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sandwich · American
BLT Sandwich
A crisp, classic BLT built with smoky bacon, ripe tomato, cool lettuce, and toasted bread, finished with a bright lemon-pepper mayonnaise.
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Vegetarian
American
Grilled Cheese Sandwich
A crisp, buttery American classic with deeply golden bread and a molten cheddar center. A brief covered finish helps the cheese melt evenly without scorching the crust.
15 min
2 servings
Medium
How to prepare
1
Spread the softened butter evenly over one side of each bread slice. Spread the mayonnaise over the other side, then add Dijon mustard to two slices if using.
2
Place two slices mayonnaise-side down on a work surface. Divide the grated cheddar between them and season lightly with black pepper. Close with the remaining slices, mayonnaise-side up.
3
Heat a large skillet over medium-low heat for 2 minutes. Add the sandwiches and cook for 3 to 4 minutes, pressing gently with a spatula, until the undersides are evenly golden brown.
4
Turn the sandwiches carefully. Cook for another 3 to 4 minutes; if the bread browns before the cheese softens, reduce the heat to low and cover the skillet for 1 to 2 minutes. The cheese should be fully melted and the bread deeply golden.
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5
Transfer the sandwiches to a board and rest for 1 minute. Cut each in half and serve while the crust is crisp and the cheese is hot.
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Why this recipe works
Mayonnaise promotes even browning and adds richness, while butter contributes classic flavor. Grated cheddar melts quickly and distributes consistently between the slices.
Storage and reheating
How to store it
Grilled cheese is best eaten immediately. Refrigerate cooled leftovers in an airtight container for up to 2 days.
How to reheat it
Reheat in a dry skillet over medium-low heat for 2 to 3 minutes per side, or until the bread is crisp and the center is hot. Avoid the microwave, which softens the crust.
Nutrition / serving
615kcal
20.86 gprotein
31.12 gcarbs
45.30 gfat
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Grilled Cheese Sandwich
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