Skillet Grilled Cheese

Method

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1. Mix the two cheeses together with the pepper. Using two cheeses gives you both flavour and a proper stretch.

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2. Spread mayonnaise thinly and evenly over one side of each slice, right to the crusts.

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3. Spread the Dijon on the unmayonnaised side of two slices.

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4. Pile the cheese onto the mustard side and close the sandwiches, mayonnaise facing out.

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5. Melt the butter in a heavy pan over medium-low heat — the butter is for flavour in the pan, the mayonnaise for the crust.

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6. Cook the sandwiches for 4 minutes on the first side, pressing gently with a spatula, until deep golden.

   Mark done Start 4 min timer

7. Flip and cook 3 to 4 minutes more. If the bread is browning before the cheese melts, lower the heat and cover the pan for a minute.

   Mark done Start 3 min timer

8. Rest for 60 seconds, sprinkle with flaky salt, then cut on the diagonal — it genuinely tastes better that way.

   Mark done Start 60 sec timer

Chef’s Tips

• Grate the cheese rather than slicing it. Grated cheese melts in a third of the time.
• Medium-low heat and patience. A rushed grilled cheese is brown outside and solid inside.
• Add thin apple slices, caramelised onion or a smear of chutney, but never so much that the cheese cannot bind it.

Pairing Suggestions

• Creamy tomato soup, obviously
• A cold lager or a glass of milk
• Follow with something green

Storage & Reheating

Eat immediately. Nothing about a grilled cheese survives storage.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.