9 Best Next-Level Grilled Cheese Combinations

You know that feeling when you sink your teeth into a perfectly crafted grilled cheese combinations, and the cheese pulls away in those gorgeous, Instagram-worthy strands? After years of perfecting my grilled cheese technique, I’m thrilled to share my favourite grilled cheese combinations that will take your sandwich game to the next level. Once you try these upgraded grilled cheese combinations ideas, you’ll never look at a simple cheese toastie the same way again!

What’s the Secret to Perfect Grilled Cheese?

First, you’ll want a heavy-bottomed pan – I can’t recommend my Lodge cast iron skillet enough. Seriously, it’s worth every cent! I’ve tried cheaper options, but nothing compares to cast iron for even heat distribution.

For the bread, choose something sturdy enough to hold the filling but not so thick that the cheese won’t melt. Sourdough is my favorite, but a good quality white bread like Hovis Premium White works wonderfully too.

Here’s my tried-and-true method:

1. Heat your pan on medium-low (not high – I learned that the hard way!)
2. Butter the outside of your bread (or use mayo – more on that controversial topic later)
3. Add your cheese while the pan is heating up
4. Cook for 3-4 minutes on each side.

What Cheese Melts Best for Grilled Cheese?

I’ve discovered that these cheeses work best:

1. Cheddar – Cathedral City Mature is my top choice.
2. Gruyere – Ideal for that stretchy pull.
3. Monterey Jack – Mild but melts beautifully.
4. American cheese – Yes, really! It’s the secret to that perfect melt.

Pro tip: Grate your cheese instead of slicing it – it melts much more evenly. I picked this up after watching a chef friend make hundreds of these in his restaurant.

What Can I Add to My Grilled Cheese to Make it Better?

Here are my 9 favorite combinations that I’ve crafted over years of experimenting:

1. The Italian Job

• Mozzarella + sundried tomatoes + basil
• Drizzle with Belazu Balsamic Glaze
• Best on ciabatta

2. French Onion Fusion

• Gruyere + caramelised onions
• Add a splash of Worcestershire sauce
• Perfect on sourdough

3. Mediterranean Dream

• Halloumi + feta + roasted red peppers
• Drizzle with honey
• Works brilliantly on olive bread

4. Spicy Southwest

• Monterey Jack + jalapeños + corn
• Add a spread of chipotle mayo
• Fantastic on tiger bread

5. Breakfast Champion

• Cheddar + bacon + egg
• Add a dash of HP sauce
• Best on thick-cut white bread

6. Forest Mushroom

• Gruyere + sautéed mushrooms + thyme
• Add a touch of truffle oil
• Sublime on rye bread

7. Korean BBQ Inspired

• American cheese + kimchi + gochujang
• Add a sprinkle of sesame seeds
• Works well on milk bread

8. Classic Plus

• Mature cheddar + Red Leicester
• Add Branston Pickle
• Perfect on white bloomer

9. Sweet and Savory

• Brie + caramelised apple + honey
• Add fresh thyme
• Delicious on walnut bread

How Do Restaurants Make Grilled Cheese So Good?

The key is temperature control and a bit of patience! Keep your pan on medium-low heat – I use my infrared thermometer to target about 160°C (320°F).

Restaurants often use a sandwich press, and if you’re really into making grilled cheese combinations, I suggest the Sage Perfect Press. It’s a bit of an investment, but it has completely changed the way I make sandwiches!

Is Mayo or Butter Better for Grilled Cheese?

This topic sparks quite a debate! After years of sticking to butter, I finally gave mayo a shot after a chef friend recommended it. The outcome? It gives an amazing crispy crust that butter simply can’t achieve. I prefer Hellmann’s Real Mayonnaise because its high smoke point helps avoid burning.

That said, I still reach for butter occasionally for its unmatched flavour. My best advice? Use both! Spread mayo on the outside for that crunch, and add a thin layer of salted butter on the inside for extra taste.

How Do You Make Grilled Cheese Like a Chef?

Here are some expert tips I’ve picked up from my many attempts:

1. Allow your cheese to reach room temperature
2. Combine different cheeses for a richer flavour
3. Gently press down with a spatula while cooking
4. Cover with a lid to retain heat and ensure even melting
5. Let it rest for a minute before slicing

Essential tools I recommend:

• Lodge Cast Iron Skillet
• OXO Good Grips Spatula
• ThermoPro TP30 Thermometer

What Goes Well with Grilled Cheese?

I’ve enjoyed my grilled cheese combinations with all sorts of drinks, from champagne to chocolate milk (no judgment, please!), but here are my go-to pairings:

Soups:

• Heinz Cream of Tomato (a classic for a reason!)
• Homemade roasted red pepper soup
• French onion soup (especially paired with the French Onion Fusion sandwich)

Sides:

• Pickles (Branston’s are my top choice)
• Coleslaw
• Mixed green salad with balsamic dressing.

