19 Grilled Cheese Sandwiches That Taste Like Coming Home After a Long Day

Few foods feel as much like home as a hot grilled cheese. Maybe it was the sandwich your mom made on snow days, or the one you cooked for yourself at midnight in your first apartment. Two slices of bread and some cheese is all it takes, but a few small tricks make a big difference: mayo on the outside, low heat, a lid on the pan and cheese that melts fast. Below you will find the classic plus fun upgrades for every craving, each with a full recipe. Get your skillet warming up..

The Classic Diner Grilled Cheese (Mayo on the Outside)

Here is the trick diner cooks swear by: spread mayo, not butter, on the outside of the bread. Mayo spreads easily straight from the fridge, browns evenly and is less likely to burn before the cheese melts. Cook it over medium low heat with a lid on for the first few minutes so the steam melts the middle. The result is a shatter crisp golden crust and a gooey center. Are you team mayo or team butter?

You will need: 2 slices sturdy white or sourdough bread, 1 tablespoon mayonnaise, 2 slices American cheese, 1/2 cup shredded sharp cheddar, 1 teaspoon butter for the pan (optional).

How to make it: 1. Spread mayo thinly on one side of each bread slice. 2. Heat a skillet over medium low and add the butter if using. 3. Lay one slice mayo side down, add the American and cheddar, then top with the second slice mayo side up. 4. Cover with a lid and cook 3 to 4 minutes until golden underneath. 5. Flip, cover again and cook 2 to 3 minutes more. 6. Rest 1 minute, then cut on the diagonal.

School Lunch Grilled Cheese on White Bread

This is the one that tastes like being eight years old. Soft white bread, two slices of American cheese and plenty of butter, cooked until the edges are crisp and the cheese oozes out the sides. It is not fancy, and that is the point. Cut it into triangles, of course, because everyone knows they taste better that way. Did you eat yours with ketchup?

You will need: 2 slices soft white sandwich bread, 2 slices American cheese, 1 tablespoon softened butter.

How to make it: 1. Butter one side of each slice of bread. 2. Heat a nonstick skillet over medium low. 3. Place one slice butter side down and add the cheese. 4. Top with the second slice butter side up. 5. Cook 3 minutes per side until golden and melted. 6. Cut into triangles and serve warm.

Easy Tomato Soup for Dipping

Grilled cheese and tomato soup is the cozy pair America grew up on, and homemade soup takes only 25 minutes. Canned whole tomatoes, a little onion, garlic and a splash of cream simmer into a smooth, bright soup that is perfect for dunking. Cut the sandwich into strips so every piece gets a swim. Do you dip or pour the soup over the top?

You will need: Soup: 2 tablespoons butter, 1 onion chopped, 2 cloves garlic, 1 can (28 oz) whole tomatoes, 1 cup chicken or vegetable broth, 1 teaspoon sugar, 1/2 cup heavy cream, salt, pepper. Sandwich: 2 slices bread, cheddar, mayo.

How to make it: 1. Melt the butter and cook the onion 5 minutes, then add garlic for 1 minute. 2. Add tomatoes, broth and sugar and simmer 15 minutes. 3. Blend until smooth, stir in the cream and season. 4. Make a cheddar grilled cheese with mayo on the outside. 5. Cook it 3 to 4 minutes per side over medium low. 6. Cut into strips and serve with the soup.

Bacon and Tomato Grilled Cheese

Crispy bacon and a juicy slice of tomato turn a simple sandwich into a lunch you look forward to. Use thick cut bacon and pat the tomato dry so the bread stays crisp. Sharp cheddar holds up to the smoky bacon, and a little black pepper ties it all together. This is the grown up version of the lunchbox favorite.

You will need: 2 slices sourdough, 3 slices cooked thick cut bacon, 2 slices ripe tomato patted dry, 3/4 cup shredded sharp cheddar, 1 tablespoon mayo, black pepper.

How to make it: 1. Spread mayo on the outside of both bread slices. 2. Heat a skillet over medium low. 3. Place one slice mayo side down and add half the cheese. 4. Layer the bacon, tomato, pepper and remaining cheese. 5. Top with bread, cover and cook 4 minutes. 6. Flip and cook 3 minutes more until golden.

