Classic grilled cheese sandwich

• 4 white sandwich breadthick-cut if possible
• 40 g salted buttersoftened at room temperature
• 60 g sharp cheddar cheesethinly sliced or grated
• 2 American cheesesingles

1. 1

   Spread the softened butter evenly all the way to the edges of one side of each bread slice — this full-coverage butter is the secret to an even golden crust.

   Tip: Room-temperature butter spreads without tearing the bread. Cold butter will leave patches that burn unevenly.

2. 2

   Heat your skillet over medium-low heat for about 1 minute. You want a gentle, steady heat — too hot and the bread burns before the cheese melts.

   Tip: Hold your hand a few inches above the pan. If it feels comfortably warm but not scorching, you're in the right zone.

3. 3

   Place two slices of bread butter-side down in the skillet. Layer half the cheddar on each slice first, then top with one slice of American cheese. Lay the remaining bread slices on top, butter-side up.

4. 4

   Cook undisturbed for 3-4 minutes until the bottom is deep golden brown and the cheese at the edges begins to look soft and glossy. Resist the urge to press down — let the heat do the work.

   Tip: Peek by lifting a corner with your spatula. You want a rich amber-gold, not pale yellow.

5. 5

   Flip each sandwich carefully and cook for another 2-3 minutes until the second side is equally golden and the cheese is fully melted and gooey. If the bread is browning faster than the cheese is melting, lower the heat slightly and cover loosely with a lid for 1 minute.

   Tip: The American cheese melts fast and acts as a glue to hold everything together — you'll see it oozing at the edges when it's ready.

6. 6

   Transfer to a cutting board and let rest for 1 minute before cutting diagonally. This brief rest keeps the melted cheese from immediately flooding out when you slice.

• skillet (30cm (12-inch))
• cutting board
• bread knife
• spatula

Per serving

Nutritional values are estimates only.