Grilled Cheese Sandwiches for Recipe Friday

Fall is officially here, and with the cooler weather I start thinking of soup. And nothing goes better next to a hot bowl of tomato or potato soup than a hot, gooey grilled cheese sandwich. My family loves them. They are super easy to make, but I figured there is probably someone out there who doesn’t know how and might benefit from my recipe. So I decided to share it for my recipe today.

Grilled Cheese Sandwiches


Bread – I like to use some type of white bread, such as buttermilk or potato bread, but wheat bread works good, too. It just needs to be a fairly soft bread, not one that is super dense.

Cheese – Pre-sliced cheese works best. Traditionally American cheese is the cheese of choice for this sandwich, but I prefer provolone or a combination of provolone and Swiss. Havarti also works well in combination with provolone.

Butter – If you must, you can use margarine, but butter is so much better tasting and browns better. It needs to be softened at room temperature.


Butter one side of each slice of bread, not too thick but evenly covering the entire slice. Pre-heat a large flat skillet on medium heat. Place half the slices of bread, butter side down, on the skillet. Layer cheese slices, two slices thick, over each slice of bread. If you are using big slices of bread (like Oroweat buttermilk) this might take three slices of cheese. Place the other slice of bread, butter side up, on top of the cheese.

The important thing is to watch the sandwiches carefully so they don’t burn. They brown pretty quickly, and once the first side is browned flip the sandwiches. The second side will brown even more quickly. When the second side is browned remove sandwiches from skillet and serve with your favorite soup.

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4 Responses

  1. Okay, now I’m hungry! Aubrey, at times, is a big toasted cheese eater. 🙂 She likes velveeta on hers! haha! Thank you so much for thinking of us and helping us out! God bless you during soup and toasted cheese time!

    • Deb, I’ve never been a big fan of Velveeta, but we did use to do Kraft American cheese slices a lot when my son was young. Now he’s the one who always wants provolone. 🙂 But his best friend won’t eat cheese of any kind! I don’t understand how anyone can hate cheese – it’s such gooey, tastey goodness! Peace, Linda

  2. Sliced sourdough bread and Monterey jack cheese. I’m getting hungry just thinking about it!

    I tend to cook them on a lower heat–and I put a lid on the frying pan after I flip them. These maneuvers ensure that the cheese has time to melt without the bread/butter getting singed.

    • Sourdough is definitely a great choice for bread. I can see how you would need to cook it lower and longer with Monterey Jack as it doen’t melt as quickly as provolone, Swiss, or havarti. Thanks for adding your tips. Mmmmm, love grilled cheese! Peace, Linda

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