Best Grilled Cheese

Quick Summary

Tips on how to make the BEST grilled cheese! This grilled cheese is made with hearty sourdough bread and has a Parmesan cheese crust on one side, a crispy cheddar cheese crust on the other, and lots of cheese on the inside.

cheese crusted grilled cheese sandwiches on parchment paper on wood board with a bowl of tomato soup.

Comfort food…mac and cheese, chicken pot pie, chicken noodle soup, and spaghetti and meatballs, are a few classic comfort foods, but when I am in the mood for real comfort food I always turn to a Grilled Cheese.

Grilled cheese is a classic hot sandwich that is buttery and crisp on the outside and gooey and cheesy on the inside. It is the ultimate comfort food.

Josh makes the word’s BEST grilled cheese. I’ve eaten a lot of grilled cheese sandwiches and Josh’s is my forever favorite. It is PERFECTION.

So what makes his sandwich the very best? He starts with hearty sourdough bread and uses lots of cheese on the inside and outside. That’s right, this is a cheese crusted grilled cheese. He doesn’t mess around. There is a lot of cheese involved…as there should be:)

Josh makes a Parmesan cheese crust on one side and a crispy cheddar cheese crust on the other. Plus, there is lots of melty cheddar cheese on the inside. The textures and flavors are incredible.

Serve with a bowl of comforting tomato soup and you will be in comfort food heaven.

slices of bread, shredded cheese, and butter on wood board to make grilled cheese.

Ingredients

Bread– we like to use sourdough bread, but you can use your favorite hearty bread. Make sure you choose bread that doesn’t have too many holes.
Butter– we use salted softened butter to spread on the outsides of the bread slices.
Parmesan cheese– use freshly grated parmesan to create a salty Parmesan crust on one side of the sandwich.
Cheddar cheese– use freshly grated cheddar cheese for the inside of the sandwich and a few tablespoons to create a cheesy crust on the outside. Shredded cheese melts faster and more evenly. Of course, you can use cheese slices too.

How to Make Grilled Cheese

Place a cast iron skillet on the stove top and turn on the heat to medium-low heat. Let the pan warm up before you start cooking. The pan should be hot to the touch, but not smoking.

grated parmesan cheese sprinkled in hot cast iron skillet to make grilled cheese.

Spread one tablespoon of the butter on one side of the bottom slice of bread. Sprinkle the Parmesan cheese in the hot skillet, spreading it out to about the same size as the bread.

slice of bread in a hot cast iron skillet with parmesan cheese to make grilled cheese.

Place the buttered piece of bread, buttered side down, into the pan, directly on the Parmesan cheese.

piece of bread in cast iron skillet with shredded cheddar cheese to make grilled cheese.

Arrange the 1 cup of grated cheese on the top side of the bread in the pan.

buttered grilled cheese in hot cast iron skillet.

Spread the remaining tablespoon of butter on the second slice of bread, then place it face up on top of the bread and cheese in the pan.
Let the sandwich cook until the bottom slice is golden brown, and you have a nice Parmesan crust, and the cheese has begun to melt on the inside. Don’t turn up the heat. Low and slow is the way to go. If your cheese isn’t melting, you can cover the pan with a lid to help, but don’t turn up the heat.
Remove the sandwich from the pan.

shredded cheddar cheese cooking in cast iron skillet to make cheese crust on grilled cheese.

Sprinkle the remaining 2 tablespoons of cheddar cheese directly in the hot pan, spreading it out about the same size as the bread. Place the sandwich back in the pan, uncooked side down, directly in the cheddar cheese.
Cook until the cheese is melted on the inside of the sandwich, and you have a nice golden brown, cheesy crust on the outside.
Remove from pan and use a serrated knife to cut the sandwich in half. Serve immediately.

grilled cheese cut in half and stacked on plate.

Tips for Making Grilled Cheese

Make sure you read through these tips so you can make a perfect grilled cheese every single time!

Make sure you have all of your ingredients ready to go before you get started.
Spread a generous amount of butter on the outside of the bread so you can get a nice, buttery crust.
Instead of spreading the bread with butter, you can use mayonnaise. It will create a nice golden crust too, but we prefer the flavor of butter for our sandwiches.
Freshly grate your cheese instead of using pre-shredded bagged cheese. Store bought shredded cheese is coated in a powder coating and it won’t melt as well.
Don’t turn the heat up too high. Low and slow is the way to go when it comes to making grilled cheese. Be patient so you can get the perfect crust and a nice melty interior.
If you are making multiple sandwiches, you can use an electric griddle pan. Make sure you don’t turn the heat up too high.

