The ultimate grilled cheese sandwich

The ultimate grilled cheese sandwich recipe

4 ratings

Indulge in the best grilled cheese sandwich with these gorgeously gooey sandwiches. The combination of mature Cheddar, nutty Red Leicester and melting mozzarella all topped with an extra frill of crisp cheese around the outside really makes this the ultimate grilled cheese sandwich. See method

  • Serves 2
  • 15 mins to prepare and 5 mins to cook
  • 465 calories / serving

Ingredients

  • 50g (2oz) mature Cheddar, coarsely grated
  • 50g (2oz) Red Leicester
  • 50g (2oz) ready-grated mozzarella
  • 4 slices white sandwich bread
  • 10g (1/4oz) unsalted butter, very soft
  • ketchup, brown sauce or chutney, to serve

Each serving contains

  • Energy

    1940kj
    465kcal
    23%
  • Fat

    28g 39%
  • Saturates

    17g 84%
  • Sugars

    3g 3%
  • Salt

    2g 33%

of the reference intake
Carbohydrate 33.3g Protein 23g Fibre 1.9g

Method

  1. Combine the Cheddar and Red Leicester cheeses in a bowl and set about a quarter of the mixture aside. Add all the grated mozzarella to the remaining cheeses in the bowl, along with a seasoning of black pepper, and toss to combine.
  2. Butter one side of each bread slice and lay the slices buttered-sides down. Divide the cheese mixture between two of the slices and top each with a second slice of buttered bread. All the buttered sides should face outwards. Put a large frying pan over a low-medium heat. If the pan isn’t big enough to hold both sandwiches comfortably, cook them one after another.
  3. Lay the sandwiches (or single sandwich, if cooking in batches) in the pan and cover with a square of nonstick baking paper and a heavy weight such as a small frying pan or round baking dish.
  4. Cook the sandwiches for about 2-3 minutes on the first side, occasionally checking that the bread isn’t over-browning. It needs to cook very slowly to melt the cheese and should only be a pale golden colour so adjust the heat if needed. Once the bread is crisp, remove the paper and weight and flip the sandwiches over. Again, replace the paper and weight and cook slowly for 2-3 minutes, until pale golden and crisp.
  5. Increase the heat slightly. Remove the sandwiches from the pan and sprinkle the reserved cheese over the frying pan surface in two circles, each a little larger than the sandwiches themselves. Lay the sandwiches on top immediately so that the melting cheese sticks to them. Now cook for about 1 minute, until the cheese begins to sizzle, darken slightly and turn ‘lacy’. Use a spatula to lift each sandwich out of the pan, allowing their cheese ‘frills’ to droop down as the cheese cools and crisps up. Transfer to a board, slice in half and eat with ketchup, brown sauce or chutney.

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