My oh myâŠI canât believe I finally made this after almost 2 years of thinking on it. I wanted to create a bomb grilled cheese, but I wanted to add a spin. The thought occurred to me after I visited this pizza establishment and wondered if I could make the same gourmet flavor, but on a sourdough grilled cheese sandwich. So boom! I came up with this easy recipe for grilled cheese with veggies sandwich!
When youâre young, you think that grilled cheese sandwiches are for the kiddies; however, as you get older you crave those same foods, but with better ingredients.
Reasons why you’ll love the Sourdough Grilled Cheese Sandwich Recipe:
- This recipe calls for the best bread – Sourdough!
- The health benefits of sourdough bread are the nutrient absorption and probiotics.
- Classic comfort food that is easy to make.
- Cheat meal with fresh ingredients; let’s be honest, if you’re going to cheat on your diet, it may as well be worth it.
- You can always eat a portion and eat the other half at a later time.
- This great grilled cheese sandwich recipe is great for parties or large gatherings!
Simple Ingredients and types of cheese:
- Sourdough Bread- great for grilling as it becomes crispy when grilled. This great for adding an additional texture to your sandwich. Hearty sourdough bread compliments the cheeses well.
- Fontal cheese – flavor profile of fontal is mild and buttery. great for grilled cheeses as it gooey and smooth when melted.
- Gouda cheese- great for melted sandwiches and pairs well with crusty bread.
- Mozzarella – adds creaminess and texture while also adding a mild flavor to the grilled cheese sandwich.
You can definitely add herbs like fresh thyme to spice up this easy and basic recipe.
What goes well with this recipe?
To make this dish next level, the best sides for this recipe would be a bowl of tomato soup or side salad.
Preparation:
1. The best way to prepare the cheeses are to use a box grater and place the aged quality cheeses into a separate small bowl.
2. Using your favorite sourdough bread loaf, cut to your liking. However, make sure bread is at least 2-3 inches thick for the best results.
Brief Instructions:
1. Using two slices of bread, Spread Duke’s mayo on outer layer.
2. On medium high heat, coat pan or cast iron skillet (try to use cast iron skillet for better texture) with olive oil and butter (optional).
3. Add shallots until halfway done, then add mushrooms to cook.
4. Season onions and mushrooms with kosher salt, pepper, and red pepper flakes; cook for 2-3 minutes.
5. Add garlic and cook for 1-2 minutes or until flagrant. Take pan off heat and set aside.
6. On the side without mayo, add half of mozzarella cheese, then add half of gouda and fontina cheeses.
7. Add cooked onions and mushrooms; then add remaining gouda and fontina. Mozzarella should be the last layer of cheese.
8. Add other slice of sourdough on top of bread mixture with mayo covered layer on the outmost to cook.
9. Using a griddle or cast iron skillet, turn stove on to medium-low heat, place sandwich on grilled to cook on each side for at least 5 minutes until crispy (or until you’re liking).
10. Remove sandwich from griddle and cut in half (you’ll see that amazing cheese pull!). Be careful not to burn yourself.
11. If you’re cautious greedy foodie like me, bite into this oh so amazing crispy grilled cheese. If not, wait a moment so you don’t scold the roof of your mouth and tongue đ
Please see detailed recipe card below.
Want to reuse the cheese again? Check out my Crab Pizza Recipe.
How to Store leftover high quality ingredients:
- Any leftover cheese should be placed into an airtight container and stored in the refrigerator.
- Slices of sourdough bread can be stored in an airtight bag inside the freezer for next time.
Sourdough Grilled Cheese Sandwich
Amazing groumet grilled cheese sandwhich is a must have!
Ingredients
- Sourdough Bread
- 1/2 cup Mozzarella cheese (freshly sliced)
- 1/4 cup Fontal cheese
- 1/4 cup Gouda cheese
- 2 tbl of shallots, diced
- 1/4 cup of thinly sliced mushrooms
- 1-2 garlic cloves, minced
- Pinch of kosher salt
- Pinch of pepper
- Sprinkle red pepper flakes
- Olive oil (for cooking)
- 2 tbl mayo
Instructions
- Spread Duke's mayo on outer layer of sourdough bread and set bread slices aside.
- On medium-low heat, coat cast iron skilltet with olive oil and add cook shallots until halfway transluscent; then add mushrooms to cook.
- Season onions and mushrooms with kosher salt, pepper, and red pepper flakes; cook for 2-3 minutes or until you have caramelized onions.
- Add garlic and cook for 1-2 minutes or until flagrant. Take frying pan off heat and set aside.
- On the side without mayo, add half of mozzarella cheese, then add half of gouda and fontina cheeses.
- Add cooked onions and mushrooms; then add remaining gouda and fontina. Mozzarella should be the last layer of cheese. Therefore, the outside of the sandwich should be the only part that touches the pan.
- Using the same skillet or frying pan, place on medium-low heat to gradually cook the slice of bread.
- Add other slice of sourdough on top of bread mixture with mayo covered layer on the outmost to cook.
- Place sandwich on griddle to cook one side for at least 5 minutes until crispy (or until golden brown).
- Once golden brown and melted cheese, flip on the second side to cook. You may have to adjust temperature so that you do not burn the bread while also melting the cheese.
- Remove sandwich from griddle and cut in half. Be careful not to burn yourself.
Notes
Note 1: You can omit the shallots and mushrooms and the recipe will be just as good!
Note 2: Fresh thyme is optional for this recipe.
Note 3: When using butter, use about a tablespoon of butter or less for this recipe.
Note 4: Be careful not to add too much cheese. You want the cheeses to melt in between the pieces of bread without burning the bread itself.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 478Total Fat: 33gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 58mgSodium: 712mgCarbohydrates: 28gFiber: 3gSugar: 6gProtein: 18g