Meaty Grilled Cheese

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1 loaf crusty boule, sliced into 1/2-inch-thick slices (8 total slices)

4 tablespoons (1/2 stick) unsalted butter, at room temperature

1/2 cup red pepper jelly

1 pound mortadella, thinly sliced

8 ounces Toma cheese, grated on the large holes of a box grater

8 ounces fontina cheese, grated on the large holes of a box grater


  1. Heat a griddle or large heavy skillet over medium heat.
  2. Lay each slice of bread onto a clean work surface. Spread each slice evenly with the butter and flip over. Spread the other side of each slice of bread with 1 tablespoon red pepper jelly. Divide the mortadella between 4 slices. Top the mortadella with the Toma and fontina cheeses. Cover the sandwiches with the remaining bread slices, butter side up.
  3. Place 2 sandwiches on the griddle. Cook until the bottoms are golden, 3 to 4 minutes. Flip and cover the skillet with a metal bowl to allow the cheese to melt, about 2 to 3 minutes longer. Repeat with the remaining 2 sandwiches. Allow the sandwiches to sit about 1 minute before slicing each in half.
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