← Back to Search Results
grilling American
Classic Grilled Cheese Recipe-2552

Photo by:
Comments: 0


Yield: 4 Servings



TO ASSEMBLE THE SANDWICHES: Set half of the bread slices buttered side down, and cover them with the cheese slices, folding them over if they extend past the edges of the bread. Place the top slice of bread over the cheese, buttered side up.

Grill the sandwiches (see Note) and cut each in half on the diagonal.


When tomatoes are in season, my friend Jason Asch insists that I make his grilled cheese sandwich with the tomato slices layered inside before it’s grilled. Though I make this exception for him and for him only, I prefer the firm texture of the tomato when it’s slipped in after the sandwich is already grilled.

2–4 tomatoes, sliced ¼ inch thick, core end discarded

1–2 tablespoons extra-virgin olive oil Kosher salt, to taste

Drizzle olive oil over the tomato slices and sprinkle with salt. Allow to sit for about five minutes.

Assemble and grill the sandwiches according to the directions above. Cut each sandwich in half on the diagonal and slide in the tomatoes.


For grilling the bread, I prefer to use a home-style panini machine, a two-sided grill that resembles a waffle iron. The heavy metal grills apply pressure and heat to both sides of the bread or sandwich at once. There's no flipping necessary, and you don't need to exert any extra pressure on the sandwiches as they grill. Turn the panini machine to high and allow it to heat up for 5-10 minutes. Transfer the sandwiches to the grill, placing them side by side without overcrowding them. (Most home-style panini grills have room for two sandwiches or two slices of bread.) Close the top grill and cook them for a few minutes, until the bread is lightly browned. This practical and easy-to-use machine is the fastest, most efficient method for making grilled sandwiches.

If you don't own a panini grill, other techniques work fine. You can achieve the same effect with the coffee-shop method, using a heavy-bottomed pan, or better yet, a well-seasoned cast iron skillet with some clarified butter. Place a tablespoon or so of the clarified butter in the skillet and cook the assembled sandwich over medium heat, covered with a lid. WHen the bottom side turns golden brown, flip the sandwich over and move it around so it absorbs some if the butter around the edge of the skillet, adding more butter if necessary.

When grilling a closed-face sandwich on a charcoal or gas grill, place a metal bowl over it to help the cheese-melting process (At home, this technique probably isn't worth the trouble, but if you're picnicking or camping, a charcoal grill comes in handy for a quick and tasty outdoor meal.) And simplest of all, for any of the open-faced sandwiches, you can certainly just toast the bread in a good old-fashioned toaster.

© 2002 Nancy Silverton

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include white or whole-wheat sourdough bread. For nutritional information on white or whole-wheat sourdough bread, please follow the link above.

234kcal (12%)
191mg (8%)
18g (28%)
11g (54%)
62mg (21%)
154mcg RAE (5%)
0mg (0%)
573mg (57%)
0mg (1%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-provence-cookbook The Provence Cookbook
by Patricia Wells
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
desserts-4-today Desserts 4 Today
by Abby Dodge
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
mom-a-licious Mom-a-Licious
by Domenica Catelli
nigella-express Nigella Express
by Nigella Lawson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
baked-explorations Baked Explorations
by Matt Lewis

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?