This Sourdough Grilled Cheese sandwich is the ultimate comfort food with a gourmet twist, combining rich Gruyère, aged white cheddar, and Fontina for the perfect melt. With a crispy golden crust from a parsley-infused butter and mayo spread, this sandwich delivers a satisfying cheese pull that’s sure to impress.
Table of Contents
Ingredients
- Sourdough bread: Adds a tangy flavor and sturdy structure for a crispy, golden crust.
- Gruyère, cheddar, and Fontina: A perfect trio for a rich, melty, and flavorful cheese pull.
- Butter & mayo: Ensures a crispy, golden crust with a balanced, rich taste.
- Parsley: Adds a fresh, herbaceous note to the buttery exterior.
- Sea salt & black pepper: Enhances the cheese flavors with a subtle seasoning.
Alternative Ingredients
- Brioche or ciabatta bread: For a softer, slightly sweeter or more rustic texture.
- Mozzarella or Havarti: For a creamier, milder melt with a great cheese pull.
- Olive oil: A lighter alternative to butter for crisping the bread.
- Basil or chives: Adds a fresh, mild herb flavor if parsley isn’t available.
- Garlic powder: Adds a subtle savory boost instead of sea salt and pepper.
Detailed Steps
Butter-Mayo Spread: If your butter melts instead of softening, pop it in the fridge for a few minutes to thicken, making it easier to spread. Pre-mix and store the spread for convenience.
Cheese Grating: Freshly grated cheese melts better than pre-shredded, so take a few extra minutes to grate it yourself.
Cheese Layering: Keep the cheese layer about 1/4 inch thick for an ideal melt without making the bread soggy.
Cooking: Use medium-low heat and cover the pan with a lid to ensure the cheese melts thoroughly while the bread crisps.
Cheese Pull: For that perfect cheese pull, finish the sandwich in the oven for 3-5 minutes to get every bit of cheese melted.
Rest and Slice: Let the sandwich rest for a minute before cutting to keep the cheese from spilling out too soon.
Expert Tips
Room-Temperature Cheese: Let your cheese sit at room temperature for 15 minutes before assembling. This helps it melt more quickly and evenly.
Add Texture: For a crunchy contrast, try adding a thin layer of crushed nuts or crispy bacon between the cheese layers.
Pan Selection: Use a cast iron or nonstick skillet for the best heat distribution and crispy, even browning.
Flip Gently: When flipping, use a wide spatula and flip gently to prevent the sandwich from falling apart, especially if it’s packed with cheese.
Add a Flavor Boost: Rub a garlic clove on the toasted bread after cooking for a subtle garlic flavor without overpowering the sandwich.
Customize the Herbs: If parsley isn’t available, try rosemary, thyme, or even a sprinkle of red pepper flakes for a bit of heat.
FAQs
Use whole grain bread, light cheese, or add veggies like spinach or tomatoes for extra nutrients.
Yes! Both can achieve a crispy exterior. Just monitor the sandwich closely to prevent overcooking.
Make sure you’re using freshly grated cheese, and cook on medium-low heat to allow even melting. Consider popping it into the oven for 3-4 minutes for an even melt.
It’s best to eat grilled cheese fresh, but you can prep the ingredients ahead. Reheat in a pan for the best results.
Serving Suggestions
Serve your sourdough grilled cheese with a classic bowl of creamy tomato soup, chicken noodle soup, or a light salad with lemon vinaigrette to balance the richness. For heartier sides, try roasted veggies, crispy sweet potato fries, or a tangy pickle for added crunch.
Storage Suggestions
Store any leftover grilled cheese sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat for a crispy exterior and melty cheese.
You’ll also enjoy:
- Brie Grilled Cheese
- Italian Wedding Soup
- Veggie Lasagna Soup
- Creamy Parmesan Italian Sausage Soup
- Mexican Street Corn Soup
Sourdough Grilled Cheese
Ingredients
- 2 slices artisanal sourdough bread thick-cut
- 1/4 cup gruyère cheese grated
- 1/4 cup aged white cheddar grated
- 1/4 cup fontina cheese grated
- 1 tbsp unsalted butter softened
- 1 tbsp mayonnaise
- 1 tbsp fresh parsley finely chopped
- salt and pepper to taste
- fresh thyme leaves for garnish
Instructions
- In a small bowl, mix the softened butter, mayonnaise, and finely chopped parsley until well combined. This will be the spread for the outside of the bread.1 tbsp unsalted butter, 1 tbsp mayonnaise, 1 tbsp fresh parsley
- In another bowl, mix the Gruyère, aged white cheddar, and Fontina cheeses. Add a pinch of sea salt and freshly cracked black pepper to enhance the flavors.1/4 cup gruyère cheese, 1/4 cup aged white cheddar, 1/4 cup fontina cheese, salt and pepper to taste
- Spread the butter-mayo-parsley mixture evenly on one side of each bread slice. This side will face outward during cooking.2 slices artisanal sourdough bread
- Layer the cheese mixture evenly between the two slices of bread, with the butter-mayo-parsley-coated sides facing outward.
- Heat a heavy-bottomed skillet or cast-iron pan over medium-low heat. Once the pan is hot, place the sandwich in the pan and cover it with a lid. The lid will trap heat and help the cheese melt evenly. Cook for about 3-4 minutes on each side, pressing down gently with a spatula to achieve a golden, crispy crust.
- For an extra melty sandwich, transfer the skillet to a preheated oven at 350°F (175°C) for 3-5 minutes. This will ensure the cheese is fully melted without burning the bread.
- Remove the sandwich from the skillet and let it rest for 1 minute. This allows the cheese to settle slightly, making the cheese pull even more dramatic. Slice the sandwich diagonally, garnish with fresh thyme leaves, and enjoy the gooey, melty perfection.
Video
@cookinglikekate Sourdough Grilled Cheese – Full recipe in my bio #easyrecipes #grilledcheese #lunchideas #recipesoftiktok ♬ The Machine – Reed Wonder & Aurora Olivas
Notes
- Use room-temperature cheese for better melting.
- Grate cheese fresh for a smoother melt.
- Spread butter-mayo mixture evenly for a crispy crust.
- Cook on medium-low heat to avoid burning.
- Cover with a lid to help cheese melt thoroughly.
- Rest the sandwich before slicing for the best cheese pull.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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