This grilled cheese has absolutely no shame — it’s loaded with so much butter and cheese that it almost feels over the top (but in the best way possible). You can make it with kimchi, pickled jalapeños, pickled red onions, or sliced pickles. My personal favorites are kimchi or jalapeños.
Preparation time: 20 min
Serves: 1
Vegetarian
Ingredients
- 50 g Gruyère (or Vesterhavs cheese, cheddar, or another hard cheese)
- 50 g Manchego (or Vesterhavs cheese, cheddar, or another hard cheese)
- 2 slices of good sourdough bread
- Butter
- Kimchi / Jalapeños / Pickled red onions / Pickles
- Optional: Sriracha
Directions
- Prep: Grate the cheese. Cut two thick slices of sourdough bread and generously butter both sides of each slice.
- Cook: Heat a pan over high heat. Toast one side of the bread until golden, then flip and remove the pan from the heat. Pile on all the grated cheese and top with your choice of: kimchi, jalapeños, pickled red onions, or pickles (optional add sriracha), and place the other slice of bread on top. Return the pan to the heat, cover the sandwich with a lid, and let the cheese melt. Flip when golden and finish cooking on the other side until crisp and gooey.
- Serve: Enjoy the sandwich as a side to soup or as a deliciously greasy meal on its own.
