The Ultimate Adult Grilled Cheese

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As a lactose intolerant dairy addict I know when food is worth the feeling of death and there is nothing as satisfying as feeling the crunch with your teeth of a crispy gooey cheesy sandwich. As children, we never really thought about the flavor complexity of a grilled cheese and as we progress and develop our flavor palette, we discover the potential of even the most simple of sandwiches. Before we talk cheese, we must establish the base of the sandwich: the bread. It doesn't matter if you decide to use your standard white bread or a sourdough just make sure to choose something hardy that will crunch up. A slightly stale bread is perfect for this; grilled cheeses were not made for the weak and fluffy. Secondly, there is no rule that says we need to stick with the traditional American Cheese; experiment with your favorite mix of cheeses. Pair it with fruit, jam, bacon, fried egg, mushrooms, artichokes, spinach… or even kale (it cancels out the saturated fat, right?). The goal is to make those tastebuds scream at the top of their lungs in such beautiful harmony that even the lord of music would be impressed. Here is the infrastructure of our Ultimate Adult Grilled Cheese. The trick to our grilled cheese is to cook this baby on low. The combo of the crispy outer and the inner melted cheese adds a unique texture and brings out the natural saltiness of the cheese pairing well with the dijon mustard is what makes this our version of an Ultimate Adult Grilled Cheese. Let us know what you think and share with us your version of an ultimate grilled cheese. 


  • 2 slices of sourdough 
  • 1/4 tablespoon butter, room temperature 
  • 1 teaspoon cayenne
  • 1/2 teaspoon dijon mustard 
  • 1 dash of dried basil
  • 2 ounces sharp cheddar 
  • 2 ounces of muenster 


  1. In a bowl grate the cheese and combine with the cayenne and basil. 

  2. Spread the room temperature butter on each slice of bread. On the other side spread the dijon mustard.

  3. On the side with the dijon mustard, add the grated cheese reserving 1/4 of the cheese.

  4. In a nonstick pan on low heat, add the sandwich butter side down. The key here is to grill this sandwich on low!

  5. With a spatula, add weight to the sandwich. 

  6. Once one side has browned nicely, flip to the other buttered side. Add weight.

  7. Take the sandwich off and place on plate. Add the remaining cheese on to the pan and cook until the cheese has heated to a golden color. 

  8. Add sandwich on top and let the cooked cheese caramelize on to the sandwich.