This classic meal will take you back to your childhood and make some new family traditions.
I've got some secrets here, and I'll share them with you.
We don't use butter on our grilled cheese. Nope. Not because we don't love it, of course we do! But butter can be fickle on how it spreads, and if you're going to tear up your bread. We prefer to use mayo on the outside because it's always happy to be spread!
As for ketchup and grilled cheese? You can't change my mind - it's the best way to enjoy your sandwich! Yes, tomato soup might add some class but I am who I am.
Why You Need This Recipe
- Use all your homegrown ingredients! Fresh bread, homemade cheese, and homemade butter.
- This is a family classic, and the kids can help assemble and grill their own.
Bread - I like a sturdy bread, such as a rustic sourdough, multigrain bread, etc. I want it to stand up to anything I put inside!
Cheese - I used Gouda here, as I like a strong cheese. The cheese is the star, so make sure and pick one you love or use a blend. Shred it yourself for the best melting.
Fat - Mayo is always ready to spread, while my butter is too cold and shreds the bread up. No matter what you use, make sure you are adding fat to the outside of the sandwich AND in the pan.
How to Make The Best Grilled Cheese
***See recipe card below for precise measurements and instructions.***
Step 1: Put mayo on the outside of your bread (my photos are inside out, whoops!). Layer cheese and other goodies inside.
Step 2: Make sure your top piece is buttered or mayo on the outside and heat your skillet.
Step 3: Fry the sandwiches in a greased, well-heated skillet. Remember that the second side takes less time to brown!
Tips and Tricks
- Layer in anything you like - salami, lunchmeat, leftover roast beef. Just make sure to glue it all in place with cheese!
- Serve with your favourite soup for dipping.
- Always use fat on your bread and fat in the pan.
- Making for a crowd? Fire up the Blackstone or use an electric griddle.
Add any of your favourite ingredients and switch up the cheese. I also love using pesto inside the sandwich. You can use mayo inside or outside, depending on how much you love it.
Whether or not you make your own cheese, you should always shred your own fresh to use. Pre-shredded cheese is coated with anti-caking agents so the bag doesn't solidify, but those are actually wood shavings and other things. Those cause the cheese not to melt as smoothly.
Photos by Dante from Shire by the Sea
More Family Favourite Recipes
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Sourdough Grilled Cheese
- 8 slices sturdy bread sourdough, rye, etc.
- 4 oz shredded cheese
- ¼ cup mayo 1 tablespoon per sandwich
- Preheat a heavy skillet over medium.
- I assemble my sandwiches with mayo on the outside, then shredded cheese in the middle.
- Griddle for about 3 minutes on the first side and 2 minutes on the second.
- Let rest a minute or two before slicing and serving.
- You can layer whatever you like inside a grilled cheese - just make sure cheese is in between each layer so it all holds together.
- Not a fan of mayo or all out? Use butter. Any sort of fat will work, I just know sometimes my butter is too hard to spread and mayo never is.