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The Best Ever Grilled Cheese Sandwich

Spreading a mixture of mayo and butter on the bread creates a delightfully crispy crust with the well-loved, wonderful flavor of butter one expects on a grilled cheese sandwich.—Josh Rink, Taste of Home Food Stylist
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 6 tablespoons butter, softened, divided
  • 8 slices sourdough bread
  • 3 tablespoons mayonnaise
  • 3 tablespoons finely shredded Manchego or Parmesan cheese
  • 1/8 teaspoon onion powder
  • 1/2 cup shredded sharp white cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Gruyere cheese
  • 4 ounces Brie cheese, rind removed and sliced

Directions

  • Spread 3 tablespoons butter on 1 side of bread slices. Toast bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, mix together mayonnaise, Manchego cheese, onion powder and remaining 3 tablespoons butter. In another bowl, combine cheddar, Monterey Jack and Gruyere.
  • To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inward. Spread mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Test Kitchen Tips
  • Do you love those crunchy, crispy bits of cheese that fall out of the sandwich and caramelize on the pan? Adding the Manchego or Parmesan to the butter and mayonnaise mixture gives you a similar result.
  • If you're feeling nostalgic for grilled cheese on soft white bread, create a grown-up version using challah or brioche.
  • Check out the cheesiest recipes we've ever made.
  • Nutrition Facts
    1 sandwich: 659 calories, 49g fat (27g saturated fat), 122mg cholesterol, 1017mg sodium, 30g carbohydrate (3g sugars, 1g fiber), 24g protein.

    Reviews

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    Average Rating:
    • Nepta
      May 30, 2020

      Will Try!! <a href="https://www.neptarecipes.com/2020/05/grilled-tomato-cheese-sandwich-grilled.html">Cheese Grilled Sandwich</a>

    • Vivian
      Mar 7, 2020

      I used cheeses in the recipe. I substituted and used garlic bread, due to the fact there is an allergy to egg products.

    • Richard
      Mar 7, 2020

      Nice sandwich. Actually, I prefer Finlandia Swiss or most any good Jarlsberg to this mixture of cheeses, but brie is always a great cheese for melting. The mayo-butter thing is wonderful. Personally, I like a slice of tomato and a couple slices of bacon on my grilled cheese sandwiches, but that is another recipe!

    • Ragilen
      Apr 15, 2019

      whats the point of frying starch coated chicken ( ideally left cripsy and dry = hence the coating) only to wet it in soup and then deskin it and for shredding. lol amateurs

    • dschultz01
      Mar 26, 2019

      I really liked the parmesan/mayo mixture for the outside, and I liked the process of grilling the inside of the sandwich before building it, but I didn't care of the mixture of cheeses for the inside. I have used this recipe several different times, but tried different cheeses for the inside. Most recently, I used some Velveeta, which was excellent.

    • ReneeMurby
      Dec 28, 2018

      This recipe lived up to it's name. Best Ever! This was my first time using Manchego cheese. The five cheeses in this sandwich melted together beautifully. Pair this with The Best Ever Tomato Soup and you have yourself comfort food to the max!

    • curlylis85
      Dec 10, 2018

      I wasn't sure what to expect with putting mayonnaise on the outside of the sandwich, but it was a perfect golden crust. These have a great "ooze factor"! We also tried the tip with adding some bacon jam and that was a huge hit.

    • Helen
      Oct 3, 2018

      If it has pepperoni my son will travel miles for it. I left off the Brie and added thin slices of pepperoni. Sure enough, he showed up for supper.

    • John
      Sep 27, 2018

      Very tasty

    • annrms
      Sep 27, 2018

      These sandwiches are delicious full of gooey and crunchy bursts of flavor. I made a few changes. I omitted 3 tablespoons of butter and used 3 extra tablespoons of mayonnaise. I used 1 teaspoon of onion powder...1/8th teaspoon for the outside and the remaining for the spread. I substituted Emmentaler Swiss cheese, which is cousin to Gruyere but half the price. I used both Parmesan and Manchego. I used the Parmesan in the mayonnaise mixture for toasting the outside of the bread. I cubed and pulsed together the other 5 cheeses, binded them with 3 tablespoons of mayonnaise, and spread that onto the inside toasted bread. To me that made assembling the sandwiches easier and less messy. The sourdough is the perfect bread for these sandwiches. A keeper!!!