The Perfect Grilled Cheese
The definitive grilled cheese: mayo goes on the outside instead of butter, for even, deep-golden browning. A simple trick that changes everything.
- 2 slices white sandwich bread
- 4 tsp mayonnaise
- 1 tbsp unsalted butter
- 3 thin slices cheddar or American cheese (about 2 oz / 55 g total)
- Freshly ground black pepper
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1
Spread the bread
Spread one side of each bread slice with mayonnaise: 2 tsp per slice, half the total on each.
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2
Why mayo instead of butter?
Mayonnaise is an emulsion of oil and egg, which browns more evenly and at a higher temperature than butter alone, without burning as easily. It's a simple trick that leaves the bread crispier with more even color.
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3
Heat the pan
Heat a small nonstick skillet dry over medium heat for 2 minutes. Melt half the butter in it.
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4
Build the sandwich
Place one slice of bread mayo-side down in the pan. Top with the cheese slices and a bit of black pepper. Cover with the second slice, mayo-side up.
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5
Cook covered
Cover the pan and cook until the bottom is deep golden, 3-4 minutes. Covering it helps the cheese melt evenly while the bottom browns.
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6
Flip and finish
Flip the sandwich and add the remaining butter to the pan. Using a spatula, press down gently to encourage even browning and help the cheese finish melting, 3-4 more minutes.
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7
Serve
Transfer to a cutting board and slice in half on a diagonal.
- Mayo on the outside instead of butter is the main trick: it browns more evenly and turns out crispier.
- Covering the pan while the first side browns is what makes sure the cheese fully melts before the bread burns.
- Easy to double or triple for more servings, with a bigger pan.