Gordon Ramsay Grilled Cheese Sandwich – 5 Chef Secrets You’re Missing
Gordon Ramsay Grilled Cheese Sandwich—it’s not just a childhood staple in disguise. It’s a hot, melty, crunchy therapy session between two slices of thick country bread. The first time I watched Ramsay crisp this bad boy on an open fire with kimchi, I questioned every plain grilled cheese I’d ever made. I’m not going back, and neither should you.
Why This Works
We’ve all made grilled cheese. Slap bread, slap cheese, pan, done. Except… most of the time, it’s soggy. Or it’s charred on the outside and still cold inside. Or worse, the cheese doesn’t melt—it just sits there like a smug cube.
Ramsay’s grilled cheese fixes all of that by:
- Using thick rustic bread so the crust crisps, but the middle stays cloud-soft.
- Layering bold cheeses—Romano with pepper berry and Asiago, so you get both the funk and the melt.
- Throwing in kimchi (yep, really) to bring acid and heat that cuts through the richness.
And he butter-bathes the bread like he’s sending it to toast heaven.
What I Got Wrong (And Fixed)
My grilled cheese used to be the sad lunchtime equivalent of a wet handshake. I’d grab thin sliced bread, processed cheese (yikes), and a frying pan that barely hit medium. The result? Limp. Lifeless. Kind of like I made it using hotel room appliances.
Then I saw Gordon press that sandwich with conviction. Thick bread. Real cheese. Hot pan. And kimchi?! That’s when it clicked. I wasn’t making grilled cheese—I was folding sadness in bread. Never again.
Now, I butter hard, press harder, and melt with purpose.
The Gear for the best Gordon Ramsay Grilled Cheese Sandwich
- Cast iron pan – Because Ramsay said so. Heavy = even heat.
- Spatula with backbone – For pressing the life into it.
- Sharp knife – To slice those fat bricks of cheese and that crusty bread.
- Pastry brush (optional) – If you’re delicate with your buttering. I’m not.
Gordon Ramsay Grilled Cheese Sandwich
Ingredients
Equipment
Method
- Slice cheeses and bread. Butter and salt the outside of bread slices generously.
- Layer Romano, Asiago, and kimchi between bread slices (butter side out).
- Heat olive oil in skillet over medium-high. Place sandwich in and press with spatula.
- Cook 2 minutes per side, pressing to crisp and melt. Flip and repeat.
- Remove, slice diagonally, and serve hot with a cold drink or tomato soup.
Nutrition
Notes
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- 4 thick slices of country bread – crusty, fresh (about 350g)
- 4 oz Romano cheese with pepper berry – sliced thick (about 115g)
- 4 oz Asiago cheese – sliced (115g)
- 1/3 cup kimchi – drained slightly but not bone-dry (75g)
- 3 tbsp unsalted butter – room temp, for spreading (42g)
- Pinch of salt – for the bread’s outside
- Drizzle of olive oil – for the pan
Everything here matters. Skimp on the butter? Dry. Swap in mild cheddar? Boring. Ditch the kimchi? Then you’re not eating Ramsay’s grilled cheese—you’re just eating melted cheese on toast. And we both deserve better.
The Execution step by step of Gordon Ramsay Grilled Cheese Sandwich
- Prep the goods. Slice your Romano and Asiago thick—like Gordon says, “mini bricks.” Cut the rind off. Don’t argue.
- Butter the bread heavily on the outside—that’s your crunch coat. Salt it too. Ramsay move.
- Build your stack. Bread (butter side down), layer cheeses like you’re tiling a roof, then a few dollops of kimchi. Cap with the second slice, butter side up.
- Pan on. Medium-high heat, little olive oil. You want that butter to sizzle, not scorch.
- Press it. Use your spatula like you mean it. Two minutes per side, flipping once. Don’t walk away.
- Cheese melt check. If it’s not dripping, it’s not done. Press again. One more flip.
- Slice and gasp. That cheese pull should make you emotional. Serve with a cold drink and zero guilt.
Real-Life Adjustments
If your bread’s too thin? Double it up. If you can’t find Asiago or Romano? Try a mix of fontina and sharp provolone. No kimchi? Use pickled onions or jalapeños. But I’m telling you—kimchi’s the truth.
Variations That Actually Hold Up
- Miso mayo inside instead of kimchi for umami bomb.
- Sourdough swap for sharper flavor.
- Fried egg on top because sometimes grilled cheese needs a hat.
- Bacon? Always.
Serving Suggestions
Serve it hot off the pan with a crunch test (tap that crust). Side of tomato soup? Sure. But honestly, a few cornichons and a beer work just fine.
Recipe FAQs
What cheeses does Gordon Ramsay use in his grilled cheese sandwich?
He uses Romano with pepper berry and Asiago—both bold, melty, and full of character.
Why does he add kimchi?
For that hit of acidity and spice. It balances the fat and makes the sandwich unforgettable.
Can I make this without a cast iron pan?
Yes, but you’ll get better heat and crust with cast iron. Use what you’ve got, just press hard and don’t rush the flip.
The Ramsay Result
You bite in, and it’s all crunch, melt, spice, and salt. The bread is golden and proud. The cheese is liquid joy. The kimchi hits like a sharp elbow in a silk robe—unexpected but thrilling.
Your Turn
Ready to transform your grilled cheese from dorm food to chef-level snack? Visit the Gordon Ramsay Pasta and Rice page for more ways to flex carbs like a pro.
