I love the grilled cheese in all its forms, from the classic American-on-white, to fancier versions. It can be almost anything you want, and to that end, here are 20 ways to grill your cheese.
Buddy’s Three-Cheese Grilled Cheese
Recipe by Buddy Love
Hello, this is Buddy Love, making a three-cheese grilled cheese sandwich and a chili and tomato. First step: this is a meal for one person.
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Classic American Grilled Cheese on White
There's sometimes just no beating the original. Just be sure to use even slices, and if you use the ones in the plastic sleeves, this might be the one case where that's actually better.
Ingredients
Method
- Spread butter thinly over one side of each bread slice, reaching the edges.
- Place 2 slices butter-side down and divide the American cheese evenly over them, folding slices only as needed to fit within the bread.
- Close with the remaining bread, butter-side out. Heat a large nonstick skillet over medium-low heat for 2 minutes.
- Cook both sandwiches for 3 to 4 minutes until golden underneath. Turn carefully; cook 3 to 4 minutes more until golden on the second side and cheese fully melts.
- Rest on a board for 1 minute, cut each sandwich diagonally and serve one per person.
Brie and Apple Grilled Cheese
Fruit, honey, and walnuts are classic cheese board accompaniments, so it makes sense that Brie goes well with grilled apples and walnut bread. Keep the rind on, as it provides much-needed structure.
Ingredients
Method
- Melt 1/2 tablespoon butter in a skillet over medium heat. Add apple slices and salt and cook for 3 to 4 minutes, turning gently, until slightly softened but still intact.
- Transfer apples to a plate and let excess steam escape for 2 minutes. Wipe the skillet and lower the heat to medium-low.
- Divide half the Brie between 2 bread slices, add apple slices and drizzle each with 1/2 teaspoon honey. Add remaining Brie and close the sandwiches.
- Spread remaining butter over the outer faces. Cook in the skillet for 4 to 5 minutes per side until the walnut bread is golden and the Brie has softened throughout.
- Rest for 1 minute and cut each sandwich in half before serving.
Bourbon Bacon Jam Grilled Cheese
Smoked Gouda and smoked bacon just make sense, and a bacon jam technique provides some nice sweetness. This recipe uses bourbon in the bacon jam, but I'll bet Scotch would be great too.
Ingredients
Method
- Cook bacon in a skillet over medium heat for 8 to 10 minutes until browned and crisp. Transfer to a plate and leave only 1 tablespoon rendered fat in the skillet.
- Return bacon and simmer for 8 to 10 minutes, stirring often, until the mixture is thick and spreadable with little free liquid. Transfer to a bowl and cool for 5 minutes.
- Divide half the Gouda over 4 bread slices. Spread the bacon jam evenly over them, add remaining Gouda and close with the other bread slices.
- Butter the outside faces. Cook 2 sandwiches at a time in a large skillet over medium-low heat for 3 to 4 minutes per side until golden and the Gouda is melted, repeating for the second batch.
- Rest each batch for 1 minute before cutting and serve one sandwich per person.
Jalapeño Popper Grilled Cheese
I love jalapeño poppers with a cold beer, but I'm not likely to make them at home. If you've got a craving, this sandwich fits the bill, with roasted jalapeños and a blend of cream cheese and Monterey Jack.
Ingredients
Method
- Heat the broiler. Rub jalapeno halves with oil, place skin-side up on a small rimmed pan and broil 6 inches from the heat for 5 to 7 minutes until blistered. Cover in a bowl for 5 minutes, then peel loose skin, pat dry and cut into short strips.
- Mix cream cheese, garlic powder and salt until smooth. Spread a thin layer over the inner face of each bread slice.
- Divide half the Jack over 2 slices, add jalapeno strips and the remaining Jack, then close with the other slices.
- Butter the outside faces and cook in a large skillet over medium-low heat for 4 minutes. Turn, cover for 2 minutes, then uncover and cook for 2 to 3 minutes more until crisp and melted.
- Rest for 1 minute and cut each sandwich in half before serving.
Caprese Grilled Cheese
This really is just a normal Caprese sandwich, served grilled. Be sure to salt and blot the tomato, and let the fresh mozzarella sit out for a bit to get rid of excess water.
Ingredients
Method
- Lay mozzarella on paper towels for 10 minutes and blot dry. Salt tomato slices, let them stand for 10 minutes alongside the cheese, then blot away released liquid.
- Divide half the mozzarella over the bottom ciabatta halves. Add one flat tomato layer, sliced basil and black pepper, then the remaining mozzarella and top halves.
- Brush the outside faces lightly with olive oil. Heat a large skillet over medium-low heat.
- Cook sandwiches for 4 to 5 minutes per side, pressing gently with a spatula and covering for 2 minutes after turning, until the crust is golden and mozzarella is soft throughout.
