Crispy Sourdough Grilled Cheese Sandwich
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Making a grilled cheese sandwich on sourdough is easy. Making the perfect grilled cheese sandwich is an art. Grilled cheese and tomato soup is the classic pairing your mind probably goes to first, but these sandwiches are a great addition to any soup or a salad and help round out a meal.
A grilled cheese sandwich was the first official “dish” I ever made as a kid, and I didn’t know it then, but it would kick off a total cooking career. That being said, I’m pretty much an expert in the field of sandwiches filled with cheese and have created the best grilled cheese recipe. Everyone can make a grilled cheese sandwich, but in this post, I’ll show you how to make a GREAT one.
It took a few tries, but I came up with the perfect ratio of cheese to bread. I’ll also tell you which cheeses are the best to use, and I’ll teach you how to avoid the most common and frustrating mistake: burning your sandwich bread before the cheese melts. Serve it with my Homemade Garden Tomato Soup for the absolute best grilled cheese and tomato soup combo you’ll ever eat.
Why You’ll Love This Sourdough Grilled Cheese Sandwich
- A simple, classic recipe – Everyone and their brother has had a grilled cheese in their life, and it’s the perfect comfort food, low energy, kid pleasing meal.
- Inexpensive and easy – There’s no special equipment required, and it’s accessible to everyone.
- Unlimited customizations – You can add anything you want to a grilled cheese including different spreads, cheeses, and veggies.
- Pairs with more than just tomato soup – These sandwiches are the perfect addition to any soup or salad and help round out a meal.
What’s a Good Grilled Cheese Bread?
Guessing by the title of this post, Sourdough bread is my top choice for the best bread for grilled cheese. It’s strong and sturdy, gets extra crispy when it’s grilled, and it can withstand a lot of cheese.
If I can’t get my hands on a good sourdough, any rustic, crusty bread will do. I like a loaf of Italian bread (not the baguette kind) or a French peasant bread. I prefer to pick up bread from the bakery section of the grocery store, rather than the bread aisle.
The Best Cheese for Grilled Cheese
Sharp cheddar is a must for me. I also prefer “sharp” cheddar over “extra sharp” because it’s less oily. For the ultimate grilled cheese sandwich, do a mix of cheddar and a super melty cheese like Monterey Jack or Swiss. This way, you’ll get the perfect grilled cheese flavor and the best melty texture combined.
Cheese Options for Grilled Cheese
The right cheese can take your grilled cheese from good to THE BEST. I like to mix shredded cheddar with any of the cheeses below for the best combination of melty and tasty.
- Swiss (I like Swiss better than Gruyere for its meltability).
- Provolone
- Mozzarella
- American
- Pepper Jack
- Brie
- Gouda or Havarti (great for adding depth of flavor and a gourmet touch to your grilled cheese)
Ingredients
Grilled cheese is one of the simplest recipes with the most basic ingredients.
- Sourdough Bread – my go-to choice for a sturdy and scrumptious sandwich
- Sharp Cheddar Cheese – shredded
- Monterey Jack or Swiss Cheese – shredded
- Mayonnaise – or softened salted butter. Mayo is my top choice for grilled cheeses because it gives the bread an even, golden crust and beautiful browning.
How to Make a Sourdough Grilled Cheese Sandwich
Follow the full instructions in the recipe card for detailed, step-by-step directions.
Step 1
Mix the cheddar and Monterey Jack (or Swiss) cheese in a bowl and set aside.
Lay out the slices of sourdough bread and divide the cheese evenly on top. Press the cheese lightly so it stays in place.
Spread mayo on one side of the remaining slices of bread. Place these slices on top of the cheese, mayo side facing up.
Step 2
Heat a large skillet over medium heat. Lightly spray the skillet with cooking spray or brush with melted butter. Place the sandwiches mayo-side down in the hot skillet.
Spread the remaining mayo on what is now the top slices of bread. Put them back on the sandwiches, mayo facing up.
Step 3
Cook for 2–3 minutes, then flip. Cook for another 2-3 minutes, or until the bread is golden brown and the cheese is melted.
Let the sandwiches rest for 1 minute before slicing. Serve warm.
Tips
- Use shredded cheese for the best meltage. It fills the bread more evenly and melts way better.
- Shred the cheese yourself so that the grilled cheese sandwich is extra melty. Packaged shredded cheese uses an anti-caking agent to prevent clumping, but that impairs the meltability.
- When you’re making your sandwich, pack the cheese down lightly on the bread. This will make transferring your sandwich to the pan a lot cleaner.
- Cook low and slow. Don’t be tempted to crank the heat up, otherwise the bread will burn before the cheese melts.
- Let the sandwich rest for a couple minutes before slicing, otherwise all the cheese will run out immediately.
Substitutions & Variations
- Instead of mayonnaise, use softened salted butter to coat the slices of bread
- Add some Glazed Bacon, sliced tomatoes, caramelized onions, Honey Baked Ham, Sloppy Joe Filling, or even Buffalo Chicken Dip to your grilled cheese for extra flavor.
- Add a spread of Walnut Basil Pesto, fig jam, Cranberry Mustard, or Homemade BBQ sauce to the bread before adding the cheese.
- Make a garlic bread grilled cheese: use the garlic butter from my Garlic Bread Recipe, and spread that on the outside of the sourdough instead of mayo before grilling. And THEN dip it in either Cherry Tomato Sauce or Homemade Tomato Soup.
Grilled Cheese Side Dishes
Tomato soup and grilled cheese is the classic pairing, but that’s not the only way to go. Try it with any of these other soups and more delicious sides for a filling lunch or dinner.
How to Store Leftover Grilled Cheese
Leftover grilled cheese sandwiches can be stored in an airtight container in the fridge for up to 5 days.
Yes, really! Whenever I make grilled cheeses, I always make a big batch and store them in the fridge all week! I reheat them in the air fryer for easy lunches. The key is to let them cool completely, then wrap them tightly in plastic wrap and place them in a storage bag or airtight container to keep them fresh.
How to Reheat a Grilled Cheese Sandwich
Reheat leftover sandwiches in the air fryer at 400°F for 3-4 minutes until heated through and melty. You can also reheat in a skillet on medium-low heat until warmed through
More Sandwich Recipes
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The Best Grilled Cheese Recipe (With Sourdough Bread)
Ingredients
- 8 slices Sourdough bread
- 8 oz (2 packed cups) Sharp Cheddar Cheese, shredded
- 4 oz (1 packed cup) Monterey Jack or Swiss Cheese, shredded
- 3 tablespoons of mayonnaise or softened salted butter
- Cooking spray
Instructions
- In a bowl, mix the cheddar and Monterey Jack (or Swiss) cheeses.
- Lay out 4 slices of sourdough and divide the shredded cheeses evenly on top. Pack the cheese down gently so it stays in place.
- Grab the remaining 4 slices of bread and spread 1 teaspoon of mayo on one side of each slice. Place the bread slices on top of the cheese, mayo side facing up.
- Heat a large skillet over medium heat. Lightly spray the skillet with cooking spray or brush with melted butter. Place the sandwiches mayo-side down into the skillet. Note: I can fit about two sandwiches in a 12" skillet. Work in batches for easy flipping.
- While the sandwiches are cooking, remove the top slices of bread and spread the remaining mayo on them. Put the sourdough back on the sandwiches, mayo side facing up.
- Cook the sandwiches for 2–3 minutes, then flip. Cook another 3 minutes, or until the bread is golden brown and the cheese is melted.
- Remove the cooked sandwiches from the pan and rest for 1 minute before slicing. Cut diagonally (they taste better that way) and serve warm.
