Grilled Cheese

The Ultimate Grilled Cheese Recipe

by BUST Magazine

Photo by Emily Kate Roemer

This classic sandwich makes for the most delicious melt down

Is there anything better on a chilly day than a great grilled cheese sandwich? Simple, cheesy, gooey joy—one bite and all is right with the world. Here’s how to make the best grilled-cheese sandwich ever, plus tips on how to dress it up depending on your mood. 

Classic Grilled Cheese
Serves 2 // Takes 10 minutes

4 slices of white bread 
4 slices of cheddar or American cheese* 
1 plop of butter (or mayonnaise)
Smidgen of salt (optional)

Generously butter the outside of two slices of white bread and put two slices of cheddar cheese inside to make a sandwich. (For a crispier finish, sub mayonnaise for butter.) If your butter isn’t salted, sprinkle some flakes on each side of the sandwich. Then throw it on a preheated skillet, flattop griddle, stovetop or outside grill, or your mama’s cast-iron skillet—whatever floats your boat. Cook over medium heat (if the heat’s too high your bread will brown before your cheese melts). When the bread is golden (about 2 to 3 minutes), flip and repeat. 

* Cheddar’s my favorite, but you can use Monterey Jack, Swiss cheese, or any great sliced cheese that melts easily instead.

Awesome Add-Ons 
There are a million heavenly things you can add to this basic grilled-cheese recipe. The trick is to shove whatever you add between the two slices of cheese inside. Here are some win-win suggestions: two or three slices of crispy cooked bacon, tomato (any kind), pickles (I like dill pickle chips), pickled jalapeno, or roasted bell pepper; a couple of basil leaves; or one or two slices of deli meat (my favorite’s smoked ham).

New York Deli Grilled Cheese
For an N.Y.C. version, smear a plop of yellow mustard on the inside of one of the pieces of bread. Add three slices of pastrami between two slices of Swiss cheese. Serve with half-sour pickles and a smile.


By Chef Rossi
Photo by Emily Kate Roemer
Food styled by Lauren Lapenna


This article originally appeared in the April/May 2016 print edition of BUST Magazine. Subscribe today!

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