50 Hot Cheese Sandwich Recipes

How to make a hot cheese sandwich:

1. Heat 1 tablespoon butter in a cast iron or nonstick skillet over medium-low heat.

2. Press the cheese sandwich lightly and place it in the pan. Cook for 3-5 minutes, until the bottom is golden brown.

3. Flip, adding more oil if needed, and cook for 3 to 5 minutes, until the sandwich is browned on the other side and the cheese is melted.

1. Classic. Sandwich 2 slices Cheddar, Monterey Jack, or Swiss cheese between 2 slices white country bread; cook, turning once, until golden brown.

2. With bacon and tomato. Make a classic cheese sandwich (No. 1) by sandwiching 3 slices of fried bacon and a slice of tomato between the cheese.

3. With three types of cheese. Make a Classic Cheese Sandwich (No. 1) using 1 slice each of Cheddar, Muenster, and Swiss cheeses.

4. Spicy nacho. Layer 1 slice of Monterey Jack or American cheese, 1 slice of pickled jalapeño, and 1 slice of cheddar between 2 slices of white bread. Cook, turning once, until golden brown.

5. Crispy nachos. Make a spicy sandwich (No. 4) by adding 1 tablespoon crushed corn chips along with the jalapeños.


6. With goat cheese and pepper. Combine 1/2 cup cream cheese, 1/4 cup goat cheese, and 8 sliced ​​peppadew peppers. Divide 1/4 of the mixture between 2 slices multigrain bread; cook, turning once, until golden brown. (Make additional sandwiches with the remaining cheese mixture.)

7. Mini sandwiches. Make a classic cheese sandwich (No. 1). Trim the crusts from the bread and cut the sandwich into strips.

8. Diner style. Place 2 slices of Russian cheese between 2 slices of white bread. Spread mayonnaise on the outside of the sandwich and cook, turning once, until golden brown. Serve with ketchup.

9. Spicy with mayonnaise. Mix 1 tablespoon mayonnaise with 1/4 teaspoon Sriracha sauce. Make a diner-style sandwich (No. 8), substituting the spicy dressing for the mayo.

10. With cheddar and pickle. Make a diner-style sandwich (No. 8) by substituting aged white cheddar for the cheese and adding pickle slices.


11. With chicken salad and Havarti. Layer 1 slice of Havarti cheese, 2-3 tablespoons of chicken salad, and another slice of Havarti between 2 slices of potato bread. Cook, turning once, until golden brown.

12. Garlic with ham and cheese. Prepare 2 thick slices of frozen garlic bread according to package directions. Layer 2 slices of ham and 2 slices of Monterey Jack cheese between them. Cook, turning once, until golden brown.

13. With pesto. Spread pesto on a slice of white bread. Add a slice of provolone and mozzarella cheese. Top with another slice of bread and cook, turning once, until golden brown.

14. With avocado. Toss 1/4 sliced ​​avocado with lime juice and zest to taste. Layer 2 slices of Monterey Jack cheese and the avocado between 2 slices of white bread. Cook, turning once, until golden brown.

15. With chips. Spread yellow mustard on a slice of whole-grain bread; top with 2 slices of American cheese and 8 potato chips. Top with a second slice of bread and cook, turning once, until golden brown.

16. With Swiss cheese and mushrooms. Spread 2 slices of rye bread Thousand Island dressingPlace a slice of Swiss cheese, sautéed mushrooms and onions, and another slice of cheese between them. Cook, turning once, until golden brown.


17. With a bagel. Spread mayonnaise and hot mustard on a halved bagel. Top with a slice of Muenster cheese, 2 slices of salami, and more cheese. Cook until golden brown, flipping once and pressing down to flatten.

18. Cajun style. Place 2 slices of provolone cheese between 2 slices of white country bread. Cook in a pinch of butter. Cajun seasoning.

19. Muffuletta. Make a Cajun sandwich (No. 18) by adding 1 tablespoon of the prepared cheese between the slices of cheese. olive salad.

20. With baked tomatoes. Toss 4 halved plum tomatoes with 1 tablespoon olive oil, thyme, and salt and pepper to taste. Bake for 1 hour at 350°F (180°C); mash. Spread 1/4 of the tomato mixture on 2 slices sourdough bread and top with 2 slices cheddar. Grill, turning once, until golden brown. (Make more sandwiches with the remaining tomato mixture.)

21. With onions and blue cheese. Layer a slice of Muenster cheese, a slice of soft blue cheese, a few caramelized onions, and more Muenster cheese between two slices of marbled bread. Cook, turning once, until golden brown.

22. Italian. Layer a slice of provolone cheese, a slice of mortadella, sliced ​​pickled vegetables, and another slice of provolone between two slices of sourdough bread. Cook, turning once, until golden brown.

23. With sage and fontina. Toast 4 sage leaves in a skillet with butter and olive oil until crisp. Layer 2 slices of fontina cheese and the sage between 2 slices of thick-crust bread. Cook the sandwich in the same skillet.

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24. Mediterranean. Spread the appetizer baba ganoush Place 2 slices of whole grain bread between them, layering a slice of Monterey Jack cheese, thinly sliced ​​grilled zucchini, 2 tablespoons crumbled feta, and another slice of cheese. Fry in olive oil.

25. With sauerkraut and Gruyere cheese. Spread Dijon mustard on a slice of thick-crusted bread. Top with 2 slices of Gruyère cheese, 1 tablespoon of sauerkraut, and the second slice of bread. Cook, turning once, until golden brown.

