Mozzarella Grilled Cheese
intro
Crispy golden buttery sourdough oozing with stretchy melted mozzarella, a nostalgic, ultra-comforting lunch ready in minutes with just a handful of simple ingredients.
Ingredients
Steps
Prep bread and cheese
Lay the 4 sourdough slices flat on the acacia wood cutting board. Use the serrated bread knife to slice the low-moisture mozzarella into uniform 0.5cm thick slices, patting each slice lightly with a corner of the linen towel to remove excess moisture (this prevents soggy bread). Arrange cheese slices in an even layer across two of the bread slices, leaving a 0.5cm border around the edge to prevent cheese from leaking out while cooking. Top with the remaining two bread slices to form two sandwiches.
Mix seasoned butter
Place the softened unsalted butter in the small glass ramekin, add the 1/4 tsp garlic powder and half of the picked fresh thyme leaves. Use the stainless steel butter spreader to mix until fully combined, with no lumps of garlic powder remaining. The butter should be smooth and easily spreadable, not melted.
Butter sandwich exteriors
Use the butter spreader to coat one outer side of each sandwich with a thin, even layer of the seasoned garlic butter, using approximately half of the butter mixture. Make sure to spread butter all the way to the edges of the bread for even crisping—dry unbuttered spots will turn pale and chewy instead of golden and crispy. Flip the sandwiches and coat the second outer side with the remaining butter.
Preheat cooking skillet
Place the 10-inch matte charcoal non-stick skillet on the stovetop over medium-low heat (325°F / 160°C if using an electric skillet). Allow the pan to preheat for 2 full minutes—do not rush this step, as a too-cold pan will cause the bread to soak up excess butter and turn greasy, while a too-hot pan will burn the bread before the cheese melts. No oil or extra butter is needed in the pan, as the bread is already buttered.
Cook first sandwich side
Carefully place both sandwiches in the preheated skillet using the fish spatula. Cook for 3 minutes, resisting the urge to press down on the sandwiches (this squeezes out melted cheese and makes the bread soggy). The bread is ready to flip when it turns a deep, even golden brown across the entire surface, with darker crispy edges.
Flip and melt cheese
Use the fish spatula to gently flip both sandwiches. Cook for an additional 2 to 3 minutes on the second side, until the bread is equally golden brown and crispy, and the mozzarella in the center is fully melted—you will see small bubbles of melted cheese seeping slightly out of the sandwich edges when it is ready. If the bread browns too quickly before the cheese melts, turn the heat down to low and cover the pan with a lid for 1 minute to trap steam and melt the cheese faster.
Rest and season sandwiches
Transfer the cooked sandwiches from the skillet to the acacia cutting board using the fish spatula. Let them rest for 1 minute—this allows the melted cheese to set slightly so it does not all run out when you cut the sandwiches. Sprinkle the tops lightly with the 1/8 tsp flaky sea salt and the remaining fresh thyme leaves.
Cut and plate sandwiches
Use the serrated bread knife to cut each sandwich diagonally into two triangular halves. Transfer the four halves to the off-white ceramic lunch plate, arranging them slightly offset to show the melted mozzarella center. Serve immediately while warm and crispy.
Tips
2.Cook over medium-low heat (325°F / 160°C) instead of high heat: high temperatures will burn the butter and bread exterior in under 60 seconds, leaving the cheese in the center solid and unmelted. Low, even heat ensures uniform browning and perfectly stretchy melted cheese.
3.Never press down on the sandwiches with a spatula while cooking: this squeezes melted butter and cheese out from between the bread slices, leading to flat, greasy sandwiches with no iconic cheesy pull. Let the natural weight of the bread press the layers together as it cooks.
My kids went absolutely crazy for this! I’ve been struggling to find quick after-school snacks that don’t come out of a bag, and this was ready faster than I could get their backpacks put away. I added a little slice of tomato to a couple of theirs and they didn’t even complain about veggies. 10/10 will be in our weekly rotation!
As someone who burns literally everything when I cook, this was foolproof! 6 minutes total, no fancy ingredients, I used the pre-sliced mozzarella from the grocery store dairy case and it came out perfectly crispy on the outside, gooey on the inside. Way better than the sad dining hall grilled cheese.
Made this on my camp stove last weekend while we were out in the Rockies and it hit so different. Packed the bread and cheese in the cooler, cooked it up in a cast iron pan, and it was the perfect warm pick-me-up after a 4 mile morning hike. Next time I’m bringing a little garlic butter to slather on the bread.
Wait is this good for meal prep? I’m trying to build a list of quick lunches I can make ahead for the work week, but I’m worried the mozzarella will get weird if I reheat it in the office microwave.
Tried this last night and honestly? It was good, but I used fresh mozzarella that was still super wet and my bread got all soggy halfway through eating. Bummed because the flavor was chef’s kiss, just the texture was off.
OMG this hit the spot so hard! Made this at 2am after getting home from the concert downtown and it was the best decision I made all weekend. Had some leftover mozz from pizza night, sourdough bread in the pantry, threw it together with a little garlic salt. No notes, absolute perfection.
Has anyone tried this with gluten free sourdough? I’m gluten intolerant but grilled cheese is my ultimate comfort food, I’ve been searching for a recipe that doesn’t turn into a crumbly mess with GF bread.
Made this as a side with our tomato soup last Sunday for family dinner and everyone was raving. Even my picky father-in-law who says 'grilled cheese is just for kids' asked for a second sandwich. Used salted butter on the outside of the bread like the recipe said, perfect golden crust every time.
Total cost for me to make two of these was like $3? Way cheaper than getting takeout for lunch, and way tastier. I added a little sprinkle of red pepper flakes for a tiny kick, 10/10 would make again tonight.
Added a drizzle of hot honey and some crispy prosciutto to mine and it was SO good, honestly life changing. Sweet, salty, spicy, gooey? I’m never making a regular American cheese grilled cheese again. Who knew mozzarella was this good in grilled cheese??
Wait stupid question but do you put the butter on the inside of the bread or the outside? I’m still learning to cook and I don’t want to mess this up, it looks so good.
Made these in little bite-sized squares for our neighborhood block party last weekend and they were the first thing gone! I set out a little ramekin of marinara for dipping and people were coming back for thirds. So easy to make a big batch too, just cooked them on my griddle in batches.
Tried making this in my air fryer instead of a pan! 370 degrees for 4 minutes, flip halfway, and it came out so crispy I didn’t even have to stand over the stove. 10/10 lazy girl hack.
Added a handful of spinach and a couple slices of roasted red pepper to mine for some extra veggies and it was chef’s kiss. The mozzarella melts so creamy it covers up the veggie texture for anyone who’s picky, will definitely be making this again for Meatless Monday.