- Cook time 5 minutes
- makes 1 sandwich
What’s more comforting than a warm grilled cheese on a crisp autumn day? And no matter what cheese or bread you prefer, you really can’t go wrong. This particular grilled cheese recipe is the perfect gooey treat to soothe the transition from summer to fall. With a decadent blend of Gruyère, cheddar, and Brie, the flavors highlight notes of cultured butter, grassy funk, and nutty sharpness. It’s also the tail end of nectarine season, so I added the beloved stone fruit for a sweet touch, as well as prosciutto for an extra savory kick (though if you’re a vegetarian, this sandwich is just as good without it). Crisp up the bread until golden brown and take a big bite. —Marissa Mullen
slices bread, such as white or wheat sourdough, or sandwich bread
medium nectarine, thinly sliced
sharp cheddar, grated
Brie, thinly sliced (with the rind intact)
fresh thyme leaves
- Spread a thin layer of butter on each slice of bread and flip over onto a cutting board.
- On one slice of bread (buttered side down), layer the Gruyère, nectarine, cheddar, and prosciutto. On the other slice of bread, layer the Brie and thyme leaves (save a pinch for garnish). Carefully close the sandwich.
- Heat a nonstick pan over medium heat. Once warm, add the sandwich. Cover and cook for 2 to 3 minutes. Check to see if the bottom is golden brown, then flip and continue cooking for another 2 minutes, uncovered, until the cheese is melted and the other side of the sandwich is golden brown. Garnish with the reserved pinch of thyme and serve immediately.