How to Make the Best Sourdough Grilled Cheese Sandwich (with Variations!)

Last updated on March 6th, 2025 at 02:24 pm

There’s nothing better than a crispy, gooey sourdough grilled cheese sandwich. I’ve been making and eating grilled cheese since I was a kid, but using sourdough bread takes it to another level. The tangy flavour, crunchy crust, and perfectly melted cheese make every bite better. In this guide, I’ll share expert tips, the best cheese pairings, and a few gourmet twists to help you make the ultimate sourdough grilled cheese sandwich.

Why Sourdough Makes the Best Grilled Cheese

A great grilled cheese sandwich starts with great bread, and sourdough is hands down the best choice. Its combination of flavour, texture, and structure makes for a sandwich that’s crisp on the outside, gooey in the center, and packed with depth.

The Flavour Factor: Fermentation Unlocks Depth

A sourdough grilled cheese sandwich isn’t just another sandwich—it’s a product of fermentation, which creates a complex, tangy flavour that enhances every bite. Think of it like a squeeze of lime on a taco—it doesn’t overpower but enhances everything around it. The slight acidity of sourdough balances the richness of the melted cheese, bringing out deeper, more developed flavours in every bite.

The Perfect Texture: Crispy Crust, Soft Interior

Grilled cheese is all about contrast—a crispy crust with a gooey inside—and sourdough bread grilled cheese delivers that better than any other bread.

• Crispy Crust – The natural structure of sourdough gives it a hearty crust that toasts up beautifully, adding an irresistible crunch.
• Chewy, Open Crumb – Unlike plain sandwich bread, sourdough has an airy interior that melts seamlessly with cheese while maintaining structure.
• Sturdy Enough for Add-Ins – Whether you’re adding caramelized onions, tomatoes, or extra layers of cheese, sourdough holds up without becoming soggy or falling apart.

Choosing the Right Sourdough for Your Sandwich

Not all sourdough loaves are the same—different styles bring unique textures and flavours to a sourdough bread grilled cheese. Here’s how to pick the best one for your sandwich:

• Classic Country Loaf – The all-around best choice. Balanced tang, chewy interior, and crispy crust.
• Try my 100% Rye Sourdough for a bold, earthy twist—perfect for pairing with sharp cheeses like aged cheddar or Gruyère.
• Oat Porridge Sourdough – Soft and creamy, with a slight sweetness that pairs beautifully with mild, buttery cheeses. Check out my oat porridge sourdough recipe here.
• 100% Whole Wheat Sourdough – A healthier option that’s packed with nutrients, and fiber, and still have that crispy crust. Try my whole wheat sourdough recipe here.
• Seeded Sourdough – Adds extra crunch and nutty flavours, making it a great match for cheeses like gouda or havarti. I’ll be sharing my seeded sourdough recipe on the blog soon!
• Walnut Raisin Sourdough – A sweeter, heartier option that pairs beautifully with brie, aged cheddar, or gouda for a sweet-savoury contrast. This recipe is also coming soon—keep an eye out!

Each type of sourdough brings something different to the sandwich, but as long as it’s well-fermented with a crisp crust, it will make an incredible grilled cheese.

Best Cheese for Sourdough Grilled Cheese

A great sourdough grilled cheese sandwich starts with choosing the right cheese. Since sourdough has a tangy, complex flavour and a hearty texture, it pairs best with cheeses that melt well while balancing sharpness, creaminess, and depth.

To get expert insight, I reached out to Afrim Pristine, Canada’s premier cheese expert and owner of Cheese Boutique in Toronto. With over 25 years of experience in cheesemaking and a bestselling book, For the Love of Cheese, Afrim knows exactly what makes the perfect melt.

“Grilled cheese is simple—bread, cheese, and butter. But using the best quality of each is crucial for the best outcome.” – Afrim Pristine, Cheese Boutique Toronto

Afrim’s Pro Tips for the Ultimate Grilled Cheese

• Room Temperature Cheese – Leave cheese at room temp for at least two hours before making your sandwich. This ensures a better, more even melt.
• Slicing vs. Grating – If using sliced cheese, opt for thin slices (1/8 inch thick) and stack them to cover the bread. Thinner slices melt more evenly than thick ones.
• Layering Strategy – For maximum melt and flavour, combine sliced and grated cheese:
  • Place sliced cheese on the bread
  • Add grated cheese in the middle
  • Top with another slice of cheese before closing the sandwich
  • This technique is especially great for that gooey cheese pull
• Best Cheese Combinations – Use two (or even three) cheeses:
  • One for meltability (e.g. mozzarella, provolone)
  • One for bold flavour (e.g. aged cheddar, Gruyère)
• Best Butters for Grilled Cheese – Opt for 84% full-fat, grass-fed, organic, salted butter. Spending a bit more makes a huge difference.
• Use a Non-Stick Pan – While I love cast iron, Afrim recommends a non-stick Teflon pan for the best, most even melt.

