You’ve mastered the classic grilled cheese, but are you ready to take this comfort food favorite to gourmet heights? Our roundup of 18 Decadent Fancy Grilled Cheese Recipes is here to transform your lunch game with luxurious twists and mouthwatering combinations. Perfect for cozy nights in or impressing guests, these recipes promise to delight. Dive in and discover your next cheesy obsession!
Truffle Oil and Gruyère Grilled Cheese
Zesty and indulgent, this grilled cheese elevates the classic with earthy truffle oil and nutty Gruyère. Perfect for a quick lunch or a cozy dinner.
Ingredients
- 4 slices sourdough bread (1/2 inch thick)
- 2 tbsp unsalted butter, softened (or mayonnaise for a crispier crust)
- 1 cup shredded Gruyère cheese (packed, for optimal melt)
- 1 tbsp truffle oil (adjust to taste)
- 1/4 tsp black pepper (freshly ground preferred)
Instructions
- Heat a large skillet over medium-low heat (300°F) to ensure even cooking without burning.
- Butter one side of each bread slice lightly but completely for a golden crust.
- Flip two slices, buttered side down, then evenly sprinkle half the Gruyère on each.
- Drizzle 1/2 tbsp truffle oil over each cheese layer, then sprinkle with black pepper.
- Top with remaining bread slices, buttered side up, pressing gently to adhere.
- Place sandwiches in skillet, cover with a lid, and cook for 3-4 minutes until bottom is golden brown.
- Flip carefully with a spatula, then cook uncovered for another 3-4 minutes until cheese is melted and bread is crispy.
- Remove from heat, let rest for 1 minute before slicing to allow cheese to set slightly.
Ultimate comfort with a gourmet twist, the sandwich boasts a crispy exterior and a gooey, aromatic center. Serve with a light tomato soup or a crisp apple salad for contrast.
Brie and Fig Jam Grilled Cheese
Here’s a twist on the classic grilled cheese that’s both sweet and savory. Perfect for a quick lunch or a cozy dinner.
Ingredients
- 4 slices sourdough bread (or any thick-cut bread)
- 4 oz Brie cheese, sliced (rind can be left on for flavor)
- 1/4 cup fig jam (adjust to taste)
- 2 tbsp unsalted butter (or any neutral oil)
Instructions
- Heat a large skillet over medium-low heat. This ensures the bread toasts without burning before the cheese melts.
- Spread fig jam on two slices of bread. A thin layer is enough to complement the Brie without overpowering.
- Place Brie slices on top of the fig jam. Ensure even coverage for a consistent melt.
- Top with the remaining bread slices to form sandwiches.
- Butter the outer sides of each sandwich. This adds flavor and promotes even browning.
- Place sandwiches in the skillet. Cook for 3-4 minutes per side, or until golden brown and the cheese starts to ooze.
- Press down lightly with a spatula halfway through cooking. This helps the sandwich adhere and the cheese to melt evenly.
- Remove from skillet and let rest for 1 minute. This allows the cheese to set slightly for easier slicing.
Just out of the skillet, the sandwich boasts a crispy exterior with a gooey, flavorful center. Pair with a light salad for a balanced meal or enjoy as is for ultimate comfort.
Caramelized Onion and Gouda Grilled Cheese
Nothing beats the comfort of a perfectly grilled cheese sandwich, especially when it’s loaded with sweet caramelized onions and creamy Gouda.
Ingredients
- 2 tbsp unsalted butter (or any neutral oil)
- 1 large yellow onion, thinly sliced
- 1/2 tsp salt (adjust to taste)
- 4 slices sourdough bread
- 4 oz Gouda cheese, sliced (substitute with any melting cheese)
- 1 tbsp mayonnaise (for crispy exterior)
Instructions
- Melt 1 tbsp butter in a skillet over medium heat. Add onions and salt. Cook for 20 minutes, stirring occasionally, until golden brown. Tip: Lower heat if onions are browning too quickly.
- Spread mayonnaise on one side of each bread slice. This ensures a golden, crispy finish.
- Layer Gouda and caramelized onions between bread slices, mayonnaise side out.
