Open-Faced Grilled Cheese

by Sarah on April 19, 2012

This might not seem like much of a recipe to you all, but it’s one of my favorite grilled cheese snacks of all time.  OF ALL TIME PEOPLE.  I learned it when I was a kid and there was never anything to eat.

What?  Have I never told you about there never being anything to eat?  It’s not because we were destitute or anything.  It’s because my dear father only liked to shop for dinner on his way home from work.  And then he’d buy things for dinner and nothing else. So there was rarely anything to eat in our house.  I grew up rarely eating breakfast and I ate lunch at school.  Of course I was ravenous when I got home from school or the babysitter’s house so I would scrounge around to see what scraps were leftover from the night or weekend before.  Often there would be a hunk of French bread.  Sometimes cheese. And we always had mayonnaise (sound familiar?) but not always butter.

I also learned that I liked to drink vinegar during this period in my life, but maybe I should save that for therapy.

On a side note, why didn’t anyone tell me not to wear nylons with open-toed shoes?  Jeez.  Cute corduroy coat though.

So, yeah, this isn’t exactly a healthy snack, and not one I eat regularly now.  But then, shoot, I was lucky if I weighed eighty pounds so I could eat five of these sandwiches and not bat an eyelash.  Now maybe I’ll eat a couple a year.  But I probably enjoy them a lot more.

I recommend grating the cheese for this preparation.  It will melt and get bubbly way better than if you merely slice it.  I like the cheese to bubble and brown a little.  It almost gets a little crunchy in a few areas.  That’s my favorite part.

I also recommend you put them on a sheet of foil so you don’t have to scrape burnt cheese off of your sheet pan.

Broil under high heat on the top rack for just a few minutes.  Watch them and let them cook until they reach your desired amount of bubbliness and brown-ness.

Serve immediately but try not to burn your mouth.  That cheese is molten.

Open-Faced Grilled Cheese Sandwiches


  • 2 slices French bread, sliced medium-thickness
  • 1 cup sharp cheddar, grated
  • 3 Tbsp mayonnaise
  • pepper


  • Turn broiler on high heat and put rack on top setting. Line sheet pan with foil.
  • Divide mayonnaise in half and spread on slices of bread.
  • Divide cheese in half and put on bread.
  • Grind black pepper on top.
  • Broil until cheese is melted and bubbly.
  • Serve immediately.

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