Save I stumbled onto this version of grilled cheese when I had a container of everything bagel seasoning sitting in my pantry and nothing else to do with it on a Tuesday afternoon. The moment I sprinkled it on buttered bread and watched it toast into this salty, garlicky, sesame-speckled crust, I realized I'd never go back to a plain grilled cheese again. There's something about that savory coating that transforms something so simple into something you actually crave.
I made this for my roommate on a lazy Sunday morning, and I remember her taking one bite and immediately asking if I'd learned some secret trick overnight. The look on her face when I told her it was just everything bagel seasoning was priceless, and now she makes it at least twice a week. Food moments like that remind me why I love cooking simple things really well.
Ingredients
- Sourdough or white sandwich bread: Sourdough holds up better to the butter and seasoning without getting soggy, but white bread works if that's what you have on hand.
- Sharp cheddar cheese: The sharpness cuts through the saltiness of the seasoning beautifully, but honestly, any melting cheese you like will work here.
- Unsalted butter, softened: Softened butter spreads evenly and helps the seasoning stick; cold butter will tear the bread and frustrate you.
- Everything bagel seasoning: This is the star, so don't skimp or go light on it—press it in gently so every grain stays put.
Instructions
- Butter and coat your bread:
- Lay out all four slices and spread softened butter on one side of each, making sure it's thin and even so the seasoning has something to grip. Sprinkle the everything bagel seasoning generously on the buttered sides, pressing gently with your fingers so it actually sticks instead of sliding off into the pan.
- Build your sandwiches:
- Flip two slices butter-side down on your work surface, then layer two slices of cheese on each one. Top with the remaining bread slices, seasoned-side facing out so you get that golden crust on both sides.
- Heat your skillet:
- Set a large nonstick skillet over medium heat and let it warm up for a minute or two until a drop of water sizzles gently on contact. This matters more than you'd think—too hot and the bread burns before the cheese melts, too cool and you get a pale, floppy sandwich.
- Cook until golden:
- Place both sandwiches in the skillet and let them sit undisturbed for 3 to 4 minutes until the bottom is golden and crispy. Flip gently, press down lightly with your spatula, and cook the other side for another 3 to 4 minutes until it matches.
- Finish and serve:
- Slide them onto a plate, let them cool for just a minute so the cheese sets slightly, then slice diagonally and serve immediately while everything is still warm and the cheese is still pulling apart in strings.
Save There was this one time I made these for my best friend right after she'd had a terrible day at work, and somehow the combination of crispy bread and melted cheese and that salty, umami punch from the seasoning made everything feel a little more manageable. She called it my superpower sandwich, which I still think about sometimes when I'm standing at the stove.
Why This Works
The everything bagel seasoning does something almost magical when it toasts in butter—the garlic becomes sweet, the sesame seeds turn nutty, and the salt magnifies every flavor without ever feeling overdone. The cheese melts into the bread, creating this contrast between the crispy, seasoned exterior and the soft, gooey inside that's genuinely hard to beat. It's proof that sometimes the best recipes are just one or two smart moves away from something you've been eating your whole life.
Variations and Swaps
The beauty of this sandwich is how flexible it is once you understand what's working. I've thrown in thinly sliced tomatoes when they're in season, and the acidity cuts through the richness in a way that feels intentional rather than random. Caramelized onions are incredible too, though they add a few minutes to your prep time—if you have them around, layer them in with the cheese and don't think twice about it.
Cheese and Bread Considerations
While sharp cheddar is my default because it stands up to the assertiveness of the seasoning, I've had equally good results with Swiss cheese, which brings a slightly nutty note, or provolone if you want something a bit more subtle. The bread matters too in a quiet way—sourdough's tang works beautifully, but if all you have is regular white bread, that's fine, just give it an extra minute per side since it's more delicate. One thing I learned the hard way is that flimsy bread will fall apart under the weight of the cheese, so grab something with actual structure.
- Experiment with different cheeses to find your preference, but avoid anything too soft or it'll just slide around.
- Toast the bread a second or two longer if it's a thinner slice to ensure it doesn't get soggy from the melting cheese.
- Room-temperature cheese melts more evenly than cold cheese straight from the fridge.
Save This sandwich has become my go-to when I want to feel like I've actually cooked something but don't want to spend my whole evening in the kitchen. It's proof that a little seasoning and good technique can turn the ordinary into something worth talking about.
Recipe Q&A
- → How do I get the bread extra crispy?
Use softened butter to coat the bread evenly and cook on medium heat, pressing gently until golden brown on both sides.
- → Can I use other cheeses besides cheddar?
Yes, Swiss, provolone, or mozzarella provide different melting textures and flavors that work well with the seasoning.
- → What is everything bagel seasoning made of?
It typically includes toasted sesame seeds, poppy seeds, dried garlic, dried onion, and salt, adding bold flavor and crunch.
- → Should I toast the bread before assembling?
No need—seasoning the buttered bread before cooking adds crispness directly during the skillet step.
- → Are there suggestions for serving this dish?
It pairs well with tomato soup or a fresh green salad to complement the savory and crunchy elements.