How to Make the Best Grilled Cheese
We’d argue that the difference between a good grilled cheese and a great one is not the cheese, but the condiments — and that’s what makes ours the best. We spread some roasted garlic mayo on the pan side of the sourdough, so it fries up super crispy and golden on the outside, but stays nice and soft on the inside. And then we layer honey-Dijon in with the cheese — lovely Havarti and smoked Gouda — so that when you bite into the sandwich, it’s almost juicy with melty cheese and tangy-sweet mustard.
One of our tasters called it cheese candy, by which they meant sinfully scrumptious. Oh, and did we mention, you get a terrific cheese pull? Seriously, cheese pull for days.
Servings: 2 to 4
6 cloves roasted garlic
3 Tbsp mayonnaise
Pinch of salt
1 tsp quality honey
1 Tbsp Dijon mustard
4 slices sourdough bread
2 Tbsp unsalted butter
2 thyme sprigs
2 oz Havarti cheese, sliced
2 oz smoked Gouda cheese, sliced
- In a small bowl, smash the roasted garlic, stir in the mayonnaise, and season with salt.
- In another small bowl, mix together the Dijon mustard and honey.
- Spread the roasted garlic mayonnaise on one side of each slice of bread and set aside.
- In a large, nonstick skillet, melt the butter over medium heat and two sprigs of thyme.
- Add one slice of bread, mayonnaise side down, on one side of the pan and evenly spread the honey-Dijon mustard on it. Add half the cheese, and top with the second slice of bread, mayonnaise side out.
- Repeat step 5 with the second sandwich.
- Fry the sandwiches in the pan until the bottom is golden brown, and then flip and brown the second side.
- Gently press down on the sandwiches with the back of a spatula to get the perfect, even crust. Flip and press one more time.
- Remove from the sandwiches from pan and allow them to cool slightly before serving.