5 grown-up grilled cheese toastie recipes to try at home (2024)

5 grown-up grilled cheese toastie recipes to try at home (1)

Jacqui Melville

Samantha J. Gross27 March 2017

These rainy, chilly spring days call for comfort food, and what better way to indulge than to tuck into a warm, melted toastie?

It's a quick carb fix, easy hangover cure and sometimes just the solution to a major cheese craving.

Ahead of the release of her cookbook Melts on April 6, food stylist and author Fern Green shares five of her grown-up toastie recipes for you to try at home.


5 grown-up grilled cheese toastie recipes to try at home (2)

Jacqui Melville

Prep time: 15 minutes/ Cook time: 15 minutes

Best bread: white farmhouse

Ingredients (serves 1)

50 g (2 oz) new potatoes

1 tsp olive oil

1 tbsp pancetta cubes

2 slices white farmhouse bread

50 g (2 oz/1∕2 cup) grated Comté

(or Gruyère or Swiss cheese)

50 g (2 oz) reblochon, sliced

(or Camembert or brie)

4 cornichons, sliced (optional)

1 tbsp butter, at room temperature


If you have ever found yourself up a mountain in France, you have probably eaten the moreish tartiflette, made with crispy lardons, soft potatoes and lashings of cheese. Now is your chance to try it sandwiched between crispy golden bread! Bring a small saucepan of water to the boil and cut any larger new potatoes in half.

Put the potatoes into the pan and simmer for around 10 minutes or until they are cooked through. Drain, allow to cool completely, then slice. If you have any cooked new potatoes left over from another meal, you can use these instead.

Heat the olive oil in a frying pan (skillet) and fry the pancetta cubes over a high heat until crispy. Set aside on a piece of paper towel to absorb the excess fat.

Sprinkle the Comté over one slice of the bread, then layer on the sliced potatoes. Scatter over the pancetta, lay on the reblochon and top with cornichons, if using. Put the other slice of bread on top and spread the outside of it with half of the butter. Flip the sandwich over and spread the rest of the butter on the other side.

Heat a frying pan to a medium heat, lay the sandwich in the pan and cook for 3 minutes. Turn the sandwich over and cook for a further 3 minutes or until the bread is golden and crispy and the cheese is melting. You can also cook this sandwich in a toasted sandwich maker or panini press if you prefer. Or, if you prefer, forget the extra slice of bread and cook the melt under a hot grill (broiler). Great served with a crispy green salad.

Vintage cheddar, Bloody Mary butter, bacon and rocket

5 grown-up grilled cheese toastie recipes to try at home (3)

(Jacqui Melville)

Prep time: 15 minutes/ Cook time: 10-15 minutes

Ingredients (serves 2)

4 slices bacon

4 slices brown sourdough bread

120 g (41∕4 oz) vintage Cheddar, sliced

Handful of rocket (arugula)

Sea salt and freshly ground black pepper

Bloody Mary butter

4 tbsp butter, at room temperature

1 tbsp tomato purée (paste)

1 tsp Worcestershire sauce

4 drops of Tabasco sauce

This early morning hangover melt is the perfect cure.


Cook the bacon using your preferred method, until nice and crispy. Set aside.

To make the Bloody Mary Butter, mix 2 tablespoons of the butter in a bowl with the tomato purée, Worcestershire sauce and Tabasco. Pop the Bloody Mary butter in the fridge and chill for 10 minutes. Meanwhile, spread the remaining butter on one side of each slice of bread and lay them butter side down.

Spread the Bloody Mary butter on the unbuttered sides of the bread, then lay the cheese on 2 of the slices. Season, top with the bacon and rocket, and close the sandwiches with the remaining bread so that the Bloody Mary butter is on the inside and the plain buttered sides are facing out.

Heat a large heavy-based frying pan (skillet) on a medium heat and transfer the sandwiches into the pan. Cook for 3 minutes then flip them over and cook for a further 2–3 minutes or until the cheese has melted and the bread is crispy and golden.

Alternatively, cook the sandwiches in a toasted sandwich maker or in a panini press if you have one.

