Buttery and crunchy on the outside. Oozy and gooey on the inside. And no pan to clean up. Grilled grilled cheese is pure comfort food tweaked for summer.
Here’s how I grill my grilled cheese sandwiches (Total Time = 15-20 minutes):
Gather the ingredients (see options in *Tailor To Your Taste*)
- Sliced bread or slice it yourself 1/2 inch thick
- Cheese(s) – 2 thinly sliced pieces or about 1/3 cup grated/shredded per sandwich. Use one type or a combo.
- Salted butter or mayonnaise (mayo toasts beautifully and adds a bit of tang)
Heat grill to high. Butter each slice of bread on one side. Grill bread slices, butter side down, for about 2 minutes, turning quarter turns a couple of times to get nice grill marks. Be careful not to burn it. Remove bread to a tray. TURN OFF one side of grill. Pile sliced or shredded cheese(s) on half the slices (the non toasted side), then cover with the other slices (toasted side up).
Place sandwiches on indirect heat (the part of the grill you turned off). Close the lid and heat for about 6-9 minutes or until cheese is fully melted.
Transfer to plate. Cut in half and serve immediately. Enjoy!
Tailor To Your Taste
I did some research on best breads and cheeses for grilled cheese. Or just use your favorites. Although purists, like my husband, would never use anything but cheese, some of us are happy to experiment, so I’ve listed a few suggestions for inspiration.
Breads: good old white bread, sour dough, pumpernickel, rye bread, multigrain bread, English Muffins (who knew?), Challah, ciabatta. If you’re putting extra stuff in your grilled cheese, a more pliable bread will work better than a sturdier bread. Avoid bread slices that are too thick or the cheese will take much longer to melt. And, pretty obvious, avoid bread with holes so the cheese doesn’t drip through.
Cheeses: You will want to use melty cheeses like American or yellow cheddar for more classic grilled cheese or Fontina, Brie, Gruyere, Provolone, Havarti, any jack cheese, Manchego or Gouda for fancier grown-up grilled cheese.
- spreads: yellow mustard, Dijon, fig jam, marmalade, olive tepanade
- herbs: minced chives, basil, tarragon
- fillers: thin apple slices, peaches, chopped olives, pickles, sundried tomatoes, capers
- meats: ham, bacon
- veggies: sauteed mushrooms, caramelized onions, roasted red peppers
Here are two perfect sides for grilled cheese sandwiches: