Mayo Grilled Cheese Sandwich (Printable Version)

Creamy, golden grilled cheese using mayo for a crispy crust and melty cheddar inside.

# What You'll Need:

→ Bread

01 - 4 slices white or sourdough bread

→ Cheese

02 - 4 slices cheddar cheese or preferred melting cheese

→ Spread

03 - 2 1/2 tablespoons mayonnaise

→ Optional Additions

04 - 2 teaspoons Dijon mustard

# How to Make It:

01 - Arrange bread slices on a clean surface.
02 - Spread a thin, even layer of mayonnaise on one side of each bread slice.
03 - Optionally, spread a thin layer of Dijon mustard on the opposite side of two bread slices.
04 - Place 2 slices of cheese between two bread slices, ensuring mayonnaise sides face outward; repeat for second sandwich.
05 - Preheat a nonstick skillet over medium-low heat.
06 - Place sandwiches mayo-side down in skillet; cook 3 to 4 minutes until golden brown.
07 - Flip sandwiches, cook another 3 to 4 minutes while pressing gently with spatula until bread is golden and cheese melts.
08 - Remove from skillet, let rest one minute, then slice and serve immediately.

# Expert Tips:

01 -
  • The mayo creates an even golden crust that's way less likely to burn than butter, which means less hovering over the skillet.
  • The sandwich stays tender and moist inside while the edges get that satisfying crunch—basically the best of both worlds.
  • It takes about 13 minutes from start to finish, so it's perfect for when you want something deeply comforting without any fuss.
02 -
  • Mayo browns way faster than butter, so don't walk away—it goes from golden to burnt in about 30 seconds if your heat's too high, which I learned the expensive way.
  • The temperature of your skillet matters more than you'd think; if it's not hot enough, the bread gets soggy instead of crispy, but too hot and everything burns before the cheese melts.
03 -
  • Let your skillet warm up for at least a minute before adding the sandwich so the mayo starts browning immediately instead of just softening.
  • If one side browns faster than the other, flip it back over briefly to even out the crust—there's no rule against a second flip if you catch it in time.
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