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The Ultimate Grilled Cheese

These gooey grilled cheese sandwiches taste great for lunch with sliced apples. And they're really fast to whip up, too. Here's how to make grilled cheese the right way. —Kathy Norris, Streator, Illinois
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    5 servings


  • 3 ounces cream cheese, softened
  • 3/4 cup mayonnaise
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon seasoned salt
  • 10 slices Italian bread (1/2 inch thick)
  • 2 tablespoons butter, softened


  • In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread 5 slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread.
  • Butter the outsides of sandwiches. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted.

Test Kitchen Tips
  • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.
  • It’s usually cheaper to buy cheese in blocks rather than already shredded. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then use my food processor to shred it myself. I store the shredded cheese in the freezer so I have it when I need it. —Evelyn O. Parma, OH
  • Check out 101 of our cheesiest recipes.
  • Nutrition Facts
    1 each: 646 calories, 50g fat (18g saturated fat), 84mg cholesterol, 885mg sodium, 32g carbohydrate (3g sugars, 2g fiber), 16g protein.


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    Average Rating:
    • Kenneth
      Sep 9, 2020

      I made this recipe exactly as written. No reason what so ever to change a thing. It was creamy and delicious! I did add a couple of slice of tomato and that took it over the top. Definitely a keeper!

    • Judie
      Aug 20, 2020

      I made 1/3 recipe for 2, which yielded filling for 2 1/2 sandwiches. I used large sourdough slices and thought the amount of filling was perfect. Great way to use a small amount of cream cheese lurking in the fridge. I used Cabot Extra-Sharp, lowfat shredded mozzarella, and Neufchatel. Next time I will spread the outsides with a thin layer of mayonnaise since grilled cheese sandwiches brown more evenly than with it butter that tends to soak in some parts but not others. Although fattening the sandwich is not as caloric as grilled cheese with bacon, 5 kinds of cheese, and avocado. I love the idea of grating the cheese and mixing all together, as that makes it easier to assemble. This is my second time to make this. A keeper!

    • Bonnie
      Jun 11, 2020

      No comment left

    • grant
      Jun 10, 2020

      3/4 Cup of mayo for the filling.... Yeiks. How can I add more fat to a grilled cheese without adding more cheese? I get it. More like a dip that you dont have to re-dip

    • dschultz01
      Feb 4, 2019

      This ended up way too messy, and I didn't care for the taste or texture. I will stick to putting only cheese on a grilled cheese sandwich and no longer mixing with the mayo and cream cheese.

    • Jennifer
      Jan 21, 2019

      No comment left

    • TNbluffbaker
      Jul 28, 2018

      We didn't care for the cream cheese and mayonnaise in our sandwich. Also thought it could use a couple of more kinds of cheese to make it a really cheesy grilled cheese sandwich.

    • Gary
      Jun 3, 2018

      Not much more than “cheese” sandwich, I’ll submit what shoulD be referred to as “ultimate” grilled cheese

    • michelebuckley
      May 24, 2018

      Messy, better if you spread a thin layer. Garlic is a little strong.

    • Linda
      May 10, 2018

      Very good, very tasty. This goes great with a bowl of creamy tomato soup.