There's the grilled cheese you made when you were eleven years old...and then there's this guy. To get that evenly golden brown, supremely crisp bread and a molten cheesy interior, you'll start your sandwich (slathered in mayo, obviously) in a cold nonstick skillet, then heat it up slowly and gently. And that whole “added-value” thing? Oh, it’s just a little nothing of a bonus add-in we dreamt up featuring charred scallions and pickled jalapeños. It’s the perfect spicy, bright antidote to all that rich, oozy cheese.
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What you’ll need
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Measuring Cups
$18 At Bon Appétit Market
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Measuring Spoons
$10 At Bon Appétit Market
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Large Skillet
$75 At Amazon
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Chef's Knife
$34.53 At Amazon
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Cutting Board
$10 At IKEA
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Tongs
$21 At Amazon
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Small Bowl
$13 At Amazon
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Vegetable Peeler
$10 At Amazon
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Spatula
$12.99 At Amazon
Ingredients
Makes 2
Step 1
Heat1 Tbsp. extra-virgin olive oilin a large nonstick skillet over medium-high until shimmering. While oil heats up, trim green parts of12 scallionsso they fit in skillet. Add scallions to skillet (hairy bits still attached; we’ll discard them later on) and toss to coat in oil. Season withsaltandpepperand cook, undisturbed, until deeply charred, about 4 minutes. Toss and continue to cook, tossing occasionally, until softened and charred all over, 2–3 minutes longer. Transfer scallions to a cutting board and let cool; reserve skillet.
Step 2
Trim and discard hairy ends of scallions, then chop crosswise into ½" pieces. Transfer to a small bowl. Finely chop⅓ cup pickled jalapeños. Transfer to bowl with scallions and toss to combine.
Step 3
Arrange4 ½"-thick slices country-style breadon cutting board. Spread1 Tbsp. mayonnaiseon one side of each slice.
Step 4
Using a vegetable peeler, shave4 oz. cheddar cheeseinto long ribbons.
Step 5
Place 2 bread slices (mayonnaise side down) in skillet. Arrange shaved cheddar over, overlapping as necessary so they in the confines of the bread. Top cheese with scallion-jalapeño relish.
Step 6
Arrange2 slices of American cheeseover relish. Close sandwiches with remaining 2 slices of bread (mayonnaise side up).
Step 7
Heat skillet over medium and cook sandwiches, undisturbed, until deeply golden brown and crisp underneath, 5–7 minutes. (We start the sandwiches in an unheated skillet so they can gently and evenly brown, and don’t end up burning. This is how you get that perfect exterior crunch.) Using a spatula, carefully turn sandwiches. If anything goes awry, just push your sandwich back together and continue. Season cooked side with salt and reduce heat to medium-low and continue to cook until evenly golden brown and cheese is melted, 4–5 minutes longer. This time, we’re cooking them at a lower heat because the skillet is already hot from the previous side, the opposite process of the previous step. Transfer both sandwiches to a cutting board. Season other side of sandwich with salt.
Step 8
Mix¼ cup whole-grain mustardand2 Tbsp. Dijon mustard(if using) in a small bowl.
Step 9
Cut grilled cheese sandwiches in half. Serve with mustard alongside for dipping.
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