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Recipe courtesy of Danica Patrick

On-the-Grill Grilled Cheese

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1/2 cup fig jam

4 slices multigrain bread (thick, hand-cut) 

4 slices brioche bread 

8 slices aged Cheddar

8 tablespoons (1 stick) butter, softened 

Salad and Dressing:

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar 

1 tablespoon balsamic glaze 

1 teaspoon honey 

2 pinches salt 

2 pinches freshly ground black pepper 

1/3 lemon, juiced 

One 5-ounce container mixed greens 

1 cup cherry tomatoes, halved 

1/4 cup fresh basil, torn 


  1. For the sandwiches: Prepare a grill for medium-high heat.
  2. Assemble 4 sandwiches by spreading 2 tablespoons fig jam on 2 of the multigrain slices and 2 of the brioche slices, then adding 2 slices of cheese to each and another slice of the same bread. Spread the butter on both sides of the assembled sandwiches.
  3. Place the sandwiches carefully onto the grates of the grill and grill on each side until the bread has grill marks and the cheese is melted, about 5 minutes per side.
  4. For the salad and dressing: Meanwhile, whisk together the olive oil, balsamic vinegar, balsamic glaze, honey, salt, pepper and lemon juice in a large bowl. Add the mixed greens, tomatoes and basil to the same bowl and toss to coat.
  5. Serve each sandwich with a side of salad.
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