Grilled Cheese Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 slices sourdough bread (or white sandwich bread)</li><li class="ingredients-single-item">2 tablespoons unsalted butter, softened</li><li class="ingredients-single-item">1 tablespoon mayonnaise (optional for extra crispiness)</li><li class="ingredients-single-item">120g sharp cheddar cheese, grated</li><li class="ingredients-single-item">60g gruyere cheese, grated (or more cheddar)</li><li class="ingredients-single-item">1/4 teaspoon garlic powder (optional)</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Heavy-bottomed skillet or cast iron pan</li><li class="equipment-single-item">Spatula</li><li class="equipment-single-item">Box grater</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare your cheese by grating both varieties into a bowl and mixing them together with a pinch of salt and garlic powder (if using). Freshly grated cheese melts much more smoothly than pre-shredded, which contains anti-caking agents that can prevent proper melting.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Lay out your bread slices on a clean work surface. Spread the outside of each slice with softened butter, making sure to cover from edge to edge. The butter creates even browning and that distinctive crispy exterior. If using mayonnaise, spread a thin layer on the same buttered sides - this contains eggs and oil that create an extra golden, crispy crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Flip the bread slices over (butter-side down) and distribute your cheese mixture evenly on two of the slices, leaving a small margin around the edges. This prevents cheese from spilling out during cooking. Place the remaining slices on top, butter-side up, to form sandwiches.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat your skillet over medium-low heat. The secret to perfect grilled cheese is cooking slowly enough that the cheese melts completely before the bread becomes too dark. The pan is ready when a few drops of water sizzle gently when sprinkled on the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the sandwiches in the heated pan and cook until the bottom is golden brown, about 3-4 minutes. Resist the urge to increase the heat or press down too firmly on the sandwiches - gentle pressure is fine, but squashing removes air pockets that help distribute heat.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully flip the sandwiches using a spatula and cook the other side until golden brown and the cheese is completely melted, about 3-4 minutes more. If the bread is browning too quickly but the cheese hasn't fully melted, reduce the heat slightly and cover the pan with a lid to trap heat.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from the pan and let rest for 1 minute before slicing diagonally. This brief resting period allows the molten cheese to set slightly so it stretches rather than runs when cut. Serve immediately while hot and crispy, when the contrast between the crunchy exterior and gooey interior is at its peak.</li></ol>