Pizza Grilled Cheese

Two favorite comfort foods in one. Mozzarella, pepperoni and a pinch of Italian seasoning go between the bread, and a little warm marinara on the side makes it feel like pizza night. Kids love building their own, and it only takes about 10 minutes. Quick poll: classic pepperoni (A), sausage and peppers (B) or extra cheese only (C)?

You will need: 2 slices Italian or sourdough bread, 1/2 cup shredded mozzarella, 8 to 10 slices pepperoni, 1 tablespoon grated Parmesan, 1/4 teaspoon Italian seasoning, 1 tablespoon butter, 1/2 cup warm marinara.

How to make it: 1. Butter the outside of both bread slices. 2. Mix the Parmesan and Italian seasoning and press it into the buttered sides. 3. Heat a skillet over medium low. 4. Place one slice butter side down and add half the mozzarella, the pepperoni and the rest of the cheese. 5. Top with bread and cook 3 to 4 minutes per side. 6. Serve with marinara for dipping.

Breakfast Grilled Cheese With Egg

Who says grilled cheese is only for lunch? A soft fried egg, melted cheese and a slice of ham or bacon tucked into toasted bread is a hand held breakfast that keeps you full all morning. Cook the egg until the white is fully set and the yolk is as runny as you like. It is a great way to start a busy school day.

You will need: 2 slices bread or 1 English muffin, 1 large egg, 2 slices cheddar or American cheese, 1 slice ham or 2 slices cooked bacon, 1 tablespoon butter, salt, pepper.

How to make it: 1. Melt half the butter in a skillet and fry the egg until the white is set, about 3 minutes. 2. Season and set it aside. 3. Butter the outside of the bread. 4. Layer cheese, ham, egg and more cheese between the slices. 5. Cook over medium low 3 minutes per side until golden. 6. Cut in half and eat right away.

Caprese Melt With Tomato and Basil

This one tastes like summer in Italy. Fresh mozzarella, ripe tomato and basil leaves melt together inside crusty bread, and a brush of pesto adds extra flavor. Use a sturdy bread like ciabatta so it holds the juicy filling. A drizzle of balsamic glaze on top makes it feel like a cafe lunch.

You will need: 2 slices ciabatta or sourdough, 4 oz fresh mozzarella sliced, 1 small tomato sliced and patted dry, 4 basil leaves, 1 tablespoon pesto, 1 tablespoon olive oil or butter, balsamic glaze.

How to make it: 1. Spread pesto on the inside of both slices. 2. Layer mozzarella, tomato and basil. 3. Brush the outside with olive oil or butter. 4. Cook in a skillet over medium low with a lid on, 4 minutes per side. 5. Rest 1 minute so the cheese settles. 6. Drizzle with balsamic glaze and serve.

Toasted Ham and Swiss

Ham and Swiss is a deli counter classic, and grilling it makes it even better. A thin layer of Dijon mustard and a few slices of good ham bring out the nutty flavor of Swiss cheese. Rye or sourdough both work great. Add a pickle on the side and you have a real diner lunch at home.

You will need: 2 slices rye or sourdough, 3 slices deli ham, 2 slices Swiss cheese, 2 teaspoons Dijon mustard, 1 tablespoon butter.

How to make it: 1. Spread mustard on the inside of both slices. 2. Layer Swiss, ham and more Swiss. 3. Butter the outside of the bread. 4. Cook over medium low with a lid for 3 to 4 minutes. 5. Flip and cook 3 minutes more until the cheese melts. 6. Slice and serve with pickles.

Sheet Pan Grilled Cheese for a Crowd

Feeding a whole family or a team of hungry kids? Skip standing at the stove flipping sandwiches one at a time. Build eight sandwiches right on a sheet pan, brush them with butter and bake them all at once. They come out evenly golden on both sides, and everyone eats together. It is a game day and sleepover favorite.

You will need: 16 slices sandwich bread, 16 slices cheddar or American cheese, 6 tablespoons butter melted, 1/4 teaspoon garlic powder (optional).

How to make it: 1. Heat the oven to 450F and line a large sheet pan. 2. Brush the pan with half the butter and lay 8 bread slices on it. 3. Add 2 slices of cheese to each and top with the remaining bread. 4. Brush the tops with the rest of the butter mixed with garlic powder. 5. Bake 6 minutes, flip and bake 5 to 6 minutes more. 6. Cut and serve hot.

