Rating: 5 stars
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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 BNC 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 Calibrian chile sneaks in with just the right amount of heat. Satisfyingly rich, sharp, and indulgent, cheese filling is a knockout on burgers, or even as a hot dip with crackers and crudités.Related: More Grilled Cheese RecipesThe Best Way to Make Grilled Cheese

Best New Chef 1990: Nancy Silverton
Nancy Silverton
July 2020

Gallery

Credit: Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson

Recipe Summary

active:
20 mins
total:
25 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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