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Stacked Very, Very, Very Slow Grilled Cheese on a wooden board with cheese oozing out center.
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Very, Very, Very Slow Grilled Cheese

A recipe for Very, Very, Very Slow Grilled Cheese! This sandwich is packed with processed cheese slices, cheddar, and fresh mozzarella, then cooked over very low heat until golden.
Course Main
Cuisine American
Keyword American, cheddar, cheese, grilled cheese, mozzarella, sandwich, United States
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time: 5 minutes
Total Time 35 minutes
Servings 1 Serving

Ingredients

  • 2 slices sandwich bread
  • 2 tablespoons (28 grams) unsalted butter softened at room temperature
  • 2 slices processed cheese
  • 1/4 cup (1 ounce, 30 grams) Cheddar cheese
  • 5 bocconcini small fresh mozzarella balls

Instructions

  • Preheat a non-stick pan on the lowest heat on the stove. Low temperature is very important.
  • Spread soft butter on two pieces of bread, one side each.
  • Start stacking by placing the first piece of bread, butter side down.
  • Add a processed cheese slice for extra meltiness.
  • Grate a bit of your favorite cheddar cheese and place over the top.
  • Tear up soft little bocconcini balls and add to the cheddar.
  • Place another processed cheese slice on top.
  • Cover with the other piece of buttered bread with butter side facing up.
  • Place sandwich carefully in non-stick frying pan on the lowest heat. It's okay if some of the cheese bits fall out of the sandwich.
  • Cook for 10 minutes: set a timer and walk away from the pan (but not out of the room).
  • Carefully flip the sandwich and cook for another 10 minutes on the other side.
  • Let the sandwich cool for 5 minutes so the cheese becomes the perfect melty.
  • Use a serrated knife to cut so the cheese doesn't squish out and serve warm.