Mayo Grilled Cheese (Printer-Friendly)

A golden, crispy sandwich with cheddar and mayonnaise for a creamy, browned crust.

# What You Need:

→ Bread

01 - 4 slices white or sourdough bread

→ Cheese

02 - 4 slices cheddar cheese or preferred melting cheese

→ Spread

03 - 2 1/2 tablespoons mayonnaise

→ Optional Additions

04 - 2 teaspoons Dijon mustard

# Directions:

01 - Arrange bread slices on a clean surface.
02 - Spread a thin, even layer of mayonnaise on one side of each bread slice.
03 - If using, spread a thin layer of Dijon mustard on the opposite side of two bread slices.
04 - Place two slices of cheese between two bread slices with mayonnaise-coated sides facing outward; repeat for second sandwich.
05 - Preheat a nonstick skillet over medium-low heat.
06 - Place sandwiches mayo-side down in skillet; cook 3 to 4 minutes until golden brown.
07 - Flip sandwiches and cook other side for 3 to 4 minutes, pressing gently with spatula, until bread is golden and cheese is melted.
08 - Remove sandwiches from skillet, let rest 1 minute, slice, and serve immediately.

# Expert Suggestions:

01 -
  • The mayo creates a crust that's crackling and golden in a way butter alone never quite achieves.
  • You'll taste a subtle richness and creaminess that makes people ask what your secret is.
  • It comes together in under fifteen minutes, making it perfect for those moments when you need comfort food right now.
02 -
  • Medium-low heat is not a suggestion—high heat burns the outside before the cheese inside has a chance to melt, and you'll end up disappointed and frustrated.
  • Don't skimp on the mayo coating because that's literally the ingredient doing the browning and creating the magic crust everyone will ask about.
  • Pressing too hard when flipping squeezes the cheese out sideways, so let the gentle heat do the work instead.
03 -
  • Slice the sandwich diagonally because it actually looks better and makes people take it more seriously somehow.
  • Serve alongside tomato soup because that combination is basically the edible version of a warm hug.
  • Cold leftovers are honestly still pretty good the next day if you have any, though they never quite have the magic of fresh.
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