26. With beef and brie. Spread Dijon mustard and crustless Brie cheese on 2 slices of sourdough bread. Sandwich with caramelized onions and a slice of roast beefCook, turning once, until golden brown.

27. With a hamburger bun. Place 1 slice each of Monterey Jack and Swiss cheese on an inside-out hamburger bun (without seeds). Cook, turning once, until golden brown.

28. With a cutlet. Cook a thin hamburger patty to medium-rare. Top an inside-out seedless hamburger bun with 1 slice of cheddar, the patty, and a slice of American cheese. Cook, turning once, until golden brown.

29. Hot dog. Slice the hot dog in half lengthwise and brown in a skillet. Spread ketchup and mustard on a hot dog bun, then stuff it with the hot dog and a slice of cheese. Cook until golden brown, turning once and pressing down to flatten the sandwich.

30. With pasta and meat. Place 3 tbsp. warm macaroni and cheese on 2 slices of potato bread. Drizzle with hot sauce and assemble the sandwich with 1/4 cup warm pulled porkCook, turning once, until golden brown.


31. With olives. Place 1/4 cup grated Manchego cheese and 1 tablespoon sliced ​​green olives between 2 slices of white bread. Cook, turning once, until golden brown.

32. With olives and figs. Make the Olive Sandwich (No. 31) by spreading the bread with fig jam first.

33. With waffles and bacon. Place a slice of cheddar, 2 slices of fried bacon, and another slice of cheddar between 2 defrosted waffles. Cook, turning once, until golden brown. Serve with maple syrup.

34. With scrambled eggs. Cut a 2-inch circle down the center of a slice of white country bread. Place the bread in a hot skillet with butter and crack an egg into the hole. Cook until the white is set, then flip the bread over and top with a slice of cheddar. Meanwhile, place the second slice of bread in the skillet, top it with a slice of cheddar, and 3 slices of fried bacon. Assemble the two halves into a sandwich and toast until golden brown.

35. With pear and camembert. Spread Camembert cheese (remove crust) on 2 slices of multigrain bread. Sandwich with thinly sliced ​​pear. Fry, turning once, until golden brown.


36. With ham and apple paste. Spread on 1 slice of white country bread apple pasteOn the other side, add Dijon mustard. Assemble the sandwich with a slice of Swiss cheese, a slice of ham, and more cheese. Cook, turning once, until golden brown.

37. In Hawaiian. Spread pineapple jam on 2 slices of sweet Hawaiian bread or challah. Assemble the sandwich with 2 slices each of Monterey Jack cheese and ham. Cook, turning once, until golden brown.

38. With rapini and Taleggio cheese. Place 2 slices of Taleggio cheese and some sautéed rabe between 2 slices of thick-crust bread. Fry in a mixture of butter and olive oil.

39. With ricotta and garlic. Combine 1 cup shredded mozzarella, 1/2 cup ricotta, 1/3 cup grated Parmesan, 1 small grated garlic clove, and salt to taste. Spread 1/4 of the ricotta mixture on 2 slices sourdough bread and grill, turning once, until golden brown. (Make additional sandwiches with the remaining mixture.)

40. With mozzarella in batter. Whisk 1 egg and 2 tablespoons milk in a shallow bowl. In another bowl, combine 1/4 cup flour and 2 tablespoons grated Parmesan. Place 2 slices of fresh mozzarella between 2 slices of white bread. Roll in the flour mixture, then dip in the beaten egg. Fry, turning once, until golden brown.

41. Open sandwich. Using a cookie cutter, cut shapes from slices of white bread. Cut similar shapes from sliced ​​cheddar cheese. Lightly toast the bread under the oven's broiler, then flip it over, top each slice with cheese, and cook until the cheese melts.


42. Caprese. Toast a halved ciabatta over high heat. Drizzle with olive oil and top each half with 2 slices of tomato and fresh mozzarella. Cook over high heat until the cheese is melted. Sprinkle with chopped basil.

43. "Pizza". Spread 2 slices of Italian bread marinara sauceAssemble the sandwich with a slice of provolone cheese, 2 slices of pepperoni, and a slice of mozzarella. Grill in a mixture of butter and olive oil.

44. Open French. Toast baguette slices over high heat. Top with caramelized onions and grated Gruyère cheese; cook over high heat until the cheese is melted. Sprinkle with chives.

45. Open with pastrami. Spread a slice of rye bread pumpernickel Russian sauce. Add on top pastrami and a slice of Swiss cheese. Cook over high heat until the cheese is melted.

46. ​​With roast beef and barbecue sauce. Spread 1 tbsp of the mixture on a slice of white country bread. barbecue sauceTop with 2 slices of cheddar and roast beef, then top with a second slice of bread. Brush the outside with melted butter and grill, turning, until golden brown.

47. Real "fried cheese". Toss 1 thick slice of halloumi cheese with olive oil and chopped oregano. Rub 1 thick slice of crispy bread with garlic and brush with olive oil. Grill the cheese and bread separately, turning, until striped. Rub the bread with half a tomato and top with the cheese; sprinkle with salt and drizzle with lemon juice.

48. With brie and orange marmalade. Spread orange marmalade on 2 slices of cinnamon-raisin bread. Sandwich with 2 slices of crustless brie and grill, turning once, until golden brown.

49. With quince. Spread 2 slices of brioche bun with quince jam. Sandwich with 2 slices of triple-cream cheese (such as Saint-André) or rindless brie. Fry, turning once, until golden brown.

50. With banana and Nutella. Spread ricotta cheese on 1 slice of challah or brioche bun; spread Nutella on the other slice. Assemble the sandwich with banana slices and cook, turning once, until golden brown.



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