Toni Michael Chef
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№ 002 · Main · 15 min · serves 1

Bougie Grilled Cheese

This sandwich happened because I had a fridge full of fancy leftovers after a tasting menu practice run and refused to let any of them go to waste. Gouda, Manchego, serrano ham, basil... it was basically begging to become the world's most bougie grilled cheese.

Ironically, I completely botched the "perfect" photos and didn't realize until I'd already taken a bite. The bite-out photo ended up being the one I posted—and somehow it's become one of my most popular Instagram posts. Turns out people like their grilled cheese a little less perfect. It's also great for dunking in my tomato basil soup!

— Toni · 7 August · 2026
Ingredients
  • 2 slices sourdough bread
  • Butter, softened
  • 1 slice smoked Gouda
  • 1 oz Manchego, zested
  • 1 Roma tomato, thinly sliced
  • 2 slices serrano ham
  • 3 basil leaves, chiffonade
  • 1 tsp aged balsamic glaze

Method

  1. 01 Preheat a skillet over medium heat
  2. 02 Butter the outsides of both slices of bread
  3. 03 Place the Gouda on the unbuttered side of one slice of bread (I like to tear the cheese so it reaches all the way to the edges)
  4. 04 Layer the tomato slices over the Gouda
  5. 05 Sprinkle half of the Manchego over the tomatoes
  6. 06 Add the serrano ham and basil
  7. 07 Top with the remaining Manchego and drizzle with the balsamic glaze
  8. 08 Place the second slice of bread on top, butter-side up
  9. 09 Cook until both sides are golden brown and the cheese is melted, about 2–3 minutes per side
  10. 10 Let the sandwich rest for about 2 minutes before slicing diagonally and serving
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