Mayo Grilled Cheese Sandwich (Print View)

A golden, crispy sandwich with a creamy mayo-crusted exterior and melted cheddar inside.

# Components:

→ 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

# Preparation Steps:

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

# Expert Advice:

01 -
  • Mayo creates a golden, almost-buttery crust that regular butter simply cannot match, and you'll taste the difference immediately.
  • The whole thing comes together in under 15 minutes, making it perfect for those moments when you need comfort food without the fuss.
  • It's foolproof enough that even if you've burned every grilled cheese you've ever made, this one will turn out stunning.
02 -
  • Medium-low heat is non-negotiable; I learned this the hard way with blackened bread and cold cheese, and now I set the heat low and trust the process.
  • The mayo should be spread thin, almost transparent in places—thick mayo makes things soggy instead of crispy, and that's the one mistake that ruins everything.
03 -
  • A cast iron skillet creates an even more beautiful crust than nonstick, but nonstick is more forgiving if you're still getting the hang of the timing.
  • Let the bread come to room temperature if it's been in the fridge—cold bread never browns as evenly, no matter how long you cook it.
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