Description
This grilled cheese sandwich recipe features perfectly toasted sourdough bread with a melty blend of vintage cheddar and mozzarella cheeses. Buttered on both sides and cooked gently in a skillet, this sandwich delivers a golden crust and a delightful cheese pull, making it a classic comfort food perfect for any time of the day.
Ingredients
Scale
Bread and Butter
- 2 slices sourdough bread, sliced 1.5cm thick
- 30g salted butter, for spreading (or unsalted plus a pinch of salt)
Cheese
- 1/3 cup heaped vintage cheddar cheese, freshly grated
- 30g mozzarella cheese, freshly grated
Instructions
- Butter bread: Slather both sides of each piece of bread with butter, covering all four sides thoroughly to ensure even toasting.
- Light toast: Heat a heavy-based skillet or frying pan over medium-low heat without any oil or extra butter. Place both slices of buttered bread in the skillet and toast for 1 minute to warm through and create a light crust, which sets the stage for melting the cheese.
- Pile on cheese: Flip one slice of bread so the toasted side is up. Generously pile the cheddar cheese over it, followed by the mozzarella. Place the second slice of bread on top, positioning the toasted side against the cheese stack.
- Cook 3 minutes: Cook the sandwich for 3 minutes or until the bread turns evenly golden and crisp, pressing down gently with a spatula occasionally. If browning too fast, remove from heat briefly and lower the stove temperature.
- Flip, 3 minutes: Carefully turn the sandwich over and continue cooking for another 3 minutes until the other side is golden and all the cheese is fully melted.
- Devour: Transfer the sandwich to a cutting board, slice it quickly in half, admire the cheese pull, and enjoy immediately.
Notes
- The exact amount of butter and cheese can vary depending on bread size and thickness. It's better to use more than less for flavor and melt.
- Choose bread that is not too thick, thin, soft, or overly holey. A good sourdough with a moderate crust works best.
- Combine mozzarella with a flavorful cheese such as vintage cheddar or gruyere for the best melt and taste.
- Grate your own cheese instead of using pre-shredded to avoid anti-caking agents that hinder melting.
- Use moderate heat to avoid burning the bread before cheese melts.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