Portobello mushroom & thyme butter

5 grown-up grilled cheese toastie recipes to try at home (4)

Jacqui Melville

Prep time: 10 minutes/cook time: 25 minutes

Best bread: sourdough

Ingredients (serves 2)

250 g (83∕4 oz) Portobello mushrooms, cut into 5 mm

(1∕4 in) thick slices

1 onion, sliced (preferably white but you can use any)

1∕2 tbsp thyme leaves

2 tbsp olive oil

4 slices sourdough bread

Salt and freshly ground

Black pepper

Thyme butter

1∕2 tbsp thyme leaves

1∕2 garlic clove, grated

2 tbsp butter, at room temperature

Roast up these meaty mushrooms for this delicious melt. For a vegan option replace the butter and taleggio with olive oil and a handful of spinach. Season well and it’s just as delicious.


Heat the oven to 200ºC (400ºF/Gas 6).

Scatter the mushrooms and onion into a baking tray, then sprinkle over the thyme leaves and drizzle with the olive oil. Season and roast in the oven for 20 minutes.

Meanwhile, make the thyme butter by mixing all the ingredients together in a small bowl.

Spread the thyme butter on one side of all the slices of bread, then lay them butter-side down. Divide the mushrooms and onions between 2 slices of the bread, top with the taleggio and season. Close the sandwiches with the other slices of bread, butter side facing out.

Heat a frying pan (skillet) over a medium heat and cook the sandwiches for 2–3 minutes on each side. Alternatively, cook them in a toasted sandwich maker or panini press. The bread should be toasted and golden, and the taleggio melted.

Tenderstem broccoli and burrata

5 grown-up grilled cheese toastie recipes to try at home (5)

Jacqui Melville

Prep time: 10 minutes/ cook time: 10 minutes

Best bread: multiseed or brown

Ingredients (serves 2)

100 g (31∕2 oz/generous 1∕2 cup) tenderstem broccoli

2 tbsp butter, at room temperature

4 slices multiseed or brown bread

2 tbsp chilli jam or chutney

1 × approx. 200 g (7 oz) burrata

Sea salt and freshly ground black pepper

Burrata is a ball of mozzarella filled with cream - when melted it's a dream. Paired with crunchy broccoli and a hint of chilli, this sandwich really rocks


Bring a medium saucepan of water to the boil. Add the broccoli and cook for 3 minutes until just tender. Drain and set aside.

Butter each slice of bread on one side and lay them butter-side down on a clean work surface or plate. Spread the chilli jam or chutney onto the unbuttered side of 2 slices of the bread.

Cut the burrata in half, being careful not to spill the cream in the middle all over the place. Put one half in the middle of each jam-covered slice of bread, cut side up. Top with the broccoli and season. Put the remaining slices of bread on top with the buttered sides facing out.

Heat a large frying pan (skillet) to a medium heat and place the sandwiches in the pan. Cook for 3 minutes, then flip the sandwiches over and cook the other sides for a further 2–3 minutes or until the toast is crispy and the burrata melted.

Alternatively, cook the sandwiches in a toasted sandwich maker or a panini press.

Egg bacon and guacamole waffle

5 grown-up grilled cheese toastie recipes to try at home (6)

Jacqui Melville

Prep time: 15 minutes/ cook time : 20-30 minutes

Ingredients (serves 4)

8 slices bacon

375 g (131∕4 oz) mashed potato

250 ml (81∕2 fl oz) buttermilk

6 medium eggs

60 g (21∕4 oz/1∕4 cup) butter, melted

250 g (83∕4 oz/2 cups) plain (all-purpose) flour

1 tsp bicarbonate of soda

1∕2 tsp baking powder (baking soda)

115 g (4 oz/11∕4 cup) grated Parmesan

Oil for frying

1 avocado, lightly mashed

Sea salt and freshly ground black pepper

This is a go-to breakfast fit for a king! Bacon, egg and avocado all in one crispy potato waffle. Fills you up and makes you smile.

6 cheese and wine pairings every Londoner should know

5 grown-up grilled cheese toastie recipes to try at home (7)





Cook the bacon either in a frying pan (skillet) or under the grill (broiler) until crispy, then set aside. Heat up the waffle iron.

