Lunch Sandwiches + Wraps Cheese Sandwiches Grilled Cheese Knife-and-Fork Grilled Cheese with Honey 5.0 (2) 4 Reviews Chef Chris Cosentino proves here that you can elevate the humble grilled cheese sandwich into something magical with just a few tweaks. His buttery, crisp version is filled with luscious Taleggio cheese, then drizzled with honey and sprinkled with flaky salt and coarsely ground black pepper. It’s so simple, but also jaw-droppingly good. Slideshow: More Grilled Cheese Recipes By Chris Cosentino Chris Cosentino San Francisco-based chef Chris Cosentino is a James Beard Award nominee renowned for his innovative Italian and whole-animal cooking. He authored two critically acclaimed cookbooks and frequently appears on food television shows such as Iron Chef America and Chef vs. City, and won Bravo's Top Chef Masters in 2012. Food & Wine's Editorial Guidelines Updated on May 1, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 4 Ingredients Softened unsalted butter, for spreading Eight 1/2-inch-thick slices of sourdough boule 1 pound Taleggio cheese, rind removed and cheese sliced Honey (preferably bitter), for drizzling Flaky sea salt Coarsely ground black pepper Directions Preheat a large griddle or very large skillet over moderate heat. Spread butter on one side of each slice of bread and arrange them buttered side down on a work surface. Top 4 bread slices with the cheese. Close the sandwiches, pressing lightly to flatten. Cook the sandwiches over moderate heat, turning once, until golden on the outside and the cheese is melted, 3 to 4 minutes per side. Transfer the sandwiches to plates. Drizzle with honey and season with salt and pepper. Serve right away. Chef Chris Cosentino proves here that you can elevate the humble grilled cheese sandwich into something magical with just a few tweaks. His buttery, crisp version is filled with luscious Taleggio cheese, then drizzled with honey and sprinkled with flaky salt and coarsely ground black pepper. It’s so simple, but also jaw-droppingly good. © Con Poulos Rate it Print