Grilled Cheese Sandwich Recipe

This basic, satisfying grilled cheese recipe makes an excellent companion dish with tomato soup.

From "Good and Cheap"
September 2015

  • Grilled Cheese Sandwich
    Grilled cheese sandwiches are the ultimate simple, delicious comfort food.
    Photo by fotolia/msheldrake
  • Good and Cheap
    Originally developed by author Leanne Brown to provide quality recipes to those in the SNAP (or Food Stamps) program, "Good and Cheap" features a collection of tasty recipes that can be made on a shoestring budget.
    Cover courtesy Workman Publishing
  • Grilled Cheese Sandwich
  • Good and Cheap

Yield: 5 sandwiches

Good and Cheap (Workman Publishing, 2015) is a cookbook for people with very tight budgets. Author Leanne Brown’s recipes maximize every ingredient and teach economical cooking methods. The book also includes tips on prices and shopping, stocking your pantry with the basics, and mastering the simple extras that make everything taste better.

You can purchase this book from the Mother Earth Living store: Good and Cheap.

To me, everything that is good and honest, delicious and comforting, is contained in velvety tomato soup and a crusty grilled cheese sandwich. The sandwich recipe makes five sandwiches, so adjust according to your needs. Use any good melting cheese, or a blend of cheeses. If you have just the ends of a few cheeses left over from other meals, this is a great way to use them. For the bread, I like rye, but anything will do. $2.40/serving; $12 total

Grilled Cheese Sandwiches Recipe


• Softened butter, for the bread
• 10 slices bread
• Dijon mustard (optional)
• 2-1/2 cups grated cheese (or other melting cheese)


1. Spread the butter on one side of each slice of bread, all the way to the edges.

2. Flip over 5 slices, buttered side down, and top each with mustard, if using, and then with approximately 1/2 cup of the cheese. Top each of your cheesified slices with another piece of bread, buttered side up.

3. Place a pan over medium heat for about a minute (see box). Stuff as many sandwiches into the pan as you can fit. I usually don’t do more than 3 at a time so there's room to flip them.

4. Fry the sandwiches until they turn golden brown, about 2 minutes. Press down gently on the top of each sandwich for even browning. Flip the sandwiches over with a spatula and repeat on the other side. Press down again to make sure that the cheese in the middle is melting. If either side is not as golden brown as you would like, flip that side down and cook it some more.

5. Once the sandwich is golden and the cheese is melted in the middle, serve it up with tomato soup. Dunking is optional.

Note: IF YOUR PAN IS TOO HOT ON THE BOTTOM, it will burn the sandwich before the cheese melts, so start with medium heat and lower the temperature as necessary. Placing a lid over your pan will trap some steam and melt the cheese faster.

Find more recipes and tips for planning meals on a budget in Eating Well on 4 Dollars a Day

Reprinted with permission from Good and Cheap, by Leanne Brown, and published by Workman Publishing. Buy this book from our store: Good and Cheap.

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