Bro’Wich Project Grilled Cheese

March 30, 2019


Preheat oven to 400 degrees, with the convection option on, if you have it. Place a baking sheet in the oven to preheat. Spread the butter on one side of each bread slice, dividing it evenly. Place the slices, buttered-side down, on a clean cutting board. Spread the Dijon mustard on one slice, then top with the Havarti, turkey, arugula, bacon and Cheddar. Spread the stone-ground mustard on the second slice of bread, then layer with the Colby Jack, tomato slices, pickle chips and ham. Place the Swiss on the third slice and arrange the pickled onions and jalapeño on top.

Remove the hot baking sheet from the oven and, using a wide spatula, carefully transfer the topped bread to the baking sheet. Bake for 3 to 4 minutes, until the cheeses start to melt and the fillings are warmed through. When you put the baking sheet in the oven, immediately begin to preheat a cast-iron or nonstick skillet over medium-low heat.

Using a wide spatula, transfer the topped bread to the hot skillet, bread-side down. Cook until the bottoms are nicely browned, about 2 minutes. Transfer to a clean cutting board. Place the Swiss-jalapeño piece bread-side down on top of the piece with turkey and bacon, then carefully turn over the Colby Jack–ham piece and place it, bread-side up, on top of the sandwich. Cut the sandwich very carefully into quarters and serve immediately.

Reprinted from Grilled Cheese Kitchen by Heidi Gibson with Nate Pollack with permission by Chronicle Books


1 1/2 teaspoons salted butter, at room temperature

3 slices sourdough or high-quality white bread

1 teaspoon Dijon mustard

1 slice Havarti cheese

1 slice roasted deli-style turkey

scant handful of baby arugula or baby spinach leaves

2 strips thick-sliced bacon, cooked until crisp and drained

1 slice mild or medium Cheddar cheese

1 teaspoon stone-ground mustard

1 slice Colby Jack cheese

2 or 3 slices ripe plum tomato (about 1/4-inch thick)

3 or 4 Bread ’n’ Butter Pickles (get recipe at

1 slice black forest ham

1 slice Swiss cheese

1 tablespoon Pickled Red Onions (get recipe at

3 or 4 slices fresh jalapeño chile (seeded if you like less heat) or Sweet Pickled Jalapeños (get recipe at