Top Cheese Choices & Why They Work

Afrim recommends these cheeses for grilled cheese perfection:

• 1-3 Year Aged Cheddar – Sharp, flavourful, classic
• Swiss Gruyère – Nutty, creamy, and melts beautifully
• 6-Month Aged Gouda – Smooth, slightly sweet, with great meltability
• Swiss Emmental – Mild, buttery, and pairs well with tangy sourdough
• Mild Provolone – Melts beautifully with a subtle, buttery flavour
• Mild Brie – Adds creaminess and a touch of decadence
• Kraft Slices – Ok this is definitely not a recommendation from Afrim but it’s a bit nostalgic from my childhood and I definitely make a sourdough grilled cheese with Kraft slices on occasion.

Cheeses to Avoid

• Very Aged Cheeses – Hard cheeses like Parmigiano Reggiano don’t melt well, so they’re better as a topping rather than the base of your sandwich.

Afrim’s insights really highlight how small details—like cheese temperature, layering, and butter choice—make a big difference in creating the best sourdough grilled cheese sandwich.

The Perfect Bread-to-Cheese Ratio

A great sourdough grilled cheese sandwich is all about balance—too much cheese and it oozes out, too little and the sandwich feels dry. The thickness of your sourdough slices also plays a huge role in getting the perfect melt and crispiness.

How Much Cheese Per Slice of Sourdough?

For the best results, aim for 60–80g (2–3 oz) of cheese per sandwich. This ensures a generous melt without overwhelming the bread. If you prefer extra cheesy sandwiches, go closer to 100g (3.5 oz), but be mindful that overloading can cause the cheese to spill out before it fully melts.

• Mild Cheeses (Mozzarella, Havarti): Use a bit more, as they melt smoothly without becoming too rich.
• Sharp Cheeses (Aged Cheddar, Gruyère): A little goes a long way—pair them with a milder, meltier cheese for balance.
• Hard Cheeses (Parmesan, Asiago): Use sparingly, as they add flavour but don’t melt well on their own.

Sourdough Slicing Thickness for the Best Grilled Cheese

The thickness of your sourdough slices directly affects how well the sandwich toasts and melts.

• ½-inch slices (1.25 cm) – The Sweet Spot
  This is the ideal thickness for grilled cheese. It is sturdy enough to hold the melted cheese but not so thick that the heat struggles to reach the centre.
• Thinner slices (¼-inch / 0.6 cm) – Crispier, but Less Chewy
  If you prefer a super crispy grilled cheese, you can go slightly thinner. Just be mindful that thin slices can toast too fast before the cheese fully melts.
• Thicker slices (¾-inch / 2 cm) – Great for Extra Fillings
  If you are adding extras like caramelized onions, tomatoes, or meats, a thicker slice can help hold everything together. However, you may need to cook the sandwich on lower heat to ensure the cheese melts before the bread browns too much.

Key Takeaways for the Best Bread-to-Cheese Ratio:

• Use 60–80g (2–3 oz) of cheese per sandwich for the best melt-to-bread balance.
• Slice sourdough ½-inch thick for the ideal crispiness without overloading the sandwich.
• Pair sharp cheeses with meltier ones to get the best of both worlds.

How to Make a Sourdough Grilled Cheese (Step-by-Step)

Tools You’ll Need

To make the best sourdough grilled cheese, you only need a few essential tools:

• Bread Knife – If you are making sourdough you should already have one of these!
• Cast Iron Pan – I prefer the Smithey cast iron, but any well-seasoned cast iron pan will work.
• Heavy-Duty Spatula – Makes flipping easier without crushing the sandwich. A fish spatula also works well for this.

