Gourmet Grilled Cheese Charcuterie Board

What’s Up, Hungry People

I love me a good charcuterie spread – even if the word “charcuterie” is used loosely at best when it comes to describing what is being served. Traditionally, charcuterie is a spread of meat, pâtés, jerkies, and a variety of cheeses served with jellies, dips, breads, fresh fruit, veggies, and more. Knowing how to make a good charcuterie spread should be in any wannabe chef’s repertoire.

Once you’ve mastered the basic spread, you can move on to “charcuterizing” anything. In this case, my husband requested grilled cheese and tomato soup for dinner last week – and of course, who would I be if I didn’t go all in on making him something he definitely didn’t ask for.

To make it count as a charcuterie board, you have to have some fresh fruit, so I included apples for tax (plus apples go like, really well with an assortment of cheeses).

The best part about making a charcuterie spread of grilled cheeses is getting to mix and match any grilled cheese combinations your little heart can dream of – simple or complex.

I used this charcuterie board to clean out my fridge – I made use of leftover cheeses from my last spread as well as cleaned out some leftover ham and swiss I had from when I made Cubanos.

From standard ham and cheddar to Swiss and raspberry pepper jelly, there are no limits on what flavor combinations you can try. The trick to getting as many different grilled cheeses as possible is to buy a whole unsliced loaf of ciabatta or similar long, soft-crusted breads (like a country French loaf). I sliced my bread about a half inch thick – which is generally thinner than you’ll find in already sliced bread.

Leftovers from taco night also made an appearance – and these grilled cheeses deserve their own post. Seriously. They were so good, I wish I had made more than one. I used shredded Mexican cheese, a small tablespoon of salsa, plus some taco meat and grilled it up. One of the best combinations for sure!

Make one version of each grilled cheese and then cut it in half in order to share (I guess, if you have to) so that way you can try each different flavor mix-up.

Dipping Sauce Essentials

My first dipping sauce: tomato gnocchi soup. Made from ingredients fresh out of my own garden, this creamy soup made for a great dip for some of the grilled cheeses made with spicy habanero cheese.

My second dip I whipped up on the spot just to see what it would taste like: spicy Thai garlic tomato dip! Made from canned tomato sauce and a generous dollop of Thai garlic chile paste, it has a nice hint of heat, which is perfect for the sandwiches packed with soft cheeses and jellies for a play on sweet and spicy.

For the last dip, I’ll admit I got a little lazy. I dug out a jar of half-used pasta sauce from the fridge door that would have otherwise been pitched in a few days anyway. To use up any wasted sauce, I decided it would be the perfect middle-type sauce – sweet and savory.

Overall, our favorite was definitely the creamy tomato soup. The gnocchi added a little bit of chunky texture to the sandwiches – and it also went well with every grilled cheese combination!

Here are some flavor combinations that we tried that we think you’ll love:

• Ham & cheddar
• Tequila limón cheddar & Pink Lady apple slices
• Habanero cheddar cheese (and that’s it, it’s so spicy!)
• Dill garlic cheese curds & green apple
• Green apple & Swiss cheese
• Mexican shredded cheese, taco meat & salsa
• Raspberry pepper jelly & white cheddar

I served the leftover cheese cubed up on the side along with the remaining apple slices to fill in the empty spots. I used what I had on hand to make my grilled cheeses. But you can use a variety of cheeses from fancy cheddar to bagged and shredded. It doesn’t matter! Have some fun testing different flavor combinations.

As I always say, there are no flavors you don’t like, just tastes you haven’t acquired yet – so be adventurous in both your taste testing and cheese selections too!

Here’s What You Need

• Bread: The base for your sandwiches, holding all those delicious fillings together.
• Butter: For grilling, adds a rich, crispy texture to your sandwiches.
• Cheddar: Classic choice, sharp flavor.
• Habanero Cheddar: Spicy kick for heat lovers.
• Dill Garlic Cheese Curds: Unique, tangy flavor.
• White Cheddar: Mild, creamy cheese.
• Mexican Shredded Cheese: Blend of cheeses, melts well.
• Tequila Limón Cheddar: Zesty, citrusy twist.
• Apple Slices: Adds freshness and crunch.
• Ham: Savory protein addition.
• Raspberry Pepper Jelly: Sweet and spicy contrast.
• Taco Meat: Adds a flavorful, meaty component.
• Bacon: Crispy, savory addition.
• Tomato Sauce: Base for the Thai tomato dipping sauce.
• Thai Garlic Chile Paste: Adds heat and flavor.
• Onion Powder: Enhances the tomato dipping sauce.
• Tomato Gnocchi Soup: Creamy, garden-fresh dip.
• Pasta / Marinara Sauce: Sweet and savory dip option.

Let’s Cook

Alright, Hungry People, let’s get started by slicing our bread. Grab that beautiful loaf of ciabatta or country French bread and slice it into thin, half-inch slices. You want the slices to be just right – not too thick, not too thin. This will be the foundation of our grilled cheese masterpieces.

Creating the Mini Sandwiches

Now, it’s time to get creative. Combine your favorite cheeses with fruits, jams, and more to create mini sandwiches. Think outside the box – ham and cheddar, Swiss and raspberry pepper jelly, taco meat and Mexican cheese. The sky’s the limit!

Grilling Time

Heat up your skillet over medium heat and melt about 2 tablespoons of butter per sandwich. Place your sandwiches in the skillet and grill each side until they’re golden brown and crispy, about 2-4 minutes per side. The goal here is to get that perfect, buttery crunch on the outside while the cheese melts into gooey perfection inside.

Rest and Cut

Once grilled, let your sandwiches rest for 2-3 minutes. This helps the cheese set slightly and makes cutting them easier. Trust me, it’s worth the wait.

Serve It Up

Arrange the sliced sandwiches on a cheese board with your warmed dipping sauces, leftover apple slices, and cheese cubes. This not only looks impressive but also makes it easy for everyone to grab their favorite combinations. Serve right away while everything is warm and melty.

Tips for the Perfect Grilled Cheese Charcuterie

• Bread Matters: Use a whole unsliced loaf of ciabatta or country French bread for the best results. Slicing it yourself allows for the perfect thickness.
• Butter is Key: Don’t skimp on the butter when grilling. It adds that delicious crispy texture and golden color.
• Mix and Match: Don’t be afraid to experiment with different cheese and ingredient combinations. The more creative, the better!
• Rest Time: Let the sandwiches rest for a couple of minutes before cutting. This helps the cheese set and prevents it from oozing out too much.
• Dipping Sauces: Offer a variety of dipping sauces to complement your grilled cheeses. Tomato gnocchi soup, spicy Thai garlic tomato dip, and even leftover pasta sauce are great options.

Grilled cheese charcuterie is a fun and delicious way to enjoy a classic comfort food. With endless combinations of cheeses, meats, and dips, you can customize your board to suit any craving. From spicy habanero cheddar to sweet raspberry pepper jelly, each bite offers something unique.

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