Grilled cheese


Grilled cheese
This is the classic American pan-fried sandwich, the "grilled cheese".

The French have their own, slightly different speciality: croque-monsieur.
58 K 4.9/5 (19 reviews)
Grade this recipe:
Keywords:
Last modified on: June 8th 2016
For 4 Grilleds cheese, you will need:

Times for this recipe
Preparation: 15 min.
Cooking: 8 min.
All in all: 25 min.
When should you start or finish this recipe?
If you start now, at 16:35, you will finish around : 16:55.Change start time
To finish around 7pm, you'll need to have started before: 19:10.Change end time

Step by step recipe


Stage 1 - 5 min.
Grilled cheese
Grate 150 g cheese (Cheddar here) and 150 g mozzarella.

Stage 2 - 3 min.
Grilled cheese
Lay 8 slices sandwich bread out on the worktop and use a brush to coat one side of each slice with the melted 60 g butter.

Stage 3 - 4 min.
Grilled cheese
Turn one slice of bread buttered side downwards and cover with grated cheese...

Stage 4 - 1 min.
Grilled cheese
... then sit the other slice of bread on top, buttered side outwards.

Stage 5 - 3 min.
Grilled cheese
Put the sandwiches into a hot frying pan...

Stage 6 - 3 min.
Grilled cheese
...and brown on both sides.

Stage 7 - 2 min.
Grilled cheese
Turn down the heat, cover the frying pan and leave for 2 or 3 minutes to melt the cheese in the middle.

Stage 8
Grilled cheese
These fried sandwiches are tradionally served cut into triangles and fried to brown the edges as well (but this is not essential.

Stage 9
Grilled cheese
Serve piping hot, crusty on the outside and melting in the middle.
Remarks
For the cheeses, the ideal combination is Cheddar with mozzarella, but you can try any other combination - be adventurous!
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe310 RDI=120 %1,360 RDI=130 %310 RDI=50 %2,260 RDI=110 %9,460 RDI: 110 %
Per 100 g40 RDI=20 %200 RDI=20 %50 RDI=7 %330 RDI=20 %1,390 RDI: 20 %
Per piece80 RDI=30 %340 RDI=30 %80 RDI=10 %560 RDI=30 %2,360 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten
How much will it cost?
  • For 4 Grilleds cheese : 3.10 €
  • Per Grilled cheese : 0.80 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Poaching syrup
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
September 2nd 2012298 K5 15 min.
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
March 17th 2011369 K4.3 1 hour 15 min.
Chinois
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.
September 10th 2018270 K 24.7 5 hours 30 min.
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21th 2011759 K3.5 8 min.
How to glaze a tart
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
February 15th 2016460 K4.4 7 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page