Description
A classic and delicious grilled cheese sandwich featuring a perfect blend of vintage cheddar and mozzarella cheeses melted between buttery, lightly toasted sourdough bread slices. This recipe ensures a crispy exterior with a gooey cheesy interior that's ideal for a quick and satisfying meal.
Ingredients
Scale
Bread and Butter
- 2 slices sourdough bread, sliced 1.3–1.5cm thick (0.5 – 0.6″)
- 30g/2 tbsp salted butter, for spreading on bread (or unsalted + pinch of salt)
Cheese
- 1/3 cup (heaped) vintage cheddar cheese, freshly grated (or gruyere or other melting cheese)
- 30g/1/3 cup mozzarella, freshly grated
Instructions
- Butter bread: Slather both sides of each piece of bread with the butter, covering all 4 sides thoroughly for best flavor and crispiness.
- Light toast: Heat a heavy-based skillet or frying pan over medium low heat without any oil or extra butter. Place both pieces of bread in the skillet and lightly toast for 1 minute to warm through and create a light crust.
- Pile on cheese: Flip one slice of bread and pile on the freshly grated cheddar cheese followed by the mozzarella. Place the other slice of bread on top, with the hot toasted side pressing against the cheese.
- Cook 3 minutes: Cook the sandwich for 3 minutes until the bread is evenly golden and crisp, pressing lightly with a spatula occasionally. Adjust heat if browning too quickly.
- Flip, 3 minutes: Carefully flip the sandwich and cook the other side for 3 minutes or until golden and the cheese is fully melted.
- Devour: Transfer the sandwich to a cutting board, cut in half with one swift motion, enjoy the cheesy pull, and serve immediately.
Notes
- The amount of butter and cheese can be adjusted based on the size and shape of the bread; generally, use more rather than less for the best flavor.
- Choose bread that is not too thick, thin or soft, or with big holes to ensure optimal melting and texture; a standard sourdough loaf is ideal.
- Use a combination of mozzarella for its melt and cheese pull and a flavorful cheese like vintage cheddar or gruyere for balanced taste.
- Freshly grate your own cheese rather than using pre-shredded cheese for better melting and texture as anti-caking agents in shredded cheese can affect melting.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