Variations

You can’t go wrong with a classic grilled cheese, but if you want to play around, here are some fun and delicious ideas!

Cheese: You can use your favorite cheese or use a mix of cheeses. Sharp cheddar, Gouda, Fontina, Monterey Jack, Gruyere, Pepper Jack, and brie are all good options. The amount of cheese you use will depend on the size of your bread. I love sharp Cheddar, Monterey Jack, and Gouda together. Play around to find your perfect combo.
Mustard: Spread whole grain, Dijon, or regular mustard on the inside of your sandwich.
Pesto: Boost up the flavor with a little bit of basil pesto.
Veggies: Add roasted red peppers, marinated artichokes, or caramelized onions.
Fruit: Add thin apple slices or pear slices for a little sweetness.
Sweet Spreads: If you like sweet, you can also spread jam, chutney, or apple butter on the inside.
Protein: Bulk up your grilled cheese with turkey, ham, or cooked bacon slices.
Pickled: Add sliced pickles or pickled red onions.
Seasonings: Sprinkle a little garlic powder or Italian seasoning inside the sandwich.
Dip: Serve with a side of ketchup for dipping.

What to Serve with Grilled Cheese

cheese crusted grilled cheese sandwich cut in half and being pulled apart with a cheese pull.

How to Store and Reheat

A hot grilled cheese, right out of the skillet, is the best, but if you have leftover sandwiches, you can store them in the fridge. Let cool and store in an airtight container for up to 2 days.

Reheat in a skillet on the stovetop over medium heat or in an air fryer. Don’t reheat in the microwave, the bread will get soggy and rubbery.

More Grilled Cheese Recipes

Sandwiches

This grilled cheese is made with hearty sourdough bread and has a Parmesan cheese crust on one side, a crispy cheddar cheese crust on the other, and lots of cheese on the inside. It’s the ultimate grilled cheese sandwich!

2 slices hearty sourdough bread, or bread of your choice
2 tablespoons salted butter, softened
2 tablespoons freshly grated Parmesan cheese
2/3 to 1 cup freshly grated cheddar cheese, plus 2 tablespoons for cheese crust*

Place a cast iron skillet on the stove top and turn on the heat to medium-low heat. Let the pan warm up before you start cooking. The pan should be hot to the touch, but not smoking.
Spread one tablespoon of the butter on one side of the bottom slice of bread. Sprinkle the Parmesan cheese in the hot skillet, spreading it out to about the same size as the bread.
Place the buttered piece of bread, buttered side down, into the pan, directly on the Parmesan cheese.
Arrange the 1 cup of grated cheese on the top side of the bread in the pan.
Spread the remaining tablespoon of butter on the second slice of bread, then place it face up on top of the bread and cheese in the pan.
Let the sandwich cook until the bottom slice is golden brown, and you have a nice Parmesan crust, and the cheese has begun to melt on the inside. Don’t turn up the heat. Low and slow is the way to go. If your cheese isn’t melting, you can cover the pan with a lid to help, but don’t turn up the heat.
Remove the sandwich from the pan.
Sprinkle the remaining 2 tablespoons of cheddar cheese directly in the hot pan, spreading it out about the same size as the bread. Place the sandwich back in the pan, uncooked side down, directly in the cheddar cheese.
Cook until the cheese is melted on the inside of the sandwich, and you have a nice golden brown, cheesy crust on the outside.
Remove from pan and use a serrated knife to cut the sandwich in half. Serve immediately.

You can easily double, triple, or quadruple this recipe to make more sandwiches. If If you are making several sandwiches at once, you can use an electric griddle pan. We like to use a griddle when we are making several sandwiches. Make sure you don’t turn the heat up too high.
Instead of spreading the bread with butter, you can use mayonnaise. It will create a nice golden crust too, but we prefer the flavor of butter for our sandwiches.
You can use your favorite cheese. Sharp cheddar, Gouda, Fontina, Monterey Jack, Gruyere, Pepper Jack, and brie are all good options. The amount of cheese you use will depend on the size of your bread. You can do a mix of cheeses. I love sharp Cheddar, Monterey Jack, and Gouda together. Play around to find your perfect combo.

Calories: 578kcal, Carbohydrates: 64g, Protein: 32g, Fat: 37g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 33mg, Sodium: 785mg, Potassium: 98mg, Fiber: 3g, Sugar: 3g, Calcium: 256mg, Iron: 2mg