearing the bread. Set two slices butter-side down. Divide the cheese between them, spreading it evenly rather than piling it in the center. Close with the remaining slices, butter-side up.
3. Brown the first side: Warm a 10- to 12-inch skillet over medium-low heat. Add the sandwiches without crowding; the bread should sizzle gently, and the butter should not smoke. Cook uncovered and without pressing for about 3–5 minutes. Check the undersides after about 3 minutes and flip when they are deeply golden, not scorched.
4. Flip and melt: Turn the sandwiches carefully with a wide spatula. Cook uncovered for about 3–5 minutes more, until the second side is deeply golden and the cheese is soft and melted through the center. If the bread browns before the cheese melts, reduce the heat to low and cover the skillet briefly. Avoid pressing, which can push out the filling.
5. Rest and serve: Transfer the sandwiches to a board and let stand for about 1 minute. Cut each into substantial halves, stack the pieces with the cheese-filled cut faces visible, and scatter a few flakes of salt over the top crust.

How to Keep the Crust Crisp While the Cheese Melts

Thick bread or a mound of cheese can leave the center firm after the crust has browned. Finely grated cheese spread in an even layer heats through more readily. If the filling needs extra time, lower the heat and cover the skillet only briefly; leaving the lid on too long can soften the crust.

Choosing Bread and Cheese

Use sturdy sourdough slices that are thick enough to hold the filling but not so thick that the outside browns before the center warms. Another sturdy sliced bread will work, though the flavor and texture will change.

The cheddar supplies most of the cheese flavor, and the mozzarella adds a smooth, stretchy melt. Monterey Jack, Gruyere, or Swiss can replace some or all of the mozzarella. If using salted butter, reduce or skip the finishing salt.

Serving and Storing

Serve the sandwiches warm, on their own or with tomato soup or a crisp green salad. Grilled cheese is best just after cooking, while the crust is crisp and the filling is soft.

Refrigerate leftovers in an airtight container for up to 3 days. Reheat slowly in a skillet or oven until the cheese is warm and melted; the bread may regain some crispness, but it will not be quite like freshly cooked bread. Microwaving tends to soften the crust. For the best texture, assemble and cook the sandwiches just before serving.

Nutrition

Approximate nutrition per serving (1 sandwich): 610 calories, 25g protein, 34g fat, and 51g carbohydrates. Per 100g: approximately 330 calories, 14g protein, 18g fat, and 28g carbohydrates. Values vary with the bread, cheese, and butter used.