You just can’t beat a well-made classic grilled cheese, especially if accompanied by a warm bowl of homemade tomato soup. Preferring a classic doesn’t mean we’re interested in a run-of-the-mill grilled cheese, though. One of those slapped together, thrown on the skillet types. No, we believe in a cheesy, melty, perfectly golden brown classic grilled cheese; and you can achieve that perfectly golden brown sandwich you dream of with a few tips. Firstly, you must coat the outer sides of your grilled cheese with mayonnaise (or butter) in order to avoid a burnt, dry sandwich. Next, we don’t skimp on the cheese, ever—and there’s really never a good reason to only use one type of cheese in any grilled cheese recipe. Sourdough bread is our favorite choice for a classic grilled cheese for its taste and texture, but you can vary your bread choice according to preference or what your farmers’ market has fresh that week! At the end of the day, who doesn’t love to enjoy a comforting, decadent grilled cheese? We certainly do.
Spread 1 side of each bread slice evenly with mayonnaise. Place 1 bread slice, mayonnaise side down, on a sheet of parchment paper or wax paper. Top with American cheese slices and shredded Cheddar cheese. Cover with remaining bread slice, mayonnaise side up. Place a second sheet of parchment paper or wax paper on top of sandwich, and press gently.
Heat a large cast-iron skillet over medium. Remove sandwich from bottom piece of parchment paper, leaving top piece in place, and transfer to hot skillet. Place a small, heavy skillet on top of sandwich, and press. Cook until cheese melts and bread is golden brown on bottom, about 2 minutes. Remove small skillet; turn sandwich, and cook, without pressing, until golden brown on bottom, about 2 minutes.