The Best Grilled Cheese You'll Ever Make
The Best Grilled Cheese You'll Ever Make is a medium American recipe that serves 1. 520 calories per serving. Recipe by Epicurious on YouTube.
Prep: 12 min | Cook: 10 min | Total: 30 min
Cost: $4.42 total, $4.42 per serving
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
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
Slice the American Cheese
Lay out two slices of American cheese; set aside for later assembly.
Time: PT1M
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
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
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
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
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
Dietary info: Vegetarian
Allergens: Dairy, Gluten, Eggs (in mayonnaise)
Ingredient Substitutions
- Instead of Country White Sandwich Bread: white sandwich bread, whole wheat sandwich bread
- Instead of Mayonnaise: softened unsalted butter, olive oil spread
- Instead of American Cheese: processed cheese product, mild cheddar
- Instead of Gruyère Cheese: Emmental, Swiss cheese
- Instead of Salt: kosher salt
- Instead of Black Pepper: white pepper
- Instead of Potato Chips: tortilla chips, pretzel sticks
Equipment Needed
- Non‑Stick Skillet
- Box Grater
- Knife
- Cutting Board
- Spatula
- Pastry Brush
- Plate
Critical Steps — Do Not Skip
- Shred fresh Gruyère instead of using pre‑shredded cheese
- Spread mayonnaise, not butter, for even browning
- Cook over medium‑low heat to ensure cheese melts before bread burns
- Allow cheese to overflow edges for crunchy bits
Chef Tips from the Video
- Brush the bread with mayonnaise for a richer, more even crust.
- Use a combination of a melt‑friendly cheese (American) and a flavorful cheese (Gruyère) for depth and stretch.
- Cook slowly; the low heat creates a uniform golden crust and fully melted interior.
Troubleshooting
Bread burns before cheese melts
Reduce heat to low and add a lid for the first minute to trap heat, allowing cheese to melt faster.
Cheese is watery or doesn’t bind
Use freshly shredded Gruyère and avoid pre‑shredded cheese; pat the shredded cheese with a paper towel to remove excess moisture.
Sandwich falls apart when flipping
Let the first side cook a little longer until the cheese starts to set and stick to the bread before attempting to flip.
Storage
Refrigerator: Wrap tightly in parchment and foil; reheat in a skillet over low heat for 3‑4 minutes.
Freezer: Not recommended; texture of bread and cheese degrades.
Room temperature: Best eaten immediately; will become soggy after 1 hour.
Make-Ahead Tips
- Shred the Gruyère and store in an airtight container in the fridge for up to 2 days.
- Pre‑spread mayonnaise on the bread slices and keep covered; assemble just before cooking.
Frequently Asked Questions
What is the cultural significance and history of the grilled cheese sandwich in American cuisine?
The grilled cheese sandwich became popular in the United States during the Great Depression as an inexpensive, comforting meal, and it solidified its place in American food culture during the post‑World War II era when processed cheese and sliced bread became widely available.
What are the traditional regional variations of grilled cheese in the United States?
Regional twists include the addition of tomato slices in the Midwest, the use of sharp cheddar in New England, and the “cheese toastie” style with extra butter in the Pacific Northwest. Frank Proto’s version emphasizes mayo for crispness and a blend of American and Gruyère cheeses.
How is a classic grilled cheese traditionally served in American diners?
It is typically served hot, cut diagonally, often with a side of tomato soup or potato chips, and sometimes accompanied by pickles or a simple green salad for contrast.
What occasions or celebrations is the grilled cheese sandwich traditionally associated with in American culture?
Grilled cheese is a go‑to comfort food for casual gatherings, school lunches, late‑night snacks, and is often featured at fundraisers, movie nights, and backyard barbecues as a quick, crowd‑pleasing option.
What makes Frank Proto’s grilled cheese special or unique in American cuisine?
Proto’s technique uses mayonnaise instead of butter for a tangy, evenly browned crust, combines melty American cheese with flavorful shredded Gruyère, and cooks over low heat to achieve a crunchy cheese‑laden edge that most standard recipes lack.
What are the most common mistakes to avoid when making Frank Proto’s grilled cheese sandwich?
Common errors include using high heat (which burns the bread), using pre‑shredded cheese (which won’t melt properly), skipping the mayo spread, and flipping too early before the cheese has set, all of which lead to a soggy or uneven sandwich.
Why does this grilled cheese recipe use mayonnaise instead of butter?
Mayonnaise contains oil and egg yolk, which browns at a lower temperature than butter and adds a subtle richness, preventing the bread from burning while still delivering a golden, crisp crust.
Can I make Frank Proto’s grilled cheese ahead of time and how should I store it?
You can pre‑shred the Gruyère and pre‑brush the bread with mayonnaise, storing both in airtight containers in the refrigerator for up to two days. Assemble the sandwich just before cooking, or keep cooked sandwiches wrapped and reheat in a skillet for best texture.
What texture and appearance should I look for when making Frank Proto’s grilled cheese sandwich?
The exterior should be deep golden‑brown and crisp, with visible cheese bits caramelized around the edges. Inside, the cheese should be fully melted, glossy, and pull apart in long, stretchy strings when the sandwich is cut.
How do I know when Frank Proto’s grilled cheese is done cooking?
When the bottom slice is uniformly golden and you can gently lift a corner to see that the cheese has melted and is adhering to the bread, and after flipping, the top slice reaches the same color, the sandwich is finished.
What does the YouTube channel Epicurious specialize in?
The YouTube channel Epicurious specializes in clear, test‑kitchen style cooking tutorials that explore classic and modern recipes, offering detailed technique explanations and ingredient science for home cooks.
How does the YouTube channel Epicurious's approach to American comfort food differ from other cooking channels?
Epicurious focuses on precise measurements, culinary fundamentals, and the why‑behind each step, whereas many other channels may rely on intuition; this results in reproducible, restaurant‑quality comfort dishes like Frank Proto’s grilled cheese.
Last updated: August 31, 2026
