Good news, Chance the Rapper: Grilled cheese isn’t just for kids anymore.

Prune chef and owner Gabrielle Hamilton is flipping the grilled-cheese game on its head. Say adios to the days of buttering both sides of the bread; Hamilton says mayo is the real MVP of grilled-cheese making. “[Mayo] is the greatest cooking medium of all time for a grilled cheese sandwich,” she told CHOW. 

Hamilton says mayonnaise won’t burn as quickly as butter, it won’t stick to the pan, and it browns and crisps more evenly too. Her zeal for the grilled mayo-cheese combo made us curious, so we figured we’d pass the recipe along so you can decide for yourself whether it is fact better than butter.

Gabrielle Hamilton’s Grilled Cheese Sandwiches

Makes 10 sandwiches


  • 20 (½-inch-thick) slices rustic bread (from about ½ loaves)
  • 1 cup mayonnaise
  • 1 pound shredded extra-sharp cheddar cheese

Get the instructions and see the full recipe here.

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Heat the oven to 300°F and grate the cheddar.

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Spread the bread with mayo and load on the cheese.

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Cook until the bottoms are golden brown and the cheese is starting to melt. Flip the sandwiches and cook until the second sides are golden brown and the cheese is completely melted.

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What’s left to do except chow down on these beauties?

This article originally appeared on Food52.

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