- Heat remaining butter in the skillet over medium-low heat. Cook sandwiches for 3-4 minutes per side, until cheese melts and bread is golden. Tip: Cover skillet for the last minute to ensure cheese melts thoroughly.
- Remove from heat. Let rest for 1 minute before cutting. Tip: This allows cheese to set slightly, preventing oozing.
A crispy exterior gives way to a gooey, savory center, with the onions adding a sweet depth. Serve with a side of tomato soup for a classic pairing, or enjoy as is for a simple, satisfying meal.
Pesto and Sun-Dried Tomato Grilled Cheese
Make this pesto and sun-dried tomato grilled cheese for a quick, flavorful twist on the classic. It’s perfect for a lazy weekend lunch or a speedy weeknight dinner.
Ingredients
- 2 slices sourdough bread (or any sturdy bread)
- 2 tbsp basil pesto (store-bought or homemade)
- 1/4 cup sun-dried tomatoes in oil, drained and chopped (pat dry to prevent sogginess)
- 1 cup shredded mozzarella cheese (or a mix of mozzarella and provolone for extra flavor)
- 1 tbsp unsalted butter, softened (for even browning)
Instructions
- Spread 1 tbsp of pesto evenly on one side of each bread slice.
- Layer the chopped sun-dried tomatoes and shredded cheese on one slice, then top with the second slice, pesto side down.
- Heat a skillet over medium-low heat (300°F) to prevent burning before the cheese melts.
- Butter the outside of the sandwich lightly and place it in the skillet.
- Cook for 3-4 minutes until the bottom is golden brown, then flip carefully.
- Press down gently with a spatula and cook for another 3-4 minutes until the second side is golden and the cheese is melted.
- Remove from heat and let it sit for a minute before cutting to allow the cheese to set slightly.
Absolutely delicious with a crispy exterior and a gooey, flavorful center. Try serving it with a side of tomato soup for dipping or a simple green salad to round out the meal.
Avocado and Pepper Jack Grilled Cheese
Fancy a twist on the classic grilled cheese? This Avocado and Pepper Jack version brings creamy and spicy together between crispy bread. Perfect for a quick lunch or a comforting dinner.
Ingredients
- 2 slices sourdough bread (or any thick-sliced bread)
- 1/2 avocado, mashed (use ripe for creaminess)
- 1/2 cup shredded Pepper Jack cheese (adjust for more spice)
- 1 tbsp butter, softened (for even browning)
Instructions
- Heat a skillet over medium-low heat to prevent burning.
- Spread butter on one side of each bread slice for golden crispness.
- Place one slice, buttered side down, in the skillet. Layer with mashed avocado and shredded Pepper Jack. Top with the second slice, buttered side up.
- Cook for 3-4 minutes until the bottom is golden brown. Press lightly with a spatula to ensure even melting.
- Flip carefully. Cook for another 3-4 minutes until the cheese is melted and the bread is crispy.
- Remove from skillet. Let it sit for a minute before cutting to keep the fillings intact.
Zesty and creamy, this grilled cheese pairs well with a tangy tomato soup. The Pepper Jack adds a kick that contrasts beautifully with the smooth avocado. Try adding a slice of tomato for extra freshness.
Bacon and Blue Cheese Grilled Cheese
Nothing beats the classic grilled cheese, but this bacon and blue cheese version takes it to a new level. Crispy bacon and tangy blue cheese melt between buttery bread for a decadent twist.
Ingredients
- 4 slices thick-cut bacon (cooked until crispy)
- 4 slices sourdough bread (or any sturdy bread)
- 2 tbsp unsalted butter (softened, for spreading)
- 1/2 cup crumbled blue cheese (adjust to taste)
- 1/2 cup shredded mozzarella cheese (for meltiness)
Instructions
- Heat a large skillet over medium heat.
- Butter one side of each bread slice evenly.
- Place two slices, buttered side down, in the skillet.
- Sprinkle mozzarella cheese evenly over the bread in the skillet.
- Add crumbled blue cheese on top of the mozzarella.
- Place two strips of crispy bacon on each slice.
- Top with the remaining bread slices, buttered side up.
- Cook for 3-4 minutes until the bottom is golden brown.
- Flip carefully and cook the other side for another 3-4 minutes.
- Remove from skillet, let rest for 1 minute before slicing.
