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Classic Grilled Cheese

Scott Phillips

Servings: four.

Don’t be timid when pressing the sandwiches after you’ve turned them. A little muscle power ensures terrific, crisp results.


  • 4 tsp. salted butter, at room temperature
  • 8 slices (1/4-inch thick) Italian country bread or sourdough
  • 6 oz. coarsely grated Cheddar

Nutritional Information

  • Nutritional Sample Size per sandwich
  • Calories (kcal) : 250
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 55
  • Sodium (mg): 410
  • Carbohydrates (g): 10
  • Fiber (g): 0
  • Protein (g): 12


  • Butter all the bread slices on one side only. Put four slices of bread, buttered side down, on a cutting board. Distribute the cheese over the bread slices. Top with the remaining bread, buttered side up.
  • Heat a large nonstick pan or griddle over medium-high heat for 2 minutes. Put as many sandwiches as will fit in the pan or on the griddle without crowding, cover, and cook until the cheese has just begun to melt and the bread is golden brown, about 2 minutes. Remove the lid and turn the sandwiches, pressing each one firmly with a spatula to flatten it slightly. Cook the sandwiches uncovered until the bottom is golden brown, about 1 minute. Turn them once more and press with the spatula again to recrisp the bread, about 30 seconds. Cut the sandwiches in half and serve immediately.


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Reviews (1 review)

  • fortkcook | 09/04/2012

    Very good basic recipe, with lots of room for variations on the theme. Rather than using butter, I brushed bread with olive oil. Well-seasoned cast iron pan works well here.

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