My go-to grilled cheese recipe is a classic one. Why mess with a good thing? Sure, I enjoy a “fancy” grilled cheese from time to time (something with fig and brie, preferably) but when I want something to dip in my tomato soup, I have a few rules.
- White bread. You heard me. Something simple, like Wonderbread. I occasionally make exceptions for sourdough, but mostly, I want simple white bread.
- American cheese. I love all the cheeses, and each cheese has their place. American’s is in a grilled cheese sandwich.
The only other ingredient you need is butter, and a lot of it. Some people use mayo on the outside of their grilled cheese sandwiches, but I’m a butter kinda gal.
When it comes to cooking it, I’m a big fan of a cast iron skillet. I just think cast iron does the best job at browning anything. Any skillet is going to get the job done, though.
Butter the bread well, use two or even three slices of American cheese (never one!), and brown on both sides over medium-low heat. Not too hot – you don’t want to brown the bread before the cheese melts!
Get the Recipe:
3 Ingredient Grilled Cheese (for Tomato Soup)
Ingredients
- 2 slices white bread, like Wonderbread
- 2 tbsp salted butter
- 2 slices American cheese, more if using larger bread
Equipment
- Cast Iron Skillet optional
Instructions
- Generously butter one side of each slice of bread. The butter should reach the crust.2 slices white bread, 2 tbsp salted butter
- Place one piece of bread, buttered side down, in a skillet (no heat). Top the bread with the slices of cheese, arranging to cover as much of the bread as possible.2 slices American cheese
- Place the remaining piece of bread, buttered side up, over the cheese.
- Turn the heat to medium-low. Cook until the bottom slice of bread has browned, about 2-3 minutes. Flip, and cook until the other slice of bread has browned, an additional 1-2 minutes.
- Remove to a plate, cut in half, and serve with tomato soup, if desired.