Golden and crispy on the outside, the sandwich oozes with a creamy, tangy filling. Serve with a side of tomato soup for dipping or a crisp apple salad to cut through the richness.
Apple and Cheddar Grilled Cheese
Hungry for a twist on the classic grilled cheese? This apple and cheddar version adds a sweet crunch to your go-to comfort food.
Ingredients
- 2 slices sourdough bread (or any sturdy bread)
- 1/2 cup sharp cheddar cheese, shredded (for better melt)
- 1/4 apple, thinly sliced (use a crisp variety like Honeycrisp)
- 1 tbsp butter, softened (for even browning)
Instructions
- Heat a skillet over medium-low heat, about 300°F, to prevent burning.
- Butter one side of each bread slice evenly for a golden crust.
- Place one slice, buttered side down, in the skillet. Layer with half the cheese, all the apple slices, then the remaining cheese.
- Top with the second bread slice, buttered side up. Press down gently with a spatula.
- Cook for 3-4 minutes until the bottom is golden brown. Flip carefully.
- Cook the other side for another 3-4 minutes until cheese is melted and bread is crispy.
- Remove from skillet. Let it sit for 1 minute before cutting to allow cheese to set.
Perfectly balanced between gooey and crisp, this sandwich pairs well with a light salad or tomato soup for dipping. Try adding a sprinkle of cinnamon on the apples for an extra flavor kick.
Spinach and Artichoke Grilled Cheese
Fancy a twist on the classic grilled cheese? This Spinach and Artichoke Grilled Cheese combines creamy, tangy flavors with the perfect crunch. It’s a quick, satisfying meal any time of day.
Ingredients
- 2 tbsp butter (softened, for spreading)
- 4 slices sourdough bread (or any sturdy bread)
- 1 cup shredded mozzarella cheese (for meltiness)
- 1/2 cup grated Parmesan cheese (for a salty kick)
- 1/2 cup cream cheese (softened, for creaminess)
- 1/2 cup chopped spinach (thawed and drained well)
- 1/2 cup chopped artichoke hearts (drained well)
- 1/2 tsp garlic powder (adjust to taste)
- 1/4 tsp red pepper flakes (optional, for heat)
Instructions
- Heat a large skillet over medium heat (about 350°F).
- In a bowl, mix mozzarella, Parmesan, cream cheese, spinach, artichokes, garlic powder, and red pepper flakes until well combined.
- Spread butter on one side of each bread slice. This will be the outer side when grilled.
- Place two slices, buttered side down, in the skillet. Spread the spinach-artichoke mixture evenly on top.
- Top with the remaining bread slices, buttered side up. Press down lightly.
- Cook for 3-4 minutes on each side, or until golden brown and cheese is melted. Flip carefully.
- Remove from skillet. Let sit for a minute before cutting to allow the filling to set.
Melted cheeses and creamy filling ooze out with each bite, contrasting with the crispy bread. Serve with a side of marinara for dipping or a simple salad to round out the meal.
Prosciutto and Mozzarella Grilled Cheese
Nothing beats the classic grilled cheese, but this prosciutto and mozzarella version takes it to a new level. Perfect for a quick lunch or a comforting dinner.
Ingredients
- 4 slices sourdough bread (or any thick-sliced bread)
- 2 tbsp unsalted butter, softened (for even spreading)
- 4 oz fresh mozzarella, sliced (drain excess moisture)
- 2 oz prosciutto, thinly sliced (tear into smaller pieces if needed)
- 1 tbsp olive oil (or any neutral oil)
- 1/4 tsp black pepper (adjust to taste)
Instructions
- Heat a large skillet over medium heat (about 300°F).
- Butter one side of each bread slice evenly to ensure a golden crust.
- Layer mozzarella and prosciutto on the unbuttered side of two bread slices. Sprinkle with black pepper.
- Top with the remaining bread slices, buttered side up.
- Drizzle olive oil in the skillet and place the sandwiches in the pan.
- Cook for 3-4 minutes per side, pressing down lightly with a spatula, until the bread is golden brown and the cheese is melted.
- Let the sandwiches rest for 1 minute before cutting to allow the cheese to set slightly.
