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A close-up of two stacked grilled cheese sandwiches on parchment paper with a bowl of tomato soup in the background.

Sourdough Grilled Cheese

This Sourdough Grilled Cheese is my favorite way to use up bits of cheese in the fridge. The combination of cheddar, gouda, and havarti melts beautifully between crisp, buttery bread. It’s warm, easy, and always satisfying.
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Servings: 1 serving
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 slices sourdough bread or thick bread of choice
  • cheddar cheese sliced and shredded
  • Gouda cheese sliced and shredded
  • Havarti cheese sliced and shredded
  • 3 tbsp mayonnaise
  • 2 garlic cloves pressed
  • 1 tbsp butter

Method
 

  1. In a small bowl, mix the mayonnaise and pressed garlic cloves until fully combined to create the garlic mayo spread.
  2. Spread the garlic mayo evenly on the outside of each slice of bread. This will be the side that touches the pan.
  3. On the inside of the sandwich, layer the cheeses by adding a small handful of each shredded cheese, followed by sliced Havarti. Using both sliced and shredded cheese helps create structure while ensuring a smooth, melty texture.
  4. Heat a cast iron skillet over medium-low heat and add the butter, allowing it to melt completely.
  5. Place the sandwich in the skillet and cook for 3–5 minutes per side, pressing lightly with a spatula, until the bread is deep golden and crisp and the cheese is fully melted and gooey.
  6. Remove from the skillet and let the sandwich rest for 1 minute before slicing to allow the cheese to set slightly.

Notes

  • Use thick, sturdy bread so it holds up to the melted cheese without getting soggy. Sourdough gives the best crisp texture and flavor.
  • Spread the garlic mayo all the way to the edges of the bread for even browning and a golden crust.
  • Combine sliced and shredded cheese for the ideal melt—shredded melts quickly while sliced adds structure.
  • Keep the heat on medium-low to let the cheese melt fully before the bread browns too fast.
  • Press gently with a spatula while cooking to help the cheese fuse and the crust crisp evenly.
  • Let the sandwich rest for a minute before slicing so the cheese stays inside instead of spilling out.
  • Wipe the skillet between batches if making more than one sandwich to prevent burnt bits from sticking.
  • Try flavored sourdough like cheddar jalapeño or rosemary for a fun variation.
  • Reheat leftovers in a skillet over low heat to bring back the crunch without drying it out.
  • Serve with tomato soup or a crisp salad for a balanced, comforting meal.
 
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