Ingredients:

  • 2 slices of your favorite bread (e.g., sourdough, brioche, Texas toast). (Approx. 85g per slice)
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (113g) shredded cheese (cheddar, Monterey Jack, Gruyere, or a blend), OR 4 slices (100g) of cheese
  • Optional: 1 teaspoon mayonnaise (for the outside of the bread - trust me!) (5g)

Instructions:

  1. Spread softened butter evenly on one side of each slice of bread. Optionally, spread a very thin layer of mayonnaise on the unbuttered side of each slice. (This helps with browning!)
  2. Place one slice of bread, butter-side down (or mayo-side down!), in the cold skillet.
  3. Evenly distribute the shredded cheese (or layer the cheese slices) on top of the bread.
  4. Place the second slice of bread on top of the cheese, butter-side up (or mayo-side up!).
  5. Place the skillet over low heat. This is crucial for the cheese to melt completely without burning the bread.
  6. Cook for 3-4 minutes, or until the bottom slice of bread is golden brown and crispy. Use a spatula to carefully flip the sandwich.
  7. Cook for another 3-4 minutes, or until the second slice of bread is golden brown and the cheese is fully melted and gooey. Gently press down on the sandwich with the spatula to ensure even browning and melting.
  8. Remove the grilled cheese from the skillet and let it rest for a minute before slicing in half and serving. Resting helps the cheese stay in place.