I like this recipe because it’s quick, indulgent, and incredibly satisfying without being complicated. I enjoy how the sourdough gets perfectly crisp while the cheeses melt into a rich, gooey center. I also appreciate that it uses simple pantry staples and works just as well for a fast lunch as it does for an easy dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by heating a large skillet over medium-low heat so it warms evenly. While the skillet heats, I spread 1 tablespoon of softened butter on one side of each slice of sourdough bread.
I place 2 slices of cheddar and 2 slices of Swiss cheese on top of one slice of buttered sourdough, then top it with another slice of bread, making sure the buttered side faces the cheese. I repeat the same process with the remaining bread and cheese to make a second sandwich.
I spread ½ tablespoon of mayonnaise on the outside of the top slice of each sandwich. I place the sandwiches in the warm skillet mayo-side down, then spread another ½ tablespoon of mayonnaise on the side facing up.
I cook the sandwiches for 3 to 4 minutes until the bottom is golden brown, then flip them and cook for another 3 to 4 minutes. I like to cook until the bread is deeply golden and the cheese is fully melted, then I serve them warm.
Servings and Timing
I get about 2 sandwiches from this recipe. Prep time is around 5 minutes, cook time is about 10 minutes, and the total time comes out to roughly 15 minutes from start to finish.
Variations
I sometimes swap the cheddar for provolone or mozzarella when I want a milder flavor. I like adding thin tomato slices or caramelized onions inside for extra texture and sweetness. When I want a sharper bite, I use aged white cheddar or add a light spread of Dijon mustard inside the sandwich.
Storage/Reheating
I think this sandwich is best fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I prefer warming it in a skillet over low heat so the bread crisps back up and the cheese melts evenly. I avoid the microwave when possible because it softens the bread too much.
FAQs
Can I make this without mayonnaise?
I can skip the mayonnaise and use only butter, but I find the mayo adds extra crispness and even browning.
What’s the best bread for this recipe?
I like sourdough best because it’s sturdy and tangy, but any thick-sliced bread works if that’s what I have.
Can I use pre-shredded cheese?
I can, but I prefer sliced or freshly shredded cheese because it melts more smoothly.
How do I keep the bread from burning?
I cook over medium-low heat and stay patient so the cheese has time to melt before the bread browns too fast.
Can I add meat to this grilled cheese?
I sometimes add turkey slices, and I make sure they’re thin so the sandwich heats evenly.
Is it okay to cook on higher heat to save time?
I don’t recommend it because the bread can burn before the cheese fully melts.
Can I make this in a nonstick skillet?
I often do, and it works just as well as a cast iron or stainless steel skillet.
What sides go well with this sandwich?
I like serving it with tomato soup, a simple salad, or even a handful of chips.
Can I make this dairy-free?
I can use dairy-free butter, cheese, and mayo, though the flavor and melt will vary by brand.
How do I know when it’s done?
I look for deeply golden bread and fully melted cheese when I gently press the sandwich.
Conclusion
I keep coming back to this sourdough grilled cheese because it’s simple, comforting, and reliably delicious. With crisp bread, melted cheese, and just the right amount of richness, it’s one of those recipes I never get tired of making and enjoying.
A quick and comforting sourdough grilled cheese made with sharp cheddar and nutty Swiss, crisped in butter and mayonnaise for an extra golden, crunchy finish.
Ingredients
4 slices sourdough bread
4 tablespoons butter, softened and divided
4 slices cheddar cheese
4 slices Swiss cheese
2 tablespoons mayonnaise, divided
Instructions
Heat a large skillet over medium-low heat until evenly warm.
Spread 1 tablespoon of softened butter on one side of each slice of sourdough bread.
Place 2 slices of cheddar and 2 slices of Swiss cheese on one slice of bread, buttered side facing in. Top with another slice of bread, buttered side toward the cheese. Repeat to make a second sandwich.
Spread 1/2 tablespoon of mayonnaise on the outside of the top slice of each sandwich.
Place the sandwiches mayo-side down in the skillet, then spread the remaining mayonnaise on the top sides.
Cook for 3–4 minutes until the bottom is golden brown.
Flip and cook for another 3–4 minutes, until the bread is deeply golden and the cheese is fully melted.
Remove from the skillet and serve warm.
Notes
Cook over medium-low heat to prevent burning before the cheese melts.
Sourdough works best, but any thick-sliced bread can be used.
This sandwich is best enjoyed fresh for maximum crispness.
A skillet reheating method keeps leftovers crispy.
