Serves 4

I recently saw a recipe from Chef Gabrielle Hamilton of the famous Prune restaurant in Manhattan that reminded me of the same thing my Grandmother did many years ago.  The secret to the best and fastest grilled cheese you’ll ever have is:  Mayonnaise!  It won’t burn as easily as butter and the end result is crisp and delicious.  Try it with a chilled glass of your favorite white wine. You’ll be amazed!


8 1/2-inch thick slices of good rustic bread

1-1/2 tablespoon Dijon mustard

1/2 cup mayonnaise

8 ounces shredded extra sharp cheddar cheese


Brush 4 of the bread slices with mustard and top with the cheese.  Place the remaining 4 slices of bread on top and spread with half the mayonnaise.

Heat a large non -stick frying pan or griddle over medium heat until hot, about 3 minutes.  Place the sandwiches mayonnaise side down in the pan and cook until the bottoms are golden brown and the cheese is starting to melt, about 4 minutes.  Spread the remaining half of the mayonnaise on top of the sandwiches, turn over and cook until the second sides are golden brown and the cheese completely melted, another 4 minutes or so.  You may have to do this in batches.  If so heat your oven to 275 degrees and place cooked sandwiches in the oven to keep warm while you finish the rest.

Let the sandwiches cool for a minute or two before cutting in half.


John Ash © 2014