10 Decadent and Delicious Grilled Cheese Recipes From chile-spiked and honey-drizzled riffs to French onion and inside-out iterations, these recipes deliver delicious takes on the crisp, comforting sandwich. By Molly McArdle Molly McArdle Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ, Esquire, Oxford American, The Believer, Bookforum, and many more. Food & Wine's Editorial Guidelines Published on November 8, 2025 SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Brie Goldman / Food Styling by Annie Prost / Prop Styling by Addelyn Evans The best grilled cheese is all balance: golden, audibly crisp bread around a molten, cheesy middle. Whether you are seeking out tips on the best way to make grilled cheese or looking to take the beloved sandwich to the next level, these recipes have broadly applicable advice as well as innovative riffs you'll want to try again and again. Think Calabrian-chile corn packed into a cheddar blend, French-onion caramelized onions with Gruyère, or Époisses cheese with pepper jelly and pecans. Techniques range from Parmesan-crusted “inside-out” sandwiches to honey-drizzled Taleggio you’ll eat with a knife and fork. Turn the heat on low, and start cooking. Love these recipes? Join MyRecipes to save them all with one click. It’s easy, convenient, and free! 01 of 10 Grilled Cheese with Corn and Calabrian Chile Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson 1990 F&W Best New Chef Nancy Silverton folds charred sweet corn into a mayo-bound blend of English cheddar and caciocavallo cheese, with finely chopped Calabrian chile for warmth. Thick sourdough slices are buttered and toasted in cast iron for a deeply golden crust. Get the Recipe Save 02 of 10 French Onion Grilled Cheese Sandwiches Brie Goldman / Food Styling by Annie Prost / Prop Styling by Addelyn Evans Former F&W editor Grace Parisi combines the best parts of the beloved soup in a new format: slow-cooked caramelized onions and nutty Gruyère on whole-grain bread. Dijon and pickle slices cut through the richness. Get the Recipe Save 03 of 10 Grilled Chile-Cheese Toasts Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Sally McKay / Prop Styling by Abby Armstrong Chef and cookbook author Suvir Saran’s take on a beloved South Asian snack layers a soft, spice-laced cheese mix onto grilled toast for a fast, high-impact bite. Serve hot as a snack or with a salad for a light lunch. Get the Recipe Save 04 of 10 Knife-and-Fork Grilled Cheese with Honey Con Poulos Chef Chris Cosentino melts luscious Taleggio cheese between slices of sourdough, then finishes the sandwich with a gloss of honey, flaky salt, and cracked pepper — a sweet-salty flourish that rewards the use of utensils. Get the Recipe Save 05 of 10 Tomato, Prosciutto and Gruyère Sandwiches James Merrell Swiss-born star chef Daniel Humm’s broiled, open-face take evokes fondue: Gruyère melted over toast scented with white wine and a hint of cherry-flavored kirsch, plus slices of prosciutto and tomato. Get the Recipe Save 06 of 10 Grilled Cheese-and-Bacon Sandwiches with Cheese Curds Fredrika Stjärne Montréal chef Frédéric Morin layers smoky bacon and squeaky-fresh cheese curds, then adds his restaurant Joe Beef’s signature “chicken glace mayo” for extra umami depth. At home, he suggests swapping in beef bouillon. Get the Recipe Save 07 of 10 Inside-Out Grilled Ham and Cheese Sandwiches Con Poulos Grace Parisi’s inside-out take on the classic sandwiches adds grated Parmesan to the outside of the bread before grilling, creating a shatter-crisp, cheesy exterior around a melty center. Be patient, and make sure the heat isn't up too high, to ensure the most rewarding crust. Get the Recipe Save 08 of 10 Multigrain Grilled Cheese Sandwiches Kana Okada Chef Seamus Mullen likes to stack Mahón, manchego, and Idiazábal cheese on his multigrain sandwich with a slice of slow-roasted tomato. He also offers a quicker method: manchego, smoked cheddar, and Gouda plus a tomato roasted quickly at high heat. Get the Recipe Save 09 of 10 Époisses Grilled Cheese and Pepper Jelly Sandwiches Christina Holmes Chef Vivian Howard pairs pungent, beautifully meltable Époisses with hot pepper jelly and toasted pecans on sourdough for a sweet-spicy, ultra-rich bite. The method is straightforward — buttered outsides, skillet-grilled till gooey — and the results, spectacular. Get the Recipe Save 10 of 10 Grilled Cheese and Chorizo Sandwiches Pernille Pedersen Sliced chorizo is quickly browned, then layered with Pepper Jack, Havarti, and pickled jalapeños for melt and heat. The buttered sourdough gets griddled in batches until crisp, golden, and ready to eat. Get the Recipe Save Explore more: Lunch Sandwiches & Wraps Hot Sandwiches Grilled Cheese Was this page helpful? Thanks for your feedback! Tell us why! Other Submit