Sweet-and-Smoky Grilled Cheese Toastie

A combination of chipotle-spiked béchamel and mild Comté cheese melt together to create the rich, creamy center in this pressed “toastie” sandwich.

Sweet and Smoky Grilled Cheese Toast
Photo: Photo by Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styling by Thom Driver
Total Time:
25 mins


  • 3 tablespoons unsalted butter

  • 6 tablespoons all-purpose flour

  • 1 1/4 cups whole milk

  • 1 tablespoon finely chopped chipotle chile in adobo

  • 1 teaspoon kosher salt, plus more to taste

  • 1 tablespoon canola oil

  • 1 small yellow onion, thinly sliced

  • 8 slices Japanese milk bread or Pullman loaf

  • 16 thin slices Petit Jesu or mild soppressata (about 2 1/2 ounces)

  • 4 1/2 ounces Comté or Gruyère cheese, grated (about 1 1/3 cups)

  • 8 prunes, finely chopped

  • Clarified butter or ghee


  1. Melt unsalted butter in a medium saucepan over medium. Stir in flour, and cook, stirring constantly, 1 minute. Whisk in milk until smooth. Cook over medium, stirring constantly, until thickened to a thick gravy consistency, 2 to 3 minutes. Remove from heat, and stir in chipotle and salt. Set aside.

  2. Heat oil in a medium skillet over medium-high. Add onion; cook, stirring often, until browned and tender, about 14 minutes. Remove from heat.

  3. Assemble each sandwich in this order: 1 bread slice, 2 slices Petit Jesu, 1/3 cup grated cheese, 2 tablespoons chipotle mixture, 2 chopped prunes, salt to taste, 1 tablespoon cooked onions, 2 slices Petit Jesu, and 1 bread slice. Repeat with remaining ingredients to make 3 more sandwiches. Brush outside of bread with clarified butter.

  4. Working in batches if necessary, place sandwiches in a preheated electric sandwich toaster, and cook until browned and cheese is melted, about 3 minutes.


Sandwiches may be cooked in a skillet over medium until golden and cheese is melted, 2 to 3 minutes per side.

Suggested Pairing

Substantial California Rosé.

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