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The Best Grilled Cheese Recipe (With Sourdough Bread)
Make the best grilled cheese sandwich on sourdough bread. This recipe is simple and gives you the best melty, and flavorful grilled cheese sandwich, perfect alongside tomato soup.
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Servings: 4 Sandwiches
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.