Gourmet Grilled Cheese
How To Make Gourmet Grilled Cheese: Learn a few tricks to take your mediocre grilled cheese to grilled cheese euphoria… In about 5 minutes!
Classic to Gourmet, the Easy Way
A classic American grilled cheese sandwich is something we can all relate to.
We’ve all had killer grilled cheese sandwiches that inspire foodie dreams for weeks, and we’ve all had some that were just okay.
In today’s recipe, I’m going to share a few tricks that will make your grilled cheese go from classic and boring to gourmet and spectacular!Â
Perfect Grilled Cheese Tips
- Use good bread. Plain white sandwich bread is alright, but if you want an awesome grilled cheese sandwich, start with awesome bread. Sourdough, rustic Italian, brioche, and pumpernickel are my favorites for grilled cheese.Â
- Use more than one cheese. I like to combine three cheeses to create a well-rounded cheesy flavor. Single cheese sandwiches tend to taste flat.
- Start with room temperature ingredients. Your cheese will melt much more evenly if your bread and cheeses aren’t cold when you put them on the griddle. Lay them out ahead of time for optimal results.
- Less is not more. Ok, sometimes less IS more, but not when it comes to grilled cheese. Cut your bread in thick 1/2 inch slices and don’t be skimpy with the butter or cheese. Whether using slices or shredded cheese, add enough so the hot molten cheese will ooze out when you take a bite!
More Tips for Gourmet Grilled Cheese
- Add fresh herbs. Everything tastes better with fresh herbs! If you’ve got a little thyme, basil, or rosemary in the fridge, sprinkle some on top of the cheese before covering.
- Butter the griddle, not the bread. Buttering the griddle (or skillet) instead of the slices of bread does two things. It eliminates the gouge marks from trying to spread hard butter on soft bread. Second, it toasts the bread without a greasy over-saturation from the butter and cheese. That means your bread will remain soft and dry on the inside with a golden toasted crust, instead of creating two greasy sponges with cheese in the middle.
- Grill over medium heat. Grilling your grilled cheese over medium heat (about 350 degrees F) allows the cheese to melt, without burning the bread. Golden bread + melted cheese = great grilled cheese
- Cover when grilling the first slice. I like to use a metal bowl or skillet to cover the sandwiches when I’m grilling the first slice of bread. (Or use a lid if cooking in a skillet, instead of on a griddle.) By covering the sandwich, you’re capturing the heat and helping the cheese to melt all the way through, without over-browning the bread. Once the first side is golden-brown, remove the cover and grill the second side without it, so the toasted bread will stay crisp.
If you follow these steps, you should be able to cook your grilled cheese sandwich for 2-4 minutes per side and end up with golden grilled cheese perfection!
Gourmet Grilled Cheese Ingredients
- Sourdough Bread, Brioche, or Rustic Italian Bread (Even Pumpernickel is great!)Â
- Muenster CheeseÂ
- White Cheddar Cheese
- Smoke Gouda Cheese
- Butter
- ParsleyÂ
Check in the FAQ section for more great cheese pairing ideas!Â
How To Make Grilled Cheese
- On medium heat, put the butter on the griddle or pan. Allow the butter to melt and cover the surface of the pan.Â
- Place the bread on top of the melted butter and then layer your cheeses on top. Sprinkle the chopped parsley on top of the cheese and top with another piece of bread. Then cover with another pan or the lid to the pan for about 2 minutes.Â
- Remove the lid or pan to flip the sandwich on the other side, making sure to coat the other side of the bread with the melted butter and cover again with the lid. Let cook for another 2 minutes.Â
- Take off the lid and take the grilled cheese off of the heat and serve warm!
Get The Full (Printable) Recipe Below For How To Make Baked Breaded Chicken Cutlets.
Frequently Asked QuestionsÂ
Are there any other cheese combinations that would taste good?Â
Yes, there are so many different pairs that you can do which would create endless possibilities when it comes to making an amazing grilled cheese.
