Can I use other types of bread for this grilled cheese?

Absolutely! I recommend something sturdy but not too thick or dense like sourdough, rye, or whole wheat. Avoid very soft or thin bread as it may get soggy or squished under the cheese weight.

Why do you use both cheddar and mozzarella?

Using cheddar adds bold, sharp flavor, while mozzarella melts beautifully and gives that iconic stretchy texture. Together, they balance taste and mouthfeel for the perfect grilled cheese.

Can I make this sandwich vegan or dairy-free?

You can definitely swap the butter for a plant-based spread and use vegan cheeses that melt well, though the classic character of this Ultimate Cheddar Mozzarella Grilled Cheese Recipe comes from the real cheeses. It may require some tweaking for best melt.

How do I avoid a burnt crust with unmelted cheese inside?

Cook slowly on medium-low heat to allow cheese to melt fully before the bread browns too much. Pre-toasting the bread lightly and pressing gently with the spatula helps, too. If crust browns too quickly, lower the heat or briefly remove the pan from stove.

Cheddar Mozzarella Grilled Cheese – Irresistibly Melty & Flavorful

Description

A classic and irresistible grilled cheese sandwich featuring perfectly toasted sourdough bread, a flavorful mix of vintage cheddar and mozzarella cheese, and a buttery crust. This recipe delivers the ideal balance of crispy outside and gooey cheese pull inside for the ultimate comfort food experience.

Ingredients

Scale

Bread and Butter

2 slices sourdough bread, sliced 1.5cm thick
30g salted butter, for spreading

Cheese

1/3 cup heaped vintage cheddar cheese, freshly grated
30g mozzarella, freshly grated

Cook Mode Prevent your screen from going dark

Instructions

Butter bread: Slather both sides of each slice of bread with butter ensuring all four sides are covered for a rich, golden crust when cooked.
Light toast: Preheat a heavy-based skillet over medium-low heat without any additional oil or butter. Place both buttered slices in the skillet and toast for 1 minute to warm the bread and lightly crisp the surface.
Pile on cheese: Flip one slice of bread over in the skillet. Pile the grated vintage cheddar evenly on top, followed by the grated mozzarella. Place the second slice of bread on top, with the toasted side down touching the cheese.
Cook 3 minutes: Cook the sandwich on medium-low heat for 3 minutes or until the bread is evenly golden and crisp, pressing gently with a spatula occasionally. If browning too fast, briefly remove from heat and reduce the temperature.
Flip, 3 minutes: Carefully flip the sandwich and cook the other side for 3 minutes until golden and the cheese melts thoroughly.
Devour: Transfer the sandwich to a cutting board, cut it in half swiftly, admire the cheese pull, and enjoy immediately.

Notes

Use a good quality sourdough bread about 1.5cm thick—too thick or thin affects cheese melting and bread texture.
Avoid overly holey bread to prevent cheese from leaking out.
Prefer freshly grated cheese over pre-shredded for better melting and flavor.
The combination of mozzarella and a flavorful cheese like vintage cheddar or gruyere balances melt and taste perfectly.
Adjust butter amounts according to bread size, erring on the side of more for a crispier crust.

Nutrition

Serving Size: 1 sandwich
Calories: 450 kcal
Sugar: 2 g
Sodium: 600 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 70 mg