Mayo grilled cheese sandwich (Printable)

Crispy grilled cheese using mayo for a golden crust and creamy cheese interior.

# What You'll Need:

→ Bread

01 - 4 slices white or sourdough bread

→ Cheese

02 - 4 slices cheddar cheese or preferred melting cheese

→ Spread

03 - 2 1/2 tablespoons mayonnaise

→ Optional Additions

04 - 2 teaspoons Dijon mustard

# How to Make It:

01 - Arrange bread slices on a clean surface.
02 - Evenly spread mayonnaise on one side of each bread slice.
03 - If desired, spread Dijon mustard on the opposite side of two bread slices.
04 - Place two cheese slices between two bread slices with mayonnaise sides facing outward. Repeat for second sandwich.
05 - Preheat a nonstick skillet over medium-low heat.
06 - Place sandwiches mayo-side down in skillet; cook 3 to 4 minutes until golden brown.
07 - Flip sandwiches and cook other side 3 to 4 minutes, pressing gently with spatula until bread is golden and cheese melts.
08 - Remove sandwiches from skillet, let rest 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • The mayo creates a deeper, more caramelized crust than butter ever could, with a texture that stays crispy even after a few minutes.
  • You only need five minutes of hands-on prep time, making this perfect for when you're hungry and impatient.
  • It's basically foolproof—mayo's higher smoke point means less anxiety about burning while you're still learning the heat level.
02 -
  • Mayo and butter brown at different temperatures, so don't crank the heat thinking you need to match your usual grilled cheese technique—medium-low really is the right setting here.
  • Cheese placement matters more than you'd think: centered slices melt more evenly, and they're less likely to poke out and brown faster than the bread.
03 -
  • Don't skip the resting minute after flipping—it helps the cheese fully melt and gives the bread time to set so your sandwich stays intact when you cut it.
  • If your mayo starts to look dark or burnt on the bread before the cheese is melted, lower the heat immediately; every stove runs differently, and you're learning yours.
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