• 3 tablespoons butter or mayonnaise, plus more butter for greasing griddle/skillet
  • 8 slices bread (Rach recommends good-quality white or French bread cut on bias)
  • 8 ounces cheese, coarsely shredded or thinly sliced (about 16 thin deli slices if using classic American)


Serves: 4 sandwiches


Heat a griddle or large cast-iron skillet over medium heat. Use butter or mayo to lightly coat one side of each bread slice.

Place 4 slices of bread, buttered side down, on griddle. Top with the cheese and then remaining bread slices, buttered (or mayo-ed) side up. Griddle sandwiches until deeply golden and cheese is melted, about 2 minutes per side.