Jamie Oliver’s Secret to the Best Grilled Cheese

My grilled cheese game has come a long way since my teenage days of hurriedly throwing sandwiches together, resulting in a sad combo of blackened bread and barely melted centers. Nowadays, they’re just about perfect: toasty and crunchy with a top-notch cheese pull. 

Yet, when I came across Jamie Oliver’s Ultimate Grilled Cheese on YouTube, I learned that even my well-made version can be improved. The real hero of this classic sandwich is, of course, the melted cheese, and Jamie’s recipe drives this home by crowning the bread with it.

What I Love About Jamie Oliver’s Recipe

While watching Jamie make his grilled cheese, which he calls a toastie, it seems at first that he’s content to make the sandwich the way we all do: pile cheese between slices of buttered bread, then grill it in a skillet until golden brown and melty. Then he holds up the grilled cheese, he checks that assumption by saying, “Many will be happy with that… I ain’t.”

So, he demands even more cheese, and he gets it by way of a cheese crown. This addition is both crisp and chewy, adding a touch of drama to the sandwich. Plus, it only takes a few extra minutes to make.

Tips for Making Jamie Oliver’s Grilled Cheese Sandwich

To make Jamie Oliver’s crispy cheese crown, remove the just-grilled sandwich from the hot skillet (experts recommend this everyday food skillet) and sprinkle a layer of grated cheese in the bottom of the pan. Once it starts to melt, return the sandwich to the center of the skillet. Let the cheese bubble and melt for about 90 seconds; the oil will separate, and that’s okay. 

Use a spatula to push the melted cheese in towards the sandwich on all sides. Then, slide the spatula under the sandwich and slowly lift it so that the melted cheese drapes down from the edges. Hold the sandwich there for 30 seconds to let the drips of cheese firm up, then turn the sandwich over onto a plate; the crown will stand upright around the sides.

Oliver recommends waiting two minutes before taking a bite (but I confess I can barely wait two seconds).

Jamie suggests using regular white sandwich bread, with soft butter spread on both sides of the slices. He also uses freshly grated cheese instead of sliced. He recommends grilling the sandwich over low to medium-low heat so the cheese has time to melt while the outside toasts.

Finally, Oliver adds a weight to the top of the sandwich (a small heavy cutting board will work) to fuse the layers. Next time you’re in the mood for a grilled cheese, give the classic sandwich the royal treatment: make a deliciously cheesy crown.