The Best Grilled Cheese You'll Ever Make

Ingredients

• 2 slices Country White Sandwich Bread (sturdy loaf with tight crumb; avoid airy sourdough)
• 2 tablespoons Mayonnaise (use regular mayo; spreads evenly and browns better than butter)
• 2 slices American Cheese (full‑fat slices for meltiness)
• 3 ounces Gruyère Cheese (shredded fresh; rind removed before grating)
• 1 pinch Salt (enhances cheese flavor)
• 1 pinch Black Pepper (freshly ground)
• 1 handful Potato Chips (optional crunchy side)

Instructions

1. Shred the Gruyère

   Remove the rind from the Gruyère block, then grate the cheese using the large holes of a box grater, holding the grater on its side to use body weight for easier shredding.

   Time: PT5M

2. Slice the American Cheese

   Lay out two slices of American cheese; set aside for later assembly.

   Time: PT1M

3. Butter the Bread with Mayonnaise

   Spread a thin, even layer of mayonnaise on one side of each bread slice using a pastry brush.

   Time: PT2M

4. Preheat the Skillet

   Place the non‑stick skillet over medium‑low heat and let it warm for about 30 seconds.

   Time: PT30S

   Temperature: medium‑low

5. Assemble and Cook First Side

   Place one slice, mayo‑side down, into the skillet. Immediately layer the shredded Gruyère, then the American cheese slices, and season with a pinch of salt and pepper. Top with the second slice, mayo side up.

   Time: PT5M

   Temperature: medium‑low

6. Flip and Cook Second Side

   When the bottom is golden and the cheese is visibly melting (you can gently lift a corner to check), carefully flip the sandwich with a spatula and cook the other side until equally browned and the cheese is fully melted.

   Time: PT5M

   Temperature: medium‑low

7. Rest, Slice, and Serve

   Transfer the sandwich to a plate, let it rest for 30 seconds, then cut diagonally with a sharp knife. Serve immediately with a handful of crunchy potato chips.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

20g

Carbohydrates

40g

Fat

30g

Fiber

2g