Martha Stewart Test Kitchen’s Favorite Grilled Cheese is a quick comfort food classic built on one smart move. Sourdough gets coated in butter and mayo, then cooked low and slow with sharp cheddar and American cheese for a golden, melty family dinner.
Tomato soup on the side turns grilled cheese into a cozy weeknight supper. Keep heat at medium low, because that gives the sharp cheddar and American cheese time to melt before the sourdough crust turns too dark.
Martha Stewart Test Kitchen’s Favorite Grilled Cheese
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes500
kcalCrispy golden sourdough with a slick of butter and mayo on the outside, sharp cheddar and American cheese stretchy and gooey on the inside.
Ingredients
8 (½-inch-thick) slices sourdough sandwich bread, such as Pullman
3 tablespoons unsalted butter, room temperature
3 tablespoons mayonnaise
6 slices American cheese (3 ounces)
3 ounces sharp cheddar cheese, shredded (1 cup)
Directions
- Mix the spread: Stir together 3 tablespoons unsalted butter and 3 tablespoons mayonnaise until smooth. Arrange 8 slices of sourdough bread in a single layer and spread the mixture evenly onto one side of every slice, about 1 scant tablespoon per slice.
- Heat the skillet and build the sandwiches: Heat a large skillet, preferably cast iron, over medium. Flip the bread on the work surface so the plain side faces up. Place 1 1/2 slices American cheese on 4 slices and 1/4 cup shredded cheddar on the remaining 4 slices, then press them together.
- Cook low and slow: Place sandwiches in the skillet in two batches if needed. Reduce heat to medium low and gently set a lid slightly smaller than the skillet on top for even cooking.
- Flip and finish: Cook, flipping once halfway through, until crisp and golden on both sides and cheese is melted, 7 to 9 minutes total. Serve immediately.
FAQs
Why use both butter and mayonnaise on grilled cheese?
Butter gives you rich golden flavor while mayo adds extra fat for a crispier crust that browns more evenly. Mix them in equal parts, about 3/4 tablespoon each per slice, and spread the blend on one side of every piece of bread before assembling. The combination out-performs either one alone by a wide margin.
What is the best cheese for grilled cheese sandwiches?
A mix of American cheese and sharp cheddar works best here. American melts smoothly and gives you that classic stretchy pull, while sharp cheddar brings real flavor and tang. Shred the cheddar yourself from a block rather than buying pre-shredded, because pre-shredded cheddar has anti-caking agents that slow down melting.
How do I keep grilled cheese from burning before the cheese melts?
Cook over medium low heat the entire time, never higher. Place a lid slightly smaller than your skillet on top of the sandwiches to trap heat and push it into the cheese. Total cook time is 7 to 9 minutes with one flip halfway through, and that low temperature gives the cheese time to melt fully before the bread gets too dark.
Can I use different bread for grilled cheese?
Sourdough Pullman is the pick here, but brioche, soft white sandwich bread, or whole wheat all work well. Stay away from anything with a hard crust or a very open crumb like ciabatta, because the cheese leaks out through the holes and the crust fights your teeth instead of shattering into the melted cheese.
Can I make grilled cheese sandwiches ahead of time?
Grilled cheese is best eaten right out of the skillet, so making them fully ahead is not ideal. If you need to hold them, keep finished sandwiches on a wire rack in a 200 degree oven for up to 15 minutes. You can pre-mix the butter and mayo spread and shred the cheddar up to 2 days ahead, stored covered in the fridge, so assembly goes fast.
