The ultimate grilled cheese sandwich

  • Portion size: Makes 1
  • Hands-on time 15 min
  • Difficulty: easy

Is this THE ultimate grilled cheese sandwich? We certainly think so: thick white bread, double butter and triple cheese pressed to perfection. Comfort food at its finest.

Or how about our eggy-bread toastie hybrid: the egg-bread grilled cheese sandwich? 

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Ingredients

  • 2 crusty white bread slices 
  • Butter for spreading, softened
  • 25g cheddar, very thinly sliced
  • 25 gruyère, very thinly sliced (see tip)
  • 25g cooking mozzarella, thinly sliced
  • Splash olive oil for frying
  • Gherkins and pickle/chutney to serve

You’ll also need… 

  • Large, heavy-based sauté pan (with a lid); large flat spatula or fish slice
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Method

  1. Lightly toast the bread, then cool slightly. Spread butter on both sides of each slice, then divide the cheeses between them.
  2. Heat a splash of oil in the pan over a medium heat. Add both slices of bread, cheese-side up, then cover with the lid to help the cheese start to melt.
  3. After 2 minutes, remove the lid and continue frying until the underside of the bread is golden and the cheese looks melty. Carefully and quickly sandwich the 2 slices together so all the cheeses are in the middle, then gently press down with a spatula/fish slice and continue cooking until the cheese has melted and the bread is deep golden – it’s best to turn the sandwich every minute or so.
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  5. Slice, then serve straightaway with gherkins and pickle/chutney.

Nutrition

  • 646kcals Calories
  • 38.4g (20.1g saturated) Fat
  • 27.1g Protein
  • 46.5g (2.9g sugars) Carbs
  • 2.9g Fibre
  • 2.3g Salt

Quick wins & tips

To make a vegetarian version, use Emmental instead of gruyère (and check the other cheeses).

Add a layer of sliced gherkins or a slick of sharp chutney, or keep it retro with tomato ketchup.

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