Super cheffy grilled cheese

Published February 26, 2011 1:20AM (EST)

Feel free to change quantities or types of ingredients, of course. It's your sandwich. Makes one sandwich. Duh.


  • 4 to 6 walnuts
  • 2 slices of good bread
  • Mayonnaise, as needed
  • 2½ ounces cheese, grated or sliced fairly thin (I like sharp cheddar, or a nutty "Swiss" for this)
  • 2 forkfuls of good sauerkraut (or other pickle-type thing)
  • 1 small handful baby spinach or other greens


  1. Toast the walnuts, either in the oven or tossed in a hot pan, until they're just getting fragrant and the surface of the nuts is hot. When cool again, grate them with the Microplane or other fine-toothed grater -- they should come out feathery and light.
  2. Heat a pan over medium heat. Spread mayonnaise on one side of the slices of bread and lay them mayo-side-down in the pan. (How much is up to you -- you don't need very much, basically enough to get an even coat, to do the trick, but of course more is more.)
  3. Evenly divide the cheese on the two slices, and cook until the bread is toasty brown and the cheese is melted. (If the bread is getting color but the cheese is stubborn, cover the pan for a minute or two.)
  4. Remove the bread, sprinkle on the nut shavings (no jokes, please), add the sauerkraut and greens. Put the two halves together, and have at it.

By Francis Lam

Francis Lam is Features Editor at Gilt Taste, provides color commentary for the Cooking Channel show Food(ography), and tweets at @francis_lam.

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