The diva of grilled cheese from My Kitchen Year: 136 Recipes That Saved My Life (page 86) by Ruth Reichl

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on January 07, 2025

    OMG...what can I say that previous commenters haven't?! This is gooey yummy terrific. We vary our cheese choices depending on what we have; sometimes add crispy bacon. Works on any sturdy breed..especially my homemade Sourdough.

  • Rinshin on February 04, 2023

    Made this using shallots, garlic and scallions for alliums along with extra sharp Tillamook cheddar cheese. Great taste but have to work on the cheesy crust part next time as mine was little sloppy. I liked the use of mustard on one slice as it added piquancy. Also added one crisped bacon and few slices of bread and butter pickles. For me, half the sandwich was enough as it was quite filling served with cream of tomato soup. Photo added with cream of tomato soup.

  • hirsheys on October 20, 2018

    I liked but didn't love this grilled cheese. For me, the slightly uncooked taste of the alliums inside was what threw me off. That said, I definitely enjoyed it, and found it extremely filling. (I may also have overdone the cheese-y crust...)

  • pistachiopeas on October 07, 2018

    Excellent and will be made again and again.

  • sosayi on April 14, 2017

    This. So many times over, this. My go-to way to make grilled cheese now! I also use her crispy cheese technique on other grilled sandwiches (like tuna melts) and it's equally delicious. Try it!

  • Rutabaga on October 29, 2015

    This really is the diva of grilled cheese sandwiches. The simple addition of finely chopped garlic and onions (I used scallions and shallots), as well as pressing extra cheese on the exterior of the sandwich (I used Tillamook Vintage White, our go-to cheddar), do take grilled cheese to a new level of comfort. Using a non-stick or cast iron pan is probably the way to go, however, as I had a difficult time loosening mine from my stainless steel pan, and lost some of the delectable cheese crust in the process. We went to a Reichl book signing where they were offering samples of this sandwich, and after tasting it my four-year-old proclaimed, "Make this, mommy!", so it quickly earned the kid seal of approval.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.