Sourdough Grilled Cheese Sandwich

Ingredients

• 4 slicessourdough bread
• 4 slicescheddar cheese
• to tastemayonnaise

Instructions

1. 1

   Spread the bread

   Lay the bread slices on a flat surface and spread a thin layer of mayonnaise on one side of each slice. This will be the outside of the sandwiches.

2. 2

   Add the cheese

   Place the cheese on the unspread side of the bread to form the insides of the sandwiches.

3. 3

   Heat the griddle

   For the griddle-pan method, heat a griddle pan over medium-low heat until hot.

4. 4

   Cook the sandwiches

   Put a sandwich in the pan with the mayonnaise-coated side facing down. Top it with a second slice of bread, mayonnaise side facing out. Cook for 3–4 minutes per side until golden, flipping once and pressing gently with a spatula for even contact.

5. 5

   Rest and serve

   Take the sandwich off the griddle and let it cool slightly so the cheese can settle. Cut it in half and serve.

6. 6

   Preheat the air fryer

   For the air-fryer method, preheat the air fryer to 180°C (350°F).

7. 7

   Arrange the sandwiches

   Place a sandwich in the air-fryer basket with the mayonnaise-coated side facing out.

8. 8

   Air-fry the sandwiches

   Cook for about 8 minutes, flipping the sandwich halfway through.

9. 9

   Serve warm

   Remove the sandwich and serve.

What is a sourdough grilled cheese sandwich?

Grilled cheese is an American sandwich made by cooking bread around cheese until the outside is crisp and the middle melts. This version uses sourdough, whose tangy flavour and chewy crumb make a savoury contrast to mild cheddar.

Mayonnaise coats the outside of the bread for browning, while the two cooking options let you make the sandwich in a pan or an air fryer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 11g protein, 31g carbs, 15g fat.

Most of the carbohydrates come from the sourdough, while cheddar provides much of the protein and saturated fat. Mayonnaise adds fat, with the amount depending on how generously it is spread; serve with salad or vegetables for a more balanced plate.

Choosing the bread and cheese

Sourdough: Use slices sturdy enough to hold the cheese, but not so thick that the middle struggles to melt before the bread browns.

Cheddar: Sliced cheese gives an even layer and melts readily. If your slices are large, arrange them so they stay within the edges of the bread.

Why mayonnaise goes outside

Outer coating: Spread a thin, even layer on the side that will touch the pan or face out in the air fryer. Keeping the inner side free of mayonnaise helps the cheese sit directly against the bread.

Coverage: Reach close to the edges without using a thick layer, which can make the crust greasy rather than evenly crisp.

Getting an even griddle cook

Heat: Medium-low gives the cheese time to soften as the bread turns golden. A very hot pan can brown the outside before the centre is properly melted.

Flip: Cook for 3–4 minutes per side, turning once. Press gently with a spatula to encourage even contact, without squashing out the filling.

Using the air fryer

Position: Set the sandwich in the basket with the mayonnaise-coated side facing out, as directed. Leave room around it if cooking more than one so hot air can circulate.

Doneness: Cook at 180°C for about 8 minutes, flipping halfway through. Air fryers can vary, so check that the bread is golden and the cheese has softened.

Resting and serving

Short rest: Let the cooked sandwich cool briefly before cutting. This gives the molten cheese a moment to settle and makes the halves easier to handle.

On the side: Serve with tomato soup, a green salad or sliced crunchy vegetables for a simple lunch.

Recipe notes & tips

• Spread the mayonnaise thinly and evenly for a more consistent crust.
• Let the griddle reach medium-low heat before adding the sandwich.
• Use a wide spatula to flip the sandwich without losing the cheese.
• Check the air fryer basket partway through if your appliance tends to brown food quickly.
• Rest the sandwich briefly before slicing to keep the melted cheese in place.

Variations

• Add tomato: Pat tomato slices dry before placing them with the cheese.
• Use a cheese blend: Combine cheddar with another good-melting cheese for a different flavour.
• Add mustard: Spread a little mustard on the inside of the bread for a sharper note.
• Include onion: Add a thin layer of cooked onion between the cheese slices.
• Try herbs: Sprinkle a little chopped chive or thyme over the cheese before closing the sandwich.

Common mistakes to avoid

• Using high heat: The bread may brown before the cheese melts; keep the griddle at medium-low.
• Overloading the filling: Too much cheese can spill out and make flipping difficult; keep it within the bread edges.
• Leaving gaps in the mayonnaise: Bare patches may brown less evenly; spread a thin coat across the whole outer face.
• Pressing too hard: The filling can squeeze out; use only gentle pressure.
• Skipping the air-fryer flip: One side may colour more than the other; turn the sandwich halfway through cooking.

How to store

These sandwiches are best eaten freshly cooked. If needed, refrigerate leftovers in an airtight container for up to 2 days and reheat in a dry pan or air fryer until hot and crisp; the bread may be less crunchy than when freshly made.

Frequently asked questions