Even though we understand the impulse to want to start eating grilled cheese as soon as possible, don’t rush the cooking process. Moderate heat allows the cheese inside to fully melt without burning the outsides.
4Tbsp. unsalted butter, room temperature
2Tbsp. finely chopped parsley
½ garlic clove, finely grated
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt Freshly ground black pepper
4thick slices Pullman or other sandwich bread
4oz. sharp cheddar coarsely grated
Mix butter, parsley, garlic, salt, and several grinds of pepper in a small bowl until well combined. Spread a generous amount of butter on one side of bread slices (about 1 Tbsp. per slice).
Place 2 bread slices, butter side down, in a large nonstick skillet over medium heat. Divide cheese between bread in skillet (it’s okay if some cheese spills over onto skillet; it’s going to become crispy and delicious and that’s why we’re all here, right?) and top with remaining slices of bread, butter side up. Cook, checking after a couple minutes, until bread is golden brown and toasted underneath, about 4 minutes. (Don’t rush! Remember, lower and slower is better.) Carefully turn sandwiches over and cook until second sides are golden brown and cheese is melted, about 4 minutes. Transfer to a cutting board and slice in half.