Grammy's Kitchen · Grilled Cheese · Grilled Cheese
One of 66 grilled cheese recipes we measured
It ranks #1 of 66 for juiciness among the grilled cheese recipes we compared. 10 cooks on www.onceuponachef.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 66.
| this recipe | typical | |
|---|---|---|
| fat | 12% | 13% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 100 g | 2 1/2-thick slices good quality bread, (such as a tight-crumbed Italian or whole grain bread, with no holes) |
| 21 g | 1 to 2 tablespoons softened butter or mayonnaise, (best quality such as Hellmann's or Duke's, as needed (see note)) |
| 57 g | 2 slices of medium or sharp cheddar cheese ((about 2 oz)) |
| 28 g | 1 oz (1/2 cup) shredded Gruyère cheese |
Method: 4 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thanks for prompting me to make grilled cheese, I haven't had this in forever. I remember we used to make them with Kraft singles and butter. Nothing wrong with that. The Tillamook was a good choice. I could only find the block so we cut big, thin slices. We h” — a cook, 5.0★
“These ideas to mix up the basic sandwich are great. We put the mayo inside the sandwich and add thin sliced kosher pickles before putting the cheese on top. My husband loves that tang from the garlic in the pickle. We also have sliced some Aidell sausage a” — a cook, 5.0★