Make a crispy grilled cheese.
Crisp bread, melted cheddar and a few crunchy bits of cheese around the edges. Grab a skillet and make lunch.
01 Butter the outside
Use sandwich bread or cut two even slices from a loaf. Spread softened butter over one side of each slice, right to the edges.
Put one slice butter-side down on a cutting board. The buttered side will touch the skillet; the cheese goes on the bare side.
02 Be generous with the cheese
For a little tang, spread a thin layer of mustard on the bare side of the bread. Add a generous handful of shredded cheddar, spreading it into the corners.
Put the second slice on top, butter-side up, and press gently with your palm. Tuck any loose cheese between the slices so you can move the sandwich to the skillet.
03 Keep the heat gentle
Heat a skillet over medium-low heat and lay the sandwich in it. Listen for a quiet sizzle. If the butter starts smoking or the bread browns almost immediately, turn the heat down.
Leave it alone for a few minutes, then lift a corner with a spatula. You’re looking for golden bread underneath. High heat can burn the outside while the cheese in the middle is still cold.
04 Flip it when it’s golden
Slide the spatula underneath and turn the sandwich over. Let the second side cook. Press lightly if you need to bring the bread into contact with the pan; don’t squash all the cheese out.
If the bread is browned but the cheese needs longer, lower the heat and cover the pan briefly. Lift a corner to check the bread, then look between the slices to see whether the cheese has melted. Any cheese that spills onto the pan can brown into crisp little edges.
05 Cut it and eat
Move the sandwich onto a cutting board and let it sit for a minute. The filling will be hot. Cut it in half with a sharp knife, then scrape any browned cheese from the pan onto the plate.
Add a pickle, a few tomatoes or nothing at all. Eat it while the bread is crisp and the cheese is warm.
06 Make the next one yours
- Sharp: mustard and sliced pickles.
- Stretchy: cheddar and mozzarella.
- Spicy: a few slices of jalapeño.
Slice extra fillings thinly so the sandwich stays together. Pat pickles dry before you add them so they don’t soak the bread.