Description
A simple and delicious grilled cheese sandwich made with sourdough bread, a blend of vintage cheddar and mozzarella cheeses, and butter for a perfectly crisp and golden exterior with melted, gooey cheese inside. Ready in just 12 minutes, this classic comfort food is sure to please any cheese lover.
Ingredients
Bread
- 2 slices sourdough bread, sliced 1.3–1.5cm thick (0.5 – 0.6″)
Butter
- 30g (2 tbsp) salted butter, for spreading on bread (or unsalted butter plus a pinch of salt)
Cheese
- 1/3 cup (heaped) vintage cheddar cheese or gruyere, freshly grated
- 30g (1/3 cup) mozzarella, freshly grated
Instructions
- Butter bread – Slather both sides of each piece of bread with the butter, making sure to cover all four sides for even browning and flavor.
- Light toast – Heat a heavy-based skillet or frying pan over medium low heat without adding any oil or butter. Place both pieces of bread in the skillet and lightly toast for 1 minute to warm them through and create a light crust. This step helps the cheese melt better and prevents sogginess.
- Pile on cheese – Flip one slice of bread, then generously pile on the grated cheddar cheese followed by the mozzarella cheese. Place the other slice of bread on top, ensuring the hot toasted side faces the cheese for optimal melting.
- Cook 3 minutes – Cook the sandwich for 3 minutes or until the bread is evenly golden and crisp, pressing down lightly with a spatula occasionally to ensure good contact and even cooking. If the bread is browning too quickly, temporarily remove the pan from heat to cool down and then reduce the heat to prevent burning.
- Flip, 3 minutes – Carefully flip the sandwich over and cook the other side for 3 minutes or until golden and crisp and the cheese is fully melted.
- Devour – Transfer the sandwich to a cutting board, cut in half quickly to enjoy the cheese pull, and serve immediately.
Notes
- Use of salted butter is recommended for flavor, but unsalted butter with a pinch of salt works well too.
- You can substitute vintage cheddar with gruyere or any good melting cheese of your choice.
- Cooking on medium low heat prevents burning and helps cheese melt evenly.
- Use a heavy-based skillet or frying pan for best results.
