Mayo Grilled Cheese Sandwich (Print View)

Golden grilled cheese sandwich with mayonnaise ensures a crispy crust and creamy, melted cheese inside.

# Components:

→ Bread

01 - 4 slices white or sourdough bread

→ Cheese

02 - 4 slices cheddar cheese or preferred melting cheese

→ Spread

03 - 2 1/2 tablespoons mayonnaise

→ Optional Additions

04 - 2 teaspoons Dijon mustard

# Directions:

01 - Arrange bread slices on a clean surface.
02 - Spread a thin, even layer of mayonnaise on one side of each slice.
03 - If desired, spread Dijon mustard on the opposite side of two bread slices.
04 - Place two slices of cheese between two bread slices, ensuring mayonnaise sides face outward. Repeat for second sandwich.
05 - Warm a nonstick skillet over medium-low heat.
06 - Place sandwiches mayo-side down in skillet and cook 3 to 4 minutes until golden brown.
07 - Flip sandwiches and cook for another 3 to 4 minutes, pressing gently with a spatula until bread is golden and cheese melts.
08 - Remove sandwiches from skillet, let rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • The mayo creates a golden crust that's somehow crispier than butter ever could be, without tasting eggy or heavy.
  • It's ready in the time it takes to pour a cup of coffee, making it perfect for those mornings when you need something more than toast but don't have much time.
  • Once you taste how the cheese pulls and stretches against that crispy exterior, you'll understand why this simple swap changed everything.
02 -
  • Don't skimp on the mayo or it won't brown properly; you need enough to create that golden crust, but not so much it becomes greasy.
  • The temperature is everything—medium-low heat sounds boring until you realize it's the difference between a perfectly toasted sandwich and burnt bread with cold cheese in the middle.
03 -
  • Spread your mayo thin and even so it browns consistently; thick patches burn while thin ones don't get that gorgeous color.
  • Let your cheese come to room temperature for a few minutes before building—it melts more evenly and flows into every crevice of the bread.
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