Description

This grilled cheese with rosemary-parmesan butter layers cheddar, Gouda, and Swiss for a gooey, flavorful center and a perfectly crisp, golden crust. A swipe of sweet fig preserves adds just the right balance of richness and tang, making this sandwich simple, indulgent, and next-level delicious.

Ingredients

Scale

2 - 3 tablespoons unsalted butter, softened

2 tablespoons finely grated parmesan cheese

1 - 1 1/2 teaspoons fresh minced rosemary

1/4 teaspoon crushed red pepper flakes (optional)

2 large slices of grain bread

2 1/2 - 3 tablespoons fig preserves

2 slices sharp cheddar cheese

2 slices Gouda cheese

2 slices Swiss cheese

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Instructions

Heat a heavy-based skillet or frying pan over medium-low heat (no oil or butter needed).
In a small bowl, mix softened unsalted butter, parmesan cheese, and rosemary until well combined.
Stack the slices of cheese, alternating flavors, and cut the stack in half.
Spread the butter mixture on one side of each piece of bread.
Spread the fig preserves on the other side of one piece of bread, then take one stack of cheese and layer it, overlapping slightly, on the unbuttered side of a slice of bread. Repeat with the second stack until the entire slice is evenly covered with cheese.
Place the second slice of bread on top, buttered side facing out, to complete the sandwich.
Place the sandwich in the heated pan and let patience be your guide! Cook until the bottom bread is golden and crisp, and the cheese starts to melt. Cook until the bottom is golden and the parmesan crust is crisp, about 5 – 7 minutes.
Flip the sandwich carefully and continue cooking until the second side is golden and the cheese is fully melted—gooey and dripping slightly over the edges. cook the other side for another 5 - 7 minutes.
Remove the sandwich from the pan, transfer it to a cutting board. Let rest for 1 minute before cutting to prevent cheese from spilling out.
Now the hard part: deciding if you’re going to share!

Notes

Use any bread you like, but I prefer large, thick slices of grain bread—its nutty flavor, whole grains, and fiber make it more nutritious than sourdough and the perfect match for this layered grilled cheese. For this recipe, I’m using Rustic Oven Hearty Grains & Seeds, which offers hearty, oversized slices that hold up beautifully when grilled. They’re sturdy enough for sharing or cutting in half, and if you’re using smaller bread or making two sandwiches, just split the cheese evenly for the perfect melt and flavor balance.
Parmesan-rosemary butter adds a crispy, flavorful crust that makes this sandwich special. Use room-temperature butter for easy mixing with rosemary, Parmesan, and red pepper flakes. Feel free to use plain unsalted butter if you prefer or skip the fresh rosemary if it’s not your thing. Fresh thyme would also be a great alternative! Get creative and make this sandwich your own.
I prefer using cheese slices over shredded cheese for a couple of reasons. First, ease—while I love freshly shredded cheese, grating it just for grilled cheese can feel like overkill. But if you’re up for it, go for it! Just make sure to grate your own, since pre-shredded cheese often contains anti-caking agents that block smooth melting. Second, slices create clean layers, giving you a perfect harmony of flavors so every crunchy, gooey bite is a total showstopper.
When it comes to cheese choices, variety is everything. Mozzarella, Havarti, Monterey Jack, or even classic American—all bring their own unique flavor and texture to the mix. Combining a few makes this sandwich sing.
To make your grilled cheese sandwich gluten-free, simply swap out the bread for a sturdy, good-quality gluten-free variety. Many stores offer gluten-free options that hold up well for grilling. When using gluten-free bread, just remember—patience is key for that perfect grilled cheese! Enjoy your gluten-free twist on this classic!
Best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, skip the microwave—go low and slow in a skillet over medium–low heat until warmed through and the cheese re–melts. Cover for the first minute if needed, then uncover to re- crisp the bread.
Bread is not as crunchy the second time? Brush the outsides with a little extra Parmesan–rosemary butter before reheating for a fresh-from-the-pan vibe.

Prep Time: 7 minutes
Cook Time: 10 minutes
Category: Sandwich
Method: Pan Fry
Cuisine: American