Killer Grilled Cheese Sandwiches

ready 625 sqSome days, it seems like the world is covered in jagged, sharp edges. Nothing goes smoothly and everything irritates you. When you wake up on the dark side of the mattress, plan on having this grilled cheese sandwich for dinner.

Gooey, crispy, salty and buttery, it comforts like nothing else can.

This sandwich is based on the “Grilled Cheese with a Twist” I ate at Milk Truck’s Smorgasburg location a few years ago. Crafted from aged Wisconsin gruyere, champagne vinegar pickled onions and  whole grain Dijon mustard on Blue Ribbon Bakery Jewish Rye, it was a revelation for me. I have put caramelized onions in my grilled cheese before, but never pickled onions. The sharp tang of the vinegar cut right through the rich fatty cheese and created such flavour balance.

I substituted shallots for onions, because they are sweeter and milder. pickled shallots For my version, I decided upon a combo of cheeses. I used mild, buttery Fontina because It melts like a dream and gives you a really ooey gooey center. Gruyere adds really earthy, nutty flavours to the sandwich. And, rounding out my cheese trifecta was classic mild cheddar. Don’t be tempted to use “old” or “sharp” cheddar for this. It is too dry and crumbly to melt properly.making sandwiches 2A smear of Dijon mustard adds an unexpected tang. I also added a layer of thinly sliced Honeycrisp apple. It added a welcome crunch and tart-sweet component. If you are lucky enough to live in Ottawa, please, please, please, use Rideau Bakery rye bread!

You get much more even browning when you butter the bread, rather than melting the butter into the pan. A very light sprinkling of salt on the buttered bread, before cooking, adds a bonus oomph! But feel free to leave it out if that’s how you roll. I promise not to judge. The key is to cook it low and slow, so that you get it brown and toasty on the outside and completely melted in the center. A lid on the pan will help with thoroughly melting the


sliced closeup

Click here to print recipe for Killer Grilled Cheese Sandwiches.

on black platter

5 thoughts on “Killer Grilled Cheese Sandwiches

  1. Vivian Astroff

    Hi Cindy,
    This is a great teen snack. I’m passing it on to my 18-year-old son who makes his own grilled cheeses and tuna melts. Sure looks delicious. I love R.B.’s rye and esp.onion rye, but don’t buy them often bec I can (unfortunately) eat a whole loaf myself!
    Always enjoy reading your S & S blog.

    1. saltandserenity Post author

      Thanks for visiting Vivian. I can relate to being weak when it comes to Rideau Bakery’s rye bread! I could eat a whole loaf toasted with salted butter and sour cherry jam. Hope your son enjoys these!

  2. Corrie Gancman

    Cind! Picture No. 5. Great shot! Looks like you can pick the sandwich up and eat it right from the computer screen. yummy! yummy! yummy!

  3. Linda M.

    My weakness is grilled cheese sandwiches! My Mom always made them for us growing up. Can’t wait to try and love the addition of apples. Ooey gooey good. BTW that placemat is beautiful.


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