This giant grilled cheese with hot honey butter is a crowd-pleasing snack you’ll love. The rich cheese topping is bubbly in the oven and covered in a spicy hot honey butter dressing to take it to the next level. You can
This is a very large, fancy cheese toast designed to be shared. Cut it into a snack, or add a salad for a light lunch box. If you don’t mind the sweetness, add a fried egg for a heartier meal.
The inspiration behind the recipe comes from growing up eating Jucy Lucy’s open grilled cheese sandwiches. I loved the ones with green onions. I often miss this wholesome fast food her chain that used to make the best fruit juices of all time.
British food writer Ixta Berflage has recipes in her latest book.meskulaI used honey butter seasoned with urfa chili to influence this grilled cheese topping.
If you can’t find Aleppo-style pepper or urfa, you can use dried chili flakes and a hint of smoked paprika.
Either way, cooking honey in butter and chili until bubbly makes it the most wonderful topping to put on a grilled cheese sandwich.
I tested this on a small loaf before committing to the large half loaf for this recipe and it worked well for both.
Here’s the bread I use for the giant grilled cheese.
Use a firm bread such as ciabatta or country loaf. The sourdough can be too hard here so that the bread doesn’t get too hard.
It also needs to be able to hold up to the amount of toppings, so a very soft focaccia may be too soft unless it has a firm base.
How to make giant grilled cheese:
You can make it in any oven. I used a small fan oven that was fairly close to the grill.
Alternatively, bake in the top third of the oven so the surface of the grilled cheese is close to the grill elements.
You can roast it in the middle of the oven and then bring it closer to the grill for the last few minutes, or you can roast it and then crank the grill all the way through.
You should make sure that all the cheese is completely melted and bubbly. It will start to become a light golden brown color. Too close to the grill and the surface can burn before the middle melts.
A giant grilled cheese should be baked for 8 to 14 minutes, depending on the type of oven and its proximity to the grill.
I didn’t test this in an air fryer, but I think it works at 180C/350F for about 5-8 minutes. Please do not
Pre-toasting the bread will firm it up and keep the giant grilled cheese from getting too soggy.
A combination of sour cream and yogurt binds the grated cheddar cheese together, giving it a luscious texture as the cheese melts.
I used creamy, delicious Kerry Gold salted butter to make a hot honey dressing, and aged Irish cheddar to make a giant grilled cheese.
Make hot honey chili butter just before the grilled cheese comes out of the oven. It will start bubbling fairly quickly and cook the garlic.
To double this recipe, cut off the top half of the bread dome to make a second grilled cheese. Or use it to make croutons or bread crumbs for topping pasta pan gratato.
If you like this giant grilled cheese, you might also like a toasted cheddar cheese sandwich with buttery green onions or a perfect cheese scone.
The recipe is a snack for 2-4 people.
Oversized Grilled Cheese with Hot Honey Butter
The most delicious giant grilled cheese (cheese on toast) with spring onions and hot honey butter dressing.
- Preparation time: Five
- Cooking time: 15
- total time: 20 minutes
- yield: twenty four
- Category: snack
- Method: grill/bake
- cooking: NAMore
Half a medium-sized loaf of bread, such as country loaf or ciabatta
200gms kelly gold mature cheddar cheese, grated
125ml (1/2 cup) sour cream
50gms yogurt (3 tablespoons)
6 Slice green onions (white and green parts)
jalapeno slices (optional)
Hot honey butter:
40gms salted kelly gold butter
1 minced garlic
2 heaping tablespoon thickened honey
3/4 1 teaspoon Aleppo pepper (or use dried chili flakes and paprika)
a pinch of salt
Preheat oven to 200C/400F.
Cut the bread in half crosswise and use the top half for another purpose. If you double up on this recipe, you can cut off the dome-shaped top of the bread to make a second grilled cheese.
Bake until the bread is golden brown, about 5 minutes. This may vary depending on your oven.
Mix the remaining grilled cheese ingredients in a bowl to form a thick paste.
Spread cheese generously on toasted bread. Can result in thick spreads.
Arrange the cheese-covered bread on a baking sheet and bake until golden brown, about 10 minutes. Depending on your oven, this may take some time. If it’s taking too long, turn the oven grill to high heat and let the last 3 minutes on high heat.
While the grilled cheese is in the oven, place the butter, garlic and Aleppo peppers in a small pan. Bring this to the foam just before the bread is done.
Place sliced jalapenos (optional) over grilled cheese and drizzle with hot honey butter.
Slice and serve hot.
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*This post is proudly sponsored kelly gold
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