We have made a lot of grilled cheeses in our life and over time we have discovered a perfect combination of bread and cheese. Even though we have eaten all sorts of fancy combinations of cheeses, fruits, vegetables, meats, and bread, We keep coming back to the classic, which is and will always be: white bread and cheddar.
There is a huge difference between a toasted cheese and a grilled cheese. Buttered, grilled bread is far, far superior to plain toasted. Something magical happens when you put a cheese sandwich in a pan. The cheese gets extra gooey, the bread becomes a combination of soft and crisp and together with the whole thing just brings us back to a simpler time. Sometimes it’s the simplest things that taste the best: bread, butter, and cheese.
- 2 slices white bread
- butter, at room temperature
- 1/2 cup shredded cheddar (We used a mix of sharp and white)
Heat up a pan on medium-low heat. Butter one slice of bread and place in the pan butter-side down. Top with the shredded cheese. Butter the other slice of bread and place on top of the cheese, butter side facing out. Cook slowly on medium-low heat until golden brown and toasty. Most of your cheese should be melted when it’s time to flip. Carefully flip your sandwich and continue grilling. The second-side grills a bit faster, so turn the heat down to low and keep a close eye on it. When perfect, remove from the pan, slice into your desired shapes and enjoy hot!