Dill Havarti Grilled Cheese Sandwich

Mayonnaise, while not inherently known as “the factor” for perfection, is used in grilled cheese sammies for a crispier, golden-brown crust because it has a higher smoke point than butter, preventing burning and allowing for higher cooking temperatures. Mayo is also easier to spread when cold, contains eggs and oil that promote browning, and can add a subtle umami flavor. These are all amazing things!

Some chefs combine butter on the inside of the bread for flavor with mayo on the outside for a perfect balance of crispiness and taste. The malolactic fermentation (sweet butter browning of the lactose) creates a sweet, nutty flavor. And, THIS with the crispiness that mayo creates, evolves into the most mouth-watering, delicious fried sandwich you can ever imagine.

 

Thus, I bring you a Dill Havarti Grilled Cheese Sandwich, made with just a touch of butter and mayo, as well as Dill Havarti cheese and a side of dill pickles. 🤤

 

Buttery, caramelized, nutty, sweet, tart, and tangy, this sammy will be your new favorite.

 

Dill Havarti Grilled Cheese Sandwich

 

2 slices of thickly cut sourdough bread
1 Tbs. mayonnaise 
1 Tbs. Kerrygold Butter
3 oz. Dill Havarti Cheese, thickly cut

 

2-3 dill pickle spears

1 tsp. dried dill weed

 

Preheat a skillet to high heat.

Melt 1 Tbs. Kerrygold butter inside the skillet, and then reduce to medium heat.

 

Slather both sides of BOTH slices of bread with mayo.

Top with Dill Havarti cheese and sandwich together.

 

Sauté in the melted butter until brown.

Flip.

Sauté the next side until crispy brown.

Remove from the skillet and allow to cool for several minutes before halving and serving topped with dried dill and dill pickle spears.