9 Best Next-Level Grilled Cheese Combinations

You know that moment when you take a bite of a perfectly made grilled cheese, and the cheese stretches out in those beautiful, Instagram-worthy strings? After years of honing my grilled cheese skills, I’m excited to share my favorite combinations that will elevate your sandwich experience. Once you try these elevated grilled cheese ideas, you’ll never view a simple cheese toastie the same way again!

The Secret to Perfect Grilled Cheese: Essential Equipment & Techniques

First off, you’ll need a dependable pan. I swear by the Lodge Cast Iron Skillet. It does require a bit of care, but the heat distribution is unbeatable. If you want something easier to maintain, the Le Creuset Toughened Non-Stick Pan is excellent, though it comes with a higher price tag.

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

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

Now, let’s talk about bread selection – this is where many people miss the mark. While standard white bread is fine, using artisanal sourdough will elevate your sandwich significantly. The slightly tangy taste and robust texture hold up better with the cheese. Just ensure your slices are not too thick – around 1.5cm is ideal.

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

Classic Elevated: Five-Cheese Blend with Garlic Butter

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

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 game-changer 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

Let me share the story of how I stumbled upon this delightful combination. I was attempting to recreate a fancy sandwich I had at a café, and somehow, I ended up with something even more delicious! The secret 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 flavor.

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 struck me during a not-so-successful attempt at making homemade pesto (here’s a tip: don’t swap walnuts for pine nuts). While I’ve gotten better at making pesto since then, I’ve discovered that for grilled cheese, a high-quality store-bought pesto works just as well. I suggest Sacla’s Classic Basil Pesto – it’s reliably good and easy to find.

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

For the sundried tomatoes, choose the ones packed in oil – they bring an amazing depth of flavour. I particularly enjoy the Merchant Gourmet brand, but any quality brand will suffice. Just make sure to pat them dry before using; nobody wants a soggy sandwich!

Asian Fusion: Kimchi & Cheddar Experience

I stumbled upon this unique combination during a late-night cooking adventure when all I had in the fridge was kimchi and cheese. What began as a solution to my late-night cravings turned into something truly delicious! I have to confess, my first try was way too spicy—I dumped the whole jar of kimchi in and lost the feeling in my tongue for hours!

To achieve the ideal flavor balance, mature cheddar is the way to go—I personally love using Cathedral City Extra Mature. Its sharp, tangy taste pairs wonderfully with the kimchi. As for the kimchi, I usually pick mine up from Asian supermarkets, but for those just starting out, Jongga Cabbage Kimchi is a great option.

The key is to drain your kimchi thoroughly and chop it finely. A quick squeeze in paper towels for about 30 seconds will get rid of excess moisture, keeping your sandwich nice and crispy.

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

The Breakfast Champion: Bacon, Egg & Maple Grilled Cheese

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

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

For the egg, aim for a fried egg with a slightly runny yolk. I use egg rings to achieve the 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 combination was inspired by a cheese board I enjoyed, and I must say, transforming those flavours into a grilled cheese was unreal! I did have a few mishaps along the way—turns out not all apples hold up well when heated.

After some experimentation, I’ve discovered that Pink Lady apples are the best choice—they maintain their structure when heated and strike the perfect balance between sweet and tart. Slice them thinly with a mandoline (be careful with your fingers!). The OXO Good Grips Mandoline Slicer is fantastic for this, featuring great safety features.

For the cheese, you want a nicely ripe Camembert. President Camembert is easy to find and works well, but if you can get your hands on Reflets de France Camembert, that’s even better! Just make sure to let it come to room temperature before using it—cold Camembert doesn’t melt properly, as I learned during a particularly disappointing lunch.

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

The Italian Job: Prosciutto & Fontina Fantasy

This combination emerged after a failed attempt at making a proper Italian panini. I didn’t have a panini press, but I did have a selection of lovely Italian ingredients! The secret here is quality—since there are so few components, each one needs to shine.

For the prosciutto, I suggest using Parma ham instead of other cured hams—it has the ideal balance of saltiness and delicate flavor. Allow it to come to room temperature before using, and resist the urge 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 here, but it can be tricky to find. I usually pick mine up at larger Waitrose stores or specialty cheese shops. If you can’t locate Fontina, Taleggio is a fantastic alternative—just be ready for a stronger aroma while cooking!

The secret ingredient here is a light spread of fig jam on one side of the bread. It may sound unusual, but trust me—the sweetness pairs wonderfully with the salty prosciutto and creamy cheese. I prefer Bonne Maman Fig Preserve, but any high-quality fig jam will work 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 trick 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 flavor 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 flavors. Maldon sea salt flakes are perfect for this.

The Ultimate Party Planner: Grilled Cheese Bar Setup

After hosting numerous dinner parties, I’ve honed the art of the grilled cheese bar. It’s a fantastic idea for gatherings—everyone can craft their own ideal combination!

Here’s your essential equipment list:

• Two cast iron griddles or large pans (trust me, having a backup is essential)
• A variety of bread (sourdough, rye, and white are great choices)
• Pre-grated cheese selection (store in separate bowls)
• Small bowls for toppings
• Temperature probe (optional but useful)
• Spatulas (make sure to have at least three)

Keep your cheese selection diverse but not overwhelming. I typically offer:

• Mature Cheddar
• Mozzarella
• Brie or Camembert
• Gruyère
• A wild card cheese (like blue cheese or smoked cheese)

The secret to success is in the prep work. Have all your ingredients chopped, grated, and ready ahead of time. I use these fantastic glass prep bowls from any kitchenware store—they look nice and help keep everything organised.

One Last Cheesy Thought…

Well, there you have it – my ultimate guide to crafting amazing grilled cheese creations! Keep in mind, these recipes are just the beginning. Once you grasp the art of pairing cheeses and mastering temperature, the options are limitless. I’d love to hear about your own unique combinations – some of the best dishes come from delightful surprises!

Just remember my three essential rules:

1. Quality ingredients matter
2. Temperature control is key
3. Don’t hesitate to try new things!

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

Happy grilling, cheese enthusiasts! 🧀