Why This Grilled Cheese Is a Game-Changer
In Bon Appétit’s new series What Nourished You, cookbook author Kristen Miglore shares the meal that sustained her after welcoming her baby. The answer: a polka-dot grilled cheese that ditches the skillet for the broiler. This method, inspired by the late Edna Lewis and editor Amanda Sims Clifford, creates a gorgeous ombré crust in under 60 seconds—no hovering over a hot pan required. The recipe is built for one but doubles easily on a baking sheet, unlike traditional skillet versions.
Key Ingredients and Substitutions
For the best results, use slightly stale presliced sourdough bread from the supermarket bakery section—avoid squishy loaves with dough conditioners or artisanal crusty breads. You can adjust butter and cheese amounts, but keep butter below 1½ Tbsp. to control moisture. For an even faster version, swap butter for mayonnaise spread edge to edge (though you’ll lose the polka-dot effect). Feel free to add kimchi, pickles, jam, mustard, chili crisp, a slice of tomato, pear, or apple—layer them under the cheese before broiling.
Preparation Steps
Broiler Method
Step 1: Place a rack in the upper third of the oven and heat the broiler. Arrange two ½-inch-thick slices of sourdough bread on a baking sheet.
Step 2: Slice 1 Tbsp. chilled salted butter as thin as possible, then break into blueberry-sized bits and scatter evenly over the bread, leaving about ½ inch between pieces for even coverage.
Step 3: Broil the bread for 30–60 seconds, watching closely, until the toast has soft gold puddles radiating outward to well-browned, crunchier sections. Flip with a wide spatula and cover both slices evenly with 3 oz. coarsely grated sharp cheddar (about 1 cup). Broil until cheese is melted but not browned, about 30 seconds.
Step 4: Turn one bread slice over onto the other, pressing cheesy sides together. For extra crispness, briefly broil each side again until sizzling and perfectly browned.
Step 5: Transfer the sandwich to a cutting board and slice diagonally with a serrated knife. Optional: sprinkle the outsides with kosher salt. Let cool just enough to eat.
Why This Method Works
The polka-dot butter distribution creates a built-in thermal map: each butter dot melts into a puddle of gold, while the bare areas toast darker. This technique ensures the bread crisps before the cheese can burn, delivering a fast, foolproof, and astoundingly delicious sandwich—perfect for new parents or anyone short on time.