Like most kids, I loved grilled cheese sandwiches when I was young. The sandwich of my youth was the classic processed cheese slice on white bread flattened down as much as possible and cooked to a golden brown.
I still love the idea of grilled cheese, but my tastes have matured since those days. So I decided it was time to make my grilled cheese sandwich gourmet!
With two cheeses, artisan bread and a creamy tomato and roasted red pepper soup served on the side, this sandwich was everything I had hoped it would be. If you’ve been looking for a top-shelf grilled cheese, look no further!
This sandwich was my first experience trying the popular “mayo instead of butter” concept on a grilled cheese sandwich. The bread crisped up nicely and I couldn’t taste a difference as far as the flavour went.
Because I made this sandwich with cheeses that had quite a strong flavour, mayo worked well as a spread to give me the crispy texture I wanted without altering the flavour. If I’d used milder cheeses, I think I would have preferred sticking with butter, since the more mellow taste would have allowed a hint of the delicious butter to come through.
I used an Ace Bakery Roasted Garlic Oval for the bread, and it was the perfect choice for adding gourmet style to my two cheese grilled cheese. The texture was perfect, firm without being dry. The bread crisped beautifully in the pan. And the roasted garlic blended with the cheese just right.
To finish off the meal, I added a cup of tomato and roasted red pepper soup. It was store-bought soup so it wasn’t anything too spectacular, but it did compliment the sandwich nicely.
Overall, this artisan grilled cheese sandwich was everything I wanted it to be. Gooey, flavourful, rich and delicious, it was definitely not the flattened white bread and processed cheese sandwich of my youth!
If you long for the carefree days of grilled cheese sandwiches and tomato soup, but still want to indulge your adult side, this sandwich is for you! Give it a try and see just how gourmet a two cheese grilled cheese can get!
Gourmet Grilled Cheese with Two Cheeses and Roasted Garlic Artisan Bread
Grilled cheese goes adult with this decadent sandwich packed with rich and complex flavours.
Ingredients
- 2 slices hearty bread (I used Ace Bakery Roasted Garlic Bread)
- 2 tsp. butter
- 3 oz. sliced Gruyere cheese
- 2 oz. grated fresh Parmesan cheese
- 2 tbsp. mayonnaise
Instructions
- Spread inside of bread slices with butter. Add Gruyere cheese to one slice and top with grated Parmesan. Add second slice of bread, butter side down.
- Spread outside of bread with mayonnaise.
- Brown in a skillet over medium-high heat until cheese is melted and bread is toasted, flipping halfway through. Cut and serve with tomato soup.
Nutrition Information:
Yield: 1 Serving Size: 1 ServingsAmount Per Serving: Calories: 1010Total Fat: 74gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 174mgSodium: 2171mgCarbohydrates: 39gFiber: 2gSugar: 4gProtein: 47g
I will need to make this. We loved grilled cheese in our family.
I’ve never tried mayo instead of butter either but it sounds really good!
Sounds delicious!
grilled cheese and tomato soup a favourite of mine, love this version! looks sooo good!
Mmmm looks delicious, would be perfect with a hot bowl of tomato soup
Oh my gosh that looks delicious! And that Tomato soup in the background??!!! YUM!
I love any type od grilled cheese sandwiches, made with any type of cheese and ant type of bread.
I still enjoy my grilled cheese sandwiches the same way i did as a kid. Over-processed white bread, a cheese slice, and flat and golden brown, with a bowl of mushroom soup. I’d still make it that way for my daughter, I think she’d be reluctant to accept a change, but after seeing your recipe, I do believe I’ll change up my sandwiches going foward.
Yum..sounds delicious!
I love Grilled Cheese Sandwiches and adding Bacon & Onions can only make it better!
This grilled gourmet Cheese sandwich has my mouth watering and I just finished my lunch a short time ago. It looks delicious and inviting and I think you know your cheeses and how to serve them. Thank you for this recipe.