Description
A classic grilled cheese sandwich featuring sourdough bread layered with melted vintage cheddar and mozzarella cheeses, cooked to golden, crispy perfection in a skillet. Simple, quick, and irresistibly cheesy, it’s the ultimate comfort food for a satisfying snack or light meal.
Ingredients
Scale
Bread and Butter
- 2 slices sourdough bread (sliced 1.3–1.5 cm thick / 0.5 – 0.6 inch)
- 30g (2 tbsp) salted butter, for spreading (or unsalted butter with a pinch of salt)
Cheeses
- 1/3 cup (heaped) vintage cheddar cheese, freshly grated (or other melting cheese of choice)
- 30g (1/3 cup) mozzarella, freshly grated
Instructions
- Butter bread: Slather both sides of each piece of sourdough bread generously with the butter, making sure all four sides are covered to ensure even toasting and flavor.
- Light toast: Heat a heavy-based skillet or frying pan over medium-low heat without any oil or extra butter. Place both slices of buttered bread in the skillet and toast lightly for 1 minute. This warms the bread and creates a light crust that helps the cheese melt better later.
- Pile on cheese: Flip one piece of bread so the toasted side is up, then evenly pile on the grated vintage cheddar followed by the mozzarella. Place the other slice of bread on top, positioning the toasted side down onto the cheese to start melting.
- Cook 3 minutes: Let the sandwich cook on medium-low heat for 3 minutes, pressing lightly with a spatula every so often to help the bread crisp evenly. Watch closely to avoid burning—if it’s browning too fast, briefly remove it from the heat to cool slightly and reduce the temperature.
- Flip, 3 minutes: Carefully flip the sandwich over and cook the other side for about 3 minutes until it’s golden brown and the cheese inside has fully melted.
- Devour: Transfer the sandwich to a cutting board. Cut it in half with one smooth motion. Enjoy the gooey cheese pull and indulge in your perfect grilled cheese sandwich.
Notes
- Use good-quality sourdough bread sliced about 1.3–1.5 cm thick for the ideal balance of crust and softness.
- Mixing vintage cheddar and mozzarella provides a great combination of sharpness and gooey meltiness, but feel free to substitute with your favorite melting cheeses.
- Cooking on medium-low heat prevents the bread from burning before the cheese melts properly.
- Pressing the sandwich gently with a spatula helps achieve an even golden crust and better cheese melt.