Apple, Cheddar and Honey Melt

Sweet, salty and a little tangy, this fall favorite is a happy surprise. Thin slices of crisp apple add crunch, sharp cheddar brings the bite and a drizzle of honey ties it together. Try a smear of grainy mustard if you like contrast. It tastes like an orchard trip between two slices of bread. Would you try apple in a sandwich?

You will need: 2 slices whole grain or sourdough bread, 3/4 cup shredded sharp cheddar or brie, 1/2 crisp apple thinly sliced, 1 teaspoon honey, 1 teaspoon grainy mustard (optional), 1 tablespoon butter.

How to make it: 1. Butter the outside of both slices. 2. Spread mustard on the inside if using. 3. Layer half the cheese, the apple slices, a drizzle of honey and the rest of the cheese. 4. Top with the second slice. 5. Cook over medium low with a lid, 4 minutes per side. 6. Slice and serve warm.

Open Faced Pear and Gouda Melt

This one goes under the broiler instead of in the pan, so the cheese bubbles and browns on top. Ripe pear, smoked Gouda and a spoon of caramelized onion make it taste like something from a wine bar, but it takes about 15 minutes. Use thick slices of rustic bread so it stays crisp under the topping.

You will need: 2 thick slices rustic bread, 1 tablespoon butter, 1 ripe pear thinly sliced, 1 cup shredded smoked Gouda, 2 tablespoons caramelized onions, fresh thyme.

How to make it: 1. Heat the broiler with a rack about 6 inches from the heat. 2. Butter the bread and toast it under the broiler 1 to 2 minutes. 3. Spread caramelized onions on top. 4. Layer pear slices and cover with Gouda. 5. Broil 2 to 3 minutes until bubbling and golden, watching closely. 6. Add thyme and serve.

Italian Deli Melt

Salami, ham and provolone with a few pepperoncini make a melty Italian deli sandwich you can make in minutes. The meats crisp a little at the edges while the provolone melts into everything. A swipe of Italian dressing inside adds a tangy kick. It is a great way to use up the last of the deli meats in the fridge. Craving more melty dinners? See our hot sandwiches for dinner.

You will need: 2 slices Italian bread, 2 slices provolone, 3 slices salami, 2 slices deli ham, 4 pepperoncini sliced, 1 teaspoon Italian dressing, 1 tablespoon butter.

How to make it: 1. Brush the inside of the bread with Italian dressing. 2. Layer provolone, salami, ham, pepperoncini and more provolone. 3. Butter the outside of the bread. 4. Cook over medium low with a lid, 3 to 4 minutes. 5. Flip and cook 3 minutes until melted. 6. Slice and serve.

Thanksgiving Leftover Turkey, Cranberry and Brie

The best part of Thanksgiving might be the next day. Leftover turkey, a spoon of cranberry sauce and creamy brie make a grilled cheese that tastes like the holiday all over again. Add a little stuffing inside if you have some. Have you ever tried this the morning after the big dinner?

You will need: 2 slices sourdough, 3 oz sliced leftover turkey, 2 oz brie sliced, 2 tablespoons cranberry sauce, a few spinach leaves, 1 tablespoon butter.

How to make it: 1. Spread cranberry sauce on the inside of one slice. 2. Layer brie, turkey, spinach and more brie. 3. Top with the second slice and butter the outside. 4. Cook over medium low with a lid, 4 minutes per side. 5. Make sure the turkey is hot all the way through. 6. Cut and serve warm.

Southern Pimento Cheese Grilled Cheese

In the South, pimento cheese is often called the pate of the South, and grilling it in a sandwich is pure comfort. Sharp cheddar, mayo, cream cheese and diced pimentos melt into a creamy, tangy filling. Make a batch on Sunday and you have grilled cheese ready all week. Do you like yours mild or with a dash of hot sauce?

You will need: Pimento cheese: 2 cups shredded sharp cheddar, 2 oz cream cheese softened, 1/4 cup mayo, 1 jar (4 oz) diced pimentos drained, pinch of cayenne. Sandwich: 2 slices white bread, 1 tablespoon butter.

How to make it: 1. Stir the cheddar, cream cheese, mayo, pimentos and cayenne together. 2. Spread a thick layer on one slice of bread. 3. Top with the second slice. 4. Butter the outside. 5. Cook over medium low with a lid, 3 to 4 minutes per side. 6. Chill leftover pimento cheese for up to 5 days.

