Photo: Juan Patiño Photography

Serves 4

Ingredients

For the garlic nutmeg butter:

• 1 pound butter
• 5 cloves garlic, finely chopped
• Half a nutmeg, grated
• Pinch of salt

For the sandwiches:

• 4 slices Scharfer Max cheese
• 4 slices Emmenthaler cheese
• 8 slices Gruyère
• 8 slices rye bread

For the pickled pepper relish:

• 2 cups Italian and Greek Pepperoncini peppers
• 1 cup cornichon pickles
• 1 small shallot, chopped
• 1 tsp. red chili flakes
• 1 Tbsp. crisp white wine
• Salt and pepper to taste

Directions

Preheat oven to 350°.

Make garlic nutmeg butter: Mix together all ingredients in food processor.

Make pickled pepper relish: Place all ingredients in a food processor and pulse together until they are the texture you’d like.

Spread garlic nutmeg butter liberally on both sides of the bread. Fill each sandwich with 1 slice of Scharfer Max, 1 slice of Emmenthaler and 2 slices of Gruyère.

Griddle sandwiches on a cast iron skillet until both sides of the bread are golden brown.

Place sandwiches on a baking sheet in the oven for 5 to 7 minutes or until cheese is nice and gooey.

Serve relish on the side.

More Grilled Cheese Recipes

• Ham, Gruyère, and Apple Panini
• Ham and Pimento Grilled Cheese Sandwich
• Grilled Cheese with Sharp Cheddar, Taleggio Cheese and Bacon Marmalade