The secret to my grilled cheese is mayo on the outside instead of softened butter. Speeds up the process and gives the bread a nice crispiness. At our last party, we made enough grilled cheeses to feed 80 ppl. I prefer to use pepper jack or cheddar, but feel free to use whatever sliced cheese you prefer.
Ingredients
2 tablespoon mayonnaise, divided
2 slices of bread
2 slices pepper jack or cheddar cheese
Directions
Spread 1 tablespoon of mayo on one side of the bread and place mayonnaise-side down as you build.
Place 2 slices of cheese on top of the bread.
Top with un-mayoed slice of bread, then top with the remaining 2 slices of cheese.
Spread the remaining mayo onto one side of the remaining bread and place mayo side facing up.
Cook the sandwich in the skillet over medium heat until the cheese melts and the bread is golden brown, about 3 minutes per side. Press down gently with a spatula as you cook as there is an extra layer of bread, there is more to cook through.
Slice and enjoy. Serve with my tomato basil soup recipe.
