Ingredients
Equipment
Method
Prep the sandwiches
- Butter one side of each bread slice generously so the outside turns golden when it grills.
- Place cheese between two slices of bread with butter on the outside to form 4 sandwiches.
Grill over fire or in a skillet
- Place the sandwiches on a campfire grate or in a cast iron skillet over medium heat until the bread begins to toast, about 4–5 minutes.
- Flip the sandwiches and continue cooking on the second side until the bread is golden brown and the cheese is fully melted, about 4–5 minutes.
Serve
- Remove from heat, cut in half, and serve hot so the melted cheese stretches between the halves.
Notes
For the best cheese pull, cook until the bread is truly golden and the center looks glossy-melted, then cut right away. Refrigerate leftovers in a covered container for up to 2 days; reheat in a skillet over medium-low until hot. Freezing isn’t recommended because the bread can lose crispness after thawing. If you want a lighter option, use reduced-fat cheese slices and a thin, even layer of butter.