Adult Spicy Grilled Cheese is for adventurous eaters, adults and children who can stand a little heat. If you’ve only had the classic version with processed cheese on white bread, you’re missing out on a world of flavor possibilities. This open-faced version brings together rich, melty cheeses, bold spice, and artisanal bread to create something that’s both comforting and exciting.
The Cheeses
When making a grilled cheese, not all cheeses melt the same way. The key to a good melt is choosing cheeses with the right balance of moisture and fat.
I learned this a long time ago, when by accident, I happened to have a little bit of Swiss and a little bit of cheddar, not enough of each to make a decent grilled cheese, but enough combined.
Gruyère
Gruyère is a Swiss cheese known for its nutty, slightly sweet flavor and silky melt. It’s commonly used in French onion soup and fondue because it doesn’t break apart when heated. This makes it an excellent base for a grilled cheese, as it creates a smooth, creamy texture without becoming greasy.
If you can’t find Gruyère, French Madrigal by President, Norwegian Jarlsberg, or other Swiss type cheese would be fine. American Swiss flavored cheese slices are not acceptable.
Sharp White Cheddar
White cheddar adds a sharp, slightly acidic bite that balances the richness of Gruyère. However, cheddar on its own can sometimes turn oily when melted. That’s why blending it with Gruyère gives the best of both worlds—a bold flavor with a creamy finish.
White cheddar is very sharp. If you prefer milder cheddar, you could use the yellow variety, which is not aged as long and is not as strong. American cheese slices should not be used.
The Chilis
A good grilled cheese should have layers of flavor, not just richness. That’s where heat and spice come in.
Serrano Peppers
Serranos are hotter than jalapeños, but they also have a fresher, grassier taste. Using both red and green serranos adds a depth of spice—the green ones have a sharper bite, while the red ones are slightly sweeter. Baking the sandwich softens their heat while bringing out their natural sweetness. The casein in the cheese1 also reduces the heat of the peppers.
As with all chilis, it’s the pith that has the heat. The seeds are hot, too, because they are closest to the pith. If you want to reduce the heat, remove the seeds and pith before slicing the peppers. Of course, if you can’t stand the heat at all, you could substitute bell pepper for the chilis.
Aleppo Pepper
Aleppo pepper is a mild, fruity chili flake from the Middle East. Unlike red pepper flakes, which can sometimes taste harsh, Aleppo pepper has a slightly smoky, sun-dried tomato-like quality that enhances the overall flavor without overpowering the cheese.
The Bread
Many people default to regular sandwich bread for grilled cheese, but choosing the right bread makes all the difference.
Barbari bread is a traditional Persian flatbread that is thicker than naan but lighter than focaccia. It has:
- A crisp crust – Perfect for supporting the toppings without getting soggy.
- An airy, chewy inside – Ideal for absorbing the oils from the cheese while keeping its structure.
- A slight tang – Similar to sourdough, it enhances the richness of the cheese.
Because it’s sturdier than regular sandwich bread, it can handle the weight of melted cheese and toppings without falling apart. This makes it perfect for an open-faced melt rather than a traditional grilled cheese.
If you can’t find Barbari bread, ciabatta or focaccia are both good alternatives.
Serving the Sandwiches
The bread is cut into four-inch slices, but you can cut it into two-inch slices and use this recipe as an appetizer.
Of course, all good grilled sandwiches go well with Cream of Tomato soup, or serve them with a nice salad.
Adult Spicy Grilled Cheese Recipe
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Adult Spicy Grilled Cheese
Equipment
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Ingredients
- 1 loaf Barbari Bread
- 1 cup White cheddar, grated
- 1 cup Gruyere, grated
- 4 Serrano chiles, sliced
- 1 teaspoon Aleppo pepper
Instructions
- Mise en place
- 1 loaf Barbari BreadCut 4 slices of Barbari bread about 4 inches each. You will probably have leftover bread for another time. Slice each slice in half so you have eight open pieces of bread.
- Put parchment paper on the half sheet pan and then put the rack on top of the paper for super fast clean up. Put the bread on the rack.
- 1 cup White cheddar, 1 cup GruyereToss the cheeses together and sprinkle them evenly on the slices of bread.
- 4 Serrano chiles, 1 teaspoon Aleppo pepperAdd the slices of pepper, and sprinkle the bread liberally with the Aleppo pepper.
- Heat the oven to 400 °F (204 °C) and put the pan with the bread in the oven. Bake the sandwiches for about 10 minutes or until the cheese is melting and starting to brown.
- Remove the sandwiches from the oven and serve, two slices per person.
Nutrition
- More than fat – Proteins in dairy and plant milks contribute to the reduction of oral burn from capsaicin ~ Science Direct ↩︎
