Hopmonk Grilled Cheese

Day PartDinner, Lunch, Snack
Menu PartSandwich/Wrap
Cuisine TypeAmerican
Hopmonk Grilled Cheese

Source: Recipe and photo courtesy of California Milk Advisory Board

Grilled cheese is a perennial kids’ favorite, but American cheese is usually the default filling. To expose young diners to a greater variety of cheeses, Chef Reid layers mild and sharp Cheddar with Swiss between the bread and adds grated Asiago to the breadcrumb coating of his grilled cheese sandwich.


1 1/4 lb. butter, softened
1/2 cup minced garlic
3 lb. panko breadcrumbs
3 lb. Asiago cheese, grated
2 cups mayonnaise
1 cup Dijon mustard
48 slices sourdough bread
48 slices sharp yellow Cheddar cheese
48 slices mild white Cheddar cheese
24 slices Swiss cheese
Nonstick cooking spray


  1. In medium bowl, blend butter and garlic until combined. On waxed paper, mix panko and Asiago cheese. In small bowl, whisk together mayonnaise and mustard.
  2. Spread 1 tablespoon butter mixture on one side of each bread slice. Press buttered sides of bread into breadcrumb mixture. Spread unbuttered sides with 1 tablespoon mayonnaise mixture.
  3. To assemble sandwiches, place 1 slice bread on work surface, crumb-coated side down. Layer with 1 slice sharp Cheddar, 1 slice mild Cheddar, 1 slice Swiss, 1 slice white Cheddar and 1 slice yellow Cheddar. Top with another slice of bread, crumb-coated side up. Repeat with remaining ingredients to make 24 sandwiches.
  4. Per serving, to order, preheat oven to 400°F. Heat a saute pan over medium-high heat and coat with cooking spray. Cook sandwich in saute pan on each side for 2 minutes or until golden brown.
  5. Place saute pan with sandwich in oven for 3 to 5 minutes or until cheese is completely melted and bread is golden. Cut sandwich in half to serve.

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