Creamy on the inside and toasty on the outside, this will end up being your favorite Grilled Cheese Sandwich! You are only minutes away from this elevated childhood favorite.
We love a good sandwich! Also try out these elevated sandwiches: Monte Cristo Sandwich, Club Sandwich, or Cucumber Sandwiches.
I know what you’re thinking:
Do I really need a recipe for a grilled cheese sandwich?
I’m here to tell you the answer is YES!
Because this isn’t your everyday, run of the mill grilled cheese sandwich. This is a step above.
Back in 2001, I took my one and only trip to Europe. We spent the majority of our time in and around Paris, but one day, we rented a car and headed up to Normandy to see the D-Day beaches. On our way, we stopped in a little town called Bayeux, and this quickly because my favorite stop in France.
I wasn’t into food back then like I am now, so the trip definitely was not centered around food. In fact, we mainly survived on panini and crepes bought on the street. I can only remember going to a few restaurants. One of these restaurants was in Bayeux, and I won’t ever forget that meal. It wasn’t a fancy restaurant, and we were mostly scared of ordering anything too French, so my sisters and I each ordered a grilled cheese sandwich and my sister’s boyfriend ordered some sausages. We had a really good laugh when the sausages came out and they were just a couple of good old American hot dogs!!
But those grilled cheese sandwiches – simply the best I have ever had in my life. I wish I would have thought to take a picture or try to figure out what was in them, but I just sat there and savored every bite.
To this day, I don’t know what was in that sandwich that made it so special. I’m guessing it was just some fancy French cheese.
And while my version of a grilled cheese sandwich isn’t the same as that French sandwich, I do have to say it’s pretty amazing. And indulgent. And so much better than a slice of American cheese slapped between 2 slices of bread.
Ingredients:
Cheese: The starring ingredient! There isn’t a hard and fast rule about what kind of cheese you need, you’ll really just want a cheese that melts easily. I usually use sharp cheddar, because I like the bold flavor, but my kids prefer a medium cheddar. You can even use Monterey Jack or Gruyere.
Sour Cream: This is the secret ingredient. Don’t skip it!
Dijon Mustard: For some reason, the mustard brings in that “French” element for me, but you can totally leave it out. My kids don’t love it, but I do!
Salt and Pepper: I only add a small amount of salt, but I like a lot of pepper.
Bread: I will usually just use a good quality white bread, but this can be any bread you like for your grilled cheese sandwich.
Butter: I use butter on the outside of my sandwich. You can also use mayonnaise, which is what my daughter loves the most.
How to Make Grilled Cheese Sandwiches
COMBINE the cheese, sour cream, mustard, salt and pepper.
STIR until it is all combined.
MICROWAVE the mixture for 30-45 seconds.
SPREAD the butter on the outsides of the bread. Divide the cheese filling evenly between 4 slices of bread, then top with another slice of bread.
TOAST the sandwiches in a skillet with a lid until both sides are toasted and the cheese is fully melted.
Tips and Tricks
- I had been making this recipe for years, and my only complaint about the original recipe posted here was that the cheese was never fully melted. And then I heated up some leftovers to make a sandwich for lunch, and by microwaving the filling for a few seconds before grilling the sandwich, I got that melted, gooey center that I was looking for. So if you skip that step, you’ll most likely end up with cheese that hasn’t fully melted.
- The filling can be made ahead of time, and then sandwiches can be made on demand. I like to make up a batch and then have it ready if someone wants a grilled cheese for lunch, it’s easy. Just refrigerate the filling for up to 5 days.
- If your cheese isn’t melting all the way, you can microwave the filling longer, or turn the temperature down on the stove just a bit and cook the sandwich for longer.
- I like to make these in a small skillet that has a lid. You can use a larger skillet, as well, but I wouldn’t recommend this recipe on a griddle because you wouldn’t be able to put a lid over the sandwich to help melt the cheese.
Love Cheese? You’ll Love These Cheesy Recipes
Crock Pot Cheeseburger Soup
Broccoli Cheese Soup
Pizza Grilled Cheese
Creamy Mac and Cheese
Cheesy Garlic Bread
Cream Cheese Chicken Enchiladas
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Grilled Cheese Sandwich
Ingredients
- 1 1/2 cups grated cheddar cheese
- 1/3 cup sour cream
- 1 tablespoon Dijon mustard
- Salt and pepper
- 8 slices of bread
- 2 tablespoons butter softened
Instructions
- In a small, microwave safe bowl, combine the cheese, sour cream, and Dijon mustard. Season to taste with salt and pepper.
- Microwave the mixture for 30-45 seconds, just until warmed through and melting on the edges. It won’t be melted all the way. Stir to combined.
- Lay the pieces of bread out and spread 1/4 tablespoon of butter on one side of each bread. Turn 4 slices over, and divide the cheese mixture between the 4 slices. Place another slice of bread on top, buttered side out, making 4 sandwiches.
- Heat a skillet over medium heat. (This works best if you either do the sandwiches in a skillet with a lid, so either do them one at a time in a smaller skillet, or you can do them all at the same time if you have a skillet that fits them all.)
- Cover the pan with a lid, and cook until the first side is toasted. Gently flip and cook, with the pan covered, until the second is toasted and the cheese is melty.
- Let the sandwich sit for 2-3 minutes before slicing and serving.
Anonymous says
Maybe try it with Gruyere cheese instead of cheddar?
Susan says
What a wonderful idea – can’t wait to try it!
eatme_delicious says
Mmm grilled cheese sandwiches. What I’ve discovered to be an incredibly delicious grilled cheese sandwich is when you fill the sandwich with too much cheese so that it oozes out, and when it does it cooks in the pan and becomes a little crispy and mmm so good.
Kevin says
Just look at that gooey melted cheesy goodness!
Rosie says
Whoohoo toasted cheese sandwich – I just love all the stringy cheese when you bite into it mmmmm
Rosie x
RecipeGirl says
That’s funny… I wasn’t quite as into food when I was in France either. Now…forget it. I’d gain 10 pounds on the trip!
I love a fab grilled cheese too. This looks like an interesting one with the addition of sc. Have you ever tried to grill cheddar and cream cheese on a sandwich? That’s pretty darn decadent and good too!!
glamah16 says
That cheese sanwhich sounds really good for breakfast as I type this!
Mochachocolata Rita says
one of my favorite sandwiches! yum
Emiline says
MMM, I loved toasted cheese sammiches. Especially French ones.
Regina says
This is an exciting take on grilled cheese! I recently fell in love again with dijon mustard, and this sounds like a great way to incorporate it into a sandwich.
Maria says
grilled cheese are always a classic and Congrats on your new camera
Judith says
Oh, YUM. I just bought some kind of expensive block Cheddar for grilled cheese plans this week, so I don’t think I’ll do this one for that blog post, but I will try it later in the week. I love the gooey-ness.
coco says
Toasted cheese sandwich is just one of the things that I crave for at time. And with boiled eggs chopped and pushed in between the slices, its delicious!
Grace says
looks like the perfect cheese sammich from where i’m sitting! oddly enough, most of my travel memories somehow involve food… 🙂
Paula says
What a great memory to go along with your grilled cheese quest! This recipe sounds great! I’ve grated the cheese before, but not combined with the mustard. My son loves grilled cheese sandwiches made with havarti, muenster, cheddar, and freshly ground black pepper. I’ll have to make this version for him! I’ll sample the first bite … hmmm … guess I better make 2 sandwiches!
daphne says
Oh my, Was blog hopping and came through to here. That sandwich certainly caught my attention-especially the dripping cheese! Sour cream and mustard huh? A good tip!