Cheddar Grilled Cheese
Sometimes simple is sublime. This Vermont classic showcases the state's legendary aged cheddar, perfectly melted between slices of buttery, golden-grilled bread. A touch of maple syrup for dipping elevates it to Green Mountain perfection.
Equipment Needed
Instructions
Prep the cheese: Grate the Vermont cheddar or slice it thin. Grated cheese melts more evenly; sliced creates better cheese pulls. Bring cheese to room temperature for faster melting.
Butter the bread: Generously butter one side of each bread slice. For extra crispy exterior, spread a thin layer of mayo on top of the butter (trust us).
Heat the skillet: Heat a cast iron skillet over medium-low heat. Low and slow is key - too hot and the bread burns before the cheese melts.
Start the sandwich: Place one bread slice butter-side down in the skillet. Pile on a generous amount of cheddar cheese (don't skimp!). Add optional apple slices or bacon if using.
Top and cook: Place the second slice of bread on top, butter-side up. Cook for 3-4 minutes until the bottom is golden brown and the cheese starts to melt.
Flip carefully: Using a spatula, carefully flip the sandwich. Press down gently to help the cheese spread. Cook another 3-4 minutes.
Check for doneness: Both sides should be golden brown and crispy. Peek inside - the cheese should be fully melted and slightly oozing.
Rest briefly: Remove from heat and let rest for 1 minute. This prevents the molten cheese from all running out when you cut it.
Cut diagonally: Slice the sandwich corner to corner. Watch that beautiful cheese stretch!
Serve: Serve immediately with tomato soup for dipping, pickle spears on the side, and a small dish of Vermont maple syrup for those who want to try the sweet-savory combo. It's surprisingly amazing!
💡 Pro Tips & Variations
- Vermont cheese excellence: Cabot Creamery is a farmer-owned co-op making cheese since 1919. Their aged cheddars are world-class.
- Apple pairing: Vermonters often pair sharp cheddar with crisp apples. Adding thin apple slices to the sandwich is traditional.
- Maple for dipping: The sweet maple + sharp cheddar combo is unexpectedly delicious. Try it before you dismiss it!
- Bread matters: Use thick-cut sourdough or a hearty farmhouse bread that can stand up to the cheese.
- Two-cheese version: Mix aged cheddar with a younger, meltier cheddar for the best of both worlds.
- Cold Stone Bar tradition: Many Vermont country stores serve grilled cheese as a warming lunch staple.