The Perfect Grilled Cheese

There are few things more comforting than a proper grilled cheese.
Not rushed. Not overloaded. Just beautiful bread, quality cheese and the right heat.

It’s all about choosing the right ingredients and letting them shine.

Start with the right cheese.

Not all cheese melts the same. For the perfect grilled cheese, you want a combination of flavour and meltability.

Our favourite cheeses:

• Vintage Cheddar – sharp, rich flavour and reliable melt
• Gruyère – nutty, buttery and beautifully stretchy
• Mozzarella – adds pull but works best blended with stronger cheese
• Raclette or Fontina – next-level indulgence if available

Note: Avoid cheeses that are too dry or crumbly on their own, such as Parmesan or aged pecorino. They add flavour but won’t melt properly without support.

Grate your cheese fresh. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.

Choose the right bread

The bread matters just as much as the cheese.

Look for:

• Naturally fermented sourdough
• Good crust, open crumb
• Medium-thick slices (about 1.5 to 2 cm)

Too thin, and it burns before the cheese melts.
Too thick and you lose balance, plus it’s hard to eat.

A crusty country loaf gives structure, crunch and that gentle sourness that cuts through the richness of the cheese.

Butter, not oil, is the key to a perfectly golden grilled cheese. Softened unsalted butter browns evenly, adds richness and creates that unmistakable aroma. Spread it edge-to-edge on the outside of the bread only, keeping the inside butter-free so the cheese melts cleanly. Cook the sandwich low and slow over medium-low heat. Grilled cheese isn’t fast food; it’s comfort food. Too hot and the bread burns before the cheese melts, too cool and it dries out. A little patience is what delivers that crisp crust and perfectly gooey centre.

Grilled Cheese 

Ingredients (makes 1 sandwich)

• 2 slices sourdough, medium thickness
• 60 to 80 g grated cheese blend
• 1 tbsp unsalted butter, softened

Optional additions:

• thin slice of honey ham
• caramelised onion
• a light swipe of Dijon mustard

Method

1. Preheat a heavy pan over medium-low heat.
2. Butter the outside of both bread slices.
3. Place one slice of butter side down, into the pan.
4. Add grated cheese evenly across the bread.
   Do not overload. Cheese should melt, not spill.
5. Top with the second slice, butter-side up.
6. Cook gently for 3 to 4 minutes per side, pressing lightly with a spatula.
7. Flip once the base is deep golden and crisp.

For an extra-crispy finish, add a small sprinkle of grated cheese directly onto the pan once the sandwich is fully cooked. As it melts and bubbles, gently press the sandwich into the cheese so it clings to the outer sides. Let it cook for 20 to 30 seconds until deeply golden, then lift the sandwich off the pan while the cheese is still crisp. The result is a caramelised, crunchy cheese crust hugging the outside of the bread.

Remove when both sides are golden, and the cheese is fully melted.

Rest for 30 seconds, then slice.

That pause lets the cheese settle into the bread rather than spill out.