The best grilled cheese

Ingredients

• 2 slicesbread (the recipe prefers multigrain)
• 1 tbspmayonnaise
• 2 tbspgrated parmesan
• 3 slicescheese, using a variety if desired, including mozzarella
• 2 slicespickle (optional)
• 1 tbspbutter

Instructions

1. 1

   Spread mayonnaise

   Spread mayonnaise over one side of each slice of bread.

2. 2

   Add parmesan

   Sprinkle the grated parmesan evenly over the mayonnaise, then press it down with the back of a spoon so it adheres.

3. 3

   Melt the butter

   Melt the butter in a non-stick frying pan over medium heat.

4. 4

   Assemble the sandwich

   Once the butter has melted, place one slice of bread in the centre of the pan with the mayonnaise side facing down. Add the 3 slices of cheese and the pickles, then top with the second slice of bread, mayonnaise side facing up.

5. 5

   Cook both sides

   Press the sandwich gently with the back of a spatula. Cook for approximately 2–3 minutes on one side, then flip and cook for a further 2–3 minutes.

6. 6

   Check for doneness

   The sandwich is ready when the bread is toasted and browned and the cheese has melted.

7. 7

   Transfer and slice

   Move the sandwich to a chopping board and cut it in half with a serrated knife.

8. 8

   Serve immediately

   Serve the sandwich straight away.

What is a grilled cheese sandwich?

Grilled cheese is an American sandwich made by cooking bread with cheese until the outside is browned and the filling melts. This version adds mayonnaise and parmesan to the bread for a savoury, crisp coating, with pickle slices for a tangy contrast.

The combination works best when the bread browns steadily while the cheese has time to soften. A moderate heat helps bring both parts together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 675 calories, 33g protein, 38g carbs, 44g fat.

The bread supplies most of the carbohydrates, while the cheese and butter contribute much of the fat and the cheese supplies protein. The mayonnaise and parmesan also add richness. To balance the plate, serve the sandwich with a generous portion of salad or other vegetables.

Choosing the bread and cheese

Bread: Multigrain is the recipe’s preferred choice, but use slices that are sturdy enough to hold the filling and turn easily.

Cheese: The recipe suggests using a variety, including mozzarella for a stretchy cheese pull. Arrange the slices evenly so the filling warms throughout.

Getting the parmesan to stick

Mayonnaise: Spread it across one side of each slice, keeping the coating reasonably even so the bread browns consistently.

Parmesan: Sprinkle it over the mayonnaise and press gently with the back of a spoon. This helps the grated cheese stay attached when the bread is placed in the pan.

Cooking over medium heat

Butter: Melt it in the non-stick pan before adding the sandwich. The recipe uses medium heat, giving the bread time to toast as the cheese melts.

Timing: Cook each side for approximately 2–3 minutes. Keep an eye on the bread and adjust the heat if it is browning before the filling is ready.

Knowing when it is ready

Outside: Look for bread that is toasted and browned on both sides. Press only lightly with the spatula while it cooks.

Centre: The cheese should be melted before you take the sandwich out. If the bread is ready first, lower the heat and give the filling a little more time.

Serving the sandwich

Cut: Transfer the sandwich to a chopping board and use a serrated knife to slice it in half. This helps cut through the crisp bread without squashing the filling.

Pairing: Serve it straight away, perhaps with a simple green salad or a bowl of tomato soup for a fuller meal.

Recipe notes & tips

• Spread the mayonnaise over the whole surface of each slice for even browning.
• Press the parmesan gently into the mayonnaise so it stays in place.
• Keep the pan over medium heat to give the cheese time to melt.
• Arrange the cheese slices evenly across the bread for a consistent filling.
• Use a serrated knife to cut the sandwich without compressing it.

Variations

• Try different cheeses: Use a mix that includes mozzarella for a stretchy centre.
• Keep the pickle: Add the optional pickle slices for a sharp, tangy note.
• Change the bread: Use another sturdy sliced bread if multigrain is unavailable.
• Serve with soup: Pair the sandwich with tomato soup for a warming meal.
• Add a salad: Serve with leafy greens for a fresh contrast to the rich sandwich.

Common mistakes to avoid

• Skipping the parmesan press: The grated cheese may fall off; press it gently into the mayonnaise with the back of a spoon.
• Using high heat: The bread can brown before the cheese melts; cook over medium heat.
• Overfilling the sandwich: Uneven layers can make it harder to cook through; arrange the 3 cheese slices in an even layer.
• Pressing too hard: The filling may be squeezed out; use only light pressure with the spatula.
• Waiting to serve: The crisp exterior is best straight from the pan; cut and serve the sandwich immediately.

How to store

This sandwich is best eaten immediately. If you have leftovers, refrigerate them in a covered container and reheat in a frying pan over low to medium heat until warmed through and crisp again.

Frequently asked questions