Eleanor's Everything Grilled Cheese

Eleanors Everything Grilled Cheese

Makes 1 Sandwich


Rustic Sourdough Bread - (2) 3/4 inch slices

2 oz Smoked Scamorza - Sub Smoked Mozzarella

2 oz Fontina Cheese

2 oz Sharp Cheddar

Butter (room temperature) I used Vermont cultured butter but any will do.

Eleanors Everything Sauce - for spreading on slices

Olive Oil

It's as simple as making grilled cheese. Spread the butter on one side of the bread and Eleanor’s Everything Sauce on the other.

Heat pan with a table spoon of olive oil over medium to medium high heat. Layer the cheese on one slice and add it to a hot pan butter side down.

Add the remaining slice to the top. Let bottom side get nice and crisp and flip to other side.

Gently press down on the top slice. Once both sides have a nice golden brown and the cheese is melting remove from heat. We served ours with a fresh tomato salad.


For the salad:

Dice all ingredients below and toss with the juice of 1/2 lemon or lime. Salt and pepper to taste.

Orange bell pepper - 1 medium
Green onions - 2
Chives (1/4 cup)
Indigo Rose tomato - 1 cup (sub heirloom)
Small Jalapeno