Grilled cheese is a classic comfort food, and one small tweak can elevate it: spread mayonnaise instead of butter

on the outside of the bread. Mayo spreads easily, preventing tears, and its higher smoke point lets you cook longer over lower heat, ensuring fully

melted cheese without burning the crust. Its oil and egg promote even caramelization, golden crispness, and a subtle tang that enhances flavor.

For the best results, choose thick-cut white, sourdough, or brioche bread and pair with sharp cheddar, mozzarella, American, or a mix. Spread a

thin layer of mayo on each slice, add cheese, and cook over low to medium-low heat until golden. Let it rest briefly before cutting to prevent spills.

You can enhance your sandwich with caramelized onions, basil, tomatoes, herbs, or mix hot sauce or Dijon into the mayo. Mayo also promotes the

Maillard reaction—the browning process that develops rich flavor—better than butter. Pair with tomato or roasted red pepper soup, a fresh salad, or apple

cider for balance. This simple swap creates a perfectly crisp crust, gooey interior, and rich, golden flavor that may make you never go back to butter.