In a large bowl, whisk together the mashed potato, buttermilk, 2 eggs and the butter until smooth. Add the flour, bicarbonate of soda and baking powder and stir until just combined. Fold in the cheese.

Spoon half of the mixture into the waffle iron – don’t overfill – and spread the batter using the back of the spoon. Cook for

5–8 minutes, flipping the iron over halfway through if you’re using a stove top iron, or until the waffles are golden and crisp. Transfer the cooked waffles onto a warmed plate, cover with kitchen foil to keep warm and pour the remaining batter into the iron to cook the rest. Add these to the plate and cover while you heat some oil in a large frying pan over a medium-high heat and fry the remaining eggs to your liking.

Lay the waffles on a board and divide the bacon, avocado and eggs between half of them. Season and top with the other waffles and dive in.






5 grown-up grilled cheese toastie recipes to try at home (2024)


What can I add to my grilled cheese to make it better? ›

Tuck in a little sautéed spinach, caramelized onions, chopped steamed broccoli, roasted red peppers, or roasted tomatoes. Add fruit. For really gourmet grilled cheese sandwiches, use a mix of Gruyere and brie cheese along with thinly sliced apples or a slather of fig jam. Pickles, please!

What is the best bread for grilled cheese sandwich? ›

For the ideal grilled cheese, look for bread with a soft-but-hearty texture with even slices of medium thickness (about 1/4 inch). Hearty sandwich bread, sourdough, brioche, and rye all work very well. Avoid rolls and loaves with large holes in the interior.

Is mayo or butter better for grilled cheese? ›

Butter goes in the pan not on the bread. To ensure golden (not burned) toastiness, the exterior of the sandwich should be slicked with mayonnaise, which has a higher smoke point and possesses the combined browning power of oil and egg yolks.

What two cheeses go well together? ›

Cheddar and Monterey Jack are a match made in gooey heaven, especially when they're blanketed in tons of crisp topping. At last, a recipe that's as easy as the boxed stuff, but so much tastier. It relies on Monterey Jack, Parmesan and two smooth melters: American cheese and cream cheese.

What is the best melting cheese for grilled cheese? ›


(Raclette actually comes from the French verb “racler” which means “to scrape.”) These are also the cheeses used for fondues and French onion soups, so it follows that they are also some of the best options for gooey grilled cheese sandwiches.

What is the difference between toasted cheese and grilled cheese? ›

Grilled cheese = bread, buttered on the outside, with cheese on the inside, cooked on a griddle or in a pan. Toasted cheese = bread, cheese on top, cooked open-face in a toaster oven or under a broiler.

How do you jazz up a cheese toastie? ›

Fruity Flavors – Cheddar and sliced apple are a classic combo, but your creativity doesn't have to stop there. Fruity additions are practically limitless: melons with prosciutto and fontina cheese, peaches with gruyere, pears and melty Brie, strawberries and sharp cheddar.

What 2 cheeses go well together for grilled cheese? ›

Sharp cheddar, Gouda, Fontina, Monterey Jack, Gruyere, Pepper Jack, and brie are all good options. The amount of cheese you use will depend on the size of your bread. I love sharp Cheddar, Monterey Jack, and Gouda together.

How do you upgrade a grilled cheese sandwich? ›

This can be spicy food like some hot sauce or hot peppers, or something acidic like pickles or lemon juice! This adds some bright flavors to the sandwich that work amazingly well with the cheese. 4-If you want a good cheese pull, use a cheese like Muenster or Swiss! Both of these get super stretchy when they melt.

What's the best toastie bread? ›

I tested best breads for making toasties from Asda to Waitrose – winner was 65p less than brand leader & tasted great
  • WARBURTONS TOASTIE, (800g), £1.40.
Feb 26, 2024

What bread does Five Guys use for grilled cheese? ›

Grilled Cheese

Slices of American-style cheese melted on an inside-out sesame seed bun with toppings of your choice and grilled until golden brown.

Should I toast my bread before making grilled cheese? ›

For the best results, toast your bread first. A quick toast will help your bread develop the golden edges and luscious crisp that you're after. It'll also help prevent the bread from getting soggy, no matter how many fillings you add.


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