There are infinite ingredient combinations you can use to make a deliciously melty grilled cheese, but there are definitely some fail-safe tips to achieve that perfectly golden brown sandwich you dream of. Most importantly, you need to coat the outer sides of your grilled cheese with mayonnaise (or butter) in order to avoid a burnt, dry sandwich. Make an even coating on each piece of bread that’s not too thick, but don’t be afraid to really spread it on there! It’ll be the number one helper for that crispy, browned finish. Creamy goat cheese and caramelized onions are the perfect duo in any scenario, but used in a warm grilled cheese with extra fontina cheese makes for a truly decadent meal. Sourdough bread is one of our favorite choices for grilled cheese recipes—it’s the best blank slate for a next-level grilled cheese. You can switch it out for any bread of your choosing, though, or for whatever your farmers’ market has fresh that week! This grilled cheese is a quick fix that puts your old grilled cheese in the backseat for a while.
2 sourdough bread slices
1 tablespoon mayonnaise
2 ounces fontina cheese, shredded (about 1/2 cup)
1 ounce creamy goat cheese (about 2 tablespoons)
1/4 cup caramelized yellow onion (from 1/2 cup sliced onion)
How to Make It
Spread 1 side of each bread slice evenly with mayonnaise. Place 1 bread slice, mayonnaise side down, on a sheet of parchment paper or wax paper. Top with fontina cheese, creamy goat cheese, and caramelized yellow onion. Cover with remaining bread slice, mayonnaise side up. Place a second sheet of parchment paper or wax paper on top of sandwich, and press gently.
Heat a large cast-iron skillet over medium. Remove sandwich from bottom piece of parchment paper, leaving top piece in place, and transfer to hot skillet. Place a small, heavy skillet on top of sandwich, and press. Cook until cheese melts and bread is golden brown on bottom, about 2 minutes. Remove small skillet; turn sandwich, and cook, without pressing, until golden brown on bottom, about 2 minutes.