Kerrygold Grilled Cheese Recipe

Name: McCracken’s Irish Pubs KERRYGOLD GRILLED CHEESE Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 slices sourdough bread, sliced (about 1/2-inch thick); 0.75 cups Kerrygold Dubliner cheddar (or Kerrygold Reserve), grated; 0.5 cups aged cheddar, grated; 0.5 cups Gruyère, grated; 1 tsp Dijon mustard (optional, thin spread); 3 tbsp Kerrygold Pure Irish Butter, softened; 0.25 tsp freshly ground black pepper; 2 slices thinly sliced tomato; 2 tbsp caramelized onions; 2 cups mixed green salad; 1 cup house-made tomato soup; 1 cup Kettle-style potato chips

Inspired by McCracken’s Irish Pub

Time25m

Serves2

Three melted cheeses on toasted sourdough with one side below

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Ingredients

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Sandwich

4 slices sourdough bread, sliced (about 1/2-inch thick)

3/4 cups Kerrygold Dubliner cheddar (or Kerrygold Reserve), grated

1/2 cups aged cheddar, grated

1/2 cups Gruyère, grated

1 tsp Dijon mustard (optional, thin spread)

3 tbsp Kerrygold Pure Irish Butter, softened

1/4 tsp freshly ground black pepper

Optional Add-ins (per sandwich)

2 slices thinly sliced tomato

2 tbsp caramelized onions

Side (choose one)

2 cups mixed green salad

1 cup house-made tomato soup

1 cup Kettle-style potato chips

Method

Prep

Grate all three cheeses and gently toss together so the blend is even. If using tomato or caramelized onions, have them ready. Soften the Kerrygold butter at room temperature for easy spreading.

If making tomato soup, heat to serving temperature. For a salad, toss mixed greens lightly with a simple vinaigrette and set aside.

Assemble Sandwiches

Butter bread

Spread about 1/2 tablespoon of softened Kerrygold butter evenly over the outside face of each of the 4 slices of sourdough (these will contact the skillet). This creates a golden crust when grilled.

Spread mustard (optional)

On the unbuttered side of two slices, lightly spread 1/2 teaspoon Dijon mustard each if using — this adds a subtle tang that complements the cheeses.

Divide the cheese mixture evenly between the two prepared slices (on the mustard side if used), creating an even layer about 3/8-inch thick. Season the cheese lightly with a pinch of black pepper. Add optional tomato slices or caramelized onions on top of the cheese if desired.

Top each sandwich with the remaining slice of bread, buttered side facing out.

Cook

Heat a large skillet or cast-iron pan over medium-low to medium heat. The lower heat allows the cheese to melt thoroughly before the bread over-browns.

Place one or two sandwiches in the skillet (do not overcrowd). Cook for 3–4 minutes on the first side until the bottom is golden brown. Press gently with a spatula to promote even contact for melting.

Carefully flip the sandwiches and cook for another 3–4 minutes on the second side until golden and the cheeses are fully melted. If the bread is browning too quickly before the cheese melts, lower the heat and cover the pan with a lid for 1–2 minutes to trap heat and finish melting.

Remove sandwiches to a cutting board and let rest for 1 minute, then slice each sandwich diagonally.

Serve

Plate each sandwich with your chosen side: a cup of hot tomato soup, a tossed mixed green salad, or a cup of kettle chips. For soup, consider dipping one half of the sandwich. Serve immediately while hot and gooey.

Optional: Garnish salad with a lemon wedge or drizzle and sprinkle a small shaving of Kerrygold cheese on top for presentation.