Easy Grilled Cheese Sandwich

Crispy, buttery slices of toasty bread on the outside, loads of melty cheese goodness on the inside is how I'd describe my Easy Grilled Cheese Sandwich. This is my version of the classic lunchtime cheesy sandwich. I show you the shortcut to make one at a time in a skillet with the option to make them for a crowd.

Tomato soup and a grilled cheese sammich go together like peas and carrots. My Shortcut Tomato and Bread Soup is super simple and starts with a can of fire-roasted diced tomatoes.

What cheese is best for a grilled cheese sandwich?

Any semi-soft cheese that melts easily works! American may be the most common in the basic or classic grilled cheese.

For this recipe, I used a combination of shredded Cheddar and sliced Monterey Jack.

Here are some others to get your imagination and taste buds going.

• American ( Be careful to check labels to avoid "cheese food" instead of American cheese)
• Cheddar (white, yellow, smoked)
• Monterey Jack (Pepper Jack)
• Swiss
• Provolone
• Mozzarella
• Gouda & Edam
• Colby (Colby Jack)
• Fontina
• Havarti
• Meunster
• Guyere

What is the best bread to use?

Almost any sliced bread can be used to make this "sammich".

I grew up making it with my mom's homemade honey-wheat bread. I think store-bought white bread may be the kid favorite and most economical choice.

For the sandwich in this recipe, I used Sara Lee Artesan white bread. It is a thick-cut slice, sturdy enough to hold up to all the cheese I pile on it.

What can I add to a grilled cheese sandwich?

Here's a list of add-ins you could either spread on the inside of the bread slices or place on top of the cheese between the bread slices.

Personally, I like to keep it simple with just loads of gooey cheese piled up between the toasty pieces of bread.

• Mustard, mayonnaise, Ranch dressing, garlic butter, Chick-fil-A sauce (you can buy it at Walmart, now!)
• Pickles: bread and butter, Shortcut Sweet Heat Pickles and Vidalia Onions, Kosher dill, dill or sweet pickle relish, or what about pickled okra like this one from Biscuits and Burlap.
• Onions: thinly sliced red/purple onion, sweet Vidalia onion, chopped green onion/scallions, or chives
• Garlic: rub a fresh garlic clove gently on the outside of the bread AFTER the sandwich is made. Spread a thin layer of roasted garlic on the inside of the bread slices next to the cheese.
• Peppers: pimento comes to mind first because...well... pimento cheese! Bottled fire-roasted bell peppers, thinly sliced bell peppers-any color, thinly sliced jalapeno peppers
• If using Mozzarella cheese, add pepperoni and a bit of pizza sauce.

Can I use mayonnaise instead of butter on the bread?

Yes, I've heard plenty of people say they actually prefer to spread mayonnaise on the outsides of the bread instead of butter. The claim is that it makes it crispier. Mayonnaise is mostly fat (oil) so it makes since that it would work to crisp up the bread.

I will stick with softened butter but I like the idea of using what you have in your fridge, so if I run out, I'll use mayonnaise.

Shortcuts

The main shortcut for this recipe is the order I prep the ingredients and grill it saves time. Instead of standing by the skillet doing nothing while you wait for the first side to brown, you are working on another step.

Although shredding your own cheese will allow the cheese to melt the fastest, you can use pre-shredded cheese. Just keep the heat on medium low to allow time for the cheese to melt before the bread gets too brown.

Slices of cheese eliminates shredding cheese, too! I like a lot of cheese so I stack two slices of cheese but one is sufficient.

How to make a grilled cheese sandwich

Scroll down to the bottom of this post for the detailed, printable recipe. Pictures below will help guide you as you read the recipe.

• 

• 

1. Gather your ingredients.
2. Turn on the stovetop burner on medium-low and let a heavy skillet start to preheat.
3. Shred the cheese onto a paper plate (for easy clean up or serve the sandwich on it later). This will literally take just 30 seconds.
4. Spread half of the soft butter on one side of one slice of bread. By this time, the skillet should be hot enough to toast the bread, but not too hot.
5. Place the slice of bread, buttered side down, in the skillet. Sprinkle the shredded cheese and slice of cheese, if using, on top of the bread.
6. While the first slice of bread is starting to brown, the cheese will just begin to melt on the underside. This should take 2 or 3 minutes. Meanwhile, butter the other slice of bread with the remaining butter.
7. Place the second slice of bread. Gently lift a corner of the bottom slice of bread with a spatula. When it is golden brown, slip the flat spatula under the sandwich. Flip the sandwich over. It's ok to use your hand or another spatula to gently hold the top slice of bread down if you are nervous about flipping it.
8. Cook it 1 minute or until that side is golden brown, too.

TIP: Cooking for more than one

If you're making lunch for a crowd, a nonstick electric griddle is a good investment. You can make six to eight sandwiches at one time. In this case, I would shred all the cheese at once while it preheats and possibly butter both sides of bread before starting to grill the sandwiches.

More shortcut lunch recipes

The Best Simple Egg Salad Sandwich

Parmesan Artichoke Chicken Salad

Shortcut Turnip Greens Soup

Pimento Cheese with Fire Roasted Peppers

Leave a comment below the printable recipe if you have questions or want to tell me how you liked the recipe. Don't forget to give the recipe a rating of 5 stars if you love it!

Follow me on Facebook, Instagram, Pinterest and YouTube. Be social and share, y'all! Want all my new recipes and updates? Get my weekly newsletter in your inbox!