Key to this dish is the crispy exterior and the gooey, salty interior. Serve with a side of tomato soup for dipping or a simple arugula salad to cut through the richness.
Crab and Havarti Grilled Cheese
You won’t find a more indulgent twist on the classic grilled cheese than this Crab and Havarti version. It’s rich, creamy, and packed with flavor.
Ingredients
- 8 oz fresh crab meat (drained well to avoid soggy bread)
- 4 slices sourdough bread (or any sturdy bread)
- 4 slices Havarti cheese (room temperature for even melting)
- 2 tbsp unsalted butter (softened for easy spreading)
- 1 tbsp mayonnaise (adds crispiness to the bread)
- 1/2 tsp Old Bay seasoning (adjust to taste)
Instructions
- In a bowl, gently mix crab meat with Old Bay seasoning. Set aside.
- Spread mayonnaise on one side of each bread slice. This side will be the outer part of the sandwich.
- On the non-mayonnaise side of two bread slices, layer Havarti cheese and crab mixture. Top with remaining bread slices, mayonnaise side out.
- Heat a skillet over medium-low heat (300°F). Butter the outer sides of each sandwich.
- Place sandwiches in the skillet. Cook for 3-4 minutes per side, or until golden brown and cheese is melted. Press down lightly with a spatula for even browning.
- Remove from skillet. Let rest for 1 minute before cutting to allow cheese to set slightly.
Warm, gooey, and with a hint of spice, this grilled cheese is a seafood lover’s dream. Serve with a side of tomato soup for dipping or a crisp green salad to cut through the richness.
Roasted Red Pepper and Feta Grilled Cheese
Outrageously simple yet packed with flavor, this grilled cheese elevates the classic with roasted red peppers and creamy feta. Perfect for a quick lunch or a comforting dinner, it’s a twist that’s sure to impress.
Ingredients
- 2 slices sourdough bread (or any sturdy bread)
- 1/2 cup roasted red peppers, drained and patted dry (jarred works fine)
- 1/4 cup crumbled feta cheese (for a creamier texture, use more)
- 2 tbsp unsalted butter, softened (or mayonnaise for a crispier exterior)
- 1/2 cup shredded mozzarella cheese (for meltiness)
Instructions
- Heat a skillet over medium-low heat to ensure even cooking without burning.
- Butter one side of each bread slice. This side will be the exterior of your sandwich.
- On the unbuttered side of one slice, layer half the mozzarella, all the roasted red peppers, feta, then the remaining mozzarella. Top with the second bread slice, buttered side up.
- Place the sandwich in the skillet. Cook for 3-4 minutes until the bottom is golden brown. Press down lightly with a spatula for even browning.
- Flip the sandwich carefully. Cook for another 3-4 minutes until the second side is golden and the cheese is melted.
- Remove from heat. Let it sit for a minute before cutting to allow the cheese to set slightly.
Zesty and rich, the roasted red peppers add a sweet smokiness while the feta brings a tangy contrast. Serve with a side of tomato soup for dipping or enjoy as is for a satisfying crunch.
Pear and Brie Grilled Cheese
Forget the ordinary grilled cheese; this pear and brie version is a game-changer. It’s sweet, creamy, and utterly satisfying.
Ingredients
- 2 slices sourdough bread (or any sturdy bread)
- 2 oz brie cheese, sliced (rind on or off, your choice)
- 1/4 pear, thinly sliced (ripe but firm)
- 1 tbsp unsalted butter (softened for easy spreading)
- 1 tsp honey (optional, for extra sweetness)
Instructions
- Heat a skillet over medium-low heat to prevent burning.
- Butter one side of each bread slice evenly for a golden crust.
- Place one slice, buttered side down, in the skillet. Layer brie and pear slices on top.
- Drizzle honey over the pear if using, then top with the second bread slice, buttered side up.
- Cook for 3-4 minutes until the bottom is golden brown. Press lightly with a spatula to help the cheese melt.
- Flip carefully and cook the other side for another 3-4 minutes until golden and the cheese is gooey.
- Remove from heat and let sit for a minute before cutting to allow the cheese to set slightly.
Velvety brie meets crisp pear in every bite, creating a perfect balance of textures. Serve with a side of arugula salad for a fresh contrast or enjoy as is for a comforting meal.
