Dress up your grilled cheese with savory herbs and sweet honey.
Recipes by Sarah Godwin | Photographed by Joe Worthem
Made with sourdough bread and fresh herbs, this sandwich is a welcome departure from a classic grilled cheese. Try it for a weekend brunch or even a weeknight meal.
Herb Grilled Cheese with Thyme Honey
½ cup honey
3½ teaspoons chopped fresh thyme, divided
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley
½ teaspoon chopped fresh dill
1 to 1½ cups shredded fontina cheese
1 to 1½ cups shredded asiago cheese
1-2 tablespoons salted butter
8 slices sourdough bread
In a small bowl, combine honey and 3 teaspoons thyme. Set thyme honey aside. In a separate large bowl, combine rosemary, basil, parsley, dill and remaining ½ teaspoon thyme. Add shredded fontina and asiago to herbs, and toss together.
Over medium heat, melt butter in a large skillet. Add 4 bread slices to skillet, and cook, undisturbed, 30 seconds; flip slices over. Top each piece of bread with cheese-herb mixture, and top each with another bread slice. Cook 2-3 minutes, reducing heat to low if the skillet begins to smoke. Flip sandwiches over, and cook 2-3 minutes, gently pressing sandwich into skillet. Flip sandwiches, and cook 1-2 minutes; flip again, and cook until cheese is thoroughly melted, 1-2 minutes. Remove sandwiches from skillet; drizzle with thyme honey, and serve.