My best Grilled Cheese Sandwich
User Reviews
5
My best Grilled Cheese Sandwich
Description
The recipe starts by buttering both sides of each sourdough bread slice, ensuring every edge crisps during cooking. The bread is briefly toasted in a pan over medium-low heat to start a light crust, which supports even melting of the shredded vintage cheddar and mozzarella cheeses layered inside. The sandwich is then cooked on both sides until golden brown and the cheese has melted thoroughly, pressing it lightly during cooking to aid cohesion and crispy texture.
The combination of cheddar and mozzarella achieves a balance between meltiness and flavor; mozzarella offers the classic cheese pull and softness, while vintage cheddar brings a sharper taste. The choice of sourdough bread with a medium thickness provides firmness and crunch without overpowering the cheese filling. This sandwich works well as a comforting snack or a casual meal and can be served alone or with sides like soup or salad.
Grating the cheese freshly is recommended to avoid anti-caking additives that can inhibit smooth melting. Adjust butter and cheese amounts to suit bread size and personal preference, seeking a balance that ensures a moist, flavorful sandwich without greasiness or dryness.
Ingredients
- 2 lices sourdough bread , sliced 1.3–1.5cm thick (0.5 - 0.6") - Note 1
- 30g/ 2 tbsp butter for spreading on bread (or unsalted + pinch of salt, salted
- 1/3 cup (heaped) vintage cheddar cheese freshly grated (or other melting cheese of choice) - Note 2, or gruyere
- 30g/ 1/3 cup mozzarella cheese freshly grated - Note 2
Instructions
- Butter bread - Slather both sides of each piece of bread with the butter (yes, all 4 sides!).
- Light toast - Heat a heavy-based skillet or frying pan over medium low heat (no oil or butter). Place both pieces of bread in the skillet and lightly toast for 1 minute to warm it through and create a light crust. (When we flip, this gives the cheese a head start).
- Pile on cheese - Flip one slice of bread, then pile on the cheddar cheese followed by the mozzarella. Place the other slice of bread on top, with the hot toasted side in contact with the cheese.
- Cook 3 minutes - Cook for 3 minutes or until the bread is evenly golden and crisp, pressing down lightly with a spatula every now and then. If it's browning too quickly, remove remove from the stove to cool down a bit and lower heat.
- Flip, 3 minutes - Turn the sandwich over, and cook the other side for 3 minutes or until the bread is golden and the cheese is melted.
- Devour - Transfer to cutting board. Cut in half in one swift motion. Admire cheese pull. Devour.
Notes
- The amount of butter and cheese depends on bread size; generally, use a generous quantity for best flavor and texture.
- Sourdough bread about 1.3-1.5cm thick is ideal for proper melting without a tough crust.
- Combining mozzarella with a flavorful cheese like vintage cheddar or gruyere balances melt and taste.
- Shredded cheese melts better than pre-shredded varieties that contain anti-caking agents.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1toastie
Amount Per Serving
Calories 807 kcal
% Daily Value*
| Calories | 807cal | 40% |
| Carbohydrates | 67g | 22% |
| Protein | 33g | 66% |
| Fat | 46g | 71% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 1427mg | 59% |
| Potassium | 212mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1292IU | 26% |
| Calcium | 629mg | 63% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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