- Rest for 1 minute and cut each sandwich across the middle before serving.
French Onion Grilled Cheese
I love French onion soup, and when you think about it for a second, it's so easy to imagine it as a sandwich. Caramelizing the onions is a slow process, but finished with a splash of sherry, it's so worth it.
Ingredients
Method
- Melt 1 tablespoon butter in a skillet over medium heat. Add onions and salt and cook for 5 minutes, then lower the heat to medium-low.
- Cook onions for 25 to 30 minutes, stirring often, until deep golden and soft. Add only a little of the measured water if needed to lift sticking bits without steaming the onions.
- Stir in thyme and sherry and cook for 2 to 3 minutes until no free liquid remains. Transfer onions to a bowl and let steam escape for 3 minutes.
- Divide half the Gruyere over 2 bread slices, spread onions evenly over them and add remaining cheese. Close with the other bread slices and spread remaining butter over the outside faces.
- Cook in a clean large skillet over medium-low heat for 4 to 5 minutes per side until the rye is crisp and cheese is melted. Rest for 1 minute, cut in half and serve.
BBQ Pulled Pork Grilled Cheese
Barbecue pork and Texas toast get the grilled-cheese treatment in this recipe. Feel free to sub in whatever barbecue or pulled pork you've got leftover.
Ingredients
Method
- Heat the oven to 325°F. Place onion in a small Dutch oven, add pork, salt, pepper and braising water, then cover tightly.
- Braise for 3 to 3 1/2 hours until the pork is fully fork-tender and pulls apart easily, well above the 145°F minimum. Rest covered for 10 minutes, then remove excess fat and pull meat into coarse shreds, discarding tough connective pieces.
- Whisk mustard, vinegar, brown sugar and Worcestershire in a saucepan and simmer for 3 minutes. Toss drained warm pork with the sauce without adding the watery braising liquid.
- Divide half the pepper Jack over 4 bread slices, add the sauced pork evenly and top with remaining cheese. Close with the other bread slices and spread mayonnaise over the outside faces.
- Cook 2 sandwiches at a time in a large skillet over medium-low heat for 4 to 5 minutes per side, covering for 2 minutes after turning, until the bread is golden and filling reaches 165°F. Repeat for the second batch.
- Rest each batch for 2 minutes before cutting and serve one sandwich per person.
Buffalo Chicken Grilled Cheese
Buffalo sauce is as good on a chicken sandwich as it is on a wing. This sandwich encompasses the whole experience: chicken, Buffalo sauce, and blue cheese.
Ingredients
Method
- Bring broth to a gentle simmer in a small saucepan. Add chicken cutlets and poach gently for 8 to 12 minutes until the thickest part reaches 165°F.
- Lift chicken out, drain and chop into small pieces. Discard the poaching broth, then warm hot sauce and sauce butter in the empty pan and toss the chicken through them.
- Divide half the provolone over 2 bread slices, add the warm chicken and blue cheese, then top with remaining provolone and bread.
- Butter the outside faces. Cook both sandwiches in a large skillet over medium-low heat for 4 to 5 minutes per side, covering for 2 minutes after turning, until golden and the filling reaches 165°F.
- Rest for 1 minute and cut in half before serving.
Pizza Grilled Cheese
If you've got leftover marinara, this is a perfect application. For the full pizza experience, focaccia is naturally the bread of choice.
Ingredients
Method
- Spread 1 tablespoon pizza sauce over each bottom focaccia half and sprinkle with oregano.
- Divide half the mozzarella over the sauce, add pepperoni in one thin layer and top with remaining mozzarella. Close the sandwiches.
- Brush the outside faces with olive oil and heat a large skillet over medium-low heat.
- Cook for 4 to 5 minutes per side, pressing gently with a spatula and covering for 2 minutes after turning, until the focaccia is crisp and mozzarella is melted throughout.
- Rest for 2 minutes, then cut each sandwich in half and serve.
Mac and Cheese Grilled Cheese
I can't say I'm a fan of starch-on-starch, but if you are, this is the recipe for you. In this recipe, gooey mac and cheese fills a brioche bun, perfect for carb-heads.
Ingredients
Method
- Bring pasta water to a boil in a small saucepan, add salt and macaroni and cook for 7 to 9 minutes until tender. Drain well.
- Melt sauce butter in the empty pan, whisk in flour and cook for 30 seconds. Gradually whisk in milk and simmer for 1 minute until thickened, then switch off the heat and stir in cheddar.
- Fold macaroni into the thick sauce and spread on a plate for 5 minutes to let steam escape; keep it warm rather than chilling it.
- Divide half the American cheese over 2 brioche slices, add the warm macaroni evenly in flat layers and top with remaining American and bread. Butter the outside faces.
- Cook in a large skillet over medium-low heat for 4 to 5 minutes per side, covering for 2 minutes after turning, until golden and the macaroni filling reaches 165°F.
