What is the best bread for grilled cheese?

Thick-cut sourdough or brioche are the best breads for grilled cheese. They provide structure to hold melted cheese while developing a golden, crispy exterior. Avoid thin sliced bread which can get soggy.

What cheese melts best for grilled cheese?

American cheese melts most smoothly, but combining it with sharp cheddar, gruyere, or fontina adds flavor complexity. The blend of a great-melting cheese with a flavorful aged cheese gives the best results.

Should I use butter or mayo on grilled cheese?

Both work well. Butter provides classic flavor, while mayonnaise creates an even crispier golden crust and spreads more easily. Many chefs use mayo on the outside and a thin layer inside for richness.

What temperature should I cook grilled cheese at?

Medium-low heat is ideal for grilled cheese. Cooking too hot will burn the bread before the cheese melts. Patience is key. Aim for 3-4 minutes per side at medium-low temperature.

Perfect Grilled Cheese Secrets: Pro Tips from Food Truck Chefs

Name: Perfect Grilled Cheese Sandwich
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 1 sandwich
Cuisine: American
Ingredients: 2 slices thick-cut sourdough bread; 2 tablespoons butter, softened; 1 tablespoon mayonnaise; 3 oz American cheese; 2 oz sharp cheddar cheese, shredded

After serving over 100,000 grilled cheese sandwiches at events across the East Coast, we've learned a thing or two about what makes the perfect grilled cheese. Here are the pro secrets we use every day. Want us to bring this to your event? Check out our gourmet grilled cheese catering options.

The Golden Rule

The perfect grilled cheese requires three things in harmony: the right bread, the right cheese blend, and the right temperature. Nail these three, and you'll have a sandwich that rivals any gourmet restaurant.

Secret #1: Bread Selection Matters More Than You Think

The bread is your foundation. Not all bread is created equal for grilled cheese.

Best Breads for Grilled Cheese

Sourdough: Our #1 choice. The tangy flavor complements cheese perfectly, and it crisps beautifully.
Brioche: Buttery and slightly sweet, creates an indulgent sandwich.
Texas Toast: Thick-cut and pre-buttered, it's consistent and crowd-pleasing.
Ciabatta: Chewy interior with a crispy crust. Great for substantial sandwiches.
Pullman/White: Classic choice. Look for bakery quality, not grocery store brand.

Pro Tip: Room Temperature Bread

Never use cold bread straight from the refrigerator. Room temperature bread toasts more evenly and the cheese melts better.

Secret #2: The Perfect Cheese Blend

Here's what most people get wrong: using just one type of cheese. The magic happens when you combine cheeses with different properties.

The Ideal Cheese Formula

Combine these three types:

A melter (60%): American, fontina, or muenster. These provide the gooey, stretchy texture.
A flavor cheese (30%): Sharp cheddar, gruyère, or gouda. These add depth and complexity.
A finishing cheese (10%): Parmesan, pecorino, or blue cheese. Just a touch adds sophistication.

Our Favorite Combinations

Classic Elevated

American + sharp white cheddar + parmesan crisps on top

French Bistro

Gruyère + brie + a hint of dijon

Italian Dream

Fresh mozzarella + fontina + pecorino romano

Southern Comfort

Pimento cheese + pepper jack + cream cheese

Secret #3: Temperature Control is Everything

Medium-Low Heat, Always

The biggest mistake home cooks make is cooking on high heat. You end up with burnt bread and cold cheese in the middle.

The Professional Method

Preheat your pan on medium for 2-3 minutes – a properly heated pan is essential.
Turn to medium-low before adding the sandwich – between 250-300°F is ideal.
Cover with a lid for the first 2 minutes – this creates steam that helps melt the cheese.
Remove lid and flip when golden – usually 3-4 minutes per side.
Press gently with a spatula – this ensures bread-to-cheese contact.

Total cooking time: 6-8 minutes

Secret #4: The Butter (or Mayo) Debate

This is where chefs get controversial. Here's the honest truth:

Team Butter

Classic, rich flavor
Beautiful golden color
Best for traditional sandwiches
Use softened, not melted

Team Mayo

More even browning
Extra crispy exterior
Slight tang adds dimension
Easier to spread evenly

Our verdict: We use butter on most sandwiches, but mayo is a legitimate technique. Try both and see what you prefer.

Secret #5: Elevate with Add-Ins

A great grilled cheese can stand on its own, but thoughtful additions take it to the next level.

Our Favorite Add-Ins

Tomato: Thin slices, salted and patted dry to prevent sogginess
Bacon: Crispy, not chewy – cook it separately first
Caramelized onions: Sweet, jammy, and incredible with gruyère
Apple slices: Tart Granny Smith pairs beautifully with sharp cheddar
Pickles: Add after cooking for crunch and acid
Hot honey: Drizzle after cooking for sweet heat
Fresh herbs: Basil, thyme, or rosemary inside or on top

Secret #6: The Final Touch

What separates a good grilled cheese from a great one? The finishing details.

Let it rest: 30 seconds after cooking allows cheese to set slightly (prevents molten cheese burns!)
Cut on the diagonal: It's not just presentation – it creates the perfect cheese-pull photo
Serve with something acidic: Tomato soup, pickles, or a simple salad cuts through the richness

Bring the Perfect Grilled Cheese to Your Event

Love what you've learned? We bring these same techniques to wedding receptions, corporate events, and private parties across NJ, PA, and NYC. Learn about food truck catering costs or get a quote today.