Grilled cheese is one of those foods that tastes like childhood and comfort at the same time. It’s simple, timeless, and endlessly customizable. If you’ve ever tried to make one that tastes like the kind you remember, you know it’s not as foolproof as it looks. The secret, it turns out, is all in the cheese.
When Eating Well asked seven chefs from across the country to share their favorite cheeses for the perfect grilled cheese, the answers were rich, flavorful, and nostalgic. From sharp Cheddar to creamy Gruyère, these chefs offered expert insight into what makes a sandwich gooey, balanced, and indulgent. And yes, one of their most passionate picks was a cheese you probably have in your fridge right now: American.
The best cheese for a next-level grilled cheese
Ask any chef what makes a grilled cheese great, and you’ll hear one word: meltability. Yohann Le Bescond, executive pastry chef at The World Equestrian Center, says a great grilled cheese starts with a cheese that “melts smoothly and evenly”. It should stretch without turning greasy and deliver that nostalgic pull with every bite.
For many of the chefs, mild cheeses are the base. Medium Cheddar, fontina, and havarti came up again and again for their balance of flavor and texture. Mild cheeses set the foundation, allowing room to play with stronger accents like blue or goat cheese. The trick is pairing something sharp or tangy with a melty partner so the flavor stands out without overpowering the sandwich.
Rob Clagett of Flathead Lake Lodge in Montana is a Gruyère loyalist. He calls it his “clear favorite”, praising its creamy consistency and nutty aroma. It’s the kind of cheese that elevates a basic sandwich into something restaurant-worthy, especially with caramelized onions or a rustic levain bread.
But the big surprise among the chefs was American cheese. Several defended it with real enthusiasm. Christian Farrar of Table 20 in Georgia said it best: “I have no shame in my game here—American is the quintessential melting cheese and it’s pure comfort”. While some might dismiss it as processed or boring, these pros insist that no other cheese hits the same balance of nostalgia, smoothness, and pure melt factor.
How to make your grilled cheese like a pro
The chefs agreed that even the best cheese can fall flat without the right prep. Bread, butter, and cooking technique matter just as much as what goes between the slices. Here’s what they recommend:
- Use day-old bread. Slightly stale bread toasts better and holds up to the heat without turning soggy.
- Be generous with fat. Butter, olive oil, or ghee — whatever you choose, use plenty. A well-buttered crust gives the sandwich its signature crunch and golden color.
- Cook on medium heat. Too hot and the bread burns before the cheese melts. Too low and the texture turns soft instead of crisp.
- Press, don’t smash. Using a grill press or gently pressing with a spatula ensures even cooking without squeezing out the filling.
- Add a flavor boost. Try brushing the bread with garlic butter, rubbing it with a clove of garlic, or sprinkling grated Parmesan on the outer crust before grilling.
Every chef has their own spin—from rosemary butter to a hint of pesto or a croissant base instead of bread—but the goal is always the same: balance. The cheese should stretch and ooze without overpowering the bread, the butter should crisp without greasiness, and every bite should hit that perfect midpoint between indulgent and familiar.