Jalapeño and Monterey Jack Grilled Cheese
Everyone loves a classic grilled cheese, but this Jalapeño and Monterey Jack version kicks it up a notch. Perfect for those who crave a little heat with their comfort food.
Ingredients
- 2 slices sourdough bread (or any thick-sliced bread)
- 1 tbsp butter, softened (for even spreading)
- 1 cup shredded Monterey Jack cheese (packed for maximum melt)
- 1 jalapeño, thinly sliced (remove seeds for less heat)
Instructions
- Heat a skillet over medium heat (350°F) to ensure even cooking without burning.
- Butter one side of each bread slice. This side will be the outer layer for a golden crust.
- Place one slice, buttered side down, in the skillet. Layer with half the cheese, all the jalapeño slices, then the remaining cheese.
- Top with the second bread slice, buttered side up. Press down gently to help the sandwich adhere.
- Cook for 3-4 minutes until the bottom is golden brown. Flip carefully with a spatula.
- Cook the other side for another 3-4 minutes until equally golden and the cheese is fully melted.
- Remove from skillet. Let it sit for a minute before cutting to allow the cheese to set slightly.
Perfectly crispy on the outside with a gooey, spicy center. Serve with a cold beer or a side of tomato soup for dipping.
Pulled Pork and Cheddar Grilled Cheese
Pulled pork and cheddar grilled cheese combines smoky, tender meat with gooey, sharp cheese for a hearty sandwich. Perfect for using leftovers or a quick, satisfying meal.
Ingredients
- 2 cups pulled pork (pre-cooked, warm)
- 4 slices cheddar cheese (sharp for best flavor)
- 4 slices sourdough bread (or any sturdy bread)
- 2 tbsp butter (softened, for even spreading)
- 1 tbsp barbecue sauce (optional, for extra tang)
Instructions
- Heat a large skillet over medium heat (350°F) to ensure even cooking without burning.
- Butter one side of each bread slice lightly but completely to achieve a golden crust.
- Place two bread slices, buttered side down, in the skillet. Layer each with 1 slice of cheddar cheese, 1 cup of pulled pork, and another slice of cheddar cheese. Tip: Spread a thin layer of barbecue sauce on the bread before adding cheese for added flavor.
- Top with the remaining bread slices, buttered side up, pressing down gently.
- Cook for 3-4 minutes on each side or until the bread is golden brown and the cheese starts to melt. Tip: Cover the skillet with a lid for the last minute to ensure the cheese melts thoroughly.
- Remove from heat and let sit for 1 minute before cutting to allow the cheese to set slightly. Tip: Use a sharp knife to cut the sandwich cleanly in half.
Buttery, crispy bread encases the molten cheese and succulent pork, creating a contrast of textures. Serve with a side of pickles or extra barbecue sauce for dipping to elevate the flavors.
Goat Cheese and Honey Grilled Cheese
Perfect for a quick lunch or a cozy dinner, this goat cheese and honey grilled cheese combines creamy, tangy flavors with a sweet touch.
Ingredients
- 4 slices sourdough bread (or any thick-cut bread)
- 4 oz goat cheese, softened (easier to spread)
- 2 tbsp honey (adjust to sweetness preference)
- 2 tbsp unsalted butter, softened (for even browning)
Instructions
- Heat a non-stick skillet over medium-low heat (300°F) to prevent burning.
- Spread 1 oz of goat cheese evenly on two slices of bread.
- Drizzle 1 tbsp of honey over the goat cheese on each slice.
- Top with the remaining bread slices to form two sandwiches.
- Spread 1 tbsp of butter on the outer side of each sandwich.
- Place one sandwich in the skillet, buttered side down.
- Cook for 3-4 minutes until golden brown, pressing lightly with a spatula for even contact.
- Spread the remaining 1 tbsp of butter on the top side before flipping.
- Cook the other side for another 3-4 minutes until golden and the cheese starts to melt.
- Repeat with the second sandwich.
Lusciously creamy with a crisp exterior, this grilled cheese pairs wonderfully with a light arugula salad or a bowl of tomato soup for a comforting meal.
