Lunch – Family Feast

You know that craving: crisp, buttery bread with molten, stretchy cheese. If you want that exact bite every time, this guide shows you how to make the perfect sourdough grilled cheese in a reliable, repeatable way. You’ll learn ingredient ratios, the right heat, and simple tricks that create a crunchy crust and oozy interior. Follow these steps and you'll master how to make the perfect sourdough grilled cheese for lunch, snack, or a cozy dinner. Expect short prep, pantry-friendly ingredients, and a few chef-level tips. What You'll Need Ingredients (per sandwich): 2 slices sourdough bread (about ¾-inch thick) 2–3 oz cheese (mix cheddar + Gruyère for flavor) 2 tbsp butter or 1 tbsp butter + 1 tbsp mayonnaise Tools: Cast-iron skillet or nonstick pan Spatula, cheese grater, serrated knife Small bowl for softened butter Tip: Use day-old sourdough for better structure and less sogginess. Grate part of the cheese for faster melting. Preparing Your Ingredients Grate 1 oz of cheese and thinly slice 1–2 oz for texture contrast. Spread butter thinly and evenly on the outside of each bread slice. If you prefer a tangy, crisp edge, spread 1 tsp mayonnaise on the outside instead of butter. Assemble sandwich with grated cheese first, sliced cheese on top, and close gently. Pro tip: Press the sandwich lightly so the layers contact evenly. Don’t compress hard — the bread should stay airy. Step-by-Step Instructions for Cooking Heat pan to medium-low — wait until it’s evenly warm. Place sandwich butter-side down. Cook 3–4 minutes until golden brown. Reduce heat if crust browns too fast; you want cheese to melt before bread burns. Flip and cook another 3 minutes, pressing gently with spatula for even heat contact. Watch for a deep golden crust and a visible cheese ooze at the seam. If cheese isn’t fully melted, cover the pan for 30–60 seconds to trap heat. Warning: High heat gives a burnt exterior and unmelted interior. Keep it steady. Shortcut: Use a lid or a sheet pan on top of the sandwich to speed melting without raising the burner. Serving and Storage Tips Let sandwich rest 1 minute before slicing to avoid cheese runoff. Slice diagonally for a dramatic cheese pull — great for photos and sharing. Store leftovers wrapped in foil in the fridge for up to 2 days. Reheat in a skillet on low to restore crunch. Freeze assembled (un-cooked) sandwiches for up to 1 month. Cook from frozen, add 1–2 minutes per side. Variations: Add crispy bacon, sliced tomato, or caramelized onions. Swap cheeses: Gouda or Fontina melt beautifully for a milder flavor. You’re now set to make the best sourdough grilled cheese at home. This guide to how to make the perfect sourdough grilled cheese gives you ingredient amounts, exact cook times, and simple fixes for common problems. Try the cheese mix and heat control tips first. Ready to make it? Pin this guide for your next cozy lunch, save it for later, and share with a friend who loves melted cheese. Which tip will you try first?