Grilled Cheese Sandwich

Ingredients

• 2 slicesbread of your choice
• 4 slicescheese (Red Leicester was used)
• 1/2 tbspbutter
• 1 handfulcoriander
• 1/2red onion
• 1red chilli, chopped into small pieces
• 1green chilli, chopped into small pieces

Instructions

1. 1

   Heat the griddle

   Set a griddle over a medium heat and add the butter.

2. 2

   Add the bread

   Place one slice of bread on the griddle and top it with 2 slices of cheese.

3. 3

   Add the chillies

   Once the cheese starts to melt, scatter the coriander, green chilli and red chilli over it.

4. 4

   Close the sandwich

   Add the remaining 2 slices of cheese, then cover with the second slice of bread.

5. 5

   Cook until golden

   Turn the heat to low and flip the sandwich once, cooking until both sides are golden and the cheese has melted.

6. 6

   Slice and serve

   Turn off the heat, cut the sandwich in half or diagonally, and serve hot.

What is a grilled cheese sandwich?

Grilled cheese is a simple sandwich of bread and melting cheese, toasted in a pan or on a griddle. Versions of toasted cheese sandwiches are popular in many places, so this recipe is best understood as a spicy, coriander-flecked take on a familiar comfort food.

Red Leicester gives the filling a rich, savoury flavour, while fresh chillies add heat. The method keeps the ingredient list uncomplicated and relies on gentle cooking to melt the cheese before the bread gets too dark.

Nutrition and macros by portion

The nutrition label shows one serving as written: 135 calories, 6g protein, 9g carbs, 8g fat.

Most of the carbohydrates come from the bread, while the cheese and butter provide much of the fat and the cheese supplies most of the protein. The stated serving count is 4, though the listed quantities make one two-slice sandwich; serving it with salad or vegetables can help round out the plate.

Choosing the ingredients

Bread: Choose slices sturdy enough to hold the filling as the cheese softens. The recipe leaves the type of bread up to you.

Cheese: Red Leicester is the suggested choice here. Cut or arrange the slices so they cover the bread fairly evenly and melt together.

Chillies and coriander: The two chillies bring fresh heat, and coriander adds a fragrant note. The red onion is included in the ingredient list, but the method does not say when to add it.

Getting the heat right

Start the griddle at medium heat with the butter, then lower it to low when the sandwich is assembled. This gives the bread time to brown while the cheese melts.

If the bread is colouring quickly, reduce the heat further rather than rushing the cooking. A slower finish helps avoid a browned exterior with firm cheese in the middle.

Building the filling

Layer the first 2 slices of cheese on the bread, then add the coriander and chopped chillies once the cheese begins to soften. The recipe places the remaining 2 cheese slices above the herbs and chillies.

Keep the filling within the edges of the bread so it is less likely to spill out when you flip the sandwich. The method does not specify a step for adding the red onion.

Checking for doneness

Look for golden colour on both sides and cheese that has melted through the filling. Flip the sandwich once, as directed, and give the second side time to brown over low heat.

Let the sandwich settle briefly after it comes off the griddle so the filling is easier to manage when sliced. Serve it hot while the cheese is still soft.

What to serve alongside

A simple salad or sliced fresh vegetables make a crisp contrast to the buttery, melted sandwich. For a more substantial meal, serve it with soup.

Because the chillies provide a noticeable kick, a cooling accompaniment such as plain yoghurt can work well at the table.

Recipe notes & tips

• Use a griddle or pan that gives the bread good contact with the hot surface.
• Chop both chillies finely so their heat is spread more evenly through the filling.
• Wait until the first cheese layer starts to melt before adding the coriander and chillies.
• Keep the heat low after assembling the sandwich to give the centre time to melt.
• Flip carefully with a wide spatula to keep the filling in place.

Variations

• Milder chillies: Remove the seeds before chopping for a gentler kick.
• Different cheese: Swap in another cheese that melts well for a different flavour.
• Red onion: Add the listed red onion thinly sliced if you want it in the filling.
• Extra herbs: Use a little more coriander for a fresher finish.
• Bread choice: Try a firm wholemeal loaf for a heartier texture.

Common mistakes to avoid

• Heat too high: The bread can brown before the cheese melts; lower the heat and cook more gently.
• Uneven cheese layer: Bare patches may leave parts of the sandwich without melted cheese; spread the slices across the bread.
• Large chilli pieces: They can make the filling harder to bite through; chop them into small pieces as directed.
• Overfilled sandwich: A crowded filling can escape when flipped; keep the ingredients within the bread.
• Skipping the flip: The second side will not brown evenly; turn the sandwich once during cooking.

How to store

This sandwich is best eaten hot straight from the griddle. If needed, refrigerate leftovers in a covered container and reheat in a pan over low heat until warmed through and crisp again.

Frequently asked questions