• a pan
• a knife and cutting board
• a spatula

» Best of Grilled Cheese Sandwich Recipes ever «

• 2 slices bread
• 1 slice cheese - sliced to no more than (about) 1/8 inch (4 mm)
• if your cheese is too thick it will not melt properly (lowering temperature and extending cooking time may compensate for thicker sliced cheese). Experiment and learn. It's only a cheese sandwich!
• butter or margarine

Grilled cheese sandwich tips and cooking options: While they are usually fried in a pan or on a griddle, Grilled cheese sandwiches can be cooked in a pan, on a griddle, on a grill/barbecue or on a sandwich/panini press.
We found a cast iron press for a grill which, coincidentally, fits our favourite pan perfectly, however, it would work equally well on any larger pan, grill or griddle.

Grilled cheese sandwich variations:

• To add a fresh taste to your grilled cheese sandwich, try adding a slice of tomato (up to, about, 1/8 inch [3.5 mm] thick). Stack it, first piece of bread (buttered side down), the slice of tomato, the cheese and then the last piece of bread buttered side up.
• Grilled cheese sandwiches don't have to be made with cheddar (wonderful though it is). Mild (or medium) gouda makes a wonderful grilled cheese sandwich as does a Swiss Ementhal or any of your other favourite, firm cheeses.
• Deli rye is excellent for grilled cheese sandwiches too ... or try a fresh, home made french bread.
• Avoid very dark, hard, European style black breads as they will not fry properly.
• Thicker sliced breads or cheese may require some temperature/time adjustments as well.
• Some people like soft-ripened cheeses such as brie or camambert. We find soft-ripened cheeses too runny for sandwiches. If experimenting with soft-ripened cheeses, handle these sandwiches very carefully lest the hot cheese run and burn your hands.
• Aged, grainy or dry cheeses such as very old cheddars and Swiss emmental may not melt properly for grilled cheese sandwiches.