Happy National Grilled Cheese Day (!)


There’s a national day for pretty much everything (“Sneak Some Zucchini Onto Your Neighbour’s Porch Day” anyone?!), but some are more important than others. In fact one is more important than any other.

Ladies and gentlemen I wish you a happy National Grilled Cheese Day.

To celebrate this prestigious National Holiday I’ve created the richest, ooziest, crunchiest most decadent grilled cheese sandwich on the planet. And trust me, I threw myself pretty hard into the research for this one.

A lot of people go for simple white bread, but I found that sourdough (AKA posh white bread) is best. It just has more CHEW. For the fillings you’re getting a 4 punch combo that would floor Manny Pacquiao. Creamy Mozzarella for ooze factor, grated Parmesan for tanginess, Dijon mustard for a little ‘je ne sais quoi’ and sweet chilli sucker punch from the homemade red onion marmalade.

Each sandwich does come with 2 warnings:

1. Beware molten mozzarella. Nobody wants a skin graft after eating a grilled cheese sandwich.
2. Try to limit your intake to 1 sandwich every National Grilled Cheese Day to avoid giving yourself a heart problem.

Let me know what you think in the comments below and if you’ve got a sandwich that can take this on…. step up! 😉


The World’s Best Grilled Cheese Sandwich

Makes 2


2 medium red onions, diced
1 tbsp balsamic vinegar
1/4 cup red wine
1/2 tsp chilli flakes
1/2 stick cinnamon
2 tsps sugar
sourdough bread
1 tbsp Dijon mustard
1 ball mozzarella
3 tbsps Parmesan, grated
1/2 cup butter

Here’s How

Peel and finely dice your red onion (I dice it rather than slice it to stop you burning your lip on a molten strand of onion!). Put the diced onion, sugar, 2 tbsps of olive oil and a pinch of salt and pepper in a saucepan on low heat. Put a lid on and gently cook for 15 mins.

Once the onions are soft, take off the lid and add the red wine and balsamic vinegar. Now add the chilli flakes (less if you like it milder) and the cinnamon. Continue to cook on low heat without a lid for around 30 mins (or until sticky, thick and sweet).

Slice your sourdough 1cm (1/3 inch) thick and spread Dijon mustard on one side. Top it with chopped mozzarella and grated Parmesan. DON’T GO STINGY. Top it off with a big tbsp of red onion marmalade and lay another slice of sourdough on top.

Melt your butter and brush both sides of the sandwich. You really want to drench that bad boy. Heat a non-stick frying pan / skillet on medium-high heat. Once it’s hot, lay in the sandwich and put something heavy on top to press it down. If you don’t have an antique stone bowl from Rajasthan don’t worry – another saucepan filled with something heavy would do the trick.

Flip it over once it’s golden brown to cook the other side then get stuck in.