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.