How to make the best grilled cheese for National Grilled Cheese Day

National Grilled Cheese Day (April 12th!) is your excuse to get cozy, melt some cheese, and bite into that perfect crispy-golden sandwich. But we’re not just slapping cheese between slices of bread and hoping for the best. We’re going full gourmet—with the right bread, cheese, butter, and yes, the right knives.

Here’s how to make the ultimate grilled cheese—crispy outside, gooey inside, and bursting with flavor.

Step 1: Pick the Right Bread

Thick, crusty slices like sourdough, ciabatta, or brioche hold up best and give you a satisfying crunch. Soft white sandwich bread? Save it for PB&J. For this sandwich, structure matters.

Step 2: Use a Cheese Combo

The best grilled cheeses layer flavors. Try sharp cheddar for punch, mozzarella for melt, and Gruyère for richness. Slice them thin so they melt evenly. No shortcuts here—pre-shredded cheese just won’t hit the same.

Step 3: Spread Something on the Outside

Mayo or butter on the outside of your bread is the trick to getting that golden, crisp crust. You can even add a dash of garlic powder or grated parmesan to level it up. Inside, go wild with a little Dijon, hot honey, or pesto if you’re feeling fancy.

Step 4: Toast Low and Slow

Use a cast iron pan if you’ve got one, and keep the heat on medium-low. Press the sandwich gently with a spatula as it toasts. Don’t rush it—3 to 4 minutes per side lets the bread crisp while the cheese melts just right.

Step 5: Slice and Serve

Slice diagonally (the universally accepted way), serve with tomato soup or a crunchy pickle on the side, and enjoy every single bite. It’s nostalgia with a grown-up upgrade.