10 Instant Upgrades to Your Grilled Cheese, According to Our Editors

There are as many opinions on the best way to craft a perfect grilled cheese as there are grilled cheese recipes. You’ve got the bread, the cooking fat, and don’t get us started on the cheese! While there are a few nonnegotiables — cook low and slow to keep the bread from burning; triangular slices just taste better — this nostalgic gooey sandwich is endlessly adaptable. In honor of National Grilled Cheese Day, we, um, grilled our editors on the best ways to transform a plain old grilled cheese into a truly transcendent sandwich. Read on for their tips and tricks before your next cheese pull.

Think beyond cheddar and American 

Cheddar and American cheese are classics for a reason — they melt smoothly and evenly — but they’re certainly not your only options for an exceptional grilled cheese. “Because I am extra, my go-to cheese for this sandwich is smoked cheddar,” says Senior Food Editor Cheryl Slocum. “Mimolette is kind of the best of all worlds for a grilled cheese,” says Senior Update Commerce Editor Jason Horn. “It melts incredibly smoothly — maybe even better than cheddar — and has all kinds of complex nutty and sweet flavors you don’t usually get in your standard yellow cheddar. But it’s still the right bright-orange color for a proper grilled cheese look.” 

Or mix and match cheeses

“I always use a few slices of whatever we have leftover in the drawer — often havarti or provolone for sandwiches — then also add shredded cheddar and grated Parm,” says Senior Food Editor Breana Killeen. Some of our other favorite options include Gruyère, Monterey Jack, Époisses, taleggio, and even cheese curds.

Use mayo and mustard on the outside

Spreading mayonnaise on the outside of each bread slice is a tried-and-true tip that Horn swears by for a crispy exterior. Why does this work? Mayo is an oil-based fat with a higher smoke point than butter, so it’s less likely to burn before your cheese melts. For a boost of flavor, Horn uses a combination of mayo and mustard. Try this trick with equal parts mayo and any mustard of your choice, like yellow or Dijon. 

Add jam for the ultimate salty-sweet combo

“Remember that scene in Ratatouille where the rat eats a strawberry and some cheese together and his mind is blown by the flavor combination that is cheese + fruit? That’s kind of how I feel when I add a layer of jam to my grilled cheese,” says Social Media Editor Merlyn Miller. “Pretty much any jam will work for this — it’s a great way to use up whatever jar is open in your fridge — but I love marmalade, fig, and raspberry in particular. The result will hit all the texture and flavor notes you could possibly want: nutty, rich, sweet, crispy, salty, and gooey.” Editor’s note: Don’t sleep on honey, either!

Try raisin bread for an even sweeter grilled cheese

“I adore a grilled cheese made with raisin bread — I love Dave’s, but Pepperidge Farm is also good,” says Slocum. While we’re on the subject of bread, sourdough, multigrain, and pumpernickel are fantastic choices as well.

Give it a fancy cheese skirt

This tip comes from Associate Editorial Director of Food, Chandra Ram. Cook your grilled cheese sandwich as usual. When it is just about done, remove the sandwich from the pan. Sprinkle about half a cup of shredded cheddar or Parmesan in the center of the pan and top it with the sandwich. Cook for another minute, until the cheese is melted and toasty. For an even fuller cheese skirt, you can repeat this step for the other side of the sandwich.

Caramelized onions + Gruyère = French onion grilled cheese

Is your favorite part of French onion soup the gooey and cheesy crouton on top? Oui? Make a French onion soup-inspired grilled cheese with deeply caramelized onions and savory Gruyère. While caramelized onions can take up to an hour to make, you can prepare them ahead and store them in the fridge or freezer to have on hand for next-level grilled cheeses. 

Sprinkle the outside with fresh herbs or nutritional yeast

“I like to cook the outside with fresh parsley if I have it,” says Associate Copy Editor Breanna Rivera. Try this tip with other tender herbs like basil or dill. Or take a page from F&W contributor Justin Chapple and sprinkle umami-packed nutritional yeast on the outside to add a nice savory flavor and crunch. 

Turn grilled cheese into croutons

This tip comes from former Food Editor Kelsey Youngman, who suggests cutting grilled cheese into small squares and serving it with tomato soup. “The cheese kind of melts into the soup,” she says, “so you get gooey cheese and perfect, sweet, acidic tomatoes. It’s the best bite.”

Use a panini press

If you make grilled cheese often, consider investing in a dedicated sandwich maker. “My mom always used one of these stovetop hot sandwich makers, and they make the best grilled cheese because you can turn it over and over and get a very even color,” says Senior Commerce Writer Jennifer Zyman. “They’re also great for camping.” (An even more no-frills approach would be to use a grill press.)

Or just make a classic grilled cheese!

“I am going to be brave and admit that I will never turn away a grilled cheese made with Kraft Deluxe singles and classic white non-fancy bread,” says Slocum. “These need to be done correctly, though. No pressing on the bread — I want the exterior toasted golden brown, but inside that crunch should give way to fluffiness. I use salted butter on the outside and three slices of cheese.” 

Happy Grilled Cheese Day to all who celebrate!