The perfect grilled cheese sandwich is a pursuit that has frenzied many of us. Crispy outside and extremely gooey inside. It should hold together with integrity whether you’re nibbling at the corners or dunking it into tomato soup. It will surely satisfy your taste buds and if not then it’s not doing its job.
2 slices bread
1 tablespoon butter
Generous 1/4 cup grated cheese, like cheddar melting cheese
Equipment: Skillet, large enough to fit your sandwich (non-stick, stainless steel, or cast iron) Lid, which can be the actual skillet lid or another pan’s lid or a handy baking sheet Spatula
Melt the butter in the skillet: Place the skillet over medium heat and add the butter. Let the butter melt completely. When the butter begins to sizzle that means your pan is hot enough for the sandwich. Spread the butter around the middle of the pan with the spatula.
Rub the bread in the butter: Rub the bread in the melted butter. You only need to rub one side, but if you do both, I won’t tell. Remove one of the slices and keep it close by.
Pile the cheese on the bread: Pile the grated cheese in an even layer over the entire surface of the bread. It’s ok to go right up to the edge.
Cover the pan: Cover the pan with a lid. Let the cheese melt until it’s almost entirely melted, but you can still see some distinct cheese pieces, 2 to 3 minutes.
Top the sandwich and flip: Uncover the pan and top the sandwich with the other piece of bread (buttered side out). Squish slightly so the top adheres to the melted cheese. Flip the sandwich over.
Continue cooking until both sides are toasted: Let the sandwich cook on the other side until toasted golden brown, another 1 to 2 minutes. If the first side wasn’t as toasty as you like, flip the sandwich again and toast until golden brown.
Transfer the sandwich to a plate, cut in half, and eat immediately.