For this ultimate grilled cheese recipe, I recommend using sprouted bread from Silver Hills, their “little big bread” has a nice chewy texture. For the cheese, try to find grass-fed cheese, ALDI, Trader Joe’s, and Organic valley make these cheeses.

Grate the cheddar cheese on the largest setting of your cheese grater. Avoid buying pre-grated cheese as it does not melt as well and is coating in anti-caking agents. Add a generous amount of cheddar cheese to a slice of sprouted bread and pinch of some salt and a couple cracks of pepper. Add the top slice of bread and set aside.

Preheat a 8-10 inch non-stick pan just below medium heat with enough avocado oil or ghee to just cover the bottom of the pan. Season the oil with a ¼ teaspoon of salt and a few cracks of pepper. Allow the oil or ghee to heat up for 3 minutes then add the sandwich, and turn the heat down just a bit. The goal is to melt the cheese and get a deep golden brow color on the sprouted grain bread.

In the video, I put a small pot on top of the sandwich to weight it down, I found this is not necessary if using the sprouted bread from silver hills because it’s very soft and not too thick. Allow to cook until deep golden brown, flip, and cook until the other side is deep golden brown. Remove from the pan and prop the grilled cheese on the side of a plate so air flow can pass through and the bread does not get soggy.

Turn the heat to medium and add about ½ cup of unpacked grated cheese and spread it out a bit. Wait for the cheese to melt, about 15 seconds, then put the grilled cheese right in the middle and gently push down. Cook for about 2 minutes, or until the cheese get a bit of color around the edges, then use a spatula to lift the sandwich from the pan and keep it suspended for 30 seconds so the cheese crown can form. Slip the sandwich and behold the beauty of the healthiest grilled cheese ever. Enjoy!