According to wise internet sources, mayonnaise is even better than butter when it comes to browning the bread of your grilled cheese sandwich. We tried it and it does indeed do a good job. But soft butter is still a good bet too.
4 slices of sandwich bread
about 2/3 cups grated cheese (4 oz.; don’t use pregrated cheese; freshly grate it yourself)
~Great cheeses to use: cheddar, monterey jack, gruyere, American, colby, Swiss, or combo of different cheeses
- Spread about 2 teaspoons of mayo on one side of each slice of bread, going all the way to the edges of the slice. It should be well covered but not soaking.
- Place a large non-stick or cast iron skillet over low to medium/low heat. Add 2 slices of bread with the mayo-side-down.
- Add the cheese evenly on each slice; cover with the other piece of bread, mayo side up.
- Cook until nicely golden brown, about 4 minutes, checking the progress underneath with a spatula. Be patient here! Carefully flip and cook until the other side is browned and the cheese is melted.
- To serve, place sandwich on a cutting board and cut in half on the diagonal. Use a large chef knife and press down quickly. Don’t saw through the sandwich. Serve immediately.