No sandwich satisfies quite like crispy, cheesy, comforting grilled cheese. That’s true whether you use white bread and American singles or artisan cheese and gourmet ingredients like parsley pesto and squash blossoms.
But some breads work better than others, and their flavors and textures pair well with certain cheeses, condiments, and preparation methods. Here are the best breads to use for your next grilled cheese.
Sourdough
Slices of crusty, tangy, naturally leavened bread make an excellent foil for rich, melty artisan cheese. Sourdough is incredibly versatile, but we love it in an amped-up take on the classic grilled cheese with a blend of mild and extra sharp cheddar.
Brioche
Airy, buttery brioche makes for an extra-decadent grilled cheese sandwich. Try it with a mild, melty young Gouda or even thin slices of Brie with raspberry jam.
Pullman Loaf
Tender, typically white Pullman loaves are naturally associated with sandwiches thanks to their long, rectangular shape, which makes for perfect square slices. Top this bread with your favorite cheddar and a few slices of juicy ripe tomato and crispy bacon before griddling.
Deli Rye
This classic sliced bread, spiked with fragrant caraway seeds (and sometimes a swirl of pumpernickel), shows off savory add-ins well. Melt some Swiss or smoked Gouda between two slices with ham or sauerkraut (or both!).
Pumpernickel
Pumpernickel bread is made with molasses and brown sugar, giving each loaf its characteristic deep brown color, sweetness, and soft texture. Make a grilled cheese on pumpernickel with an Alpine cheese like Gruyere or Emmental (or a blend), sliced cornichons, and plenty of whole-grain mustard—or pair a mild cheese like young cheddar or Colby with thin slices of tart apple.
Multigrain
Thick slices of nutty multigrain bread boost fiber and flavor in your grilled cheese sandwich. Hearty multigrain stands up to a variety of cheeses, from gooey mozzarella with tomatoes and basil to pungent, creamy blue cheese set off with sweet fig jam.
Baguette
What to do with day-old baguettes? Make gourmet grilled cheese! Slice the baguette horizontally down the middle, then griddle cut side out for the best crispy, golden-brown exterior. Melt Camembert and jam or Alpine cheese with caramelized onions in between.
Ciabatta
Similar to a baguette, ciabatta’s crusty exterior and bubbly interior make it a great candidate for an outside-in grilled cheese. Stuff split ciabatta with fresh mozzarella, slices of tomato, and a dollop of pesto.
Focaccia
Give stale focaccia a new life by turning it into bread for a grilled cheese. Depending on the thickness of your loaf, you can use two separate slices or split an extra-tall focaccia horizontally and stuff fillings like smooth Fontina, roasted red peppers, olives, and fresh herbs inside before griddling.
English Muffins
These tender, craggy morning breads make great grilled cheese sandwiches, too. For the most nook-and-cranny goodness, split the muffins down the middle, then grill them inside-out with your choice of cheese (and maybe a few slices of breakfast meat or cooked sausage patties) in between.
Sliced White Bread
There’s a reason the iconic grilled cheese sandwich is made with thinly sliced soft white bread and gooey, perfectly meltable American singles. Plenty of folks grew up eating this classic combo because it’s accessible, simple, and easy to make at home—a reminder that just about any bread or cheese you have on hand can be turned into a delicious and satisfying grilled cheese.
What are your favorite kinds of bread to use for grilled cheese? Tag us @cheesegrotto on Facebook, Instagram, or Twitter and let us know!
1 comment
This is just a bread suggestion to maybe try in your kitchen. Costco, just to name a store, often has cranberry walnut bread. It is great toasted which is the way I use it most of the time, but it also is a wonderful bread for a melted cheese sandwich. All of the suggestions of spreads and cheeses will work. What sets cranberry walnut bread apart is that it becomes a super crunchy and the bread’s slight sweetness, and the berries and nuts marry nicely with richness and savoriness of the cheeses. Give it a try – you will be happy with the results. Not sure if ‘holiday’ breads will work because they are often overloaded with fruits and nuts.
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