Best Ever Grilled Cheese Sandwiches

As an American, a standard grilled cheese will always be sacred to me, but I have graduated from the basic white bread, Kraft singles and pale margarine trio. Now, I think of a basic grilled cheese as a baseline to build from, and there are wonderful grilled cheese ideas out there. I’ve tried many iterations, from pulled pork and pineapple grilled cheese in Hawaii to sandwiches filled with figs, balsamic, crispy prosciutto and arugula in my own kitchen.

But, as creative as they were, they detracted from the idea of a toasted bread and cheese sandwich. Really, what I was looking for was better bread, more complex cheeses, and something to make the crust more than buttery and slightly soggy. Finally, our best ever grilled cheese sandwich recipe came to be thanks to our culinary producer Josh Rink, and it is epic.

Our best ever grilled cheese starts by toasting sourdough slices in butter, then layering them with shredded sharp white cheddar, melty Monterey Jack, nutty Gruyere and slices of creamy Brie. The outside isn’t just coated in butter—prepare for a mixture of butter, mayonnaise, and your choice of aged Manchego or Parmesan. This combo creates the ultimate crispy, golden brown crust, re-creating something similar to cheese crisps.

For anyone counting, yes, that’s five types of cheese in our best ever grilled cheese. (When we say the best, we mean it!) They each provide their own flavor, funk and meltability. Sourdough is sturdy enough to hold them all, but you can switch it out for sliced challah or brioche if you want something softer.

How to Make the Best Ever Grilled Cheese Sandwiches

To make the best ever grilled cheese, start by pre-toasting one side of each piece of bread in butter in a skillet until golden brown. Remove from the pan, and with the toasted sides facing upward, layer Brie, Monterey Jack, sharp white cheddar and Gruyere on half the slices. Top the cheese with the leftover bread slices, toasted side facing downward.

Coat the outsides of the bread in a mixture of mayonnaise, softened butter, and Manchego or Parmesan. Griddle in a skillet over medium-low heat until the coated bread is golden brown and the cheese on the inside is melted, five to six minutes per side.

Best Ever Grilled Cheese Sandwich Ingredients

• Butter: We’ve all made the mistake of trying to smear cold butter on bread, only to tear up the bread royally. Soften the butter to room temperature so it easily spreads on the bread. Once softened, separate the 6 tablespoons of butter into two halves.
• Sourdough: Sourdough is the best bread for grilled cheese. It’s one of the sturdier breads, so it holds the weight of the insides well, and the fermented, tangy flavors create complexity with the rich cheese and butter. Slice your sourdough no bigger than 1/2 inch, but ideally 1/4 inch.
• Mayonnaise: For the best crackly, golden crust, make your grilled cheese with mayo. Mayonnaise spreads more easily than butter and creates a beautifully golden crust. Plus, mayo’s tang adds even more flavor, making this truly the best grilled cheese. Any of the best mayonnaise brands will work here, but I love Kewpie (a Japanese mayo) for its subtle umami flavor.
• Cheese: Always, and I mean always, take the time to grate your own cheese fresh from the block. Pre-shredded cheese contains cellulose, an anticaking agent that prevents the cheese from melting smoothly. You also get more for your money, and the cheese just tastes fresher, because it is!

Directions

Step 1: Pre-toast the bread

Use 3 tablespoons of butter total to spread on one side of all eight bread slices. Toast the bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, two to three minutes. Remove the toast from the skillet.

Step 2: Prepare the coating

In a small bowl, stir together the mayonnaise, Manchego cheese, onion powder and remaining 3 tablespoons of softened butter. In another bowl, combine the sharp white cheddar, Monterey Jack and Gruyere.

Step 3: Assemble the sandwiches

Top the toasted sides of four bread slices with prepared Brie. Sprinkle the shredded cheese mixture evenly over the Brie.

Top the cheese with the remaining four bread slices, toasted side facing inward. Spread the mayonnaise mixture on the outsides of each sandwich.

Step 4: Place on the griddle

Place the sandwiches in the same skillet or griddle, and cook them until the coated bread is golden brown and the inside cheese is melted, five to six minutes on each side. Serve the grilled cheeses immediately.