You could also try:
- Monterey Jack, Sharp (or Mild) Cheddar
- American, Pepper Jack, and Swiss
- Cream Cheese, Emmentaler, and Sharp Cheddar
- Goat Cheese, Havarti, and Pecorino
- Fontina, Provolone, and Parmesan
Other Great Sandwiches
- Pimento Granny Smith Grilled Cheese RecipeÂ
- Grilled Cheese Chop Salad with Apple Vinaigrette RecipeÂ
- Baked Reuben Party SandwichesÂ
- Best Maine Lobster Roll RecipeÂ
- New Orleans Muffuletta Sandwich RecipeÂ
- Grilled French Onion Steak Sliders RecipeÂ
Gourmet Grilled Cheese
Learn a few tricks to take your mediocre grilled cheese to grilled cheese euphoria… in about 5 minutes!
Servings: 2 People
Ingredients
- 4 slices Sourdough Bread
- 1-2 tablespoon Butter
- 2 Slices Muenster Cheese
- 2 Slices White Cheddar Cheese
- 2 Slices Smoked Gouda Cheese
- 1 Sprig Fresh Parsley (minced)
Instructions
- Preheat a griddle or a large nonstick skillet. Set to medium heat and place the butter on the griddle (or in the skillet) to melt. Finely chop the parsley.
- Once the butter melts, make sure to spread it evenly around the pan and place two slices of bread on top of the butter. Add on all the cheeses onto the bread and sprinkle the top with parsley. Top with the other pieces of bread and then cover the grilled cheese with a lid or another pan to trap in the heat. (To steam the cheese and help it cook all the way through.)
- Let each side cook for about 2 minutes. Making sure that when you flip the sandwiches, you move the second slices of bread around in the melted butter.
- Once the bread is golden-brown and the cheese is melted, take the sandwiches off the heat and serve them up warm!
Notes
Get a little fancy with it and try out other cheese combinations!Â
Nutrition
Serving: 1Sandwich, Calories: 744kcal, Carbohydrates: 74g, Protein: 36g, Fat: 34g, Saturated Fat: 21g, Cholesterol: 106mg, Sodium: 1303mg, Potassium: 265mg, Fiber: 3g, Sugar: 4g, Vitamin A: 952IU, Vitamin C: 1mg, Calcium: 669mg, Iron: 5mg
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Loved the tip about using more than one cheese! Definitely a game changer!
This is really amazing!! A new favorite at my house!
This recipe is just amazing! I didn’t have the fancy bread or all those cheeses, but I used the bread I had and the cheese in my fridge with some fresh parsley, and it was the best homemade grilled cheese I have ever made!
Have you ever tried mayonnaise instead of butter.
I never went back to butter.
Hi Jim,
I’ve heard that! We will definitely give it a try. :)
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I do butter my bread first, but then I sprinkle grated Parmesan on it to add a wonderful flavor and crunch. I also add several cheeses to the inside, like swiss, provolone, mozzarella and cheddar.
Thanks for the tips!
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A pannini press does a great job, too, then you can leave out extra oil in pan. I agree with multiple cheeses. I like thin sliced pear or apple and maybe an oniony honey mustard, it is not too sweet. Thanks for the pin.
What are some cheeses that would go together and that you would recommend?
Here I used Muenster, Provolone and Sharp White Cheddar, but you could try any combination you like!
Monterey Jack and orange cheddar work well together also.
I must say that I thought I knew how to make grilled cheese. But I tried this last night and my 15-year-old son declared it the best ever. “What did you do different Mom?” he asks. “This was amazing!” Aw, thanks son. And thanks Sommer!
Sommer- I love these tips! I’ve been buttering the skillet forever (instead of the bread) and thought I was alone and crazy in that practice! Thanks for confirming that we know the scoop on an awesome grilled cheese.
Perfect grilled cheese, love the rustic bread!
Well, now I know what I’m craving for lunch! What fantastic tips, Sommer. And I am coveting that grill that you have in the middle of your stovetop.
Thank you thank you thank you! Sadly, I have to admit that my grilled cheeses need a bit of work, so hopefully this helps.
I love idea of fresh herbs! And this is one good lookin grilled cheese!!
Oooo… just look at that ooey gooey cheese!
A grilled cheese sandwich and a good bowl of soup is something I can have all the time. Great tips for making a good grilled cheese. Delicious!
Love these great tips! Grilled cheese is a lunch and dinner time staple over here!
Wow! Great tips! And the pesto sounds great Julie. I’m definitely gonna try that!
Love these tips!
I like fresh tomato or pesto on my grilled cheese. My Southern Grandmother would open up the sandwhich after grilling it and add cold mayo and a tomoto slice. Sounds strange, but the cold and hot work well together!