What to Cook With Grilled Cheese

By SupperScout Editorial Team · Updated October 8, 2026

A great grilled cheese isn't one decision — it's three: cheese, fat, and heat. Get all three right and the basic sandwich becomes something you actually crave. Here's how to upgrade each one.

Cheese combos that actually melt

The best sandwich pairs a melter with a flavor cheese. Great melters: low-moisture mozzarella, fontina, young gouda, and American (the undisputed champion of pure goo). Great flavor cheeses: sharp cheddar, gruyère, and pepper jack. Grate from the block — pre-shredded cheese is coated in starch that fights melting. Two cheeses is the sweet spot; three starts to muddy the flavor.

Mayo vs. butter on the outside

Mayo browns more evenly and spreads without tearing the bread — it's the forgiving choice, and it adds a faint tang. Butter tastes better but tears soft bread and browns unevenly if the pan runs hot. The winning move: a thin layer of butter on the inside of the bread, mayo on the outside. Medium-low heat throughout; high heat burns the bread before the cheese melts.

Add-ins from the fridge

Caramelized onion + gruyère → the upgrade that tastes like a French onion soup sandwich. Takes 15 minutes of patience; worth it.
Thin apple + sharp cheddar → crisp, sweet, sharp. Slice the apple paper-thin so it softens in the heat.
Pesto + mozzarella → a smear of pesto inside turns it into a caprese-adjacent sandwich.
Pickled jalapeños or roasted peppers → heat and acid cut through all that richness.
A smear of mustard or hot sauce inside → the fastest upgrade of all. Dijon with ham and Swiss is a classic for a reason.

One rule for all add-ins: keep them thin and mostly dry. Wet fillings steam the bread soggy, and thick layers stop the cheese from melting through. The cheese is still the star.

The tomato soup pairing

A great sandwich deserves a proper dip. Heat canned tomato soup until it's thick enough to cling — thin soup slides right off. A splash of cream or a knob of butter rounds it out, and basil or a pinch of red pepper flakes if you have them. The sandwich goes in the soup, not the other way around.

Don't want to decide? Tell SupperScout what cheese and bread you have plus whatever else is around — time limit, servings, diet — and get one best answer instead of five maybes. Try it now →

Frequently asked questions

Mayo or butter on the outside?

Mayo browns more evenly and spreads without tearing the bread; butter tastes better. The winning move: butter on the inside, mayo on the outside.

Why doesn't my cheese melt?

The heat is too high — the bread burns before the cheese gives in. Go medium-low, cover the pan with a lid for a minute to trap steam, and grate from the block instead of using pre-shredded.

Which cheeses melt best?

Young cheddar, mozzarella, fontina, gouda, gruyère, and American. Pair one great melter with one flavorful cheese for the best sandwich.

What add-ins actually work?

Caramelized onion, thin apple slices, pesto, pickled jalapeños, roasted peppers, or a smear of mustard. Keep add-ins thin and mostly dry so the sandwich holds together.

What kind of bread is best?

Anything sturdy — sourdough, a country loaf, or thick sandwich bread. Thin white bread tears and goes soggy; you want something that can hold the fillings.