Step 1 – Prep Your Ingredients

• Preheat your cast iron pan over medium-low heat. This ensures even toasting without burning the bread before the cheese melts.
• Butter the outside of each sourdough slice to create a crispy, golden crust.
• Fill the sandwich with sliced cheese, layering for even melting. Afrim recommends using a combination of a great melting cheese and a flavourful cheese for the best results.

Step 2 – Toast & Melt

• Place the sandwich in the preheated pan and cook over medium-low heat.
• Cover the pan with a lid to trap heat and help the cheese melt before the bread browns too much.
• Once the bottom is golden brown, carefully flip the sandwich using a heavy-duty spatula.
• Continue cooking until the second side is also golden brown and the cheese is fully melted.

Step 3 – Serve & Enjoy

• Remove from the pan and let it rest for 2–3 minutes before slicing. This helps the cheese set slightly and prevents it from oozing out too much.
• Slice with a bread knife and serve immediately.

Note: Cooking times may vary depending on your pan and heat level, so keep an eye on it to avoid burning!

Sourdough Grilled Cheese Variations & Add-Ins

One of the best things about grilled cheese is how versatile it is. While the classic version is perfect on its own, adding the right ingredients can elevate the flavours even more. Here are some of my favourite variations, from savoury to spicy to slightly sweet.

Flavour Boosters

If you want to add depth and richness, these flavour-packed ingredients take a simple sourdough grilled cheese to the next level:

• Caramelized Onions – Slow-cooked, golden, and sweet, they pair beautifully with Gruyère or aged cheddar.
• Shaved Red Onions – A sharper, fresher contrast that adds a bit of bite without overpowering.
• Roasted Garlic – Buttery and mellow, mashed roasted garlic blends seamlessly into the cheese for extra depth.
• Fresh Herbs – Thyme, rosemary, or chives add subtle, earthy notes that complement mild cheeses.
• Double Herb Power – If you love herby grilled cheese, try making it with Gouda and Herb Sourdough for an extra layer of flavour.

Sweet & Savoury Twists

Balancing cheese with something sweet brings out more complexity and can give your grilled cheese a flavour similar to apple pie with cheddar.

• Apple Slices – A favourite in my house. My kids love how the crisp apple and sharp cheddar combine for that perfect sweet-savoury contrast.
• Poached Quince – A more elegant alternative to jam. Poached quince has a floral sweetness that pairs beautifully with brie or aged cheddar.
• Honey Drizzle – A light drizzle of honey on a sharp cheese-like aged cheddar creates an incredible contrast.

Spicy Upgrades

If you love heat, these spicy additions give your sourdough grilled cheese a kick:

• Jalapeños – One of my personal favourites. Fresh or pickled jalapeños add a bold, spicy bite that works perfectly with melty cheese.
• Hot Honey – Drizzle over the cheese before grilling for a mix of sweet heat.
• Chipotle Butter – Mix a little chipotle powder into softened butter for a smoky, spicy crust.

Bonus: The Ultimate Bacon Grilled Cheese

Sometimes, you just need to add bacon. A crispy bacon grilled cheese made with sharp cheddar and sourdough is one of my all-time favourites. It adds saltiness, crunch, and even more richness to an already perfect sandwich.

Pro Tips for the Crispiest, Meltiest Grilled Cheese

A perfect sourdough grilled cheese is all about crispy, golden bread and gooey, fully melted cheese. Here are a few pro tips to get the best texture and flavour every time.

Use Room Temperature Cheese

• Cold cheese takes longer to melt, which can leave you with toast that’s too dark before the inside is fully gooey. Take your cheese out of the fridge 15–20 minutes before cooking for a smoother melt.

Grate Your Own Cheese

• Pre-shredded cheese contains anti-clumping agents that can prevent it from melting properly. Grating your own ensures a creamier texture and better flavour distribution.

Cook on Medium-Low Heat

• Grilled cheese is best cooked low and slow. Medium to low heat prevents burning while allowing the cheese to melt evenly. If the pan is too hot, the bread will toast before the cheese has a chance to soften.

Let It Rest Before Slicing

• When I worked at Sooke Harbour House in BC, the chef taught me an important trick—let the grilled cheese rest for a couple of minutes before slicing. If you cut it immediately, the melted cheese spills out instead of staying inside the sandwich where it belongs. Resting your sourdough bread grilled cheese lets the cheese settle, so every bite stays perfectly gooey.

