Grilled 3-Cheese Sandwich

A grilled cheese sandwich, cut to show the cheese and served on a plate with apple slices.
It's been a long time since grilled cheese made its way to my table but today is National Grilled Cheese Sandwich Day and I understand my role here. Here's my version of that old standby that we used to make with American cheese and white bread

This grown up version combines deli gouda, as well as Tillamook provolone and cheddar cheeses. I've grated them and mixed in some chopped chives and an orange pepper for sweetness and a little crunch. You'll notice the grainy bread, too. You can't go wrong with Dave's Killer Bread for flavor and texture

Now, I wouldn't exactly call this health food, but it's all organic, mostly local, and full of fiber and flavor.  Best of all, I found out that my George Foreman grill makes a pretty decent panini press in a pinch!

Serve it with apple slices because, well, what goes better with cheese?  

Time: 20 minutes
Yield: Serves 2 
 Level: Easy

Orange peppers and chives on the left, gouda, provolone and cheddar on the right.

2 tbsp grated gouda cheese
2 tbsp grated cheddar cheese
2 slices provolone cheese
2 tbsp chives, chopped
1 orange pepper, sliced
Butter, enough to spread on the bread
4 slices of whole grain bread

Grated gouda and cheddar cheeses with chivesDirections:

Pre-heat the grill. If you choose to use a frying pan, don't turn it on until you're ready to use it. 

Grate the gouda and cheddar cheeses into a small bowl. 
Add chopped chives
Wash and thoroughly dry the pepper. Slice it into long strips.

Spread butter on one side of each slice of bread and remember that you will fill the side without the butter. 

Put the provolone on the un-buttered side of the bread, add half of the cheeses and chives mixture  then the half of the pepper. Top each sandwich with the second slice of bread (butter side out).

Lay the sandwich into the grill and close the lid. Check after 5 minutes. The cheese should be melted and the bread should have grill marks. If you're using a frying pan, use a medium high heat and check it after 2 minutes. Turn the sandwich over and adjust the heat or cooking time as needed.



  1. Are you adding to this sandwich? Go ahead and share. I've heard about avocado and artichoke hearts. Any other ideas?

  2. We've done the grilled cheeses with pesto and tomatoes with a butternut squash soup. I am wondering if it would be good to add a veggie puree (and spread almost like hummus or pesto)? Maybe even roasted veggies? While my kid loudly proclaimed "I live brussel sprouts!" I still have a desire to add veggies whenever possible. Considering how much he loves grilled cheese, this would seem like an easy addition. I just don't know how it would turn out.

    1. I think you're on to something. The peppers that I added were really good. What about a roasted red pepper puree? Or Salsa? How about caramelized onions and mushrooms? You could even try something jalepenos and some black beans, too. If you're sensitive to spicy peppers make sure to pre-cook them first or you'll be in for a big surprise!