Artisan Sourdough Grilled Cheese

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Golden brown and packed with melted cheese, this artisan sourdough grilled cheese will perfectly compliment your tomato soup or be dazzling all on it’s own.

I’m not sure a better winter comfort meal exists outside of grilled cheese and creamy tomato soup. I penned an exquisite Fire Roasted Tomato Soup this past summer (I was really in the mood for soup and it wasn’t a million degrees yet), and that recipe boasted some pretty epic and simple browned butter croutons to top it with. What was missing? This Artisan Sourdough Grilled Cheese. Packed with Pepper Jack, Swiss, Gruyère, and Aged White Cheddar, this elective mix of small batch cheeses perfectly melted atop golden brown sourdough bread. It’s the ultimate in grilled cheese goodness, so let’s make it (and don’t forget the soup!).

What you’ll need to market his Artisan Sourdough Grilled Cheese:

Sourdough Bread of Choice (Gluten free works fine if you go that route!)

Salted Butter (dairy butter or plant based brick butter that melts are equally fine)

Cheeses of Choice (I mixed two different blends of Pepper Jack and Swiss + Gruyère, then added Aged White Cheddar, all from Trader Joe’s). Dairy free cheeses work here as well, simply ensure that they melt well.

The Perfect Grill

You will want to shred your cheese or purchase pre-shredded Cheese. You can opt for plant based cheeses if you want this meal to be dairy free / vegan, just ensure that the alternate cheeses melt well.

Heat a pan on medium heat until warm but not smoking. 

Butter the outer sides of each sourdough slice, and place the buttered side down in the pan. Spread about ¼-1/3 cup mixed shredded cheeses onto the bread (depending on bread size, my load was a longer round loaf so the middle slices were fairy large), and cover the cheese with the other slice of buttered bread, butter side up. Cover the pan with a lid to help the cheeses melt. When the bread is golden and the cheeses have begun to melt, about two minutes, gently flip and grill the other side until golden. Remove to a plate and serve immediately. Pairs best with my Fire Roasted Tomato Soup.

This grilled cheese is definitely best served day off. If you do have leftovers, simply microwave them until they are slightly warm and then finish heating them up by placing them in the oven with the broiler on high. This will “re-golden” the top and bottom of the sandwiches a bit. Be cautious as it could burn quickly, so keep a close eye on it.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Simple Kneads makes a gluten free artisan sourdough that would work great in this recipe if you want or need to avoid gluten.

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe.

This article by Vegan Foundry lists five of the best melted cheeses that are totally vegan.

If you loved this Artisan Sourdough Grilled Cheese recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

Happy Grilling!

XO,

Heather