Epic Grilled Cheese

There’s something timeless about grilled cheese. It’s warm, familiar, and deeply comforting—the kind of food that wraps around you like your coziest sweater. In the early days of fall, when the air turns crisp and the garden begins to quiet, it’s exactly what I find myself craving.

In this kitchen, nothing is too simple for a little thought and heart. The bread is golden and crisp, the cheese melts into soft, stretchy layers, and every bite feels like a small indulgence.

This version brings together sharp white cheddar and creamy fontina on good sourdough, grilled low and slow with a blend of butter and mayo for that perfect, shattery crunch. It’s cozy and satisfying, with subtle layers that make each bite worth savoring.

Whether you’re making lunch after a morning in the garden or setting out a stack with a pot of tomato soup for friends, this is grilled cheese made the way I like to do everything—thoughtfully, simply, and with all the senses in mind. Let’s make it.

Yields: 2 sandwiches 
Equipment Needed: Small Bowl, Knife, Cutting Board, Skillet, Spatula

Ingredients

• 4 slices good-quality sourdough
• 2 tbsp mayonnaise
• 1 tbsp softened unsalted butter
• 2 slices sharp white cheddar
• 2 slices fontina or gruyère
• 1 tsp grated Parmesan (optional)

Preparation

1. In a small bowl, blend the butter and mayo. This creates the perfect flavorful, crisp, golden crust.
2. Spread the mixture evenly on the outside of each bread slice.
3. Layer the cheeses inside and press together gently.
4. Heat a skillet over medium-low. Cook the sandwich slowly—3–4 minutes per side, pressing lightly with a spatula—until the bread is crisp and golden and the cheese has melted.
5. Optional: Sprinkle Parmesan on the outside before grilling for a beautifully nutty, golden finish.

Karen’s Notes 

• For a grown-up twist, swipe a little Dijon mustard or tomato jam inside the sandwich before grilling.
• Want to make a batch for a gathering? Keep sandwiches warm in a 250°F oven on a wire rack before serving.
• Slice into small triangles and serve with toothpicks for an easy hors d’oeuvre version.

Beverage Pairings

Wine

• A crisp Chenin Blanc or dry Riesling for contrast.
• Mount Veeder Magic Vineyards Cabernet—surprisingly lovely with sharp cheddar and fontina.

Other Sips

• A lightly hoppy pale ale or amber ale.
• Sparkling apple cider (warm or chilled) for fall flavor without alcohol
• A creamy London Fog (Earl Grey tea + steamed milk + vanilla) for an afternoon comfort pairing