- Rest for 2 minutes, then cut carefully and serve one sandwich per person.
Sourdough Grilled Cheese with Tomato Soup
There's no better accompaniment to a grilled cheese than a bowl of tomato soup. Sourdough and white cheddar are used- pretty much the standard fancy grilled cheese- but use whatever grilled cheese you like.
Ingredients
Method
- Heat olive oil in a small saucepan over medium heat. Cook onion for 5 minutes, then garlic for 30 seconds.
- Add tomatoes, broth, salt and pepper. Simmer uncovered for 12 to 15 minutes until onion is fully soft.
- While the soup simmers, divide cheddar between 2 sourdough slices, close with remaining bread and butter the outside faces. Cook in a large skillet over medium-low heat for 4 to 5 minutes per side until golden and melted.
- Blend soup until smooth with an immersion blender, then stir in cream and heat gently for 1 minute.
- Rest sandwiches for 1 minute, cut diagonally and serve one with half the tomato soup in a small bowl per person.
Kimchi Grilled Cheese
It makes absolutely no sense how well kimchi and cheese go together. While cooking kimchi kills off the prebiotics (one of kimchi's big selling points), it's necessary to get rid of moisture, and the flavor of sautéed kimchi is amazing to boot.
Ingredients
Method
- Heat sesame oil in a small skillet over medium heat. Add squeezed chopped kimchi and cook for 3 to 4 minutes, stirring, until no free liquid remains. Transfer to a plate for 2 minutes.
- Divide half the Gouda over 2 bread slices, spread cooked kimchi evenly over it and add remaining cheese. Close with the other bread slices.
- Spread mayonnaise thinly over the outside faces. Heat a large skillet over medium-low heat.
- Cook sandwiches for 4 to 5 minutes per side until golden and the Gouda is fully melted, covering for 2 minutes after turning if the center needs help warming.
- Rest for 1 minute, cut in half and serve.
Pesto Mozzarella Grilled Cheese
Pesto and red peppers are a natural fit for a grilled cheese, and olive bread completes the Mediterranean flavor. If at all possible, use a homemade pesto.
Ingredients
Method
- Spread pesto thinly over the inner face of each bread slice.
- Divide half the mozzarella over 2 slices, add one flat layer of dry pepper strips and top with remaining mozzarella. Close the sandwiches.
- Spread mayonnaise over the outside faces and heat a large skillet over medium-low heat.
- Cook for 4 to 5 minutes per side, covering for 2 minutes after turning, until the bread is golden and mozzarella is fully melted.
- Rest for 1 minute and cut each sandwich in half before serving.
Prime Rib Grilled Cheese Sandwich
This prime rib grilled cheese sandwich combines flavorful leftover prime rib, melted cheese, and perfectly toasted sourdough bread! It is an easy and satisfying way to upgrade your traditional grilled cheese.
Recipe and photo: Angela Latimer, Bake It With Love (bakeitwithlove.com)
Get the full recipe at Bake It With Love.
Air Fryer Grilled Cheese with Ham
The air fryer can grill a cheese just as well as the pan can. Grate a little cheese on top (also made easier by the air fryer) of this ham and cheese sandwich, and you have a bistro classic: the croque-monsieur.
Ingredients
Method
- Preheat a 6-quart air fryer to 350°F for 3 minutes. Spread Dijon over the inner faces of 2 bread slices.
- Layer half the Edam, the ham and remaining Edam over those slices, then close with the other slices. Spread mayonnaise thinly over the outside faces.
- Secure the top bread slice of each sandwich with 1 wooden toothpick. Place one sandwich in the basket and cook for 4 minutes.
- Remove the toothpick completely, turn the sandwich carefully and cook for 3 to 5 minutes more until the bread is golden, cheese is melted and the ham filling reaches 165°F. Repeat with the second sandwich.
- Check that both toothpicks have been removed, rest sandwiches for 1 minute and cut in half before serving.
Rustic Pepper & Grilled Cheese Toasties
Today we're preparing a savory Jarlsberg Toastie - think a 'very' kicked up grilled cheese. Today's toastie features grilled bell peppers prepared with Vidalia onions, jalapenos, and plenty of garlic, which we've layered onto ciabatta bread with Jarlsberg cheese, and then crisped to melted perfection in a cast iron pan.
Recipe by Catherine Pappas, Living the Gourmet
Get the full recipe at Living the Gourmet.
Lobster Grilled Cheese
One of my favorite antique dishes is the lobster Thermidor, lobster in wine sauce and covered in grated cheese. However, it is a total nightmare to make, but if you've got lobster tails, this grilled cheese comes to the rescue.
Ingredients
Method
- Bring steaming water to a boil in a saucepan with a steamer basket. Add lobster tails, cover and steam for 10 to 12 minutes until the meat is opaque throughout and reaches 145°F.
