Grilled Cheese

A simple, satisfying favorite.

Why You'll Love This Recipe

• Ultimate comfort food with 3 ingredients.
• Restaurant-quality crust from one trick (mayo).
• Customizable cheeses.
• Ready in 15 minutes.
• Kid favorite.

Ingredient Notes

• Sourdough is sturdy and tangy — best canvas.
• Two-cheese blend = better melt + better flavor than one.
• Pre-shredded cheese has anti-caking that prevents a smooth melt — grate fresh.

Ingredient Substitutions

• Add caramelized onions, sliced tomato, or bacon.
• Swap in brie, provolone, or American.
• Brioche or pullman bread for sweeter version.

Equipment Needed

• Cast iron skillet or heavy nonstick pan

Prep Tips

• Soften butter to room temp for even spread.
• Slice cheese thin so it melts before bread burns.

Instructions

1. 1

   Gather and prep: 4 slices bread, 1 cup shredded cheese, 2 tbsp butter. shred the cheese before you start cooking.

2. 2

   Butter outside of bread.

3. 3

   Layer cheese inside.

4. 4

   Cook in skillet medium-low until golden.

Artsi Pro Tips

• MAYO outside (not butter) — protein and emulsifiers give a deeper, more even browning.
• Medium-LOW heat — high heat burns the bread before the cheese melts.
• Cover with a lid for the last 2 minutes to help cheese melt evenly.

Common Mistakes

• Heat too high — burnt outside, cold cheese inside.
• Pre-shredded cheese — gritty melt.
• Cold bread + cold cheese + cold pan — disaster.

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