Learning How To Make A Perfect Grilled Cheese Sandwich won’t require a fancy panini press or artisan ingredients—just a whole lot of dairy!
I’d wager that most American kids have eaten at least one grilled cheese in their lives. My kids? Probably hundreds. For such a simple sandwich, there must be countless varieties, which explains its popularity. My first grilled cheese was nothing to write home about—just a couple slices of highly processed American cheese between two equally processed slices of spongy white Wonder Bread. I’m not complaining, though—I loved the stuff.
As I grew, so did my tastes, and that childhood grilled cheese didn’t do much for me anymore. I started experimenting with different breads and cheeses, ranging from sharp to creamy, and while I probably have at least ten ways to make this sandwich, this particular recipe is one of my faves.
I’d call it a “grown-up” grilled cheese, but my kids love it just as much as I do, even with the basil, usually plucked fresh from the garden. And anyone who knows me knows that during basil season, I toss it into everything from salads to sandwiches. Heck, even when it’s not, I’ll buy a bunch or two from my local co-op and pretend it’s summer again.
Instead of American “cheese,” I marry creamy mozzarella with a sharp white cheddar and a dusting of Parmesan. And if I remember, I’ll sprinkle some garlic salt on the finished sandwich and serve it with an Italian wedding soup or a tomato bisque. Or enjoy this sandwich sans soup and sides—it’s definitely rich enough!
The bread matters
I’m not sure how my mother managed to make grilled cheese using Wonder Bread without either burning or undercooking the sandwich. I could never figure it out. But that’s okay, because like you, I want my grilled cheese sandwich to taste like my kitchen is a Panera.
Now, when I can, I get my grilled cheese-friendly bread from my local baker, Rocket Baby Bakery—awesome name, right? They have a pain de mie bread that’s so perfectly thick and spongy, like with an almost milky taste that matches its creamy white color. In a pinch, you can get a loaf of Texas toast from your nearest grocery chain, but I really would dish out the extra buck for the good stuff.
Sourdough is another good option. It’s got a yeasty tang that complements the cheese, and it crisps up beautifully in the pan. Even whole-wheat bread would do the trick. Whatever you choose, aim for something thick enough to hold all that cheese!
How do I store leftovers?
Wrap the sandwiches tightly in aluminum foil and refrigerate for up to 3 days. Reheat the sandwich in a skillet over medium heat or in the air fryer at 350°F for 3–4 minutes until the cheese starts melting. Worth noting—the sandwich’s texture will change in the fridge, so lightly brush both sides with butter.
Serving suggestions
Grilled cheese is made for tomato soup. It’s that simple. Sure, you could go with the canned stuff, but I’d recommend homemade Tomato-Basil Soup instead. You likely will have some extra basil leaves, so you might as well use them up! A batch of French Fries is a win, though sometimes I’ll make Carrot Fries because my kids always could use an extra serving of veggies!
Make Ahead and How to Store
The Ultimate Grilled Cheese Sandwich is best enjoyed fresh from the skillet. If, by some miracle, there’s any left, you can store it in the fridge. To eat the leftovers, heat the sandwiches in a skillet or slide them into a preheated oven at 350°F until the cheese is slightly melty. Resist the temptation to use a microwave, though, that’ll turn the bread soggy. If you’re looking to explore other cheese-loaded options, check out our creamy Pimento Cheese recipe.
How to Make a Perfect Grilled Cheese Sandwich
Ingredients
- 2 tablespoons unsalted butter softened
- 4 slices sandwich bread thickly sliced
- 2 slices white cheddar cheese
- 2 slices fresh mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Fresh basil leaves
Instructions
- Spread softened butter on each side of the sandwich bread.
- Heat a skillet over medium heat, then place 2 slices of bread in the skillet. Place the cheese on one slice and top with basil leaves. Then, top with the second slice of bread.
- Cook the sandwich for 2–3 minutes per side or until golden brown and the cheese is melted. Repeat with the remaining ingredients.
- Remove the sandwiches from the skillet. Place them on a cutting board, and slice them in half. Serve warm!
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