grilled grilled

Grilled Grilled Cheese

Instructions on how to actually grill a grilled cheese. The results are very delicious.


Grilled Grilled Cheese

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Something has always burned my toast about grilled cheese sandwiches. They are never actually grilled. They should be called skillet cheeses or maybe a George Foreman Cheese if you rock that way.

In any event, I’ve never actually seen a real grilled cheese that’s actually grilled. So I decided to give it a shot.

Turns out that it’s called a grilled cheese for a reason: It should be grilled. There’s no two ways about it. If you have access to a grill, this is what you do from now on.

Grilled Grilled Cheese

2 sandwiches
Prep Time:
Total Time:
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Instructions on how to actually grill a grilled cheese. The results are very delicious.


4 pieces thick, sturdy sandwich bread
4 ounces Pepper Jack cheese, or your favorite
Baby spinach, chopped
3-4 ounces bacon, chopped
3-4 Tablespoons butter, softened


1) Roughly chop bacon and spinach and slice or grate your cheese.

2) Butter one side of all 4 pieces of bread.

3) Build the sandwiches before putting them on the grill.  Bread, Cheese, bacon, spinach, more cheese, bread.

4) Prep your grill by setting up a very hot zone and a low heat zone.

5) Add sandwiches to high heat zone.  Cook for 90 seconds, turn it 90 degrees, cook for another 90 seconds.  Flip it.

6) Cook for another 90 seconds, turn it 90 degrees, then another 90 seconds.

7) Move sandwich to your low heat zone for 5-7 minutes and cover the grill.  The cheese should melt nicely.

8) Eat immediately!

Prepping the Sandwich

I didn’t include this sandwich in my Grilled Cheese Trials series because the fillings I used were pretty basic, although delicious. My goal was to master the grilled method and worry about fillings later.

That said, I made sure to pick out some stuff that I knew would be tasty together: spinach, pepper jack cheese, and bacon. Get creative with fillings though. Don’t feel limited to these.

Basics for a good sandwich.

One thing you want to make sure you do when prepping your sandwich for the grill is butter it well.

You want a good even layer of butter on each slice of bread. This will make sure the bread doesn’t stick to the grill and also because butter is good.

I used maybe a tablespoon to 1 1/2 Tablespoons for my bread.

butter bread
Gotta use tha butta.

Make your sandwich on a plate or something. You don’t want to be building it on a hot grill. You’ll just lose a lot of filling ingredients that way.

I stacked my sandwich with cheese, then bacon, spinach, and more cheese. It’s a good idea to roughly chop the spinach and bacon just so it’s easier to eat later on.

Go big!

Prepping the grill

The problem that you have with a grill is that it can get really hot and burn your bread before you even notice it. But we’re going to use that heat to our advantage also.

Prep your grill by making a really hot zone and then a low heat zone. Since I have a gas grill, I turned my front burner on high and left the back two burners off which gave me a great heat zones for this.

When you’re ready to grill, start the sandwich on the very hot zone. Make sure you preheat the grill for 5-10 minutes. You want the thing blazing.

on the grill
90 seconds, turn 90 degrees, 90 seconds.

Here’s the time breakdown to get a good sandwich. Assuming you have a hot grill, start it for 90 seconds. Then turn it 90 degrees to get crisscross marks, then grill for another 90 seconds.

Now you need to flip the thing. This will be a tricky flip because most likely the cheese won’t be melted yet to hold the sandwich together. Feel free to use a hand to stabilize the sandwich as you flip it.

You should see some very pretty grill marks.

grill marks

Grill the sandwich for another 90 seconds, turn it 90 degrees, then a final 90 seconds.

Then move the sandwich to your low heat zone. The key now is to melt the cheese completely without toasting the bread anymore which is already nice and toasty.

Once you have the sandwich over low heat, cover it for about 5 minutes. That should do the trick in the melting department.

Come on… so good.

I like to slice mine in half for easier handling.

This was kind of a messy sandwich, but man was it good.

grilled cheese
You want this.

So this makes an awesome sandwich, but that’s not even the best benefit of cooking grilled cheeses on the grill. I think the best reason to do it is if you’re cooking for a crowd! You could bust out 8 of these at once when if you were using a skillet, you’d have to make them individually.

So don’t fear the grill. It makes some darn good cheesy sandwiches.


17 Responses to “Grilled Grilled Cheese” Leave a comment

  1. When i received my daily Macheesmo email alert – I saw your opening photo of a 1/2 eaten sandwich – and my reaction was "good-god" Nick must've really been hungry and forgot to take the beauty shot and 1/2 way through the sandwich he came out of it. Then i opened the blog ;)

  2. Just a thought, if you put the sandwich cheese side down, by the time you're ready to flip it will probably be more melted (and thus easier to flip) than it is if you put the cheese side on the top. I don't know for sure that it would work that way, but it seems like it would. And yes, grilled sandwiches are definitely on the menu now. :-)
    My recent post Sewing project from hell

    1. I had cheese on both sides actually thinking it might help, but just doesn't get quite melted enough until you move it to the low heat side. Not a big deal though.

  3. I live in South Africa, and here grilling (or as we call it "Braai") is like a national leisure activity, we even have a national Braai Day! So it goes without saying that we put close to everything on the grill, including sandwiches, the favourite toppings being onions, tomato and cheese. Everyone has their own version of the "braai broodjie" and it's a time honoured tradition. I love your version though and can't wait to try it over the weekend.

  4. I use a kitchen grill, low fat provolone, no butter, and whole wheat bread. Sometimes, I add deli meat.

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