What Equipment do I Need to Make the Perfect Grilled Cheese Combinations?

First off, you’ll want a reliable pan. I really like the Lodge Cast Iron Skillet. It does need a little care, but the way it distributes heat is fantastic. If you’re looking for something that’s easier to take care of, the Le Creuset Toughened Non-Stick Pan is a great option, although it does come with a higher price.

Here’s what else you should have in your grilled cheese combinations toolkit:

• A solid spatula (I suggest the OXO Good Grips Turner)
• A cheese grater with different grating sizes
• A good bread knife (the Victorinox Fibrox Pro is a great choice)

Now, let’s discuss bread selection – this is where many people go wrong. While regular white bread works, using artisanal sourdough can really enhance your sandwich. The slightly tangy flavour and sturdy texture pair better with the cheese. Just make sure your slices aren’t too thick – about 1.5cm is perfect.

Controlling the temperature is crucial. Medium-low heat is your best friend here. If you can hold your hand about 6 inches above the pan for 5-6 seconds, you’ve got the right temperature.

My Top 9 Delicious Grilled Cheese Combinations

Let me share my all-time favorite grilled cheese combinations that took years to perfect. Trust me, once you try this, you’ll never want to go back to plain cheese sandwiches!

Classic Elevated: Five-Cheese Blend with Garlic Butter

Here’s your cheese shopping list:

• Sharp Cheddar (I recommend Cathedral City Mature)
• Gruyère (for that nutty depth)
• Mozzarella (for the perfect stretch)
• Gouda (aged if you can find it)
• Parmesan (just a sprinkle)

But the real hero here is garlic butter. Melt 100g of high-quality butter (Président is my top choice) with 3 cloves of minced garlic and a pinch of dried herbs. I use a Microplane grater for the garlic—it’s a total lifesaver! Keep this mixture in the fridge, and you’ll always be ready for a gourmet grilled cheese moment.

For assembly, spread the garlic butter on the outside of your bread (yes, it should be cold—trust me on this), then layer your cheeses. Start with cheddar, followed by gruyère, mozzarella, and gouda, finishing with a light sprinkle of parmesan. The order is important because each cheese melts at a slightly different rate.

Sweet & Savory: Caramelised Onion & Brie Creation

One day I was trying to recreate a fancy sandwich I had at a café, and somehow, I ended up with something even more delicious! The key to success here is to be patient with those onions, folks.

To make the perfect caramelised onions:

1. Start by slicing 2 large onions thinly (I prefer using the Mandoline Slicer from Joseph Joseph).
2. Next, heat 2 tablespoons of butter in a pan.
3. Cook them on LOW heat for about 45 minutes (yes, you read that right!).
4. At the end, add a splash of balsamic vinegar for extra flavour.

For the cheese, opt for a high-quality brie – President Brie is easy to find and works wonderfully. However, if you can get your hands on it, Delice de Bourgogne offers an even creamier experience.

And the secret ingredient? A drizzle of honey. But not just any honey – I like to use Manuka honey for its rich flavour, although it can be a bit on the expensive side. Regular local honey is also a fantastic choice!

The Mediterranean Marvel: Pesto, Mozzarella & Sundried Tomato

This idea came to me during a not-so-great attempt at making homemade pesto (here’s a tip: don’t substitute walnuts for pine nuts). While I’ve improved my pesto-making skills since then, I’ve found that for grilled cheese combinations, a good quality store-bought pesto works just as well. I recommend Sacla’s Classic Basil Pesto – it’s consistently good and easy to find.

When it comes to mozzarella, skip the buffalo variety (it’s too wet) and go for a firmer mozzarella like Galbani. Those gourmet mozzarella balls might be great for salads, but they’ll turn your sandwich into a soggy mess.

For the sundried tomatoes, opt for the ones packed in oil – they add an incredible depth of flavour. I particularly like the Merchant Gourmet brand, but any quality brand will do. Just be sure to pat them dry before using; nobody wants a soggy sandwich!

Asian Fusion: Kimchi & Cheddar Experience

I discovered this intriguing combination during a late-night cooking session when my fridge was stocked only with kimchi and cheese. What started as a way to satisfy my midnight cravings turned into something genuinely tasty! I must admit, my first attempt was way too spicy—I dumped an entire jar of kimchi in and lost the feeling in my tongue for hours!

For the perfect flavour balance, mature cheddar is essential—I personally enjoy using Cathedral City Extra Mature. Its sharp, tangy flavour complements the kimchi beautifully. As for the kimchi, I usually grab mine from Asian supermarkets, but if you’re new to it, Jongga Cabbage Kimchi is a fantastic choice.

