Grilled Cheese Sandwich
13 Jul 2020

Grilled Cheese Sandwich

13 Jul 2020

Anyone who has seen the movie Chef starring Jon Favreau would probably remember the scene with the absolutely decadent-looking grilled cheese sandwich. In the early days after watching the film, I practically fantasized about how gooey the cheese might be, and what the different cheeses might taste like.

At long last, after quite a few years, I stumbled upon the recipe for this amazing looking grilled cheese sandwich. My oh my did this match everything I ever dreamed of.

Making a grilled cheese sandwich theoretically isn’t hard. It’s literally just cheese slices sandwiched between two slices of bread, buttered then toasted in a skillet or griddle over the stove. But the devil really is in the details. Which type of bread? How much cheese to put in? What types of cheeses? How do I achieve that perfect gooey center and that golden, crunchy crust at the same time?

This recipe answered a few of my questions, in terms of the bread and the types and quantity of cheese. Attaining that perfect gooey center before the outside gets too brown, this part is still hit or miss for me. I’d say 3 to 4 minutes cooking time per side is a pretty good sweet spot, however if your pan gets too hot or the heating is uneven, you may not get that perfect result you’re looking for. I’ve been cooking each side straight before flipping to the other, but I wonder if it is better to flip more frequently, similar to how I grill my steaks. Looks like I’ll have to keep making ’em to find out.

Will keep on updating this post as I learn more and move closer towards that perfect sandwich.

Grilled Cheese Sandwich

  • 1 tablespoon olive oil
  • 6 slices hearty white bread, such as Italian or Wu Pao Chun Champion Toast, about 3/4-inch thick
  • Unsalted butter, softened
  • 6 slices gruyere OR Emmental
  • 6 slices parmesan cheese
  • 6 slices mild cheddar
  • 6 slices sharp cheddar


Prepare the cheese slices. Make 6 stacks of cheese, a slice each of gruyere or Emmental, parmesan, mild and sharp cheddar cheeses in every stack.

In a large cast-iron skillet over medium low heat, or on your electric griddle on medium/sandwich setting if using, drizzle the oil.

Butter the slices of bread on one side.

Place the bread butter-side down on the skillet or griddle.

Arrange the prepared stacks of cheese on each slice of bread.

When the cheese melts and the bread is golden brown, join the two slices of bread.

Continue cooking for about 3 to 4 minutes per side, until golden brown. Spread more butter if desired.

Cut into diagonals and serve immediately. Absolutely divine!

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