Grilled Cheese Sandwich

  • Cook: 15 min
  • Servings: 2


  • 0.5 red onion , sliced
  • 8 cherry tomatoes , sliced
  • 1 tbsp balsamic vinegar
  • 4 slices sourdough bread
  • 2 tbsp butter
  • 30 g fresh baby spinach
  • 1 tbsp caper
  • 100 g Apetina® Mozzarella
  • 100 g Apetina® Classic creamy block
  • black pepper


Double the cheese. Double the flavour! Add a twist with fresh herbs. Try basil, dill or flat leaf parsley.


If you want to make this on your BBQ, wrap the sandwich in foil to prevent fillings oozing out on your grill.

Grilled cheese just tops all the lists of comfort foods. So satisfying and endlessly variable, yet so simple. Combine Apetina cooking cheese with mozzarella to get both amazing taste and absolute gooeyness for an experience of the best grilled cheese ever.

Basically, you can go two ways with grilled cheese. The very simple, cheese respecting manner concentrates on just the cheese in all its flavour and meltyness or perhaps just a few simple ingredients combined between two grilled slices of bread.

But as it happens to be, practically anything and everything tastes amazing with cheese, so really, you can load up your grilled cheese sandwich with almost anything and make it as elaborate as you wish. I tried to stay on the modest side with not too many fillings, but choosing them extra carefully, so each would play a special role in making this a very special grilled cheese sandwich.

The lead player is definately the white cheese's distinctive, mediterranean style taste. It needs to have some neutral extra meltiness around it to tie everything together (and to get them strings of cheeeeez…) and that’s why, it is accompanied by mozzarella. Tomato and onions are quicly marinated in balsamico for a hint of sweetness that plays so well together with Apetina cheese and capers. And spinach; can´t leave it out, can you? So, pretty simple, right? But absolutely amazing too! Best things in life are. Dig in!


Mix the onion and cherry tomato slices with balsamico vinegar in a small bowl and set aside. Season with black pepper.

Butter one side of each slice of bread. Place two slices of bread, buttered side down, on a warm griddle pan or grill.

Divide half of the shredded mozzarella on the slices of bread, then divide the baby spinach and capers on top. Cut the Apetina cheese in 4 thick slices and lay them next on the bread. Finish with spooning on the onion-tomato mixture and rest of the mozzarella. Put the slices of bread on top.

Push slightly with a spatula or use another pan as a weight and let them fry until golden on the bottom. Flip and continue frying until gloden brown, cripsy and ready to serve. Slice in half and enjoy hot.

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