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Grilled chicken in a cast iron skillet

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There are many paths to an ideal grilled cheese sandwich, but a cast iron skillet or griddle will always be the least perilous. Nothing rivals cast iron for an evenly heated surface, which ensures an evenly browned sandwich. And if you have a lid, covering the skillet speeds up the cheese-melting process and helps to avoid the most-common grilled cheese misfires: under-melted cheese or over-browned bread.

Grilled cheese aficionados fall into two camps: mayo or no mayo. We’re advocates for the former, spreading a thin layer of the emulsified fat on the outside of the sandwich before it’s cooked, which further encourages even browning and adds a subtle tangy flavor we love. If you’re not a mayo maniac, simply leave it out and add extra butter to the skillet as needed.

And what about the bread? There are few better uses for homemade sourdough than a well-toasted grilled cheese. Check out Field Company Bread Camp for our complete guide to cast iron bread baking, at home.

Photo: Lauren V. Allen

Recipe: Cast Iron Grilled Cheese Sandwiches

Yield: 2 sandwiches
Print Recipe

Ingredients

1 tablespoon unsalted butter
Mayonnaise
4 slices sandwich bread (pullman loaf, country white, etc.)
4 slices American or cheddar cheese
Flaky sea salt

Tools

No.8 Field Skillet with matching lid.

Long Cast Iron Griddle

Slotted turner or griddle turner.

Resources

The Field Method for Cast Iron Care

Instructions: Griddle Method

1.

Preheat a Field No.9 Griddle or Long Griddle over medium-low heat for a few minutes. Add the butter and heat until melted.

2.

Spread 1 side of each slice of bread with a thin layer of mayonnaise. Place two slices, mayo-side down, in the skillet, and divide the cheese between them. Place the other slices of bread, mayo-side up, on top. Cook until the bottom of the sandwiches is golden brown, 2 to 3 minutes.

3.

Flip the sandwiches over and cook until the second side is golden brown, 2 to 3 minutes longer. Transfer the sandwiches to plates, sprinkle with flaky salt, and serve.

Instructions: Skillet & Lid Method

1.

Heat the butter in a No.8 (10 ¼-inch) cast iron skillet over medium-low heat until melted. Spread 1 side of each slice of bread with a thin layer of mayonnaise.

2.

Place two slices, mayo-side down, in the skillet, and divide the cheese between them. Place the other slices of bread, mayo-side up, on top. Cover the skillet and cook until the bottom of the sandwiches is golden brown, 2 to 3 minutes.

3.

Flip the sandwiches over, cover the skillet again, and cook until the second side is golden brown, 2 to 3 minutes longer. Transfer the sandwiches to plates, sprinkle with flaky salt, and serve.

Seasoning Rating: Better

Grilled cheese sandwiches are a perfect cast iron food. Butter won't do much to add new seasoning, but your skillet (or griddle!) will wipe clean, with maybe just a few toasted crumbs or crispy cheese left behind.

Seasoning Ratings:

Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.

Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.

Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.

OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.

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