Next Level Grilled Cheese rsz
Entrées

Next Level Grilled Cheese – Three Ways

Servings

2

Cook Time

15 mins

Total Time

15 mins

An elevated take on a classic. Pairs well with Chalk Hill Chardonnay or Estate Sauvignon Blanc.

Ingredients

  • Humboldt Fog and Sweet Italian Grilled Cheese with Pomegranate Molasses
  • 8 oz Humboldt Fog
  • 4 Slices Sweet Italian Bread
  • 2 tbsp Pomegranate Molasses
  • 2 tbsp mayonnaise
  • Mt. Tam, Fontina, and Brioche Grilled Cheese with Wildflower Honey Mustard
  • 4 oz Mt Tam
  • 4 oz Fontina Cheese, Grated
  • 4 Slices Brioche
  • 2 tbsp mayonnaise
  • 2 tbsp Dijon Mustard
  • 1tbsp Wildflower Honey
  • Il Boschetto al Tartufo and Sourdough Grilled Cheese
  • 8 oz Il Boschetto al Tartufo, sliced
  • 4 Slices Sourdough, preferably from a boule
  • 2 tbsp mayonnaise

Directions

Humboldt Fog and Sweet Italian Grilled Cheese with Pomegranate Molasses

  1. Preheat a cast iron skillet on medium heat. Lay the 4 slices of bread on a cutting board, and distribute the cheese evenly between two of the slices.
  2. Top the cheese laden slices with the bare slices, and spread 1 tbsp of mayo on the tops of the sandwiches.
  3. Place sandwiches mayo side down in the cast iron pan, and spread the remaining mayo on the other sides of the sandwiches.
  4. Cook for about 5 minutes on each side, until sandwiches are deep golden brown and the cheese has melted.
  5. Remove the sandwiches from the heat, and let rest for 2 minutes. Drizzle with pomegranate molasses, or serve with molasses on side for dipping

Mt. Tam, Fontina, and Brioche Grilled Cheese with Wildflower Honey Mustard

  1. Preheat a cast-iron skillet on medium heat. Lay the 4 slices of bread on a cutting board. In a small bowl, mix the Mt. Tam and Fontina together. Spread the cheese evenly on two of the slices, and top with the other two.
  2. Spread 1tbsp of the mayo on the tops of the sandwiches, and place mayo side down in the pan. Spread the remaining mayo on the other sides of the sandwiches.
  3. Cook for about 5 minutes on each side, until sandwiches are golden brown and the cheese has melted.
  4. While the sandwiches are cooking, combine the Dijon and honey.
  5. Remove sandwiches from heat. Let rest before slicing and serving with honey mustard on the side.

Il Boschetto al Tartufo and Sourdough Grilled Cheese

  1. Preheat a cast iron skillet on medium heat. Lay the 4 slices of bread on a cutting board, and distribute the cheese evenly between two of the slices.
  2. Top the cheese laden slices with the bare slices, and spread 1 tbsp. of mayo on the tops of the sandwiches.
  3. Place sandwiches mayo side down in the cast iron pan, and spread the remaining mayo on the other sides of the sandwiches.
  4. Cook for about 5 minutes on each side, until sandwiches are deep golden brown and the cheese has melted.
  5. Let the sandwiches rest for about 2 minutes before slicing and serving