ultimate grilled cheese

Want an ultimate grilled cheese? Add mayo! How to get the perfect crispy-melty combo

Don’t just make any old grilled cheese, make the ultimate grilled cheese.

It’s the most iconic sandwich. A grilled cheese is the pinnacle of comfort food. It’s hard to beat the cheesy-carb combo, but you can class it up! A few ingredient upgrades make this the ultimate ooey gooey sandwich.

Sally Humeniuk with Cache Valley Creamery shares how to do it. She says the trick to getting an extra flavorful and crispy sandwich is to coat the outside with mayo AND butter. You won’t even taste the mayonnaise! Don’t just use one slice of cheese. Sally says that using three kinds of cheese for the best complex flavors and melty goodness. It’s a good springboard recipe to customize your sandwich however you’d like. Try adding in mustard, bacon, and tomatoes!

Find more recipes and products from Cache Valley Creamery on their website, cachevalleycreamery.com or on Instagram, @cachevalleycreamery.


Ultimate Grilled Cheese Sandwiches

Ultimate Grilled Cheese Sandwiches start by using three kinds of cheese for the best complex flavors and melty goodness. Combining butter and mayonnaise on the outside of the bread before grilling gives a nice tang.

Prep Time 5
Cook Time 7-8 minutes
Servings 4 sandwiches
Author Good Dinner Mom


  • 8 slices of bread, like sourdough or your favorite thick sliced bread
  • 2 tablespoons mayonnaise
  • 2 tablespoons butter, softened
  • 8 slices Cache Valley Creamery Medium Cheddar pre-sliced cheese
  • 4 slices Cache Valley Creamery Havarti pre-sliced cheese
  • 4 slices Cache Valley Creamery Gouda pre-sliced cheese


  1. Mix the mayonnaise and softened butter. Spread ½ tablespoon of the mixture on one side of each slice of bread.
  2. Set a skillet over medium heat and place 2 slices of bread in the skillet, butter/mayonnaise side down.
  3. Stack 2 slices of Cache Valley Creamery cheddar, and 1 slice each of Cache Valley Creamery Havarti and Gouda on the toast and tent with aluminum foil to help melt the cheese. Once the breads are golden, top the sandwiches with the remaining 2 slices of prepared bread, butter/mayonnaise mixture on the outside.
  4. Immediately flip the sandwich so the other piece of bread can toast. Once it starts to turn golden on the bottom, press down gently on the bread to help the cheese stick to it. Flip and press again gently, but don’t smash the sandwich too thin.
  5. Once the bread is at your desired doneness, remove sandwiches to a cutting board and tent the sandwiches while you repeat with the next two sandwiches. Place the second set of sandwiches on the cutting board, cutting all the sandwiches on a diagonal and serve immediately.


  • Other Cache Valley Creamery cheese that is delicious in this recipe are Mozzarella, Monterey Jack, and Swiss.
  • You can add other ingredients to the sandwich before closing the bread- bacon, tomatoes, mustard, whatever you like. This is a great springboard recipe to customize however you like.
  • If you want to make more sandwiches at once, this recipe works great on an electric griddle as well.

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