A topping made from Italian and Greek pepperoncini peppers, cornichon pickles and a dash of white wine give this grilled treat a tangy kick. Megan Johnson, chef at Casellula Cheese & Wine Café in New York, uses a mix of Emmenthaler, Gruyère and Scharfer Max, a buttery, rich Alpine cheese.

Serves 4


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


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.

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