Golden Crisp Cheddar Grilled Cheese Sandwich
Inspired by techniques from NYT Cooking and America's Test Kitchen.
White sandwich bread spread with butter and mayonnaise is filled with grated mature cheddar and cooked slowly until crisp, golden and oozing.
Always check the labels of the products you use.
Method
- 1
Make the spread. Mix the butter and mayonnaise in the small bowl until smooth, then spread it thinly over one side of every bread slice, right to the edges. Mayonnaise browns evenly and resists burning, while butter adds flavour.
- 2
Assemble. Lay 4 slices spread side down on the board, pile 50 g cheddar onto each, leaving a 5 mm border, and top with the remaining slices, spread side up. Grated cheese melts faster and more evenly than slices.
- 3
Heat the pan. Heat the oven to 100 °C (80 °C fan) with the rack and tray inside. Heat the pan over medium heat for 2 minutes, then turn it down to medium-low. A preheated pan browns evenly from the start.
- 4
Cook. Cook 2 sandwiches at a time, covered with the lid, for 3-4 minutes until the base is deep golden; the lid traps heat to start melting the cheese. Flip, press gently with the spatula and cook uncovered for 3-4 minutes more, until the second side is golden and the cheese is fully melted. Keep them warm on the rack in the oven while you cook the second pair.
- 5
Serve. Rest the sandwiches for 1-2 minutes so the cheese sets slightly, then cut in half and serve straight away.
Storage
Best eaten hot. Leftovers can be refrigerated for up to 1 day and reheated in a dry pan over medium-low heat until the cheese melts again. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.7 g protein per 100 kcal, about 15% of energy (needs ≥ 12%)
- Low sugars: 3.9 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 121 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
4.6 g per serving
9.2 % of the 50 g daily maximum · 18.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small bowl
- box grater
- butter knife
- large non-stick or cast-iron frying pan with a lid
- fish slice (spatula)
- wire rack set on a baking tray
- chopping board and bread knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 519 kcal |
| Protein | 19.3 g |
| Carbohydrate | 40.6 g |
| of which sugars | 4.7 g |
| of which free sugars | 4.6 g |
| Fat | 30.9 g |
| of which saturates | 14.9 g |
| Fibre | 2.2 g |
| Salt | 1.9 g |
Protein per 100 kcal
3.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
