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Place 2 slices ½"-thick Pullman or other white bread on a cutting board; spread top of each piece of bread with 1 Tbsp. from 2 Tbsp. mayonnaise (this is key to a golden, delectable crunch).
Warm a small skillet (nonstick, ideally) over medium heat. Add half of 1 Tbsp. unsalted butter. When it melts, place 1 slice of bread, mayonnaise side down, in skillet; top with 2 oz. thinly sliced American cheese or cheddar (about 4 slices); season with freshly ground black pepper. Top with second slice of bread, mayonnaise side up. When underside is golden brown, about 4 minutes, turn sandwich and add remaining butter to skillet. Press down on sandwich to encourage even browning and to help cheese melt—be gentle, don’t smash it. Cook until second side is golden brown and cheese is melted. Eat immediately, preferably with tomato soup.
Editor’s note: This easy recipe for grilled cheese sandwiches was first printed in our March 2015 issue as ‘Best-Ever Grilled Cheese.’ Head this way for more of our very best sandwich recipes →