Classic Grilled Cheese Recipe
I’ve made a lot of grilled cheeses in my life and over time I’ve discovered my perfect combination of bread and cheese. Even though I’ve eaten all sorts of fancy combinations of cheeses, fruits, vegetables, meats and breads, I keep coming back to the classic, which is and will always be: white bread and cheddar.
White bread and cheddar take me right back to my childhood, albeit back then the cheese was Kraft singles and the sandwiches were made in the toaster oven. Technically they weren’t exactly grilled cheese, but rather toasted cheese sandwiches. It was a revelation when I had my first real grilled cheese sandwich.
There is a huge difference between a toasted cheese and a grilled cheese. Buttered, grilled bread is far, far superior to plain toasted. Something magical happens when you put a cheese sandwich in a pan. The cheese gets extra gooey, the bread becomes a combination of soft and crisp and together the whole thing just brings me back to a simpler time. Sometimes it’s the simplest things that taste the best: bread, butter and cheese.
- 2 slices white bread
- butter, at room temperature
- 1/2 cup shredded cheddar (I used a mix of sharp and white)
Heat up a pan on medium-low heat. Butter one slice of bread and place in the pan butter-side down. Top with the shredded cheese. Butter the other slice of bread and place on top of the cheese, butter-side facing out. Cook slowly on medium-low heat until golden brown and toasty. Most of your cheese should be melted when it’s time to flip. Carefully flip your sandwich and continue grilling. The second-side grills a bit faster, so turn the heat down to low and keep a close eye on it. When perfect, remove from the pan, slice into your desired shapes and enjoy hot!