Spinach and Avocado Green Melt

This green version is fresh and filling. A handful of baby spinach wilts into the cheese, and creamy avocado adds richness. Pepper jack gives it a gentle kick, but mozzarella works if you want it mild. It is a nice way to sneak some greens into lunch, and it looks beautiful when you cut it open.

You will need: 2 slices whole grain bread, 1/2 ripe avocado sliced, 1 handful baby spinach, 2 slices pepper jack or mozzarella, 1 tablespoon pesto (optional), 1 tablespoon butter, salt.

How to make it: 1. Spread pesto inside the bread if using. 2. Layer cheese, spinach, avocado with a pinch of salt and more cheese. 3. Butter the outside of the bread. 4. Cook over medium low with a lid for 4 minutes. 5. Flip and cook 3 minutes more. 6. Cut and serve right away.

The Patty Melt

Half burger and half grilled cheese, the patty melt is a classic diner order for a reason. A thin beef patty, sweet caramelized onions and Swiss cheese go between slices of rye and get grilled until crisp. Cook the onions low and slow first, they make the whole sandwich. Is this your go to diner order?

You will need: 2 slices rye bread, 1/4 pound ground beef shaped into a thin oval patty, 1/2 onion thinly sliced, 2 slices Swiss cheese, 1 tablespoon butter plus more for the bread, salt, pepper.

How to make it: 1. Cook the onion in 1 tablespoon butter over medium low for 15 minutes until golden. 2. Season the patty and cook it 3 minutes per side until it reaches 160F. 3. Butter the outside of the rye. 4. Layer Swiss, patty, onions and more Swiss. 5. Grill over medium low 3 minutes per side. 6. Slice and serve.

Jalapeno Popper Grilled Cheese

All the flavor of the party appetizer, now in a sandwich. Cream cheese, cheddar and chopped jalapenos melt into a creamy, spicy filling, and crumbled bacon adds crunch. Remove the seeds for mild heat or leave a few in if you love spice. Pair it with a cold drink. Quick poll: mild (A), medium (B) or bring the heat (C)?

You will need: 2 slices sourdough, 2 tablespoons cream cheese softened, 1/2 cup shredded cheddar, 1 to 2 jalapenos seeded and chopped, 2 slices cooked bacon crumbled, 1 tablespoon butter.

How to make it: 1. Mix the cream cheese, jalapenos and bacon. 2. Spread it on the inside of one slice of bread. 3. Top with cheddar and the second slice. 4. Butter the outside. 5. Cook over medium low with a lid, 3 to 4 minutes per side. 6. Rest 1 minute and slice.

Mac and Cheese Grilled Cheese

This is pure comfort on comfort. Leftover macaroni and cheese gets pressed between bread with extra cheddar and grilled until the outside is crunchy and the inside is creamy. Chilled mac and cheese works best because it holds its shape. It is a fun way to turn last night’s side dish into today’s lunch.

You will need: 2 slices thick white or sourdough bread, 3/4 cup cold leftover mac and cheese, 2 slices cheddar, 1 tablespoon butter.

How to make it: 1. Butter the outside of both slices. 2. Place one slice butter side down in a skillet over medium low. 3. Add a slice of cheddar and press the cold mac and cheese on top in an even layer. 4. Add the second cheddar slice and the top bread. 5. Cover and cook 4 to 5 minutes, then flip carefully and cook 4 minutes more. 6. Rest 2 minutes before cutting.

Crispy Cheese Skirt Grilled Cheese

This is the trick that went viral with home cooks: sprinkle extra shredded cheese in the hot pan around the sandwich so it melts and fries into a lacy, crunchy frame. When it turns deep golden, flip it over so the crisp cheese wraps the bread. It looks amazing and tastes even better. Have you tried the cheese skirt yet?

You will need: 2 slices sourdough, 3/4 cup shredded cheddar or Monterey Jack for the filling, 1/2 cup finely shredded Parmesan or cheddar for the skirt, 1 tablespoon butter.

How to make it: 1. Butter the outside of the bread and build a sandwich with the filling cheese. 2. Cook it in a nonstick skillet over medium low for 3 minutes. 3. Flip and sprinkle half the skirt cheese around and under the edges. 4. Cook until the cheese is lacy and golden, about 3 minutes. 5. Flip, add the rest of the skirt cheese and repeat. 6. Slide it out and let the edges crisp for 1 minute.