Save There's something about biting into a grilled cheese sandwich that takes you back, but this version caught me off guard in the best way. I was hunting through my pantry one weeknight, frustrated that I'd made the same basic grilled cheese three times that week, when I spotted a jar of everything bagel seasoning tucked behind the oats. One impulsive decision to coat the buttered bread instead of just toasting it plain, and suddenly I had something that tasted like a completely different sandwich. The crunchy, savory exterior with all those seeds and garlic flakes made my kitchen smell incredible.
I made a batch of these for my neighbor after she mentioned being tired of sad desk lunches, and watching her face when she bit into one was honestly worth it. She immediately asked what magic I'd worked on a grilled cheese, which made me laugh because it was so simple—just butter and a seasoning jar. That moment stuck with me because sometimes the smallest tweaks turn something ordinary into the thing people remember you for.
Ingredients
- Sourdough or white sandwich bread: Sourdough has more character and holds up better to the butter and heat, but white bread works fine if that's what you have—just avoid anything too soft or thin.
- Sharp cheddar cheese: Sharp is key because mild cheddar gets lost under all that seasoning; two slices per sandwich is the sweet spot for melting without overwhelming the bread.
- Unsalted butter, softened: Softened butter spreads evenly without tearing the bread, and unsalted lets the seasoning be the star.
- Everything bagel seasoning: This is the whole point—generous is better than shy here, so don't hold back when sprinkling.
Instructions
- Butter and season your bread:
- Lay out all four slices and spread a thin, even layer of softened butter on one side of each. Sprinkle the buttered sides generously with everything bagel seasoning, pressing gently so the seeds and flakes actually stick instead of falling off into the pan later.
- Build the sandwiches:
- Flip two slices over so the seasoning faces outward, layer two slices of cheese on the unseasonedside of each, then top with the remaining bread, seasoned side facing out. You want seasoning on both the outside surfaces so every bite has that satisfying crunch.
- Heat your skillet:
- Set a large nonstick skillet to medium heat and let it warm up for a minute or so. Medium is crucial here—too high and the bread burns before the cheese melts, too low and you get pale, limp results.
- Cook until golden and melted:
- Place both sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with your spatula. You're listening for that sizzle and watching for the bread to turn golden and crispy while the cheese inside gets soft and bubbly.
- Rest and serve:
- Transfer to a cutting board and let them cool for just a minute so the cheese sets slightly, then slice diagonally and serve while they're still warm.
Save My partner was skeptical about a grilled cheese made fancy until she tasted it, and then she asked if we could have these twice a week. It's funny how the simplest additions can make something feel brand new, like you've discovered a version of a dish you didn't know you were missing.
Seasoning Swaps That Work
Everything bagel seasoning is perfect as-is, but I've played around and found that za'atar gives a similar vibe with different notes, and Old Bay is surprisingly good if you're in a crab cake mood. Even a simple mix of garlic powder, sesame seeds, and black pepper works in a pinch. The magic isn't the specific seasoning so much as having enough of it to coat the butter thickly enough to stay put and toast up crispy.
Cheese Choices and Add-Ins
Sharp cheddar is my go-to because it stands up to the bold seasoning, but Swiss adds a nuttier flavor, and provolone brings smoke. If you want to get fancier, thin slices of tomato or caramelized onions tucked between the cheese layers turn this into something even more interesting—just don't overload it or the sandwich gets hard to cook through evenly. Serve alongside tomato soup to sip between bites, or a simple green salad to cut through the richness.
The Real Grilled Cheese Secrets
The biggest thing I've learned is that grilled cheese is all about balance—you need enough butter to get that crust, enough heat to make it crispy, and enough patience to not flip it too early. The gentle press with the spatula helps the heat reach the cheese without squishing the sandwich flat. One more thing: letting the finished sandwich rest for just a minute changes everything because the cheese firms up slightly and holds together better when you cut it.
- Use a nonstick skillet or griddle so nothing sticks and you can move the sandwiches without struggle.
- If you're making more than two, keep finished ones warm on a plate in a low oven so they're all hot when you serve them.
- Diagonal cuts always make food look better—it's silly but true.
Save This sandwich has become my answer to those moments when you want something comforting but also feel like you're treating yourself. It's the kind of meal that proves you don't need complicated ingredients or techniques to make something genuinely delicious.