Diner-Style Grilled Cheese with Tomato-Basil Dip

Why You’ll Love This Recipe

• Classic diner vibes with upscale sourdough and a two-cheese melt for maximum ooze and flavor.
• Low-and-slow griddling delivers a shatteringly crisp crust and buttery, golden color.
• A quick, bright tomato-basil sauce made from pantry staples turns every bite into a dunkable delight.
• Simple technique, big payoff—perfect for lunch, a cozy dinner, or late-night comfort food.

Grocery List

• Produce: 1 garlic clove, 1 small bunch fresh basil
• Dairy: Unsalted butter, 4 slices American cheese, 2 oz sharp cheddar
• Pantry: Sourdough bread, extra-virgin olive oil, crushed tomatoes, tomato paste, kosher salt, black pepper, sugar, red pepper flakes (optional)

Full Ingredients

For the tomato-basil dunking sauce

• 1 tbsp extra-virgin olive oil
• 1 garlic clove, minced
• 1 tbsp tomato paste
• 1 cup (240 g) crushed tomatoes
• 1/2 tsp sugar
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp kosher salt, plus more to taste
• 1/8 tsp freshly ground black pepper
• 1/4 cup fresh basil, chopped (plus extra ribbons for garnish)

For the grilled cheese

• 4 slices sourdough bread (1/2-inch thick; 5–6 inches wide)
• 3 tbsp unsalted butter, softened and divided
• 4 slices American cheese (about 3 oz total)
• 2 oz sharp cheddar, grated (about 1/2 cup lightly packed)

Step-by-Step Instructions

Step 1: Build the tomato-basil dunking sauce

In a small saucepan, heat the olive oil over medium heat until shimmering, 1 minute. Add the minced garlic and cook just until fragrant, about 30 seconds (do not brown). Stir in the tomato paste and cook 30 seconds more to caramelize.

Add crushed tomatoes, sugar, red pepper flakes (if using), salt, and black pepper. Bring to a gentle simmer and cook, uncovered, 8–10 minutes, stirring occasionally, until slightly thickened and glossy. Aim to maintain a gentle simmer around 185–195°F. Remove from heat and stir in the chopped basil. Cover and keep warm around 170°F while you make the sandwiches.

Step 2: Prep the bread and cheese

Lay out the sourdough slices. Spread 1/2 tablespoon softened butter evenly over one side of each slice (these buttered sides will be the outsides). Flip two slices so the unbuttered sides face up. Layer each with 2 slices American cheese and 1 ounce grated cheddar. Top with the remaining slices, buttered sides facing out, to form two sandwiches.

Step 3: Preheat the griddle or skillet

Heat a large nonstick skillet or cast-iron pan over medium-low, or an electric griddle to 325°F. Add the remaining 1 tablespoon butter to the pan and let it melt and foam, tilting to coat evenly. A drop of water should gently sizzle without spitting.

Step 4: Griddle low and slow for a deep golden crust

Place the sandwiches in the pan. Cook 3–4 minutes without pressing, rotating the sandwiches halfway through for even color. You’re looking for a deep golden-brown crust with lacy, crisp edges.

Step 5: Flip, cover, and finish melting

Flip carefully and cook another 3–4 minutes. For the final minute, cover the pan with a lid to trap heat and ensure the American and cheddar fully melt into a creamy layer. If the bread is browning too fast, lower the heat slightly; if it’s pale after 3 minutes, nudge the heat up just a touch.

Step 6: Rest, slice, and serve with sauce

Transfer sandwiches to a board and rest 1 minute so the cheese settles slightly. Slice on the diagonal. Ladle the warm tomato-basil sauce into small bowls, garnish with basil ribbons, and serve immediately for dunking.

Pro Tips

• Grate the cheddar: Shredded cheddar melts faster and blends seamlessly with the American for that classic diner pull.
• Low and slow is key: Medium-low heat (about 325°F) gives you a crisp, evenly browned crust and perfectly melted middle.
• Cover briefly: A minute under a lid finishes the melt without scorching the bread.
• Butter the bread, not just the pan: Butter on the bread creates even browning and signature buttery flavor.
• Sauce texture check: Simmer until it lightly coats the back of a spoon—glossy and spoonable for ideal dunking.

Variations

• Garlic-butter crust: Mix 1 small grated garlic clove and a pinch of parsley into the softened butter before spreading.
• Patty-melt vibes: Add a layer of quick-sautéed onions between the cheeses (keep heat low to avoid soggy bread).
• Spicy kick: Stir 1–2 teaspoons Calabrian chili paste or extra red pepper flakes into the sauce.

Storage & Make-Ahead

The tomato-basil sauce can be made up to 4 days ahead; store airtight in the refrigerator and rewarm to 170°F before serving. It also freezes well for up to 3 months. Grilled cheese is best fresh, but leftovers can be cooled on a rack, then reheated at 350°F for 8–10 minutes on a sheet pan to re-crisp. Avoid microwaving, which softens the crust. Assemble sandwiches up to 2 hours in advance and refrigerate; cook straight from cold over slightly lower heat.

Nutrition (per serving)

Approximate values for 1 sandwich plus 1/2 cup sauce: 730 calories; 24 g protein; 52 g carbohydrates; 42 g total fat; 22 g saturated fat; 1,350 mg sodium; 3 g fiber; 8 g total sugars. Values will vary based on brands and bread thickness.