I’d say a grilled cheese sandwich is my favorite comfort food. When served with a bowl of tomato soup, I’m instantly transported back to my childhood and good memories of my mom’s tender loving care. This was my classic “sick” meal, and it never failed to make me feel better. ~ Bobbi
Although many diners and delis will use a processed cheese like Velveeta, we always real Cheddar cheese for our grilled cheese sandwiches. First of all, we think it simply tastes better, but we also try to avoid additives that are at best unnecessary and at worst detrimental to our health.
If you’ve never had a grilled cheese sandwich made with real cheese, now’s the time to try. It’s easy! Use any cheese you want, but some of the best melting cheeses are Cheddar, Monterey Jack, Swiss, Havarti, Gouda, mozzarella and provolone. Many others work as well, so be creative.
Another trick for making a fabulous grilled cheese sandwich is to combine sliced and grated cheese, or use all grated cheese for a better melt.
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| Prep Time | |
| 5 minutes |
| Cook Time |
| 5 minutes |
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- 3 slices Cheddar cheese (or 1/2 cup grated)
- 1/4 cup grated Monterey Jack cheese (optional)
- 2 slices whole grain bread (or gluten-free)
- Dijon mustard (optional)
- 2 teaspoons butter (divided)
- Slice and/or grate the cheese.
- Lay bread on a plate and spread Dijon mustard on one or both slices. Place cheese slices on top.
- If using grated cheese, add that now. Top with remaining slice of bread.
- Heat skillet over medium heat. Once hot, add 1 teaspoon of butter and swirl the skillet to coat. Turn heat down to medium low or low.
- Place the sandwich onto the skillet. Cook about 2 minutes, until bread is brown. (If you have a lid, you can cover the pan, which will help melt the cheese. Check frequently, since it will also brown more quickly.)
- Remove the sandwich from the skillet with a pancake turner and set on plate. Add the remaining teaspoon of butter, melt and swirl to cover. Return sandwich to skillet on the other side to brown, another 2 minutes. Watch carefully and adjust heat as needed to prevent burning.
Chef’s Tip: Alternatively, use softened butter and spread it evenly on the outside of both pieces of bread before assembling. Heat skillet then place buttered sandwich directly onto skillet. Using grated cheese entirely (no slices) is another option.
VARIATIONS:
- Try different cheeses or a combination of cheese, such as Swiss, Gouda, Havarti, Monterey Jack, fontina, mozzarella, provolone)
- Tomato Grilled Cheese – Add sliced tomatoes on top of cheese, then cover with other piece of bread.
- Caprese Grilled Cheese –Use mozzarella instead of Cheddar and add sliced tomatoes and some pesto.
- Easy Croque Monsieur –Spread Dijon mustard on one or both slices of bread. Add a slice of ham and place about ¼ cup grated Swiss cheese on it (best is Emmental or Gruyère), then cover with other piece of bread.
- Easy Croque Madame – Make the Croque Monsieur and when it’s done, top with a fried or poached egg.
- Vermonter – Use extra sharp white Cheddar and thin tart apple slices.
- Go Dutch – Use rye bread, Gouda or Edam cheese and a beer mustard (or German or Dijon mustard if you can’t find it), and your favorite sliced, cooked sausage or ham (optional).
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