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Cheesy Grilled Cheese

Cheesy Grilled Cheese

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This is my version of the best grilled cheese inspired by a local restaurant in DC. Rye bread is broiled with three types of cheese then pressed together to make a masterpiece of a hot sandwich.

Ingredients {{adjustedServings}} servings

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Original recipe yields 1 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 35.7 g
  • 55%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1082 mg
  • 43%

Based on a 2,000 calorie diet


  1. Preheat your oven's broiler.
  2. Butter one side of each slice of bread, and place butter side down on a baking sheet. Place cheese slices on top of each piece of bread.
  3. Broil until cheese is bubbly and slightly brown. Remove from the oven, and press the two pieces of bread together cheese to cheese.
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We did not like these. They were soggy, dry and had too much cheese. I'll go back to making grilled cheese on the stove-top.


This is a very good sandwich. The last time I made this I used sourdough bread and added 2 tomato slices and 3 pieces of partially cooked bacon.


Not really grilled at all. This has potential but needs some major revision as far as cooking method. The end result as it stands is a soggy greasy on the outside sandwich that cannot be picked up at all. The bread is too fragile and soggy from the melted butter. I had to toss these in a hot skillet to crisp and brown the outside of this. The cheese was dry and kind of got rubbery when cooled, not gooey like what I'm used to with american/velveeta. Not bad as far as flavor and could use some spices too to perk this up. The broiling idea was great though for browning the cheese and giving it great taste.