Easy Eats

Gruyere and Honey Sandwich

This is the fourth post in my on-going quest to find the perfect grilled cheese sandwich. The last sandwich I made, the pesto and Brie grilled cheese, scored a solid 9 out of 10. The only reason it missed a point really was so I could have room for improvement!

This was my latest attempt:

I got the idea for this sandwich from Kathy (@PaniniKathy) and she posted a similar version of the sandwich here. She uses a Swiss cheese called, raclette, which I was completely unable to find in stores near me. I figured Gruyere would be a good substitute. I was right.

Gruyere and Honey Sandwich

Just a moment please...

Yield
1 large sandwich
Prep Time
Total Time

A really wonderful grilled cheese sandwich with gruyere and honey.

Ingredients

2 large pieces sturdy bread
2 tablespoons unsalted butter, soft
1/2 teaspoon cinnamon
4 ounces Gruyere cheese, sliced thin or grated
1 tablespoon honey
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Directions

1) Heat a large skillet or griddle over medium heat. Butter both sides of the bread and sprinkle lightly with cinnamon.

2) Add one piece of bread, butter side down to the skillet. Top with cheese, drizzle on honey, and top with top piece of bread, butter-side UP.

3) Cook for about 3-4 minutes per side until bread is toasted nicely and cheese is completely melted.

Serve immediately!

This sandwich is pretty easy to make. First, I sliced up my Gruyere into sticks. I used a little under a 1/4 pound of cheese per sandwich. I made big sandwiches though.

1/2 pound of cheese = 2 sandwiches plus some to snack on.

1/2 pound of cheese = 2 sandwiches plus some to snack on.

As for the bread, I tried again to use Italian white bread for this sandwich and again I was a bit disappointed with the result. It was alright, but I’m not looking for alright. I’m looking for perfect. I don’t think it is quite dense enough to make a really good grilled cheese.

As I was buttering my bread, I was smacked in the face by inspiration though. I thought that maybe, just maybe, honey and Gruyere would go excellent with cinnamon, so I sprinkled some onto my bread essentially making cinnamon toast.

The kitchen muse smacketh me.

The kitchen muse smacketh me.

As you can see, the bread had some sizable holes in it. This is not recommended when cooking with melted cheese and honey.

I like to build my sandwich in a cold pan and then slowly heat it up. Sometimes people throw the ingredients in a super hot pan which is great for effect, but then your bread cooks before your cheese is melted which is disaster.

This way you can take your time.

This way you can take your time.

Obviously, I only butter and cinnamon one side of the bread. Next, add the honey. You do not need a lot and if you put more than about a Tablespoon it will just melt out of your sandwich and burn. A little goes a long way here.

Don't over-honey!

Don’t over-honey!

These things were tricky to cook. Definitely the most challenging of the grilled cheeses I’ve made here. The filling wanted to fall through the holes in the bread so I had to keep flipping a lot. Also, the bread was pretty thick so it took longer to melt the cheese.

Luckily, I’m getting to be an expert at the grilled cheese.

That's some good meltiness.

That’s some good meltiness.

I must say this sandwich was better than I was expecting. The honey gives a very subtle sweetness to the whole thing and I think the cinnamon was a nice touch if I do say so myself.

Let’s rate it:

Cheesiness: 8. Gruyere is a great cheese. It is a bit pricey, but it makes for a great sandwich.
Bread: 7. I think I can do a lot better on the bread. It was pretty good once it was cooked, but very hard to deal with during cooking.
Fillings: 8. Honey and cinnamon worked great together in this sandwich.
Overall: 8. This was a very good sandwich, but not quite as good as the current leader in the race to find the perfect grilled cheese.

Have a sandwich that you think could compete? Leave it in a comment or shoot me an email!

11 comments on “Gruyere and Honey Sandwich

  1. Here's my favorite grilled cheese sandwich:

    -rustic Italian bread

    -curry mayo (mayo, shallots, curry powder & lemon juice)

    -sliced fennel

    -cheddar

    Eat with spicy tomato soup.

  2. I think you need to try one with gouda and turkey (are meats allowed in this race?) – the main reason I think you should do this is because I need a killer recipe, and I have yet to find it. My friend swears by this turkey/gouda melt she had at Bess Bistro in Austin. ANYWAY – just throwing that out there!

  3. You should try to make your own bread for this, ideally something with a tight crumb to combat the problem of losing your cheese through the holes. You should tool around the King Arthur Flour website recipe pages.

  4. I cannot even explain how badly I want one of these sandwiches. Perhaps this will be a weekend project.

  5. Thanks for the additional sandwich ideas everyone. I'll add them to the ever-growing list of possibles. Horseypants, I must say that that sandwich sounds a bit insane, but I'm up to try anything I guess.

    @Sara… I think I will do that. My next sandwich will be with homemade bread.

    @Jessica. Definitely! It's almost like a cheesy dessert. Very good.

  6. favorite sandwich ever my mom introduced me to them, try it with sourdough bread and aged cheddar you will not be disappointed

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