This is not your traditional grilled cheese sandwich. This recipe was made in my panini with 3 kinds of cheese, pickled red onion slices, chives and chili crisp between 2 slices of sourdough bread. A favorite for sure any time of the year when I want something special and not just 2 American slices between 2 slices of whole wheat bread!
Chili Crisp Grilled Three Cheese Sandwich
Recipe from Marissa Mullen (Food52), Adapted by Judi Graber
- 2 slices sourdough
- 3-4 tbsp. salted butter, softened (I used unsalted)
- 1 large garlic clove, minced
- 1-1/2-2 tsp. chili crisp, divided
- Gruyere cheese (I grated all three cheeses instead of slices)
- Brie cheese, grated
- Gouda cheese, grated
- pickled red onion slices (I added recipe below)
- chives, thinly sliced
Combine softened butter, garlic and 1/2-1 tsp. of chili crisp in a small bowl. Spread butter on one side of each bread slice, covering the entire surface area.
Flip one side over, buttered side facing down. Add grated Gruyere, Brie, Gouda, (or if you prefer slices), pickled red onions, chives, the remaining 1 tsp. chili crisp and more grated Gouda onto the slice. Add the top slice of bread, buttered side facing up.
Heat a skillet on medium until hot or use a panini. Add sandwich to the pan and cook for 4-5 minutes. covered. until the bread is light brown and crispy and the cheese begins to melt. Flip and repeat on the other side until light brown and crispy. If using a panini just follow manufacturers’ instructions. This makes the best sandwich!
Remove from the heat and let sit for 2 minutes. Top with chives (optional); slice and serve.
Pickled Red Onions from Chef Bill Kim (Korean BBQ cookbook):
- 2 red onions, thinly sliced
- 2 tbsp. sugar
- 1 cup (I used unseasoned) rice vinegar
- 1 tbsp. Korean chili flakes (gochugaru)
- 1 tbsp. coriander seeds
- 1 tbsp. Kosher salt
Cut the onion in half, peel, slice and place in a large heatproof bowl.
Combine the rest of the ingredients in a small saucepan and bring to a boil. Remove and pour the mixture into a strainer held over the bowl of onions. Allow to cool and transfer to a covered container. Will keep for 2 weeks in the refrigerator.
Recipe by cookingwithauntjuju.com
Three more favorite non-traditional grilled cheese sandwiches:
this is looking very delicious Judi! We call them ‘toasties’ here in australia, and this looks like a brilliant toastie.
cheers
sherry https://sherryspickings.blogspot.com/
It was the best sandwich I have eaten in a long time 🙂
So many flavors are packed in this very very tempting, and grilled to perfection, sandwich! I’m going to gather all the ingredients asap and make it soon. 🙂
Thanks Ronit! At first I thought too many flavors but once I tasted this “Korean” grilled cheese I was hooked. I know you will love it 🙂
Oh my god this sounds incredible!!!! At a restaurant in Connecticut I once had a kimchi grilled cheese sandwich and I’ve never forgotten it…
It was absolutely incredible and hit my taste buds with a bang! I made kimchi grilled cheese too – see link at bottom of my post 🙂
Looks and sounds fantastic, Judi! I love that chili crisp twist – so good.
This sandwich was so good Ben and I really liked it grilled in my panini maker. Chili crisp is such a flavorful condiment – try it on ice cream 🙂
Wow, this sounds really good, especially with the pickled onions! I live in the deep South and I often see red pickled onions offered as a condiment in authentic southern restaurants – they are delicious with everything. I love all the different flavors in this sandwich –
I can eat pickled onions as a snack and in this grilled cheese sandwich they were especially good. This is my favorite grilled cheese so far – see links to 3 other versions 🙂