Grilled cheese sandwiches are so perfect it’s hard to imagine they can get any better. But white sandwich bread and American cheese are only the beginning. There’s a whole world of different grilled cheese sandwiches to try. Pretty much any good melting cheese between bread can be called a grilled cheese sandwich, but why stop there? Other ingredients, such as fresh fruit, roasted or sautéed vegetables, and fun condiments, bring new life to this popular sandwich.
We spoke with Tina DeGraff Martinez, a recipe developer and food stylist, and Anna Painter, a food editor and author of The Official Netflix Cookbook, about the beloved sandwiches. Both shared their most winning grilled cheese combinations that take this classic to next-level deliciousness. Here are seven combinations you should try—any one of them might become your new go-to.
Brie + Pears + Grainy Mustard
When the cooler months roll around, apples and pears are stacked so high at farmers market stands, it can feel like a precarious game of Jenga when choosing your favorites. When ripe, thin slices of Bartlett or Bosc pears are a great addition to a grilled cheese sandwich. Since they are sweet but also have a touch of acidity, they pair really well with mild, creamy Brie.
To start, spread some grainy mustard (or Dijon if you prefer) onto slices of hearty whole-grain bread. Layer on the Brie and sliced pears, and add the top slice of bread. Toss the sandwich onto a preheated griddle, and watch as the cheese melts and the fruit begins to soften.
Pepper Jack + Sweet Potato + Avocado
Painter loves the ease of this combination with roasted sweet potato rounds, creamy avocado, and spicy pepper Jack cheese: “This is a sandwich I ate a lot when my oldest was a baby,” she says. If that doesn’t prove how simple this sandwich is, we don’t know what does. It’s perfect if you have leftover roasted vegetables from dinner the night before. It works with just about any bread, from white to sourdough, and you can toss in a handful of baby spinach leaves if you have them. They add an extra pop of green color, and you get another serving of vegetables at the same time.
Smoked Mozzarella + Prosciutto + Tomato + Arugula
Smoky prosciutto and smoked mozzarella are a match made in heaven. Neither is overpoweringly smoky, but each is packed with flavor. So if you’re in the mood for something decadent, this is it.
Start by cooking a few thin slices of prosciutto on the stovetop—just lay them out in a nonstick skillet and cook over medium heat, flipping occasionally, until crispy. Layer them onto sliced sourdough with shredded smoked mozzarella (it melts just as well as regular mozzarella), hefty slices of tomato, and a scattering of baby arugula leaves.
If you have some rendered fat leftover from cooking the prosciutto, don’t throw it out. You can actually cook your grilled cheese sandwich in that same pan and the bread will soak up all the salty, smoky prosciutto flavor.
Cheddar + Broccoli + Thousand Island Dressing
Martinez likes to give her grilled cheese sandwich the broccoli-cheddar soup treatment: “I love roasted broccoli with cheddar on hearty white bread,” she says. An additional smear of a tangy spread, like Thousand Island dressing, puts it over the top. Better yet, serve some in a small dish alongside to dip the grilled cheese.
If you also have some Gruyère on hand, Martinez also recommends substituting it for half of the cheddar. It gives the sandwich a more grown-up feel.
Gruyère + Onion Jam + Dijonnaise
This grilled cheese sandwich is as dreamy as it gets, yet also super simple. The most work you’ll do is combining equal parts Dijon mustard and mayonnaise to make Dijonnaise—or you can just buy it pre-made at the store. Slather a generous amount onto one slice of a Pullman loaf and smear the other half with a layer of onion jam. Add a heaping handful of shredded Gruyère cheese, and you’re ready to toast.
Take this sandwich a step further: Swap the onion jam for our homemade bacon jam. It’s simply irresistible and still pairs nicely with all the other ingredients. Did we mention it’s made in the slow-cooker?
Burrata + Garlic Spinach + Pesto
One of Martinez’s all-time favorite combos is also one of the easiest and simplest, both in terms of flavor and assembly. She starts by giving a few cups of baby spinach a quick sauté with lots of minced garlic. She then spreads a whole-grain country loaf with store-bought basil pesto, adds the garlicky greens, and tops it off by breaking a ball of luscious burrata cheese over the top. Talk about decadent.
Swiss + Butternut Squash + Radicchio
In the fall, Painter is always roasting some type of winter squash and it often makes its way into her grilled cheese sandwiches. She pairs leftover roasted butternut squash with lightly wilted bitter radicchio leaves, grated Swiss cheese, and a touch of grainy mustard. The squash is the perfect sweet counterpoint to the slightly bitter radicchio. We think a drizzle of chili oil would also be delicious.
