Sourdough Grilled Cheese

Ingredients

• 2 slicessourdough bread
• 14 g (1 tbsp)unsalted butter
• 10 ml (2 tsp)mayonnaise
• 99 g (3.5 oz)Cheddar cheese, freshly grated
• 28 g (1 oz)Gruyère cheese, freshly grated

Instructions

1. 1

   Heat the skillet

   Preheat a cast-iron skillet over low heat. While it warms, cut two 1.3 cm (1/2-inch)-thick slices of sourdough and freshly grate the Cheddar and Gruyère.

2. 2

   Spread the mayonnaise

   Spread 5 ml (1 tsp) of mayonnaise over one side of each bread slice.

3. 3

   Melt the butter

   Add the unsalted butter to the skillet and swirl it around until melted.

4. 4

   Build the sandwich

   Set one slice of bread in the skillet, mayonnaise-side down. Scatter the grated Cheddar and Gruyère evenly over it, then top with the second slice, mayonnaise-side up.

5. 5

   Cook the first side

   Cover the skillet and cook over low heat for 2 to 3 minutes, until the bottom slice is evenly golden brown and crisp.

6. 6

   Flip and finish

   Remove the lid and flip the sandwich with a spatula. Cover the skillet again and cook for another 2 minutes, until the cheese is completely melted and the second side is golden brown.

7. 7

   Slice and serve

   Take the sandwich off the heat and transfer it to a chopping board. Cut it in half with a serrated knife and serve immediately.

What is sourdough grilled cheese?

Grilled cheese is an American-style toasted sandwich built around bread and melted cheese. This version uses sourdough for a tangy flavour and a sturdy, crisp exterior.

Freshly grated Cheddar and Gruyère bring a savoury, full-bodied filling. Cooking the sandwich gently gives the cheese time to melt before the bread becomes too dark.

Nutrition and macros by portion

The nutrition label shows one serving as written: 966 calories, 43g protein, 55g carbs, 63g fat.

The bread supplies most of the carbohydrates, while butter, mayonnaise and cheese contribute much of the fat. Cheddar and Gruyère also provide the sandwich’s protein. Pair it with a green salad or sliced vegetables for a fresh contrast alongside the rich filling.

Why these ingredients work

Sourdough: its thick slices hold the generous cheese filling and develop a crisp surface in the skillet.

Cheese: Cheddar provides a strong, familiar flavour, while Gruyère adds a smooth, savoury note. Grating both helps them melt evenly.

Getting an even golden crust

Low heat: preheating the cast-iron skillet over low heat helps the bread brown steadily while the filling warms through.

Mayonnaise: spreading it on the outside of both slices gives the skillet-facing surfaces a thin coating. Keep the butter in the pan as directed, and swirl it around once melted.

How to tell it is ready

First side: after 2 to 3 minutes under the lid, look for an evenly golden-brown, crisp underside.

Filling: after flipping, cook for another 2 minutes with the pan covered. The second side should be golden and the cheese completely melted.

Why cover the skillet?

The lid holds warmth around the sandwich, helping the cheese melt as the bread browns. Keep the heat low and check the underside after the stated 2 to 3 minutes so it does not overbrown.

Serving the sandwich

Slice the sandwich with a serrated knife once it is off the heat; the blade cuts through the crisp crust without pressing the filling out. Serve it straight away while the cheese is at its softest.

A simple green salad or tomato soup makes a fresh or comforting accompaniment, respectively.

Recipe notes & tips

• Grate the cheese freshly so it distributes evenly across the bread.
• Keep the heat low throughout to give the filling time to melt.
• Spread the mayonnaise all the way to the edges for an evenly coated crust.
• Cover the skillet during both cooking stages, removing the lid only to flip.
• Use a serrated knife to cut through the crust cleanly.

Variations

• Add tomato: tuck in a few thin slices, patted dry so they do not make the bread soggy.
• Add mustard: spread a thin layer inside the sandwich for a sharp, tangy note.
• Use another cheese: swap the Gruyère for a similar melting cheese with a flavour you enjoy.
• Add herbs: scatter a little chopped chive over the grated cheese before closing the sandwich.

Common mistakes to avoid

• Heat too high: the bread can brown before the cheese melts; cook over low heat.
• Uneven cheese: large pieces may not melt at the same rate; grate both cheeses freshly.
• Skipping the lid: the filling may take longer to melt; cover the skillet for each cooking stage.
• Flipping too soon: the first side may not be crisp; wait until it is evenly golden brown.
• Pressing the sandwich: squeezing it can push out the filling; turn it gently with a spatula.

How to store

This sandwich is best eaten immediately, while the crust is crisp and the cheese is melted. If needed, refrigerate leftovers in a sealed container for up to 2 days and reheat in a skillet over low heat until warmed through; the bread may soften during storage.

Frequently asked questions