Ingredients
Bread and Spreads
- 2 slices sourdough bread (about 1/2-inch thick each)
- 2 tsp mayonnaise
- 1 tbsp unsalted butter
Cheese
- 3.5 oz freshly grated sharp cheddar cheese
- 1 oz freshly grated Gruyère cheese
Instructions
- Preheat pan and prep: Preheat a cast-iron skillet over low heat. While it heats, slice the sourdough bread into 1/2-inch thick slices and freshly grate the cheddar and Gruyère cheese into a bowl or on a cutting board. Spread 1 teaspoon of mayonnaise evenly on one side of each slice of bread.
- Add bread and cheese: Add the unsalted butter to the skillet and swirl it until melted. Place one slice of bread, mayo-side down, onto the skillet. Generously sprinkle the combined cheddar and Gruyère cheese evenly over this slice. Place the second slice of bread on top, mayo-side up, to form the sandwich.
- Cover, flip, and cook: Cover the skillet with a lid and cook over low heat for 2-3 minutes until the bottom bread is golden brown and crispy. Then remove the lid, carefully flip the sandwich with a spatula, cover again, and cook for an additional 2 minutes until the cheese melts completely and the other side turns golden brown.
- Slice and enjoy: Remove the grilled cheese from the skillet and transfer it to a cutting board. Use a serrated knife to slice the sandwich in half, and serve immediately to enjoy the hot, melty cheese and perfectly crisp bread.
Notes
- Using low heat ensures the cheese melts thoroughly without burning the bread.
- Mayonnaise on the bread adds a subtle tang and helps the bread crisp up nicely.
- Freshly grating the cheese helps it melt faster and more evenly.
- For extra flavor, you can add a pinch of black pepper or a sprinkle of garlic powder to the cheese before cooking.
- A cast-iron skillet is preferred for even heating and a better crust.
- Prep Time: 4 minutes
- Cook Time: 6 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
