Description

This Grown Up Grilled Cheese recipe elevates the classic comfort food with a decadent blend of sharp cheddar, creamy brie, tangy goat cheese, and sweet caramelized onions, all nestled between buttery sourdough slices. Perfectly pan-toasted until golden and melty, it’s an irresistible gourmet sandwich that combines rich flavors and smooth textures for a comforting, sophisticated twist.

Ingredients

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Sandwich Ingredients

2 slices thick-cut sourdough bread
2 tbsp butter, softened
1/4 cup sharp cheddar cheese, shredded
1/4 cup brie cheese, sliced (rind removed)
1/4 cup goat cheese, crumbled
1/4 cup caramelized onions
1 tsp Dijon mustard (optional, for added zing)
Fresh thyme (optional, for garnish)

Caramelized Onions (Note)

1 medium onion, thinly sliced
1 tbsp olive oil or butter
Pinch of salt
Optional: 1 tsp sugar or balsamic vinegar for enhanced sweetness

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Instructions

Preheat the skillet: Heat a skillet or griddle over medium heat to prepare for toasting the sandwich evenly without burning.
Butter the bread: Spread the softened butter on one side of each slice of sourdough bread, which will create a rich, crispy crust during cooking.
Assemble the sandwich: On the unbuttered side of one bread slice, layer the shredded sharp cheddar, sliced brie (with rind removed), crumbled goat cheese, and caramelized onions. Optionally, spread a thin layer of Dijon mustard on the other slice’s unbuttered side for a bright, tangy flavor.
Close the sandwich: Place the second slice of bread on top, ensuring the buttered sides face outward to maximize browning and crispness.
Cook the sandwich: Place the sandwich in the preheated skillet and cook for 4-5 minutes per side. Press gently with a spatula to ensure even contact and melting. Cook until the bread is golden brown and the cheese inside is perfectly melted.
Serve: Remove the sandwich from the skillet and slice it in half. Garnish with fresh thyme if desired. Serve hot and enjoy the melty, flavorful experience!
Optional – Caramelize onions: Heat olive oil or butter in a pan over medium-low heat. Add thinly sliced onions with a pinch of salt. Cook slowly, stirring occasionally, until deeply golden and sweet, about 25-30 minutes. Add sugar or balsamic vinegar halfway through if desired for extra sweetness.

Notes

Caramelized onions can be made ahead and stored in the refrigerator for up to a week.
Removing the brie rind ensures a smooth texture without bitterness.
Use fresh butter and good quality sourdough for best flavor and crispness.
Pressing the sandwich gently during cooking helps melt the cheese evenly.
Optional Dijon mustard adds a nice zing but can be omitted for a milder taste.