Sharp white cheddar and aged gouda sandwiched between crusty sourdough bread coated with sage butter! So delicious and easy to prepare!
I really can't think of anything more comforting or delicious than a GRILLED CHEESE SANDWICH! Especially when there's a chill in the air. My favorite thing to pair with grilled cheese is tomato soup, and although this is a pretty common combination - there are so many ways to jazz it up!
Sage is just a bomb herb - I mean, the stuff is delicious y'all! That's why I thought it would be fun to incorporate sage into a grilled cheese sandwich. I understand that sage isn't for everyone as the flavor can be a little overpowering for some. I still recommend giving this recipe a shot - you just might like how the flavors turn out!
You can use whatever cheese you prefer to have in a grilled cheese for this recipe. I like to use cheeses that have a pretty sharp and tangy flavor, which is why I chose sharp white cheddar and aged Gouda for this recipe.
Anyway, I'll shut up now and let you get to the recipe because hey - that's what you're here for!
Sage Butter Grilled Cheese
Ingredients
Sage Butter
- ½ stick of unsalted butter
- 1 bunch of sage leaves
- Pinch of salt
Grilled Cheese Sandwich
- 8 slices thick crusty bread (sourdough is my go-to for this!)
- 6 oz sharp white cheddar grated
- 4 oz aged gouda grated
Instructions
Sage Butter
- Melt the butter in a medium saucepan over medium heat. Once your butter has melted, add the sage leaves and lower heat. With a wooden spoon, stir the sages leaves around in the butter until the butter begins to brown and the sage leaves get crispy.
- Remove pan from the heat and add salt. Remove crispy sage leaves and set aside.
Grilled Cheese Sandwich
- Heat a large skillet over medium-low heat (I prefer cast iron).
- Assemble each sandwich by dividing the two cheeses evenly onto four of the slices of bread.
- Add a few crispy sage leaves on top of the cheese. Top with remaining slices of bread, pressing down lightly to form the sandwiches.
- Brush the outside of the bread slices with the sage butter and add them to the pan. I also drizzle sage butter directly into skillet while sandwiches are cooking.
- Cook until the bread is nice and crispy and a dark golden color, and the cheese is starting to melt. Flip sandwiches and do the same on the other side.
- Serve immediately while the cheese is warm and gooey!
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