The perfect grilled cheese is a study in texture: shatteringly crisp on the outside, molten and stretchy on the inside. Using a blend of cheeses adds depth of flavor.
- Grate the cheddar and gruyère cheeses. Mixing them ensures maximum flavor and melting capability.
- Spread a thin layer of mayonnaise (yes, mayo!) or softened butter on one side of each slice of bread. This creates a crisper, more golden crust than butter alone.
- Place two slices of bread, spread-side down, in a cold non-stick skillet. Top with the cheese mixture.
- Top with the remaining bread slices, spread-side up. Turn the heat to medium-low. Cooking slowly ensures the cheese melts before the bread burns.
- Cook for 4-5 minutes until deep golden brown. Flip carefully and cook for another 3-4 minutes on the second side. Serve immediately.