Grilled cheese sandwiches trace back to the 1920s, once sliced bread and affordable American cheese became widely available, with open-faced versions appearing in Great Depression-era cookbooks as a cheap, filling meal. The closed, buttered-and-griddled sandwich became a lunchtime staple by the mid-20th century, especially paired with tomato soup.
Golden, buttery, and endlessly comforting
Melty American cheese is sandwiched between buttered bread and griddled until golden and crisp on the outside, gooey within.
Frequently asked questions
Why cook grilled cheese on medium-low heat?
Cooking over medium-low heat gives the bread time to turn golden without burning before the cheese melts. Crank the heat too high and you get burnt bread with a cold, unmelted center.
Butter or mayonnaise on the outside?
Mayonnaise spread on the outside instead of butter gives an extra-crispy, evenly browned crust — it’s the diner secret. Butter is the classic, but mayo wins on crunch.
What cheese melts best for grilled cheese?
American cheese is the classic — it melts into that perfectly gooey, stretchy layer. Sharp cheddar adds more flavor, and a mix of the two gives the best of both worlds.
What do you serve with grilled cheese?
Tomato soup is the timeless pairing — the sandwich became a lunchtime staple especially when paired with it. It’s also great with a side of pickles or a simple green salad.
More quick comfort recipes to try
- Creamy Classic Mac and Cheese
- Homemade Chicken Noodle Soup
- Classic French Toast
- Classic Cornbread
- Classic Homestyle Meatloaf
Join the conversation
Only members can comment — it takes a few seconds to create a free account.
Log in Create an account