If you’ve never been to Tate Bakery, make sure to add it to your list next time you’re in the Boston area. It’s one of my favorite bakeries in the world. The locations are gorgeous and the carefully curated menu is full of fresh, impeccable dishes. This Sun-Dried Tomato Grilled Cheese is my attempt to recreate one of their sandwiches. I’ve actually never it – I always end up going for the short rib grilled cheese, so good – but it sounds so good, I just had to make my own.
The original recipe calls for fontina cheese, but I love using gruyere. I tried a version with provolone, but it’s just doesn’t work for me. I suggest getting your favorite cheese. Then there’s also cheddar and grated parmesan. When it comes to ratios, I’d say you measure that with your heart. You can’t go wrong when it comes to cheese.
If you can, I’d recommend adding cloves of roasted garlic to the mustard mixture. It’s in the original, and although I didn’t include it in this one, it’s worth the trouble. I like adding it to mayo when I make my favorite falafel sandwich and it elevates the flavor beautifully. The capers add a nice lemony tang and a salty flavor profile. A little goes along way, they pack a big punch. Then finally we have the sun-dried tomatoes, also adding an intense sweet-tart flavor. They’re much more potent than fresh tomatoes, but they offer a nice chewy texture.
I used whole sun-dried tomatoes, but you can also use sun-dried tomato pesto. That would work great, too. Or you can them to a food processor with some parmesan and roasted garlic and make your own, but I’m just keeping things simple here. Or am I just complicating things now? Let me know in the comments xoxo
Just keep these little details in mind as you build your grilled cheese, but you most likely not follow a recipe when making it. This recipe is all about adjusting, so add as much capers, cheese, and sun-dried tomatoes as you like.
A crucial ingredient for a perfect grilled is bread, so pick a good quality one. I love using sourdough or challah for this, but I would even try brioche. Be generous when adding butter to the pan for a nice golden brown crust.
When putting my sandwich together, I like layering the sun-dried tomatoes between layers of cheese for a better structure, but if you’re using pesto, just spread it over the top of the second slice of bread. I usually don’t bother spreading butter over the slices. I just add it straight to pan then add the slices once it’s melted. I like adding a lot of it, so be generous.
If you make this Sun-Dried Tomato Grilled Cheese please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!
Sun-Dried Tomato Grilled Cheese
- 2 tbsp mustard
- 1 tsp capers
- 2 slices gruyere cheese
- 2 slices cheddar cheese
- 1/4 cup parmesan, shaved or grated
- 5 sun-dried tomatoes
- salt and pepper
- 2 cloves roasted garlic, optional
- 2 slices bread
- 1-2 tbsp butter
- In a small bowl, add the mustard, capers, and roasted garlic, if using. Use a fork to smash the capers and garlic into a paste.
- Spread mustard mixture over one slice of bread.
- Heat a nonstick skillet over medium. Slide in half of the butter.
- When it melts, place mustard slice of bread in skillet. Top with cheddar cheese, sun-dried tomatoes, then gruyere and parmesan; season with pepper.
- Top with second slice of bread.
- Cook underside until golden brown, about 4 minutes. Turn the sandwich and add remaining butter to skillet.
- Gently press down on sandwich to encourage even browning and to help melt cheese.
- Cook until second side is golden brown and cheese is melted. Eat!