Description
A classic grilled cheese sandwich made with sourdough bread, a blend of sharp cheddar and Gruyère or raclette cheeses, enhanced with Dijon mustard and mayonnaise for extra flavor, perfectly cooked in butter until golden and melty.
Ingredients
Units
Scale
Bread and Spreads
- 2 slices sourdough bread
- Mayonnaise, thin layer for spreading
- Dijon mustard, thin layer for spreading
Cheese
- 1 to 2 ounces grated sharp cheddar cheese (depending on bread size)
- 1 to 2 ounces grated Gruyère or raclette cheese (depending on bread size)
For Cooking
- Butter, enough to coat the pan
Instructions
- Prepare the Bread and Cheese: Place the bread slices on a cutting board and spread the top side of one slice with a thin layer of mayonnaise. Flip that slice over and spread its other side with Dijon mustard. Layer the grated sharp cheddar and Gruyère or raclette cheeses evenly on top of the mustard side, then place the other slice of bread on top, positioning it so the mayo side faces out.
- Heat the Pan and Cook the Sandwich (First Side): Heat a nonstick or cast-iron skillet over medium-low heat. Melt enough butter in the pan to coat the bottom thoroughly. Place the assembled sandwich into the skillet, cover with a lid, and cook for 2 to 3 minutes. This helps the bottom slice toast to a golden brown and starts melting the cheese inside.
- Flip and Cook the Other Side: Carefully flip the sandwich, replace the lid, and continue cooking for another 1 to 3 minutes until the other slice of bread is also golden brown and the cheese is fully melted. Lower the heat if the bread is browning too quickly before the cheese melts completely.
- Serve: Remove the sandwich from the pan, slice it in half if desired, and serve immediately while warm and gooey.
Notes
- Using a cast-iron skillet intensifies the crispiness but a nonstick pan works well too.
- Covering the pan while cooking helps the cheese melt evenly.
- Adjust the cheese quantity according to your bread size to avoid overflow.
- Butter the pan generously for the best golden crust, but avoid burning by keeping temperature moderate.
- Substitute Gruyère or raclette with other meltable cheeses like Fontina if preferred.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
