Sourdough
Sturdy, lightly tangy, toasts beautifully
Country white bread
Soft crumb, classic diner-style result
Brioche
Rich and tender (use less butter)
Multigrain
Adds depth, but avoid very seedy loaves
Avoid very thin sandwich bread — it browns too fast and collapses.
Best cheeses (use one or mix)
Sharp cheddar
Gruyère
Fontina
Havarti
American cheese (great for melt, best mixed with another cheese)
Tip: shred your own cheese. Pre-shredded cheese melts poorly.
Step-by-step instructions
1️⃣ Prepare the sandwich
Bring cheese to room temperature
Butter one side of each bread slice
Place cheese between the unbuttered sides
2️⃣ Heat the pan gently
Use a heavy skillet over medium-low heat.
Too hot = burnt bread, cold cheese
Slow heat = even melt and golden crust
3️⃣ Grill slowly
Place sandwich butter-side down.
Cover with a lid to trap heat.
Cook 3–4 minutes until golden.
Flip carefully, cover again, and cook 2–3 minutes more.
Optional: add a small knob of butter to the pan after flipping for extra flavor.
4️⃣ Rest and serve
Let rest 1–2 minutes before slicing.
Cut diagonally and serve immediately.
Pairs well with:
Tomato soup
Pickles or coleslaw
Cold milk or a simple beer
Simple tips that matter
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