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Rich, creamy, sweet, and lightly spicy

This Taleggio Grilled Cheese Sandwich with Red Pepper Flakes and Honey is one of my favorite ways to enjoy a grilled cheese sandwich — or cheese toastie if you prefer. Perfectly meltable and lightly tangy Taleggio cheese and share and salty Parmigiano Reggiano cheese get dressed with a sprinkle of spicy red pepper flakes and a drizzle of honey, then sandwich between two slices of buttered artisanal sourdough bread. A hot cast-iron skillet ensures that the butter browns and crisps the bread to perfection so you end up with a perfectly meltable grilled cheese sandwich that yields a rich, creamy, sweet, and lightly spicy flavor profile.

What ingredients do you need to make this grilled cheese sandwich?

Sourdough bread – I prefer to use slices from the really big artisanal boules, which will give you slices up to 8″ long! The sourdough flavor plays well with the light tanginess and fruit flavor profile of the Taleggio cheese, but feel free to swap in your preferred bread instead.
Butter – This will help your grilled cheese sandwich get a nice crispy brown exterior. I prefer the flavor and brown-ability of softened unsalted butter, but if you prefer a swipe of mayo instead that works too.
Taleggio cheese – A semi-soft Italian cow’s milk cheese with a washed rind and a mild, slightly tangy and fruity flavor. Taleggio cheese melts really well, which is why I love it for grilled cheese sandwiches as well as pizza. For a large 8″ sandwich you’ll need 3-4 oz of Taleggio cheese, depending on whether you want a cheesy sandwich or a VERY cheesy sandwich.
Parmigiano Reggiano cheese – An Italian hard, granular cow’s milk cheese with a complex flavor that is sharp, savory, fruity, nutty, and salty. You’ll need about 1/2 oz of Parmigiano Reggiano for a large 8″ sandwich.
Red pepper flakes – Provide a bite of heat to balance the rich creaminess of the cheese and the sweetness of the honey. I like a very generous sprinkle on my grilled cheese, but the amount you use is flexible.
Honey – The sweetness of honey balances out the spice from the red pepper flakes and cuts through the rich creaminess of the cheese. I prefer to use raw clover honey for my grilled cheese as it has a fairly mellow sweet flavor that won’t dominate the sandwich. You will need approximately 1 tbsp honey for a large 8″ sandwich.

What cheese can I use to substitute for Taleggio cheese?

If you are unable to source Taleggio cheese, the following cheese options make good substitutes:

Fontina – An semi-soft Italian cow’s milk cheese with a meltable texture similar to Taleggio and a lightly nutty and buttery flavor.
Brie – A soft French cow’s milk cheese that is incredibly meltable with a mild and buttery flavor
Gruyère – A hard swiss cheese that melts decently and has a lovely rich, creamy, salty, and nutty flavor.
Havarti – A semi-soft Danish cow’s milk cheese that melts well and with a strong buttery and slightly acidic flavor.

What to serve this Taleggio Grilled Cheese Sandwich with

What tools do I need to make this recipe?

A cutting board
A chef’s knife
A butter knife
A zester or fine cheese grater
A kitchen scale
Measuring spoons
A cast-iron skillet
A metal spatula/turner

Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

Looking for more dinner inspiration?

Love this Taleggio Grilled Cheese Sandwich with Red Pepper Flakes and Honey? Here are some more of my favorite dinner recipes that include Taleggio cheese or also have a sweet & spicy flavor combination:

Taleggio Grilled Cheese Sandwich with Red Pepper Flakes and Honey

Author: Whip & Wander
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Yield: 1 large sandwich 1x
Category: Sandwiches, Mains
Method: Stovetop
Cuisine: American

Print Recipe

Description

Ingredients

Scale

2 (8″) slices of artisan sourdough bread, or your favorite bread (can use gluten-free bread if needed)
2 tbsp unsalted butter, softened
3–4 oz Taleggio cheese, sliced (depending on how cheesy you prefer it to be)
1/2 oz Parmigiano Reggiano cheese, finely grated
1/4 – 1/2 tsp red pepper flakes (depending on your spice preference)
1 tbsp honey

Instructions

Spread softened butter evenly across the outer sides of two slices of bread. Reserve one slice to the side.
Flip the remaining slice over and dress with Taleggio cheese slices, shredded Parmigiano Reggiano cheese, and red pepper flakes. Drizzle the top with honey, then place the reserved slice of buttered bread on top so the buttered side of both slices faces out.
Preheat a large cast-iron skillet over medium-high heat. Once hot, carefully transfer the assembled sandwich to the pan. Cook until golden brown on the bottom side, then using a metal turner, carefully flip and cook until golden brown on the opposite side and the cheese is visibly melted.
Use your metal turner to carefully transfer the sandwich to your cutting board to cool just slightly. Slice in half and enjoy warm.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

3 oz of Taleggio was used when determining the estimated nutrition data.

Nutrition

Serving Size: 1 sandwich
Calories: 814
Sugar: 19 g
Sodium: 1552 mg
Fat: 47 g
Saturated Fat: 34 g
Carbohydrates: 73 g
Protein: 27 g
Cholesterol: 126 mg

Keywords: Taleggio, Parmesan, Honey, Sourdough

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