Quick and Easy

Chili Crisp Grilled Cheese

February 22, 2023
1 Ratings
Photo by Marissa Mullen
  • Prep time 5 minutes
  • Cook time 15 minutes
  • makes 1 grilled cheese
Author Notes

The world of grilled cheese has no bounds. All you need is your favorite selection of melting cheese, two slices of bread, and any other flavorful addition your heart desires.

I’ve been on quite the chili crisp kick lately. This spicy, crunchy, and aromatic Chinese condiment has developed a cult following around the world. It’s typically made with Sichuan peppercorns, chiles, garlic, and scallions, all fried in oil until crispy and golden brown. The resulting topper is perfect to serve on fried eggs, mixed into noodles, or, in my case, on a grilled cheese. I love golden brown, crisp grilled cheeses, but there always seems to be a debate about what makes the perfect exterior crust. Most rely on softened butter, while others swear by mayo for the best color and flavor. I went the butter route, because I had some delicious salted French butter in the fridge that was begging to be used. I combined it with minced garlic, grated gouda, and a drizzle of aforementioned chili crisp for an additional texture and flavor element. Inside the grilled cheese, I melted Gruyère, Gouda, and Brie, then added pickled red onions, chopped chives, and more chili crisp for a savory, decadent, and spicy creation.
Marissa Mullen

What You'll Need
  • 2 slices sourdough bread
  • 3 tablespoons salted butter, softened
  • 1 garlic clove, minced
  • 1 1/2 teaspoons chili crisp, divided
  • 3 ounces Gruyère cheese, thinly sliced
  • 2 ounces Brie cheese, thinly sliced
  • 3 ounces Gouda cheese, thinly sliced
  • 5 to 6 pickled red onion slices
  • 1 ounce Gouda cheese, grated
  • 1 small bunch chives, thinly sliced
  1. Combine softened butter, garlic, and ½ teaspoon of chili crisp in a small bowl. Spread butter on one side of each bread slice, covering the entire surface area.
  2. Flip one side over on a work surface, buttered side facing down. Add Gruyère, Brie, sliced Gouda, pickled red onions, chives, and the remaining 1 teaspoon chili crisp onto the slice. Top with the grated Gouda and add the top slice of bread, buttered side facing up.
  3. Heat a medium skillet on medium heat until hot. Add sandwich to the pan. Cook for 4 to 5 minutes, covered, until the bread is light brown and crispy and the cheese begins to melt. Flip and repeat on the other side, until light brown and crispy.
  4. Once the sandwich is crisp and the cheese is melted, remove from the heat and let sit for 2 minutes. Top with chives; slice, and serve.

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Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.

1 Review

Sonya March 6, 2023
Whats the grated item u add to the butter? Recipe only says butter garlic chili crisp. Butters already soft and in the bowl what did u grate in? Cheese?