There are a bajillion reasons to love a warm, gooey, cheese-filled sandwich, but these four grilled cheese recipes have us drooling. Brb, making #3 ASAP.
Ahhh, cheese. Where do we even begin? It’s good plain. Good warmed up. GREAT tucked between layers of sauce and pasta, or oozing out from two slices of bread. Basically, it’s amazing however you choose to enjoy it.
And kudos to cheese for coming in so many different forms, each more delicious than the next. Seriously, hard cheese, soft cheese, string cheese, crumbled cheese, sliced cheese, shredded cheese—we love cheese any way we can get it.
While the list of cheeses we love could go on forever (probably literally), today we’ll focus on melty cheese in all its glory. So we take a brief pause from our drooling to share what are quite possibly the four most scrumptious grilled cheese recipes we’ve ever made (and we don’t toss the word scrumptious around lightly).
1. Tomato Grilled Cheese
There’s a reason why nobody messes with a classic…though this recipe dabbles with the idea by adding a little heat (but only a very little).
- 4 Slices of Texas-Style Toast
- 1 Good-Sized Heirloom Tomato, thinly sliced
- 4 Slices Cheddar Cheese
- Hot Sauce* (just a dash)
- 2 Tablespoons Butter
- Spread butter evenly on one side of each slice of bread.
- Place a slice of cheese on top of the dry side of each bread slice. Add a few slices of tomato to two of the slices. Then add a dash of hot sauce atop the tomatoes (as much as you can handle). Top with another slice of cheese and the remaining slices of bread to form two sandwiches (with butter side facing up).
- Place skillet pan on stove and turn to medium heat. Once hot, carefully place the sandwiches in the pan, cooking until bottom bread is golden and toasty, and the cheese begins to melt. Press down on the sandwiches with a spatula or other cooking tool to help it heat through the cheese layer faster.
- Carefully flip over and cook until remaining side becomes golden and cheese is fully melted. Enjoy!
*If you’re feeling like a little heat, give one of these hot sauce recipes a try.
2. Pesto Spinach Grilled Cheese
Pulling on our heart strings or pulling on those motz strings? Forgive us, it must be the cheese talking.
- 2 Slices Sourdough Bread
- 1 Tablespoon Butter
- 3 Tablespoons Prepared Pesto*
- 1/2 Cup Spinach
- Shredded Mozzarella Cheese, as much as desired
- Shredded Parmesan Cheese, as much as desired
- Butter outsides of bread. Spread a layer of pesto on each slice of bread. Sprinkle one half (pesto side up) with a little bit of mozzarella and a little bit of Parmesan cheese.
- Add a few pieces of raw spinach, then top with remaining bread.
- In a large skillet over medium heat, toast sandwich for 2-3 minutes on each side or until golden brown and cheese is melted. Enjoy!
*Calling all pesto fans (and those lucky enough to live in warmer climates), can we interest you in a making one of these homemade recipes?
3. Blueberry Balsamic Grilled Cheese
Holy moly, just look at how beautiful that brie looks kissing the crevices of those blueberries.
- 1/2 Cup Blueberries, washed
- 1 Teaspoon Balsamic Vinegar
- 1 Teaspoon Brown Sugar
- 2 Slices Bread
- Handful of Basil Leaves, washed
- 3 Slices Brie Cheese (sliced from the long side of the wedge)
- Butter (optional)
- Bring blueberries, vinegar, and sugar to boil over medium heat, gently crushing the berries as you stir, until it reaches a thick, jammy consistency, about 5 minutes. Strain syrup from solid berries.
- Butter the outsides of the bread. Spread blueberry mixture onto dry side of a slice and top with basil leaves and cheese. Add second slice of bread (butter side up) to make a sandwich.
- Toast in a medium skillet, browning each side, until cheese melts. Enjoy!
We’ve made this recipe with several types of cheese, because why not? So feel free to experiment. We suggest trying it with Monterrey Jack.
4. French Onion Soup Grilled Cheese
No spoon required…unless you want to use one to scoop up any melty goodness that drops to your plate. Hey, zero judgement.
- 3 Tablespoons Butter, plus more for bread
- 1 Tablespoon Olive Oil
- 2 Whole Medium Yellow Onions, sliced 1/4 inch thick
- 1 Teaspoon Kosher Salt
- ½ Teaspoons Black Pepper
- 1 Teaspoon Sugar
- 1 Teaspoon Fresh Thyme Leaves
- 3 Tablespoons Beer
- 4 Slices Sourdough Bread
- ½ Cup Shredded Gruyère Cheese, or more if you really it
- In a large skillet over medium heat, melt the butter and olive oil. Add in onions and stir until fully coated. Cook undisturbed until translucent, about 5 minutes.
- Add the salt, pepper, sugar, and thyme. Stir, then cover the pan and let cook. Stir occasionally until the onions are soft and deep golden in color. Reduce the heat if you notice the onions are browning too soon.
- Add in the beer and stir, scraping any bits that accumulate on the bottom of the skillet. Remove from heat.
- Butter one side of each slice of bread. Warm a griddle or large skillet, then place bread (butter-side down) in pan and top with some of the shreddedGruyère. Add half the onion mixture, then more cheese. Top with a second slice of buttered bread (butter-side up). Flip the sandwich.
- When both sides are crispy and golden, and the cheese is melted, remove from pan and enjoy!