Is mayonnaise better than butter on the outside of a grilled cheese sandwich? We put it to the test!
Have you heard of putting mayonnaise on the outside of your grilled cheese sandwich instead of butter? This idea first came to me via my cousin on Facebook where he swore that it was the best thing ever.
I tried it back then and agreed that it worked, but I’d never done a side-by-side butter-mayo comparison. Our Grilled Cheese Series here on TheCookful seemed like the right time to test it out properly.
Mayonnaise vs. Butter Taste Test
We made two sandwiches using plain white bread and processed cheese slices, in classic American grilled cheese style. Then we spread softened butter on the outside of one and mayonnaise on the outside of the other. They both went into a skillet warmed over low heat and cooked until both sides were toasty brown. Here they are:
The results of our grilled cheese taste test!
Convenience:
First, we’ll say that using mayo is more convenient than using butter because it’s always soft and ready to spread. If you don’t already have butter at room temperature, then you need to soften it before spreading. Margarine is an alternative here but none of us tend to have margarine in our fridges.
Taste:
As to the actual taste, there were two of us tasting the sandwiches that day. In the side-by-side test, neither of us preferred the slightly tangier mayonnaise version. We liked our sandwiches tasting like bread and cheese only, it seems.
Texture:
For the texture and appearance, the butter version had a more even browning but the mayonnaise sandwich looked very nice. The mayonnaise one was crisp where browned but the bread beneath the browning was fluffier, which was a nice soft thing to bite through. The bread on the butter sandwich was a bit drier throughout and on the overly crisp, maybe even crumbly, side.
Conclusion:
On the outside of a grilled cheese sandwich, mayonnaise is more convenient and yields a nicer texture. However, the taste is not ideal. We still prefer traditional butter, but, if there’s no butter softened on your counter, do reach for the mayo. You’ll be pretty happy with the results for sure.
Podcast Episode On Making Grilled Cheeses
Listen to learn how to make this recipe, along with some great tips from Christine:
Listen to more Recipe of the Day episodes here.
This post originally appeared in April 2017 and was revised and republished in February 2021.
I like my toasted cheese with toasted cheese on the outside of my bread. But of course with the melted cheese in the middle
Interesting, Roma. Thanks for sharing!
My trick for grilled cheese- I spread the mayo to cover every inch of 1 side of the bread and wipe off most of it so that it has the slightest coat. Grill your sandwich on each side until golden. THEN! Turn up the heat and spread a touch of butter on each side. Cook it about 30 seconds on each side on medium high flame (or heat)
You get that delicious texture from the mayo without the twang, and that extra spread of butter makes it delectable- buttery and smooth.
So good!!!
Thanks for sharing, Amber!
In the Midwest US, people are more likely to own margarine instead of butter
If your butter is too hard, just slice off a piece and melt it in the pan, then place the bread in and you’re set. I do it this way every time. I’ve never tried mayo instead of butter but I will after reading this 🙂
Thanks for sharing with us!
Try using caraway seeds rye bread instead of boring white bread. You’ll never go back. You’re welcome.
Thanks for sharing, Ted!
I actually use both. I put mayo on 1 slice of bread and butter on the other. I also use a variety of cheeses. Last time I had provolone, parm, jack, baby swiss, cheddar and gruyere. I also add a swipe of mayo on the inside before layering the cheese. When cooking I heat the pan and put the butter side down first.
That’s a lot of cheeses! Thanks for sharing!
The best recipe I have tried calls for both, actually. Butter in the pan and mayo inside the bread. The cheese it calls for is shredded sharp cheddar or jack cheese, though, so the tanginess of the mayo works perfectly IMO.
Sounds great, Juliet! Thanks for sharing.
I definitely prefer butter! The fragrance is so nice, it browns more evenly and the bread is evenly crispy, I tried mayo on my sandwich last night and the mayo not only made the bread a little soggy, but it also smells too oily once it’s grilled up. No nice buttery fragrance and flavor. It was really inferior to butter, in my opinion. Went back to butter tonight and had a perfect grilled cheese sandwich.
You don’t need softened butter.
I never do.
I melt the butter in the skillet and throw the bread on, swirl to coat add cheese then 2nd slice on top.
When ready to flip throw in more butter and repeat
Easier!!
I like this! Thanks for the tip, Chris!
Actually if you dont have softened butter, just 2 pats in your pan and let it melt, put both pieces of bread in to soak up, add your cheese and flip the bread. TaDa 🙂
Great tip! Thanks, Elissa!
Processed American cheese is as bohemic as having margarine in your fridge!
NASTY NASTY
– Only use butter or real mayo with sharp cheddar. – Dont make me have to come back here.
I made homemade mayo once and used it for a grilled cheese and it was incredible. The fresh yolk made the outside of the sandwich really crispy. Instead of using just flat mayo on the bread, I usually salt and pepper it to give it a little more flavor and it comes out great.
Kristopher, I’ve never tried it with homemade mayo. Sounds amazing!
I read this article and had to try it. Instead of regular mayo, I used Just Mayo. It’s dairy-free, gluten-free, vegan, and no-gmos. It yielded excellent results with with flavorful and crispy sandwich that browned beautifully. It did mimick that buttery flavor, which I was pleased it didn’t have that sourdough taste. A healthier and tastier alternative to traditional mayo and butter in my opinion. This was my first time trying anything else other than butter and margarine.
-Easy to spread.
-Couldn’t tell much of a difference between butter and Just Mayo other than the crisp was crunchier, which I love and will use again.
-Colby Jack slices are perfect for a stringy pull apart.
If you use real cheese (like sharp cheddar instead of prepackaged cheese like slices) mayo is the way to go. The tang actually complements the cheese wonderfully. I absolutely hate mayo, but using it for grilled cheese is the exception.
Interesting point, Heather. It hadn’t occurred to me that the type of cheese here would matter. I’ll give it a try!
I just watched a good special and this specific grilled cheese food truck uses mayo butter. I bet the combination brings the best of both worlds.
Butter is better because it compliments the cheese, regardless of which cheese you use. It has most of the same ingredients as cheese, and penetrates the bread, in an attempt to reunite with it’s family member. Mayonnaise is oil and egg yolk and is happy to do it’s own thing and doesn’t care if the cheese wants to even be friends.