The Perfect Classic Grilled Cheese

Steps

1. Spread the softened butter edge to edge on one side of each slice of bread.
2. Heat a nonstick skillet over medium-low heat. Lay one slice in butter side down, pile on the cheese and top with the second slice, butter side up.
3. Cover the pan with a lid and cook until the bottom is deep golden and the cheese starts to melt.
   ⏱ Side 1: 4 min
4. Flip with a spatula, pressing gently, and cook uncovered until the second side is golden and the cheese is completely melted.
   ⏱ Side 2: 3 min
5. Let it

   rest (how to rest)

   Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid

   1 minute so the cheese doesn't all run out, then cut in half and serve.
   ⏱ Rest: 1 min

Tap an underlined word for how to do it, or see all techniques.

Tips

• Medium-low heat is key. Too hot and the bread burns before the cheese melts.
• Mayonnaise instead of butter browns beautifully and spreads easily straight from the fridge.

Storage

Best eaten right away.

How long leftovers keep, and freezing and reheating: leftovers and storage.