The trick is to drain your kimchi well and chop it finely. A quick squeeze in paper towels for about 30 seconds will eliminate excess moisture, ensuring your sandwich stays nice and crispy.

Pro tip: Spread a thin layer of mayo on the inside of each slice of bread—it serves as a moisture barrier and adds a lovely richness. Kewpie mayo is particularly great for this, thanks to its slightly sweet, umami flavour.

The Breakfast Champion: Bacon, Egg & Maple Grilled Cheese Combinations

I’ve spent countless weekend mornings perfecting this dish! The inspiration came from a fancy brunch spot that charged $15 for something similar. I knew I could make it at home for much less!

Let’s start with the bacon. Streaky bacon is the best choice here—it crisps up much better than back bacon. I usually go for the Waitrose Free Range Smoked Streaky Bacon, but any good quality streaky bacon will do. Cook it until it’s nice and crispy; we definitely don’t want any soggy bacon!

For the egg, aim for a fried egg with a slightly runny yolk. I use egg rings to get that perfect circle that fits on the sandwich. A little tip: butter the ring first!

The cheese should complement both the egg and bacon without overpowering them. I prefer a medium cheddar here—anything too strong competes with the maple syrup. And speaking of syrup, make sure to use the real stuff! Pure maple syrup makes a huge difference compared to those flavoured sugar syrup alternatives.

The French Connection: Apple & Camembert Delight

This grilled cheese combinations was inspired by a cheese board I once enjoyed, and I have to say, turning those flavours into a grilled cheese was incredible! I did encounter a few mishaps along the way—some apples just don’t hold up well when heated.

After some trial and error, I found that Pink Lady apples are the best option—they keep their shape when cooked and have the ideal mix of sweet and tart. Slice them thinly using a mandoline (watch your fingers!). The OXO Good Grips Mandoline Slicer is excellent for this, as it has great safety features.

For the cheese, aim for a nicely ripe Camembert. President Camembert is widely available and works nicely, but if you can find Reflets de France Camembert, that’s even better! Just be sure to let it warm up to room temperature before using it—cold Camembert doesn’t melt well, as I learned during a rather disappointing lunch.

A drizzle of honey and some fresh thyme leaves really enhance this dish. I also like to add a few crushed walnuts for extra texture—just don’t go overboard, or they’ll spill out when you flip the sandwich!

The Italian Job: Prosciutto & Fontina Fantasy

This grilled cheese combinations came about after I tried to make a proper Italian panini but didn’t have a panini press. However, I did have a selection of wonderful Italian ingredients! The key here is quality—since there are so few components, each one needs to stand out.

For the prosciutto, I recommend using Parma ham instead of other cured hams—it strikes the perfect balance between saltiness and delicate flavour. Let it come to room temperature before using, and try not to cook it before adding it to the sandwich. The residual heat from the cheese will warm it just right.

Fontina is the traditional choice, but it can be hard to find. I usually get mine at larger Waitrose stores or specialty cheese shops. If you can’t find Fontina, Taleggio is a great alternative—just be prepared for a stronger aroma while cooking!

The secret ingredient is a light spread of fig jam on one side of the bread. It might sound unusual, but trust me—the sweetness pairs beautifully with the salty prosciutto and creamy cheese. I prefer Bonne Maman Fig Preserve, but any high-quality fig jam will do just fine.

The Sweet Tooth: Nutella & Mascarpone Magic

Now, I can already hear your thoughts—Nutella in a grilled cheese? I was skeptical too, until a rather adventurous cooking session during lockdown changed my perspective completely! This is definitely a dessert sandwich, but it’s absolutely worth bending the rules for.

The key is to use authentic Italian mascarpone—I find that Galbani works exceptionally well. Don’t even think about substituting it with cream cheese; it just doesn’t compare. Make sure the mascarpone is at room temperature for easy spreading!

When it comes to Nutella, remember that less is more. You want just enough to enjoy the flavour without it overpowering the mascarpone or turning into a gooey chocolate mess (and yes, it was quite the cleanup!). I usually warm the Nutella for about 10 seconds in the microwave to make it easier to spread thinly.

A sprinkle of sea salt on top of the finished sandwich might seem odd, but it really enhances the flavours. Maldon sea salt flakes are perfect for this.

One Last Cheesy Thought…

Well, there you have it – my ultimate guide to creating delicious grilled cheese sandwiches! Remember, these recipes are just the starting point. Once you learn how to pair different cheeses and control the heat, the possibilities are endless. I’d love to hear about your own creative combinations – some of the best meals come from unexpected ideas!

Just keep in mind my three essential rules:

1. Quality ingredients are important
2. Temperature management is crucial
3. Don’t be afraid to experiment!

Now, if you’ll excuse me, all this talk about grilled cheese combinations has made me quite hungry. I think I hear some Gruyère in the fridge calling my name…

Happy grilling, cheese enthusiasts! 🧀