Baking With Pamela — Grilled Cheese Sandwich


Our step-by-step photos will guide you along with a recipe each month. Share photos of your creations using #BakingWithPamela on social media!


This month, Pamela shows you how to make the perfect Grilled Cheese Sandwich & Gourmet Grilled Cheese Sandwich! First make a loaf of either Pamela’s Artisan White Bread or Pamela’s Amazing Bread using either All-Purpose Flour Artisan Blend or Bread Mix.


Pre-heat a skillet. Take:
2 slices (½-inch thick) Pamela’s Artisan White Bread or Pamela’s Amazing Bread
and butter both sides of each slice of bread with
1½ TBSP butter, soft

When pan is hot, put both pieces in the pan to grill.

Once starting to get golden, flip over and put
2-4 deli cheese slices (sharp cheddar and havarti are a great combination)
on the grilled sides of the bread slices.

Put a lid on the pan for about a minute.

Combine the two pieces, sandwiching the cheese on the inside.

Flip back and forth until both sides are nicely grilled and cheese is melted.

Cut in half and serve.


Prep your ingredients before starting the grilled cheese:
2 or 3 slices bacon, cooked very crisp
3 or 4 slices ripe tomato
6 or 8 fresh basil leaves

Other ingredients to try: browned crimini or porchini mushrooms, sliced pickles, jalapeno slices (well drained), tuna salad, roast turkey or ham, avocado —just pick a complementary flavored cheese and get grilling!

Thinly slice or grate
2.5 oz. cheese cheese (try provolone & fontina)
This makes the cheese melt quicker and more completely. (Also taking the cheese out an hour before using will allow a faster melt.)

NOTES ON CHEESE: Try different kinds of cheese. Avoid pre-grated cheese as it will not melt as well.

For taste, try: sharp cheddar, Swiss including Emmental and Gruyere, aged Provolone, Comté, etc.

For smooth melting texture, try: American, Fontina, Mozzarella, Gouda or smoked Gouda, Monterey Jack, etc.

Heat griddle or pan to med/low.
Using 1 TBSP butter, generously butter one side of each piece of bread.

Pile sliced and grated cheese on one slice, place top slice on the pile and gently press together.

Fry on med./low to really let the cheese melt.

When the first side is nicely browned, carefully flip open the sandwich, load in the extras, and re-top.

Cover and cook just a couple of minutes before checking the second side. If golden but not completely melted (this happens with lots of or thick-cut extras) finish sandwich in a preheated 350° oven for 2 to 3 minutes (set on a wire rack in parchment lined sheet pan).

Cut in half and serve immediately.

Chef’s Notes: If you prefer not to open the sandwich after cooking on one side (it’s hot), ‘sandwich’ the extras in the middle between the cheeses before cooking.


If you make this recipe, remember to share a photo on any of our social media pages with hashtag: #BakingWithPamela.

Print the recipes here: Grilled Cheese Sandwich & Gourmet Grilled Cheese Sandwich

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