:max_bytes(150000):strip_icc()/French-Onion-Grilled-Cheese-Sandwiches-FT-RECIPE0324-8a7cd508d5cd4eb488733eec5da45d8f.jpg?ssl=1 "10 Irresistibly Melty Grilled Cheese Recipes")
The finest grilled cheese is all steadiness: golden, audibly crisp bread round a molten, tacky center. Whether or not you’re looking for out recommendations on the finest technique to make grilled cheese or seeking to take the beloved sandwich to the subsequent stage, these recipes have broadly relevant recommendation in addition to modern riffs you will wish to strive many times. Suppose Calabrian-chile corn packed right into a cheddar mix, French-onion caramelized onions with Gruyère, or Époisses cheese with pepper jelly and pecans. Strategies vary from Parmesan-crusted “inside-out” sandwiches to honey-drizzled Taleggio you’ll eat with a knife and fork. Flip the warmth on low, and begin cooking.
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Grilled Cheese with Corn and Calabrian Chile
Tara Donne / Meals Styling by Chris Lanier / Prop Styling by Raina Kattelson
1990 F&W Greatest New Chef Nancy Silverton folds charred candy corn right into a mayo-bound mix of English cheddar and caciocavallo cheese, with finely chopped Calabrian chile for heat. Thick sourdough slices are buttered and toasted in forged iron for a deeply golden crust.
French Onion Grilled Cheese Sandwiches
Brie Goldman / Meals Styling by Annie Prost / Prop Styling by Addelyn Evans
Former F&W editor Grace Parisi combines the very best elements of the beloved soup in a brand new format: slow-cooked caramelized onions and nutty Gruyère on whole-grain bread. Dijon and pickle slices lower via the richness.
Grilled Chile-Cheese Toasts
Meals & Wine / Photograph by Morgan Hunt Glaze / Meals Styling by Sally McKay / Prop Styling by Abby Armstrong
Chef and cookbook creator Suvir Saran’s tackle a beloved South Asian snack layers a comfortable, spice-laced cheese combine onto grilled toast for a quick, high-impact chew. Serve scorching as a snack or with a salad for a light-weight lunch.
Knife-and-Fork Grilled Cheese with Honey
Con Poulos
Chef Chris Cosentino melts luscious Taleggio cheese between slices of sourdough, then finishes the sandwich with a gloss of honey, flaky salt, and cracked pepper — a sweet-salty flourish that rewards using utensils.
Tomato, Prosciutto and Gruyère Sandwiches
James Merrell
Swiss-born star chef Daniel Humm’s broiled, open-face take evokes fondue: Gruyère melted over toast scented with white wine and a touch of cherry-flavored kirsch, plus slices of prosciutto and tomato.
Grilled Cheese-and-Bacon Sandwiches with Cheese Curds
Fredrika Stjärne
Montréal chef Frédéric Morin layers smoky bacon and squeaky-fresh cheese curds, then provides his restaurant Joe Beef’s signature “hen glace mayo” for additional umami depth. At residence, he suggests swapping in beef bouillon.
Inside-Out Grilled Ham and Cheese Sandwiches
Con Poulos
Grace Parisi’s inside-out tackle the traditional sandwiches provides grated Parmesan to the surface of the bread earlier than grilling, making a shatter-crisp, tacky exterior round a melty middle. Be affected person, and ensure the warmth is not up too excessive, to make sure essentially the most rewarding crust.
Multigrain Grilled Cheese Sandwiches
Kana Okada
Chef Seamus Mullen likes to stack Mahón, manchego, and Idiazábal cheese on his multigrain sandwich with a slice of slow-roasted tomato. He additionally presents a faster methodology: manchego, smoked cheddar, and Gouda plus a tomato roasted shortly at excessive warmth.
Époisses Grilled Cheese and Pepper Jelly Sandwiches
Christina Holmes
Chef Vivian Howard pairs pungent, superbly meltable Époisses with scorching pepper jelly and toasted pecans on sourdough for a sweet-spicy, ultra-rich chew. The tactic is easy — buttered outsides, skillet-grilled until gooey — and the outcomes, spectacular.
Grilled Cheese and Chorizo Sandwiches
Pernille Pedersen
Sliced chorizo is shortly browned, then layered with Pepper Jack, Havarti, and pickled jalapeños for soften and warmth. The buttered sourdough will get griddled in batches till crisp, golden, and able to eat.
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