Pin I stumbled onto this version of grilled cheese on a Tuesday morning when I had nothing but sourdough, sharp cheddar, and a half-empty jar of everything bagel seasoning cluttering my spice rack. Instead of tossing the seasoning into a salad or scrambled eggs, I thought: what if I buttered the bread and coated it like I was making the world's best toast? The first bite was electric—all that salt, sesame, and poppy seed crunch against melted cheese and soft bread inside. It became my go-to when I wanted grilled cheese but with something that felt less ordinary.
I made this for my friend Sam on a rainy afternoon when she showed up hungry and skeptical about my "seasoned sandwich idea." She took one bite, paused mid-chew, and asked what I'd done differently. Watching someone discover that a familiar comfort food could surprise them never gets old—that's when I knew this recipe belonged in regular rotation.
Ingredients
- Sourdough or white sandwich bread: Sourdough gives you tang and structure that won't fall apart under the cheese weight, but standard sandwich bread works fine if that's what you have.
- Sharp cheddar cheese: The sharpness cuts through the richness and stands up to the seasoning instead of disappearing into it.
- Unsalted butter, softened: Softened butter spreads thin and even so the seasoning sticks without adding greasy patches.
- Everything bagel seasoning: This is the whole show—buy a quality mix with visible sesame and poppy seeds, or check the label because some brands skimp on the good stuff.
Instructions
- Butter and coat:
- Lay out all four slices and spread softened butter on one side of each, keeping the layer thin so it doesn't pool. Sprinkle the everything bagel seasoning generously over the buttered sides, pressing gently with your fingers so the mix grabs hold instead of sliding off.
- Assemble:
- Flip two slices seasoned-side down on your cutting board, layer two cheese slices on each, then top with the remaining bread, seasoned-side facing outward. The cheese is sandwiched in the middle while the seasoning creates a crust on both sides.
- Heat the pan:
- Set your nonstick skillet over medium heat and let it warm for about a minute so the butter doesn't steam when it hits the surface.
- Cook with patience:
- Place both sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with your spatula about halfway through. You're listening for a light sizzle and watching for the bread to turn golden; the cheese should feel soft when you press the top.
- Rest and serve:
- Slide the sandwiches onto a plate and let them sit for one minute so the cheese finishes melting from carryover heat, then slice and eat while the bread is still warm and the seasoning is still crunchy.
Pin One evening I made these for myself and ended up eating both sandwiches while standing at the kitchen counter, barely looking up from whatever show I had playing. Sometimes the best meals are the ones that disappear because they're too good to drag out or overthink.
Why Everything Bagel Seasoning Is Your Secret Weapon
Before I discovered this trick, I'd been adding garlic powder, salt, and onion powder separately like I was conducting an orchestra when a single shake of the jar would've done it better. The bagel seasoning has the sesame-poppy balance already dialed in, which means the crust tastes savory and a little sweet without you fiddling with ratios. It also makes you look like you put thought into lunch when really you just opened a jar.
Cheese Choices and Swaps
Sharp cheddar is my default because it holds flavor against the aggressive seasoning, but Swiss melts cleaner and provolone brings a nuttiness that's quietly excellent. Mozzarella is gentler and lets the seasoning shine if you prefer less cheese personality. The key is picking a cheese that melts smoothly instead of getting stringy or greasy, so avoid extra-aged blocks or anything too soft.
When You Want to Make It a Meal
This sandwich is perfect alongside tomato soup because the acidity cuts through the butter and cheese, but a simple green salad with vinaigrette works just as well if soup feels too heavy. I've also slipped thin tomato slices or caramelized onions between the cheese when I had them, which transforms the whole thing from quick lunch into something you'd order at a café.
- Add caramelized onions or roasted garlic between the cheese layers for depth without extra cooking.
- Serve with a cold drink because the bread and seasoning get thirsty.
- Make the sandwich the same day you buy the bread so the slices are still soft inside but firm enough to hold the cheese.
Pin This is the grilled cheese you make when you want something familiar but with an edge, ready in less time than it takes to heat soup. Keep a jar of everything bagel seasoning in your kitchen and you'll find yourself making this more often than you'd expect.
Recipe Q&A
- → What bread works best for this grilled cheese?
Sourdough or white sandwich bread are recommended for their texture and ability to hold fillings well.
- → Can I use other cheeses instead of cheddar?
Yes, Swiss, provolone, or mozzarella are great alternatives that melt nicely and offer different flavor profiles.
- → How is everything bagel seasoning applied?
Butter is spread on the bread first, then the seasoning is sprinkled on the buttered side to help it stick and create a crispy crust.
- → What is the best method to cook the sandwich?
Use a nonstick skillet heated over medium heat, cooking each side 3–4 minutes until bread is golden and cheese is melted.
- → Are there suggested additions for more flavor?
Thinly sliced tomatoes or caramelized onions add extra depth when placed between cheese layers.