Mayo Grilled Cheese Sandwich

# What You Need:

01 - 4 slices white or sourdough bread

02 - 4 slices cheddar cheese or preferred melting cheese

03 - 2 1/2 tablespoons mayonnaise

04 - 2 teaspoons Dijon mustard

01 - Lay out bread slices on a clean surface.

02 - Spread a thin, even layer of mayonnaise on one side of each bread slice.

03 - Spread a thin layer of Dijon mustard on the opposite side of two bread slices, if desired.

04 - Place 2 slices of cheese between two bread slices, mayonnaise-coated sides facing outward. Repeat for the second sandwich.

05 - Heat a nonstick skillet over medium-low heat.

06 - Place sandwiches in the skillet, mayo side down. Cook for 3 to 4 minutes until golden brown.

07 - Flip sandwiches and cook other side for 3 to 4 minutes, pressing gently with a spatula, until bread is golden and cheese is melted.

08 - Remove sandwiches from skillet, let rest for 1 minute, then slice and serve.

01 -

The mayo creates a crust that's crunchier and more flavorful than butter ever could be.
It takes barely 13 minutes from craving to plate, perfect for those afternoons when hunger hits suddenly.
You probably already have everything in your kitchen right now.

02 -

Medium-low heat is not a suggestion—go too hot and your outside will char while your cheese stays cold in the middle, a disappointment you'll regret instantly.
Spreading mayo thin matters because too much will make the bread greasy instead of crispy, and too little defeats the whole purpose of using mayo in the first place.

03 -

If your cheese isn't melting fast enough, lower the heat slightly and cover the skillet with a lid for 30 seconds to trap steam and speed up the process.
Using room-temperature mayo spreads more evenly than cold mayo straight from the fridge, and it helps the bread toast more uniformly.