There’s grilled cheese, and then there’s THIS grilled cheese. Mayo on the outside for the crispiest crust you’ve ever had, two types of cheese for the ultimate melt, and a few optional upgrades that take it from snack to meal.
Ingredients
- 2 slices sourdough bread (thick cut)
- 2 slices sharp cheddar
- 2 slices gruyere (or mozzarella)
- 1 tablespoon mayo (for the outside of the bread)
- 1 tablespoon butter
Optional Upgrades
- Caramelized onions
- Sliced tomato
- Crispy bacon
- A smear of dijon mustard
- Fresh basil leaves
Instructions
- Spread a thin layer of mayo on the outside of each bread slice. This is the secret to a golden, crispy crust.
- Layer cheeses (and any upgrades) between the bread slices, mayo-side out.
- Heat butter in a skillet over medium-low heat. Low and slow is the key.
- Cook 3-4 minutes per side until deeply golden and cheese is melted through.
- Let it rest 1 minute before cutting — the cheese needs a moment to set.
Tips
- The mayo trick: Mayo crisps better than butter on the outside because of the egg proteins. It doesn’t taste like mayo — just incredible crunch.
- Low heat is critical: High heat burns the bread before the cheese melts.
- Two cheese minimum: Mixing a sharp cheese with a melty one gives you flavor AND texture.
- Serve with: Tomato soup. Always tomato soup.
Nutrition (per sandwich)
Calories: 580 | Protein: 24g | Carbs: 38g | Fat: 38g | Fiber: 2g