6 Cheese Grilled Cheese

Grilled Cheese is probably one of the most well-known comfort foods around. This grilled cheese was created from the leftovers of a cheese board! I wanted a more ~upscale~ version of a childhood favorite! I remember eating grilled cheese and tomato soup with my mom during snow days and it being the best thing in the entire world. This grilled cheese incorporates a sun-dried tomato pesto so you still get that cheese-tomatoey goodness, just in a different form! Feel free to use whatever leftover cheese you have in the fridge – but I will say, the combination below is very very tasty! Definitely perfect lunch or dinner for a lazy weekend when you want something delicious, but don’t really feel like cooking. This would still dunk great in a tomato soup btw. I will warn you, it is very cheesy, so if you’re lactose intolerant you might want to skip this one! I use 5 cups of shredded cheese plus slices for only 3 sandwiches, but one can never have enough cheese right?

  • 6 Slices Pugilese Bread
  • 1/2 Cup Sun-dried Tomato Pesto
  • 3 Slices Provolone
  • 3 Cups Shredded Sharp Cheddar
  • 1/2 Cup Shredded Gruyere
  • 1/2 Cup Shredded Gouda
  • 1/2 Cup Shredded Smoked Mozzarella
  • 1/2 Cup Shredded Caramelized Onion Cheddar
  • 6 Tbsp Butter
  • Serves: 3
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 Minutes

To Make:

  1. Butter the outside of the bread – repeat this until each slice has butter on one side.
  2. Spread the tomato pesto on the side of the bread that is not buttered – repeat this until each slice has pesto on it.
  3. Heat a large pan over medium heat.
  4. Place the buttered side down on the pan.
  5. Top with the provolone, cheddar, gruyere, mozzarella, and gouda (or whatever cheese combination you chose to use!).
  6. Place another slice of bread on top of the cheese – pesto face down – you want the butter on the outside, so when you flip it will get a nice golden crust.
  7. Cook for 3 minutes, until the cheese starts to get melty.
  8. Flip to cook the other side – cook for another 3-5 minutes until the cheese is melted all the way through.
  9. Repeat steps 4-8 until all the bread and cheese has been used! You can fit multiple sandwiches depending on how large your pan is, but make sure not to overcrowd.

STEP 1/2








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