Ultimate Grilled Cheese Recipe
The ultimate grilled cheese recipe is a holy trinity of the perfect melted, gooey cheese, two crisp bread slices, and the fat that enables all the beautiful browning to occur. Grilled cheese purists often look for that cheese pull and characteristic "crunch" as they bite into the grilled cheese. This recipe, from Ksenia Prints of international recipe blog At the Immigrant's Table, makes use of a combination of cheese — cheddar and Gruyère — for the maximum gooeyness.
We find that cheddar adds a sharp flavor, while Gruyère has a beautiful nuttiness. Both melt beautifully when heated! We like to blend our cheese in the food processor with a smidge of fresh chives and a pinch of freshly ground black pepper.
But the real secret of this grilled cheese is the exterior. While most are used to smearing their bread with butter, we find that the ultimate vehicle of flavor and crispiness in a grilled cheese can actually be attained with mayonnaise. Mayonnaise is higher in fat and sugar than butter, and the egg helps the bread to develop a richer golden-brown color. Plus, you don't have to wait for the mayonnaise to melt before you can spread it on your bread!
Gather the ingredients for the Ultimate Grilled Cheese Recipe
To make the ultimate grilled cheese, you will need cheddar cheese and Gruyère cheese, both at room temperature. Then you will add fresh chives, coarse black pepper, sourdough (or another type of crusty) bread, and good-quality or even homemade mayonnaise.
Grind cheeses in food processor
In a food processor, combine the cheddar and Gruyère and pulse until a smooth paste forms.
Season the cheese mixture
Either transfer the cheese mixture to a bowl or simply keep it in the food processor bowl. Either way, add in the chopped chives and black pepper, and fold gently to combine.
Smear bread with mayonnaise
Place the bread on a clean work surface. Spread a thin layer of the mayonnaise on one side of each piece of bread.
Spread on the cheese mixture
Flip two of the slices so that the mayonnaise side faces down and use a rubber spatula or a butter knife to evenly spread the cheese over the two slices. Close the sandwiches with remaining slices of bread, leaving the mayonnaise side facing up.
Cook the grilled cheese
We like to cook our grilled cheese on a cast-iron pan for the best color. Place a large cast iron skillet over medium heat. Add sandwiches and cook, flip them occasionally until golden brown and crispy on both sides, about 6-8 minutes.
Serve the ultimate grilled cheese
Transfer the grilled cheese sandwiches to a cutting board and allow to rest for a minute before slicing in half. Serve immediately.
- 3 ounces cheddar cheese, cut into ½-inch cubes, at room temperature
- 3 ounces Gruyère cheese, cut into ½-inch cubes, at room temperature
- 1 tablespoon chives, finely chopped
- ¼ teaspoon coarse black pepper
- 4 pieces sourdough bread, sliced ⅓-inch thick
- 2 tablespoons mayonnaise
- In a food processor, combine the cheddar and Gruyère and pulse until a smooth paste forms. Transfer to a mixing bowl and fold in the chives and black pepper.
- Place bread on a clean work surface. Spread a thin layer of the mayonnaise on one side of each piece of bread. Flip 2 of the slices so that the mayonnaise side faces down and use a rubber spatula or a butter knife to evenly spread the cheese over the 2 slices. Close the sandwiches with remaining 2 slices of bread, leaving the mayonnaise side facing up.
- Place a large cast-iron skillet over medium heat. Add sandwiches and cook, flipping occasionally until golden brown and crispy on both sides, about 6-8 minutes.
- Transfer sandwiches to a cutting board and allow them to rest for a minute before slicing in half. Serve warm.