Not much hits the spot like a grilled cheese sandwich. Do it right and you have a golden, crispy, gooey, kinda fried concoction that goes down easy with nearly any beverage, including wine, beer, soda, or lemonade.
You can cook a grilled cheese using your stove top, air fryer, or oven. No matter the method, the success secret is the same: Combine good bread, great cheese, and even heat. Let’s look at what that means in detail so you can master grilled cheese prep and start experimenting with your own grilled cheese creations.
Best cheeses for a grilled cheese
If the bread is your foundation, the cheese is your personality. You want a cheese that melts smoothly and packs enough flavor to stand on its own.
- Cheddar. Sharp, tangy, and a great melting cheese.
- American cheese. Smooth, creamy, and, possibly, reminiscent of simpler times.
- Mozzarella. Mild, with a satisfying stretch.
- Provolone. Smooth with a little bit of bite.
- Monterey Jack. Very gooey and buttery.
- Gruyère. A fancy upgrade with a nutty taste.
- Havarti. Another upgraded option with a creamy, buttery taste.
- Brie. Mellow, buttery, nutty, and earthy, it’s rich without being overwhelming. Brie also melts well.
You can also try mixing cheeses for the best melt and flavor. Try cheddar and mozzarella for that classic stretch, or Gruyère and Havarti when you’re feeling ultra indulgent.
Choosing your bread
Bread defines the structure of your grilled cheese. Too soft and your sandy collapses, too tough and it won’t crisp evenly.
Classic choices:
- White sandwich bread for diner-style crispness.
- Whole wheat for nutty flavor.
- Sourdough for a tangy edge.
Artisan upgrades:
- Brioche. Buttery and slightly sweet.
- Ciabatta. Chewy and rustic.
- Rye. Earthy and perfect with sharp cheeses.
Coating your bread
Coating your bread with some form of fat provides a golden, crispy crust. You can skip this step if you’re opting for a healthier sandwich, but you will notice the difference. A grilled cheese without buttered bread ends up tasting like toast with melted cheese inside. It can also cook unevenly. Trust me, it’s just not the same without the fat.
Your options for coating the bread are:
- Butter. Butter is the classic choice.
- Mayo. Mayo spreads easier than butter, browns nicely, and adds great texture.
- Olive oil. Olive oil adds a nice flavor and feels healthier than butter or mayo. But olive oil can burn easily, so manage the heat carefully.
- Butter and Parmesan cheese. Butter the bread first, then press the pieces gently into a pile of grated Parmesan. Keep the heat at medium. The result? Next level.
- Butter, garlic, and parsley. You guessed it — garlic bread grilled cheese.
Fun fillings
Cheese may be the star, but fillings give your grilled cheese personality.
Savory upgrades
- Tomato slices
- Caramelized onions
- Ranch dressing
- Bacon or ham
- Pulled pork, chicken, turkey, or beef
Sweet-meets-savory
- Apple slices, brie, and honey
- Fig jam and prosciutto
Spicy picks
- Jalapeños
- Pepper jack cheese
- A touch of hot sauce
Keep fillings thin and even so your cheese still melts and the bread stays crisp.
Also read:
- Chicken cordon bleu grilled cheese
- Pulled pork grilled cheese
- Chorizo grilled cheese
- Short rib grilled cheese
Grilled cheese cooking methods
Let’s talk about cooking. You can toast your grilled cheese creation in an air fryer, pan, toaster oven, or baking oven.
Air fryer
The air fryer gives you evenly toasted bread and gooey cheese. Even better, there’s babysitting required.
Here are the steps.
- Preheat to 370°F (190°C).
- Butter, mayo, or oil the outsides of your bread.
- Add cheese and fillings, then place the sandwich in the basket. Make sure you don’t overcrowd the basket. There must be room for the air to circulate.
- Cook 4 to 6 minutes, flip, then cook 3 to 4 minutes more until the sandwich is golden and melty.
- Let the sandwich rest for 30 seconds before slicing so the cheese stays put.
Pan-fried grilled cheese
The classic stove top grilled cheese is quick, reliable, and endlessly customizable. Here’s what to do:
- Heat a skillet over medium heat.
- Butter both outer sides of your bread slices.
- Add one slice to the pan, butter side down. Layer cheese and fillings, then top with the second slice, butter side up.
- Cook 2 to 4 minutes per side, until golden and melted inside. Watch carefully to avoid burning the bread. You can also press the sandwich gently with a spatula to encourage even browning.
- If the bread toasts faster than the cheese melts, lower the heat and cover the pan briefly.
Also read:
Toaster oven grilled cheese
When you don’t feel like firing up the stove, you can also make your grilled cheese in a toaster oven. Here’s how.
- Preheat the toaster to 400°F (205°C).
- Butter your bread and assemble your sandwich.
- Bake 4–5 minutes, flip, then bake 3–4 minutes more until golden.
- Broil for 30 seconds for an extra-crisp finish. Watch it carefully.
Baked grilled cheese
If you are feeding a big group, assemble your sandwiches and bake them in the oven. Bonus, this method keeps your stovetop clean.
- Preheat oven to 425°F (220°C).
- Assemble sandwiches and place them butter-side down on a baking sheet lined with parchment paper. Make sure the sandwiches aren’t touching each other on the pan.
- Bake 5 to 7 minutes, flip, and bake another 4 to 6 minutes until the bread is toasted and the cheese is melted.
Creative grilled cheese recipes to try now
If you’re ready to branch out from American cheese and white bread, these recipes take the grilled cheese to new heights:
- Cuban grilled cheese. Ham, turkey, Swiss cheese, and dill pickles on French bread.
- Crab grilled cheese. Lump crab meat, mayo, lemon zest, and Swiss cheese on multigrain bread.
- Sausage and egg grilled cheese. Breakfast sausage, scrambled eggs, and American cheese on white bread.
A great grilled cheese has contrast — crisp edges, soft middle, and melted cheese that stretches just right. Once you’ve nailed the basics, experiment with fillings, bread, and cooking methods until you find your signature combo.