Let It Cool Before Eating

• This might sound obvious, but it’s a lesson many learn the hard way. Grilled cheese right off the pan is lava-hot—wait a minute or two before taking a bite unless you want to burn the roof of your mouth.

What to Serve with Sourdough Grilled Cheese

A grilled cheese sandwich is incredible on its own, but the right side dish can balance out the richness or add even more indulgence. Here are some of my favourite pairings, from classic to unexpected.

Classic Pairing: Tomato Soup

You can’t talk about grilled cheese without mentioning tomato soup. The combination of crispy, buttery bread and creamy, tangy tomato is a comfort food staple. While many of us grew up with the canned version, a fresh take makes it even better. Try my Gazpacho with Sourdough for a refreshing, chilled alternative—perfect for summer.

Crunchy Sides

A bit of crunch on the side adds contrast to the melty, chewy sandwich.

• Pickles – The acidity cuts through the richness, making every bite feel balanced.
• Potato Chips – Salty, crispy, and classic. Some might even put them inside the sandwich for an extra crunch.
• Sourdough Onion Rings – Crispy, golden perfection. Sourdough discard onion rings are an indulgent pairing—just be warned, that’s a lot of fried goodness in one meal.

Fresh Contrast

Something fresh and light helps balance out the richness of the sandwich.

• Arugula Salad – Peppery greens with a light vinaigrette make a perfect counterpoint.
• Coleslaw – A bit of crunch and acidity to keep things fresh.

The Ketchup Controversy

Some people might cringe at this, but I grew up eating grilled cheese with ketchup and canned tomato soup, and I still love it. There’s something nostalgic about dipping a hot, crispy grilled cheese into ketchup, and I’ll never knock anyone who does the same.

FAQs – Sourdough Grilled Cheese Questions

What’s the best way to get a great cheese pull?

• If you want that perfect cheese stretch when you pull your sandwich apart, use a high-moisture melting cheese like mozzarella. For flavour, mix it with something sharper like cheddar or gruyère. Cooking your sandwich on low to medium heat also helps the cheese melt fully before the bread browns too much.

What’s the best way to get a crispy crust?

• The key to a crispy, golden-brown crust is buttering the bread evenly and cooking on medium-low heat. This gives the bread time to crisp up without burning before the cheese melts. A cast iron pan is ideal because it distributes heat evenly.

What makes a sourdough bread grilled cheese better than using regular sandwich bread?

• A sourdough bread grilled cheese has a crispier crust, chewier texture, and deeper flavour than one made with soft, store-bought sandwich bread. The tangy sourdough enhances the richness of the melted cheese, making every bite more satisfying. Plus, its sturdy structure holds up well to additional ingredients like caramelized onions or bacon, ensuring the sandwich stays crispy and flavorful.

Can I use a panini press instead?

• Yes, but it will change the texture slightly. A panini press flattens the sandwich, so while you’ll still get a crispy crust, you won’t get the same airy, crunchy bite that a cast iron skillet or frying pan gives you. If you like that pressed texture, go for it!

How to Keep a Sourdough Grilled Cheese Warm for Lunch

I make sourdough grilled cheese sandwiches for my daughter’s school lunch all the time, and this thermos trick keeps them warm (without getting soggy!).

1. Preheat the thermos: Pour in hot water, close the lid, and let it sit for 2–3 minutes.
2. Dump the water and dry the inside. Place a paper towel at the bottom to absorb any moisture.
3. Slice the grilled cheese and place it inside while it’s still warm.

Final Thoughts on the Best Sourdough Grilled Cheese

A sourdough grilled cheese sandwich is crispy, gooey, and packed with flavour—making it the ultimate comfort food. Whether you’re using fresh sourdough or repurposing leftover bread, this is a must-try recipe. Pair it with soup, serve it with crunchy sides, or enjoy it on its own. However you make it, I guarantee it’ll be your new favourite way to eat grilled cheese.

• Want more ways to use sourdough? Check these out:
• How to Make Sourdough Breadcrumbs – Perfect for coating crispy foods or adding crunch to pasta dishes.
• Beginner Sourdough Recipe – Bake the perfect loaf from scratch.
• Best-Ever Gazpacho with Sourdough – A refreshing soup that pairs beautifully with grilled cheese.
• Homemade Garlic Sourdough Croutons – Another genius way to use leftover sourdough!

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