Recipe

Good Grilled Cheese Sandwich

Crispy, golden, and seriously melty, with a simple cheese blend and a medium-low pan technique that nails the melt every time.

By Matt Campbell

•

4.8

A golden brown grilled cheese sandwich in a cast iron skillet with melted cheese just starting to ooze at the cut edge, warm kitchen lighting

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Grilled cheese has a reputation for being impossible to mess up. And yet, we have all met its sad cousins: pale bread, scorched butter, cheese that refuses to melt, or a sandwich that somehow tastes like nothing.

This is my good grilled cheese sandwich. Not fussy. Not fancy for the sake of it. Just the kind with crisp edges, gooey pull, and enough seasoning and tang to make you pause mid-bite like, “Okay, wow.”

The whole trick is simple: medium-low heat + the right cheese combo + a lid for the melt. You get deep golden toast without burning, and the inside turns into that dreamy, stretchy situation we are all here for.

Sliced sourdough bread, shredded cheddar, shredded mozzarella, softened butter, mayonnaise, Dijon mustard, and a small bowl of kosher salt arranged on a kitchen counter

Why It Works

Crunchy, even browning: Butter for flavor, plus a thin swipe of mayo for next-level golden toast.
Real melt: A cheddar and mozzarella blend gives you sharp flavor plus the stretch. The lid traps heat so the cheese melts before the bread over-browns.
More flavor than plain bread and cheese: A whisper of Dijon and a pinch of salt make everything taste louder in the best way.
Weeknight-friendly: One skillet, 15 minutes, no special equipment required.

Pairs Well With

Storage Tips

Grilled cheese is best fresh, but leftovers can still be very snackable if you reheat them the right way.

Refrigerate

Cool completely, then wrap in foil or store in an airtight container.
For best texture, eat within 2 days. For food safety, it is typically fine up to 3 to 4 days, but it will get softer as it sits.

Reheat (best methods)

Skillet: Warm over medium-low heat, 2 to 4 minutes per side. Cover for 1 minute to re-melt the center.
Oven or toaster oven: 350°F for 8 to 10 minutes, flipping once.
Avoid the microwave if you can. It melts cheese but turns the bread soft and sad.

A leftover grilled cheese sandwich being reheated in a cast iron skillet with a lid nearby on a stovetop

Common Questions

What is the best cheese for grilled cheese?

My favorite everyday combo is sharp cheddar for flavor plus low-moisture mozzarella for the melt and stretch. You can also swap in Monterey Jack, fontina, provolone, or American for extra creaminess.

Why is my grilled cheese burnt outside but not melted inside?

Heat is too high. Use medium-low and cover the pan for a minute or two so the cheese melts from trapped heat while the bread browns gently.

Butter or mayo for grilled cheese?

Butter wins for flavor. Mayo often browns more evenly. I like a thin layer of butter plus a paper-thin swipe of mayo on the outside. It sounds extra. It tastes correct.

What bread is best?

Sourdough is my go-to for crisp edges and structure, but sandwich bread works. If your bread is very thick, keep the heat lower and cover longer so the cheese catches up.

Can I make grilled cheese in advance for kids' lunches?

Yes. Let it cool completely, then wrap tightly. Reheat in a toaster oven or skillet in the morning for the best texture. If you pack it cold, it is still tasty, just less crispy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (cast iron or nonstick both work)
Spatula
Lid for the skillet (or a sheet pan to cover)
Box grater (if shredding cheese)
Butter knife

I used to treat grilled cheese like a background task, something you make while you are half-listening to a podcast and doing dishes. Then I started paying attention to heat control and the cheese situation, and it became a tiny, golden lesson in why simple food deserves respect.

Now it is my reset meal. If the day is chaotic, I can still manage bread, cheese, a skillet, and a little patience. And when you cut into it and the center actually melts the way you hoped it would, it feels like winning in a very buttery way.