Best Grilled Cheese Sandwich

Ingredients

• 1OneBun
• 3 g (1/5 tbsp)butter (very little is needed)
• 28–57 g (1–2 ounces)fontina cheese
• About 47 g (1/3 cup)shredded chicken
• About 25 g (1/4 cup)Parmesan cheese, shredded

Instructions

1. 1

   Prepare the bun

   Separate the OneBun into two halves and spread a light layer of butter on the outside of each half.

2. 2

   Build the sandwich

   Heat a cast-iron pan. Set one half of the OneBun in the pan, buttered side down, then layer on the fontina, shredded chicken and Parmesan. Place the other half on top.

3. 3

   Flip the sandwich

   After 1–2 minutes, when the OneBun toasts quickly, turn the sandwich over with a spatula.

4. 4

   Toast the second side

   Cook the other side for another 1–2 minutes.

What is a grilled cheese sandwich?

Grilled cheese is an American comfort-food sandwich, traditionally made by toasting bread around melting cheese. This version adds shredded chicken and Parmesan to fontina, making it a more substantial lunch.

The method stays simple: butter the outside, layer the filling inside and toast both sides in a pan. The OneBun gives the sandwich its particular base, so keep an eye on it as it browns quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 548 calories, 39g protein, 33g carbs, 30g fat.

The OneBun and chicken provide much of the carbohydrate and protein, while butter and cheese contribute much of the fat; the cheeses also add protein. Pair the sandwich with salad or raw vegetables for a more balanced plate.

Choosing the cheese

Fontina: use 28–57 g, depending on how cheesy you want the filling. It melts against the chicken and helps hold the sandwich together.

Parmesan: its savoury flavour adds contrast to the milder fontina. Shredded cheese is easy to distribute across the filling.

Layering the filling

Chicken: spread the shredded chicken in an even layer so each bite gets some. The recipe calls for about 47 g.

Order: put the fontina on the bottom half first, then the chicken and Parmesan, before closing the sandwich. Keep the filling within the edges to make flipping easier.

Getting a crisp finish

Butter: a thin coating on the outside is enough; too much can make the surface greasy. Butter both halves before placing the first one in the pan.

Pan: use a hot cast-iron pan as directed, and watch the first side closely. The OneBun toasts fast, so flip after 1–2 minutes rather than leaving it unattended.

Knowing when it is ready

Timing: toast the first side for 1–2 minutes, flip with a spatula, then toast the second side for another 1–2 minutes. The cooking time is short, so stay by the pan.

Doneness: look for toasted surfaces and give the cheese a moment to melt around the chicken. If the outside is browning before the filling is warm, reduce the heat slightly.

What to serve alongside

A crisp green salad or sliced vegetables make a fresh contrast to the buttery, cheesy sandwich. For a classic lunch, serve it with tomato soup for dipping.

Recipe notes & tips

• Have the filling ready before heating the pan, as the bun toasts quickly.
• Spread the butter thinly over the outside surfaces.
• Keep the cheese and chicken in an even layer for easier flipping.
• Use a spatula to turn the sandwich without squeezing out the filling.
• Let the sandwich rest briefly before cutting so the filling can settle.

Variations

• Add mustard: spread a thin layer inside for a sharp, tangy note.
• Add tomato: tuck in a thin slice, and pat it dry first to limit moisture.
• Add herbs: scatter chopped parsley or chives over the chicken.
• Change the cheese: use another good-melting cheese in place of the fontina.
• Add greens: include a few spinach leaves for a fresh element.

Common mistakes to avoid

• Leaving it unattended: the OneBun toasts fast, so watch the pan and check after 1 minute.
• Using too much butter: a heavy coating can make the outside greasy; spread on just a little.
• Overfilling the sandwich: excess filling can fall out when flipped; keep it within the edges.
• Flipping too roughly: the filling may shift; use a spatula and turn the sandwich in one steady motion.
• Cooking over excessive heat: the outside may brown before the cheese melts; lower the heat slightly if needed.

How to store

This sandwich is best eaten freshly toasted. If needed, refrigerate it in a covered container for up to 2 days and reheat in a pan over a low heat until warmed through; the outside may be less crisp.

Frequently asked questions