Lunch Sandwiches + Wraps Cheese Sandwiches Grilled Cheese Grilled Cheese with Corn and Calabrian Chile 5.0 (2) 3 Reviews Nancy Silverton’s L.A. restaurant Pizzeria Mozza celebrates unfussy, straightforward, focused food that uses fresh California produce. This upgraded grilled cheese by the 1990 F&W Best New Chef alum is filled with a charred sweet corn-studded blend of nutty English cheddar, sharp caciocavallo, and just enough mayonnaise to bind it all together. Thick slices of sourdough get a beautifully buttery, golden crust in a cast iron skillet, while Calabrian chile sneaks in with just the right amount of heat. Satisfyingly rich, sharp, and indulgent, the cheese filling is a knockout on burgers, or even as a hot dip with crackers and crudités. By Nancy Silverton Nancy Silverton Instagram Nancy Silverton is the co-owner of Michelin-starred Osteria Mozza, as well as Pizzeria Mozza, Mozza2Go, chi SPACCA, Pizzette and The Barish in Los Angeles. Food & Wine's Editorial Guidelines Updated on November 27, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson Active Time: 20 mins Total Time: 25 mins Yield: 6 sandwiches Ingredients 1 cup fresh corn kernels 3 ounces English-style cheddar cheese (such as Keen’s), shredded (about 3/4 cup) 1/2 cup mayonnaise 1 ounce caciocavallo cheese or provolone cheese, shredded (about 1/4 cup) 1/4 cup finely chopped shallot 1/4 cup finely chopped scallions 1 medium-size jarred Calabrian chile, stemmed and finely chopped (about 2 teaspoons) 1 teaspoon kosher salt 1/2 teaspoon finely chopped garlic 6 tablespoons unsalted butter (3 ounces), softened 12 (1/3-inch-thick) sourdough bread slices Directions Heat a large cast-iron skillet over medium-high until smoking. Add corn kernels, and cook, stirring occasionally, until tender and charred in spots, about 3 minutes. Transfer corn to a large bowl, and let cool 10 minutes. Wipe out skillet, and set aside. Add cheddar, mayonnaise, caciocavallo, shallot, scallions, chile, salt, and garlic to corn; stir to combine. Spread butter on one side of each bread slice. Place 6 bread slices, buttered sides down, on a piece of parchment paper, and top evenly with cheese mixture (about 1/3 cup each); spread cheese mixture in an even layer. Top with remaining bread slices, buttered sides up. Heat cast-iron skillet over medium. Working in batches, cook sandwiches until golden brown and toasted, 3 to 4 minutes per side. Serve immediately. Make Ahead Cheese filling mixture can be made up to 3 days in advance, covered, and stored in refrigerator. Suggested Pairing Ripe Southern Italian red. Rate it Print