20 Melty Grilled Cheeses You Need to Try

This indulgent sandwich from chef Vivian Howard is a fun combination of Époisses, the pungent French cow-milk cheese, and sweet and spicy pepper jelly.

The best way to improve on a great grilled cheese is to sprinkle some cheese on the outside of the bread. It creates a super-crisp, cheesy crust.

F&W’s Grace Parisi reinvents the classic grilled cheese.

For these toasty, cheesy sandwiches, look for a rich, low-tannin Syrah.

To make a gooey grilled cheese sandwich, you need a good melting cheese like Mahòn; be sure to choose a young semi-soft variety rather than a hard aged one.

The best grilled cheese is the gooiest grilled cheese, says author Laura Werlin: “After you bite into it, the cheese should stretch out past your face as far as your arm will reach. Otherwise, it’s just not right.”

Seamus Mullen’s gooey Spanish version of a grilled cheese contains Mahón, Manchego and Idiazàbal, as well as tomatoes that are roasted slowly overnight. To simplify, opt for more accessible cheeses and quick-cook the tomatoes in high heat.

Cheese curds are small chunks of just-made cheese that haven’t been pressed into a shape. They’re milky and delicious in a grilled cheese sandwich like this one.

The secret to Chris Kronner’s delectable sandwiches is the jam spiked with Pinot Noir. Kronner got the idea when he was helping Elisabeth Prueitt test jam recipes while they drank wine.

Daniel Humm’s broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling hot Gruyère with white wine and kirsch, a cherry-flavored spirit.

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

For an extra-savory sandwich, add a touch of grated Parmesan cheese.

We were already sold at triple-decker—three kinds of cheese, plum tomatoes, and thyme sealed the deal.

Chef Jesse Cool likes to tuck maple apples in with his ham and cheese, but the fruit can be served on the side, along with a spicy mustard or horseradish sauce.

F&W’s Grace Parisi likes the sweetness of the mango chutney in this sandwich.

The grilled cheese sandwich grows up in our sophisticated version that starts with nutty, smooth-melting fontina cheese and adds a layer of sage-accented sautéed mushrooms.

Call it an adult version of the grilled-cheese sandwich—slices of country bread layered with mozzarella, goat cheese, and tomato-sauced spinach and toasted to a golden brown.

Gail Simmons' grilled cheese crossed with chile-cheese gets a flavor boost from mango chutney spiced with fresh ginger, which lends both floral and peppery notes.

Jalapeños, chorizo, and Pepper Jack come together to give this grilled cheese a nice kick.

Add these flavorful grilled eggplants to make a great vegetarian grilled cheese sandwich.