Best Ever Grilled Cheese Sandwich Variations

• Spread in a sauce: One of the easiest ways to add a little dimension to a grilled cheese is with a sauce. Pesto, ranch, tomato jam, salsa, relish, mustard, balsamic glaze, horseradish and marinara sauce work beautifully with all kinds of cheeses, especially with our combo of four in this best grilled cheese recipe.
• Make it spicy: I always find myself looking for a little spice when enjoying something on the indulgent side. Chili crisp is a fantastic addition, as are jalapenos, green chiles, pimiento cheese and red pepper flakes. Kimchi grilled cheese adds spice and a little tang—we love this addition!
• Load in the veggies: Grilled cheese sandwiches are a great opportunity to sneak a few extra veggies into the meal. Layer in tomatoes, caramelized mushrooms, pickles, tapenade, spinach and arugula. Caramelized onions are fantastic in a grilled cheese, and if you play around with the cheese, you can make a French onion grilled cheese. For a truly veggie-loaded sandwich, make samosa grilled cheese sandwiches that have potatoes, peas, carrots, onion and cilantro.
• Layer in a little meat: One of my favorite grilled cheese add-ins is pulled pork. It’s slightly sweet and very succulent, and it layers nicely in the grilled cheese. Bacon is also excellent if you like a little more texture. Grilled cheese and pepperoni sandwiches almost remind me of pizza sandwiches—just add a little pizza sauce!
• Add a touch of sweetness: Sweet components create complexity in an otherwise very savory sandwich. Ingredients like jam (especially fig jam), honey, apples and berries add pops of sweetness to cut the salty richness without making the grilled cheese taste sugary.

What to Serve with Best Ever Grilled Cheese Sandwiches

Serve the perfect grilled cheese with the best sides for sandwiches, like brothy soups, crispy salads or hearty sides.

• Brothy soups: During the chilly fall and winter months, make brothy soup recipes to accompany the grilled cheese. They’re wonderful for dipping and not so hearty, like chili, that they’ll leave you too full. Whip up tomato soup (classic!) or something a little more substantial like dill chicken soup.
• Crispy salads: When you want a refreshing side, go for a crispy summer salad. The brightness and crunch are a nice offset from the soft, buttery, cheesy sandwich. I love having a Caesar salad with my grilled cheese to match the pungency.
• Fries or tots: Lean into the indulgence of it all with a plate of fries or Tater Tots. You can heat them up from frozen, but I like to make my own baked sweet potato fries, homemade Tater Tots or crispy ranch fries so it feels more special.
• Pasta or potato salads: When I’m feeding a large group, I’ll serve grilled cheese sandwiches with make-ahead, best-served-cold sides like green goddess pasta salad or dill pickle potato salad. They’re a fun, modern spin on the classic recipes. Everyone loves them!

How to Store the Best Ever Grilled Cheese Sandwiches

Grilled cheese is best enjoyed the day it’s made, but you can store any leftovers in an airtight container in the fridge for up to three days. Reheat low and slow in a skillet or oven until the cheese is melted through. Microwaving is also an option, but the bread will get soggy.

Can you make a grilled cheese ahead of time?

I don’t recommend making grilled cheese ahead of time, although you can prepare the cheese the day before. Shred the Manchego and place it in a bowl with the mayonnaise and onion powder. Stir it together and cover it tightly in the fridge. Next, shred the sharp white cheddar and Monterey Jack, and transfer them to one airtight container in the fridge. Finally, remove the rind from the Brie and slice it, then place it in its own container in the fridge.

Best Ever Grilled Cheese Sandwich Tips

What cheese is best for a grilled cheese?

The best cheese for a grilled cheese isn’t any single one; it’s the dynamic combo you make from a mix of melting cheeses for stretch and aged cheeses for flavor. Play around with combos until you find your perfect one.

For melting cheeses, try mozzarella, Havarti, cheddar, provolone, taleggio, Colby, fontina, Gouda and American. Aged cheeses include Parmesan, grana Padano, pecorino, Manchego, Gruyere, Emmental (Swiss) and blue cheese.

Why is my bread toasting quickly, but the cheese isn’t melted yet?

If your bread is toasting quickly but your cheese isn’t yet melted, your heat is way too high. It’s so tempting to crank up the heat when you’re super hungry, but that will make the bread burn before the heat even reaches the cheese.

All hope isn’t lost, though. To save your grilled cheese, turn the heat to the lowest flame, add a few droplets of water to the pan, then immediately cover the pan so the water can steam and melt the cheese. In the future, keep the flame to medium-low.

How else can you cook a grilled cheese?

No stovetop? No worries! You can cook a grilled cheese in the oven, air fryer, waffle maker or microwave.

• Oven: Toast the bread slices, then place them on a parchment-lined baking sheet. Lay half the ingredients on one piece of toast and the other half on the other piece of toast. Place them under the broiler until the cheese is melted. Let the halves cool for a few minutes, then assemble them to make a grilled cheese.
• Air fryer: Preheat the air fryer to 375°F. Assemble the sandwich as directed in this recipe, and air-fry it until the cheeses are melted, two to three minutes on each side. An air-fryer grilled cheese cooks a little more quickly than one made in a skillet because the air can circulate all around the sandwich instead of on one side at a time.
• Waffle maker: Assemble the grilled cheese according to this recipe, then place it in a well-greased, preheated waffle maker. Press down and let the waffle maker toast the bread and melt the cheese. Carefully take out your waffled grilled cheese and finish it with everything seasoning, if desired.
• Microwave: Toast the bread slices, then place them on a microwave-safe plate. Lay half the ingredients on one piece of toast and the other half on the other piece of toast. Microwave the halves until the cheese is melted, then meet them together to create a grilled cheese.

Watch How to Make The Best Ever Grilled Cheese Sandwich

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