There is no doubt in our family that grilled cheese is absolutely a top-tier comfort food. But this Bailey’s Buttery & Beguiling Grilled Cheese Sandwich? It takes a whole new energy of taste on its own!

It incorporates the bold, tangy, Texas and Italian flavors we love and settles them between two crispy, golden slices of sourdough with creamy melted Havarti (or Swiss or Monterey Jack) and Cheddar (or Longhorn Colby) cheeses.

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Havarti was the result of a cheesemaker’s quest in the mid-1800s to make an ultra-creamy cheese—and it doesn’t disappoint! It melts well in a grilled cheese sandwich without any of the oily separation that can occur with other cheeses.

The Cowboy and Italian mix—think chopped salami or pepperoni, roasted red peppers, a few capers, some chopped banana peppers, and a touch of Italian seasoning—adds texture and might, while the creamy havarti brings that melt factor you dream about.

And because it’s all grilled up in a buttery cast iron skillet, the outside gets that irresistible perfect golden crust.

We like rubbing our grilled sandwiches with garlic to add a layer of flavor, and we sprinkle a little grated hard cheese on one side of the bread for special tasty texture. Yee Haa!

INGREDIENTS & SUBSTITUTIONS

Here are the simple ingredients you’ll need to make this tasty grilled cheese. Feel free to swap with the ingredients below or use your imagination and build your own dream sandwich!

• Thick, hearty sourdough slices hold up well to all this cheese and filling. You could swap in Italian bread, texas toast or ciabatta if preferred.
• Havarti is the dreamy, meltable cheese as it is mild, buttery, and perfect for grilled cheese. Lay slices of (or grate Fontina, mozzarella), or provolone could also work in a pinch.
• Pepperoni (or salami) adds a salty, meaty kick. You can sub in capicola, or even mortadella for a twist. If you don’t eat meat, swap it for pickled jalapenos or some garlic dill slices.

• Roasted Red Peppers bring the sweet smokiness. Jarred or homemade both work great. Diced pimento peppers also work.
• Banana Peppers are tangy and slightly spicy to brighten everything up. Pepperoncini or pickled jalapeños could be swapped in if needed.
• Green Onion adds a fresh bite that cuts through the richness. You could also add some roughly chopped arugula or even basil if desired.
• Red Onion is the right touch for sharpness and crunch.
• Italian Seasoning with a dash of dried herbs ties everything together and boosts that Italiano vibe.

DIRECTIONS

In a small bowl, combine the diced pepperoni (or/and salami), roasted red peppers, banana peppers, green onion, red onion, and Italian seasoning. Stir this cowboy filling until everything’s well combined and set aside.

Place two slices of sourdough on a cutting board (mayonnaised up if preferred) and top each one with a quarter of the grated havarti. Spoon the cowboy filling evenly over the top of the two, then finish with the remaining cheese split between the two.

Add the remaining slices of sourdough on top, then spread the outside of each sandwich with butter.

Heat a large cast iron skillet over medium-low heat. Add both sandwiches and cook for about 5 minutes on each side until golden brown and crisp.

Flip carefully and cook the other side until the cheese is completely melted. Let the sandwiches rest for a few minutes before slicing and serving.

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