A good grilled cheese sandwich is comfort food at its best. It works on its own but is also perfect alongside a bowl of tomato soup. The traditional version is just bread and cheese, but I sometimes add mustard because I like the extra flavor it brings. I usually make mine with Gruyère or cheddar, but for the photos for this recipe, my dad suggested I use a couple of slices of his extra-aged Danbo, which had been stinking up my parents’ fridge. It melted just fine, but the flavor was way too strong for me.
In the US, American cheese or cheddar is probably the most classic choice for a grilled cheese, but Monterey Jack, Provolone, or Gruyère are also excellent options. If you’re in the mood to experiment, try mixing two different cheeses, for example cheddar and Monterey Jack, for both flavor and creaminess.
I like sourdough bread because it stays crisp, has a bit of chew, and that slight tang that pairs so well with cheese and mustard. A thin layer of Dijon adds heat and depth, though whole-grain mustard works too if you want more texture and a milder taste.
Recipe: Grilled Cheese Sandwich with Mustard
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Ingredients
2 slices sourdough bread
1-2 tablespoons Dijon mustard (or whole-grain mustard)
2-3 slices cheese (cheddar, Emmental, Havarti, Monterey Jack, Provolone, or Gruyère)
Butter
Directions
- Spread a thin layer of butter on one side of each bread slice.
- Flip one slice over and spread the other side with mustard.
- Add the cheese, then top with the second slice of bread, buttered side facing out.
- Cook the sandwich in a skillet over medium heat, a couple of minutes on each side, until the bread is golden and crisp and the cheese has melted. You can cover the pan with a lid so the heat circulates and the cheese melts evenly without the bread browning too quickly.
- Let the sandwich rest on a cutting board for a minute before slicing it in half.
