This is a family recipe that belonged to my grandmother. My mother used to beg us for these. They are best served over rice with a good green salad because they are not meant to be cooked on a grill.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 1 |
| Yield: | 1 sandwich |
Ingredients
- 2 tablespoons butter, divided
- 2 slices white bread
- ½ cup shredded extra sharp Cheddar cheese, divided
Instructions
- Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-low heat. Place bread slices over hot butter in the skillet.
- Spread about 1/4 cup Cheddar cheese on 1 bread slice; place other bread slice, butter-side up, on top of cheese. Spread about 2 tablespoons cheese on top of sandwich.
- Melt remaining 1/2 tablespoon butter in the skillet next to sandwich. Flip sandwich onto melted butter, cheese-side down. Spread remaining cheese on top of sandwich. Cook until cheese on the bottom is crispy and caramelized, 3 to 4 minutes. Flip sandwich and cook until cheese is crispy and caramelized on the other side, 3 to 4 minutes more.
Nutrition Facts
| Calories | 564 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 27 g |
| Sodium | 855 mg |
| Sugars | 3 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious!! Made exactly as Chef John suggested except I made mine on homemade bread!
Delicious! Loved the added cheesy crunch on the outside! Will make this way from now on.
Extremely salty from the sharp cheddar and oily as cheddar breaks down into a greasy mess when heated. Not a fan at all. Barely edible and would not make again.
Love it it was yummy
I didn’t make many changes just some minor to fit my needs. I enjoy the grilled cheese for my lunch, I will definitely be making it again. I do recommend to all the cheese lovers.
Love this! Sooo simple and so delightful. A wonderful textural experience and flavor…husband said “great!”
It was delicious I had trouble with the first sandwich I made but my second time around it tasted good with a little alter to the recipe
This grilled cheese is SO good. I had no issues with it sticking to the pan. Just have to use the right pan! The cheese on the outside was crunchy and tasty! Thanks Chef J for the new way to make a grilled cheese!
Absolutely loved it. Easy to make as long as you have the right pan. I can’t upload a picture it won’t let me, but it was perfect Thank you. My family will love these
Upgraded the always favourite plain old grilled cheese sandwich to the luxury category. Loved it.
Even with grain and seeded bread, it was delicious!
I have made my grilled cheese sandwiches similar to this for years, but instead of using shredded cheddar on the outside, I mix a TBS of grated Parmesan cheese into softened butter and spread that on the outside of both sides, then spray the frying pan with olive oil Pam and grill it. Great crunch on the outside and a nice combo of cheese flavors. Now I want one!
Very nice twist to the traditional grilled cheese sandwich. The crunchy cheese on the outside really does “kick it up a notch”, to quote a TV chef. This basic recipe is excellent but it can also be played with as you add various things like mayo, mustard, tomato or what ever your heart desires. I have a friend coming over for lunch today and this is what I am serving. Enjoy.
Despite the extra cheese, it was a fairly typical grilled cheese sandwich. I will probably make my next sandwich in the traditional way. The extra cheese and steps are really unnecessary.
Too much butter was called for…to use less butter just use a nonstick pan.
Couldn’t be easier or more tasteful! I’ve made it a number of times (always paired with cream of tomato soup). The cheese on the outside of the bread gives the sandwich a wonderful crunchy/cheesy taste.
Absolutely the best grilled cheese sandwiches! I have made this at least four times and my family loves it! I put two slices of Co-Jack cheese on the inside and use the grated cheddar for the outside. This is great with cream of tomato soup (with a little sugar added to the soup). I would show a photo, but we ate them too fast!
I loved this!!!! I did brush a tiny bit of mustard on the inside under the cheese. The best part was putting a bit of the shredded cheese on the bottom then to top and flipping it, it created a nice crunchy seal! For the person who said they had a big clumpy mess in their cast iron pan….well, the recipe does say use a non-stick pan.
An interesting twist to try, but we didn’t find the cheese on the outside added much.
Best grilled cheese ever. I will never make a grilled cheese any other way again.
Really quick and delicious recipe! Definitely easy to make but the butter on the pan can burn easily if you’re not careful!