This cheddar mozzarella grilled cheese pairs sharp cheddar for flavor with mozzarella for the long, stretchy pull everyone loves.
Thick slices of sourdough, a generous spread of butter, and gentle heat give you a deep golden crust and a center that melts all the way through. It takes only a few minutes, and the ingredients are simple enough to have on hand any night.
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Why This Cheddar Mozzarella Grilled Cheese Recipe Works
Butter goes on the outside of the bread, which fries the crust to an even golden brown. Softened butter spreads without tearing the slices.
Toasting the slices for a minute before assembling gives the bread a head start, so the crust is crisp by the time the cheese melts.
Grating the cheese fresh helps it melt evenly. Pre shredded cheese has coatings that can make the melt a little grainy.
Ingredients for Cheddar Mozzarella Grilled Cheese
- 2 slices sourdough bread, about 1/2 inch thick
- 2 tbsp salted butter, softened
- 1/3 cup freshly grated sharp cheddar
- 1 oz mozzarella, freshly grated
Sourdough bread: Its tangy flavor and sturdy crumb hold up to the butter and cheese. Cut slices about 1/2 inch thick.
Sharp cheddar: It brings the main flavor. Gruyere or another good melting cheese also works.
Mozzarella: It adds the stretch and a mild, milky balance to the sharp cheddar.
Salted butter: Spread it right to the edges so the crust browns evenly. Use unsalted butter with a pinch of salt if you prefer.
Skillet: A heavy pan holds even heat and prevents the bread from scorching before the cheese melts.
How to Make Cheddar Mozzarella Grilled Cheese
1. Butter the bread Spread the softened butter on both sides of each slice, all the way to the edges.
2. Toast one side Heat a heavy skillet over medium low heat. Place both slices in the pan and toast for 1 minute.
3. Add the cheese Flip one slice, pile on the cheddar, then the mozzarella, and top with the second slice with its toasted side facing the cheese.
4. Cook the first side Cook for 3 minutes, pressing lightly with a spatula now and then, until golden and crisp.
5. Flip and finish Turn the sandwich over and cook another 3 minutes until the second side is golden and the cheese has melted.
6. Rest and slice Move the sandwich to a cutting board, rest for 1 minute, and cut in half.
How to Serve Cheddar Mozzarella Grilled Cheese
Serve the sandwich hot, cut in half so the cheese pulls. A bowl of creamy pumpkin soup is ideal for dipping, and macaroni salad with sour cream makes a casual lunch plate. A crisp Italian house salad adds freshness, and a cold strawberry pineapple mojito rounds out a weekend table.
How to Store and Reheat Cheddar Mozzarella Grilled Cheese
Grilled cheese is ideal when eaten right away. Wrap leftovers tightly and refrigerate for up to 2 days. Reheat in a skillet over medium low heat for a few minutes per side until crisp and hot through. Freezing is not recommended because the bread turns soggy.
Tips and Variations for Cheddar Mozzarella Grilled Cheese
Keep the heat low. Medium low heat browns the bread slowly while the cheese melts completely.
Press gently. Light pressure helps the sandwich cook evenly without squeezing the cheese out.
Cover the pan. A lid for the last minute helps stubborn cheese melt.
Try other cheeses. Gruyere, Monterey Jack, or pepper jack all melt well.
Add a spread. A thin layer of Dijon mustard inside adds tang.
Add a topping. A few slices of tomato or crisp bacon turn it into a bigger sandwich.
Scale it up. Cook several sandwiches at once in a large skillet or on a griddle, and keep finished ones warm in a low oven.
Pair it with soup. Serve with a warm bowl of soup and see the University of Wisconsin leftovers guide for safe storage of extras.
Frequently Asked Questions About Cheddar Mozzarella Grilled Cheese
What bread is ideal for cheddar mozzarella grilled cheese?
Sourdough sliced about 1/2 inch thick is ideal, though any sturdy sandwich bread works. Avoid very thin slices.
How do I get the cheese to melt in cheddar mozzarella grilled cheese?
Use medium low heat, grate the cheese fresh, and cover the pan briefly. Slow cooking melts the cheese before the bread burns.
Can I make cheddar mozzarella grilled cheese ahead of time?
Assemble it and keep it wrapped in the refrigerator for a few hours, then cook just before serving for the crispest crust.
Can I use mayonnaise instead of butter?
Yes. A thin layer of mayonnaise on the outside gives a very even golden crust.
What can I serve with it?
Tomato soup, a green salad, or pickles all pair well.
Cheddar and Mozzarella Grilled Cheese Sandwich
Equipment
- Heavy skillet
- Spatula
Ingredients
Main Ingredients
- 2 slices sourdough bread about 1/2 inch thick
- 2 tbsp salted butter softened
- ⅓ cup sharp cheddar cheese freshly grated
- 1 oz mozzarella cheese freshly grated
Instructions
Cooking
- Butter. Coat both sides of each bread slice with the soft butter.
- Toast. Place the slices in a skillet over medium low heat and toast 1 minute.
- Layer. Turn one slice over, top with cheddar and mozzarella, and close with the second slice, toasted side down.
- Cook. Cook 3 minutes, pressing lightly, until golden.
- Flip. Flip and cook 3 more minutes until the second side is crisp and the cheese is melted.
- Serve. Rest 1 minute, cut in half, and serve hot.
