Marianne Martinez
Grilled cheese sandwiches are a classic, easy-to-make meal that can be adapted to suit your taste preferences. The basic recipe calls for sliced cheese and buttered bread cooked in a pan, but there are many ways to elevate this simple dish.
How to Make Grilled Cheese with a Pan
| Characteristics | Values |
|---|---|
| Bread | Sourdough, White Bread, Loaf, or Sandwich Bread |
| Bread Thickness | Not too thick, thin, or soft |
| Cheese | Cheddar, Gruyère, Raclette, Mozzarella, Havarti, Monterey Jack, Pepper Jack, Swiss, American, Fontina, Gouda, Blue Cheese |
| Spread | Butter, Mayonnaise, Olive Oil, Salt |
| Extras | Tomato, Black Pepper, Nutmeg, Salt, Pickles, Apple Slices, Mustard, Onions, Spinach, Broccoli, Red Peppers, Fruit, Jam |
| Pan | Non-stick, Cast Iron, Stainless Steel |
| Stove | Gas Hob |
| Technique | Start with a cold pan, sprinkle salt, place bread butter-side down, add cheese, place another slice of bread, butter-side up, cook until lightly browned, flip, cook until cheese is melted |
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What You'll Learn
Choosing the right pan
Non-stick pans are also a popular choice for grilled cheese sandwiches as they prevent the sandwich from sticking to the surface, allowing you to flip it easily. They also help you achieve your desired level of browning. However, some prefer the gorgeous browning that a cast-iron skillet provides. If you do opt for a non-stick pan, ensure it is a good quality one, as cheaper non-stick pans may not distribute heat evenly and could affect your grilled cheese.
The size of the pan is also important. Using a larger pan can help you achieve the perfect melt by allowing you to cook the sandwich at a lower temperature, giving the cheese time to melt before the bread burns. Additionally, a pan with deeper sides can help contain the sandwich and prevent it from falling apart during cooking.
Finally, consider the heat source. Grilled cheese sandwiches are typically cooked over medium to medium-low heat. Adjust the heat as needed to ensure the bread doesn't burn before the cheese melts. Using a lid during cooking can also help trap heat and steam, encouraging the cheese to melt faster and more evenly.
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Selecting the best bread
Sourdough is a popular choice for grilled cheese sandwiches. Its tangy flavour and versatility make it a great option for a blend of mild and extra sharp cheddar. It also works well with mayonnaise, which helps the sandwich cook up with a crisp, beautifully browned exterior.
If you're looking for something a little more decadent, airy, buttery brioche is a good option. This type of bread pairs well with mild, melty young gouda or even thin slices of brie with raspberry jam.
For a more rustic option, ciabatta's crusty exterior and bubbly interior make it a great candidate for an outside-in grilled cheese. Stuff split ciabatta with fresh mozzarella, slices of tomato, and a dollop of pesto for a delicious Italian-inspired sandwich.
If you're looking for a healthier option, nutty multigrain bread boosts the fibre and flavour in your grilled cheese sandwich. This type of bread stands up to a variety of cheeses, from gooey mozzarella to pungent, creamy blue cheese.
Finally, for a unique twist on the classic, try using pumpernickel bread. Made with molasses and brown sugar, this bread has a deep brown colour, a soft texture, and a hint of sweetness. Pumpernickel pairs well with Alpine cheeses like Gruyere or Emmental, or even a mild cheese like young cheddar with thin slices of tart apple.
No matter which bread you choose, the key to a great grilled cheese is to use bread and cheese that you enjoy and that will melt well together.
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Picking the perfect cheese
The cheese you pick for your grilled cheese sandwich is crucial. While you can use any cheese you have available, certain cheeses are better suited for that gooey, stretchy, melty texture and that classic grilled cheese flavour.
A good grilled cheese sandwich starts with sturdy bread. Sourdough or Ciabatta are great options. You want to avoid slices that are too thick (the cheese won't melt), too thin or too soft (the bread will get squished by the cheese), or too holey (the cheese will escape).
Now, for the cheese. The classic choice is sliced American cheese, which gives you a gorgeous cheese pull and a nostalgic flavour. Cheddar is another popular option, and you can use sharp cheddar, mild cheddar, or a blend of both. For a more complex flavour, you can pair cheddar with Gruyère or raclette, two types of Alpine-style Swiss cheese that are unparalleled melters. They're salty and nutty, with a bit of funk.
If you want to focus on that cheese pull, mozzarella is your best bet. You can pair it with Gruyère for flavour, or with sliced tomatoes and pesto for a Caprese-style grilled cheese. Another option for a great melt is brie, which has a mild flavour and creamy texture. You can pair it with cherry jam for a unique flavour combination.
You can also experiment with different types of cheese, like Swiss or gouda, or try adding extras like mustard, sliced apple, or sweet-tangy jam.
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Spreading butter or mayo
When making grilled cheese in a pan, you can spread butter or mayonnaise on the bread to give it a golden brown crust. Butter is a traditional choice, but using mayonnaise has become increasingly popular. Celebrities like Joanna Gaines, Antoni Porowski, and Martha Stewart swear by mayo for their grilled cheese sandwiches.
Mayonnaise has a similar fat content to butter, but it is spreadable straight out of the fridge. It also has a higher smoke point than butter, so you can cook your sandwich over slightly higher heat to achieve a crisp exterior and fluffier interior. The egg in mayonnaise acts as a binder, creating a thick and creamy spread. It also means your sandwich will get more golden brown deliciousness.
If you want to use butter, you'll need to let it soften unless you keep it at room temperature. You can also combine butter and mayonnaise by spreading mayo on the outside of the sandwich and adding a small tab of butter to the pan. This gives you the flavor benefits of butter with the practical appeal of oil.
Some people prefer to use a small amount of mayonnaise, wiping off most of it so that the bread has just a slight coat. You can then spread a touch of butter on each side of the sandwich and cook it for about 30 seconds on each side over medium-high heat.
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Grilling the sandwich
Prepare the Pan
Start with a cold pan, preferably a heavy-bottomed skillet made of cast iron, stainless steel, or non-stick material. Sprinkle a little salt onto the cold pan; this will enhance the flavour and help the bread brown. If you're making multiple sandwiches, you may need to let the pan cool for about 10 minutes between batches.
Build the Sandwich
Place one slice of bread, butter side down, onto the cold pan. If you're using mayonnaise instead of butter, remember to lower the pan temperature slightly to prevent burning. Spread your desired fillings onto the bread in the pan, such as grated cheese, sliced cheese, or a combination of both. You can also add extras like sliced apples, pickled jalapeños, or a sprinkle of garlic powder. Then, place the second slice of bread on top, butter side up, and season with salt.
Grilling Technique
Now it's time to turn on the heat. For most stovetops, set the burner to medium or medium-low heat. As the pan heats up, you'll smell the butter melting and cheese beginning to melt before hearing the sizzle of the bread browning. It usually takes around 5-7 minutes for the first side to turn golden brown. Use a thin, flat spatula to gently slide under the sandwich and flip it onto the other side. Grill for another 4-5 minutes, or until the bread is browned to your liking. If you like your cheese extra gooey, try this tip: after removing the sandwich from the pan, add a small amount of water to the pan and quickly cover it with a lid to create steam that will melt the cheese even more.
Serve and Enjoy
Once your sandwich is grilled to perfection, transfer it to a cutting board. Slice the sandwich diagonally into triangles and serve immediately. Enjoy the crispy, buttery crust and the melted cheese goodness inside. Pair it with a tomato-based soup or stew for a classic comfort food combination.
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