Turning one of my favorite comfort foods into a bright, flavorful sandwich fit for summer: herbed fontina grilled cheese. Fontina cheese tossed with fresh dill, parsley, chives, and scallions, mounded between two pieces of sourdough, and cooked in butter until golden brown. It’s cheesy, really flavorful, and just the thing to make when you’re needing some comfort.
After what feels like forever, I’m so happy to be sharing a new recipe with you! With all the news and everything going on in the world, I took a pause on sharing content here and on social media this past week. And while it felt like the best thing to do, I truly believe cooking and sharing food brings so much joy. I hope everyone is doing well and feeling ready for some new things to make in the kitchen.
Starting with this herbed fontina grilled cheese! If you need something to distract yourself right now, this grilled cheese will do the trick.
herbed fontina grilled cheese – the details
You’ll start with shredding some fontina cheese. It’s an Italian cheese that’s rich and creamy, so it melts beautifully in the sandwich. The fontina is tossed with fresh herbs and some thinly sliced scallions for a bit of onion bite. You can really use any soft herbs you’d like here. I’m using dill, parsley, and chives…but tarragon or basil would work really well, too.
After a quick mix, you’ll build your grilled cheese sandwiches simply by mounding the cheese between two slices of sourdough. I cooked my grilled cheeses in a hot skillet with melted butter (a griddle works well if you’re making a lot of them). You want your skillet over medium to low heat so that the bread doesn’t burn before the cheese melts. I like to use another heavy skillet to weigh the sandwich down once it’s flipped and make everything nice and melty.
The result? Golden, buttery, full of herb flavor, and so delicious. You can eat these for lunch with a big salad, enjoy them as a quick snack, or maybe serve them as an appetizer before a summer feast. Either way…enjoy!Print
Herbed Fontina Grilled Cheese
golden, buttery grilled cheese with fontina and fresh herbs
yield: 4 grilled cheese sandwiches
- ½ lb fontina cheese, shredded
- 1 tbsp chopped dill
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- 2 scallions, thinly sliced
- 8 slices sourdough bread (about 6” diameter and ¼” thick)
- 3 tbsp butter
- Combine the fontina, dill, parsley, chives, and scallions in a mixing bowl. Toss well until combined.
- Lay the bread out and evenly distribute the cheese mixture over 4 slices in a tight mound. Close each sandwich with another slice of bread and press firmly.
- Heat a large skillet (or griddle) over medium heat. Add the butter and let melt. Carefully transfer the sandwiches to the hot skillet (work in two batches or use two skillets if your sandwiches don’t all fit). Cook on one side until golden brown. Lower the heat as needed if the bread is getting too dark.
- Flip the sandwiches over. Place a piece of foil on top and weigh the sandwiches down with a heavy skillet. Cook until golden and the cheese is melted.
- Cut each sandwich in half and serve immediately.
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