This recipe proves that when you use high-quality ingredients, you don't need fancy techniques. Casellula Cheese & Wine Café chef Megan Johnson just melts salty Comte, delicate Fol Epi, fresh chèvre, and Five Spoke Creamery "Tumbleweed" Cheese, which is akin to aged cheddar, on sourdough with sliced tomato.

Serves 1


  • 1 part Comté cheese
  • 1 part Fol Epi cheese
  • 1 part Five Spoke Creamery "Tumbleweed" cheese
  • 1 oz fresh chèvre (goat cheese) per sandwich
  • 2 slices of tomato per sandwich
  • Butter
  • Sourdough bread


Grate and combine the three hard cheeses. Liberally butter two slices of bread. Pile as much of the cheese mixture as you can along with the 1 oz dollop of goat cheese and two slices of tomato between the two slices of bread, buttered side facing out.

Grill sandwich until golden brown in pan or on panini press. If necessary, heat in a 500° oven until cheese is completely melted.

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