- Cool tails for 5 minutes, use kitchen shears to open the shells and remove all meat and shell fragments. Chop meat into small chunks and toss with the lobster butter, lemon juice and chopped tarragon.
- Divide half the Fontina over 2 bread slices, add lobster evenly and top with remaining Fontina. Close with the other bread slices.
- Butter the outside faces and cook in a large skillet over medium-low heat for 4 to 5 minutes per side until golden, Fontina is melted and the lobster filling is hot throughout.
- Rest for 1 minute, cut each sandwich in half and serve immediately.
Dill Pickle Grilled Cheese
Like all kids, I hated pickles on my cheeseburger, but now I can't imagine a cheeseburger without them. This sandwich removes the burger from the equation, but you somehow won't miss it.
Ingredients
Method
- Press drained pickle slices between paper towels to remove surface brine. Spread Dijon thinly over the inner faces of 2 bread slices.
- Add half the Havarti, arrange pickles in one flat layer and sprinkle with chopped dill. Add remaining Havarti and close with the other bread slices.
- Spread mayonnaise thinly over the outside faces. Heat a large skillet over medium-low heat.
- Cook sandwiches for 4 to 5 minutes per side until the pumpernickel is crisp and cheese is melted, covering for 2 minutes after turning if needed.
- Rest for 1 minute, cut in half and serve while the pickles still have some bite.
Sun-Dried Tomato Spinach Ricotta Grilled Cheese
Ricotta is only arguably a cheese, so this does stretch the definition, but it's excellent no matter what you call it. Get that spinach as dry as you can.
Ingredients
Method
- Heat olive oil in a skillet over medium heat and cook spinach for 2 to 3 minutes until wilted. Transfer to a sieve, cool briefly and squeeze firmly to remove excess moisture, then chop.
- Mix spinach with drained ricotta, chopped sun-dried tomatoes and black pepper until evenly combined.
- Divide half the Muenster over 2 bread slices, spread the spinach mixture evenly over it and add remaining cheese. Close with the other bread slices.
- Butter the outside faces and cook in a clean large skillet over medium-low heat for 4 to 5 minutes per side, covering for 2 minutes after turning, until golden and the Muenster is melted throughout.
- Rest for 2 minutes, cut each sandwich in half and serve.
Mayo vs butter on the outside
Butter gives grilled cheese a flavor I want with a plain filling, especially American on white or sharp cheddar on sourdough. Soften it first and spread a thin layer all the way to the edges. A cold lump dropped into the skillet can leave one patch of bread greasy while another sits against a dry pan. The milk solids in butter also brown, so gentle heat matters when the filling needs several minutes to melt. A darker crust isn’t automatically a better one.
Mayonnaise is easy to spread straight from the refrigerator and can make an even, crisp surface with a small amount. Use a thin coat; a thick smear can leave a noticeable tang and a heavy crust. It is useful on sandwiches with firm bread or a filling that already brings plenty of butter, but it doesn’t make the pan’s temperature irrelevant. Bread can still burn over high heat while the center stays cool, no matter which spread is on the outside.
Choose the fat for the sandwich and keep the layer consistent. The olive-oil finish on ciabatta or focaccia fits those breads, while garlic butter belongs on the garlic-bread version because its flavor is part of the filling’s appeal. Wipe dark crumbs and burnt butter from the skillet between batches. If the first sandwich colors too quickly, lower the heat and let the pan cool briefly before adding the next; spreading on more mayonnaise won’t fix a skillet that is already too hot.
Cheeses that melt and the ones that only sweat
American, young Gouda, Fontina, Havarti and Muenster are useful choices when you want a smooth melted layer. Thin slices or grated cheese warm more evenly than thick slabs. Younger cheeses generally have more moisture than very aged versions, so a young Gouda and a hard aged Gouda won’t behave the same way in the pan. Keep the amount sensible: a thick cold pile can take longer to melt than the bread can stay golden, even when the cheese itself is a good melter.
Hard cheeses such as Parmesan and aged Asiago bring flavor, but they work better here in a smaller amount beside a cheese that melts readily. A whole sandwich filled only with hard grated cheese may become oily before it turns stretchy. Ricotta and cream cheese soften rather than making the same elastic layer as mozzarella, which is why the spinach sandwich pairs ricotta with Muenster and the popper sandwich pairs cream cheese with Jack. The second cheese does a different job, not just another flavor.
Fresh mozzarella melts, but it brings water with it. Drain and blot it before assembly, especially next to tomato, and use the low-moisture kind when you want a drier, stretchier filling. Brie softens quickly once warm, while its rind stays more distinct; slice it cold so the pieces fit evenly inside the bread. When the outside is ready before the middle, lower the burner and cover the pan briefly. Don’t keep pressing harder, which can squeeze softened cheese out before the center has finished warming.