Kimchi and Swiss Grilled Cheese
Zesty and bold, this Kimchi and Swiss Grilled Cheese twists the classic with a punch of umami and tang. Perfect for a quick lunch or a comforting dinner.
Ingredients
- 2 slices sourdough bread (or any sturdy bread)
- 1/2 cup shredded Swiss cheese (packed for melting)
- 1/4 cup kimchi, drained and chopped (squeeze out excess liquid for better texture)
- 1 tbsp unsalted butter (softened for easy spreading)
- 1/2 tsp gochujang (optional, for extra heat)
Instructions
- Heat a skillet over medium-low heat (300°F) to ensure even melting without burning.
- Spread butter on one side of each bread slice. This will be the outer layer for grilling.
- On the unbuttered side of one slice, layer half the Swiss cheese, all the kimchi, and the remaining cheese. Add gochujang if using.
- Top with the second bread slice, buttered side out. Press gently to seal.
- Place sandwich in the skillet. Cook for 3-4 minutes until golden brown. Flip carefully.
- Cook the other side for another 3-4 minutes. Cover skillet with a lid for the last minute to ensure cheese melts thoroughly.
- Remove from heat. Let sit for 1 minute before cutting to allow cheese to set slightly.
Delightfully crispy with a gooey center, the sandwich offers a spicy, tangy kick. Serve with a side of pickles or a light salad to cut through the richness.
Chicken Pesto and Provolone Grilled Cheese
Unbelievably simple yet packed with flavor, this grilled cheese elevates the classic with a gourmet twist.
Ingredients
- 2 slices sourdough bread (or any thick-sliced bread)
- 1 tbsp pesto (homemade or store-bought)
- 1/2 cup shredded provolone cheese (packed for meltiness)
- 1/4 cup cooked chicken, shredded (leftover rotisserie works great)
- 1 tbsp butter, softened (for even browning)
Instructions
- Preheat a skillet over medium heat (350°F) for even cooking.
- Spread 1/2 tbsp pesto on one side of each bread slice for maximum flavor.
- Layer provolone and chicken on one slice, then top with the second slice, pesto side down.
- Butter the outer sides of the sandwich lightly but completely to ensure a golden crust.
- Place sandwich in skillet. Cook for 3-4 minutes per side until bread is golden and cheese melts.
- Press down lightly with a spatula halfway through cooking for even contact.
- Remove from skillet. Let rest for 1 minute before cutting to allow cheese to set.
Golden and crispy outside with a gooey, flavorful center, this sandwich pairs perfectly with a side of tomato soup for dipping.
Garlic Herb Butter and Fontina Grilled Cheese
Craving a twist on the classic grilled cheese? This Garlic Herb Butter and Fontina Grilled Cheese elevates the simple sandwich with rich flavors and a crispy, golden exterior.
Ingredients
- 4 tbsp unsalted butter, softened (for easier spreading)
- 2 garlic cloves, minced (fresh for best flavor)
- 1 tbsp fresh parsley, finely chopped (or dried in a pinch)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 8 slices sourdough bread (thick-cut for better texture)
- 2 cups fontina cheese, shredded (melts beautifully)
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground preferred)
Instructions
- In a small bowl, mix softened butter, minced garlic, parsley, thyme, salt, and pepper until well combined.
- Heat a large skillet or griddle over medium-low heat (300°F to prevent burning).
- Spread garlic herb butter on one side of each bread slice, covering entirely for maximum flavor.
- Place 4 slices butter-side down in the skillet. Evenly distribute shredded fontina on top.
- Top with remaining bread slices, butter-side up, pressing gently to adhere.
- Cook for 3-4 minutes per side, or until golden brown and cheese is melted. Adjust heat if browning too quickly.
- Remove from skillet. Let rest for 1 minute before slicing for cleaner cuts.
Zesty garlic and herbs complement the creamy fontina, while sourdough adds a satisfying crunch. Serve with tomato soup for a classic pairing or a crisp salad for contrast.
Summary
Gourmet grilled cheese lovers, your culinary adventure awaits with these 18 decadent recipes! Each sandwich is a masterpiece, blending comfort with sophistication. We invite you to try these gourmet twists on a classic, share your favorites in the comments, and spread the cheesy love by pinning this article on Pinterest. Happy cooking!
