Description
This Sourdough Grilled Cheese Sandwich is the grown up version of your childhood favorite. My recipe takes the classic grilled cheese to the next level with two types of cheese, lots fresh herbs, and spicy Calabrian chili peppers for the perfect cheesy, herby, spicy bite.
Ingredients
Scale
- 2 oz sharp cheddar cheese, shredded
- 2 oz muenster or Monterrey jack cheese, shredded
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parley leaves, chopped
- 2 green onions, thinly sliced
- 4 slices sourdough bread
- 1–2 tablespoons chopped Calabrian chili peppers, plus more to taste
- 4 tablespoons unsalted butter, plus more if needed
Instructions
- Add the shredded cheeses and herbs to a medium sized mixing bowl. Use your fingers or a spoon to toss until the herbs and cheese are well combined.
- Assemble the sandwiches: Spread your desired amount of chopped Calabrian chili peppers on the inside of each slice of bread. Top one slice with half of the cheese and herb mixture and then place the remaining slice of bread (chili pepper side down) on top. Repeat the process to make the second sandwich.
- Heat a large cast iron skillet over medium heat. Once hot add the unsalted butter.
- Place your sandwiches in the skillet and cook for 2-3 minutes, pressing the sandwiches down slightly, until golden brown and crisp. Flip and cook on the other side for an additional 1-3 minutes until golden. If the bread starts to brown too quickly turn down the heat. This will help to avoid any dark brown or black spots and ensure you have a golden brown sandwich with the cheese fully melted.
- Once the sandwiches are golden and the cheese is melted, remove them from the pan. Slice in half and serve.
Notes
depending on the size of your bread you may need a bit more cheese to full cover each slice. Feel free to add more cheese to each sandwich if needed.
