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California Cheese Club Grill

California Cheese Club Grill

Yields 1 Sandwich

  • 3 slices herb bread (approx. 1/2" slice/5-6" ovals)
  • 2 teaspoons Dijon mustard
  • 1 oz. California Cheddar cheese, sliced into two slices
  • 1 oz. California Monterey Jack cheese, sliced into two slices
  • 1 oz. California Pesto or Jalapeño Jack cheese, sliced into two slices
  • 1 oz. black forest ham, thinly sliced
  • 1/2 tomato, sliced
  • 4 large basil leaves
  • 1 tablespoon unsalted butter, melted
  1. Melt butter in small pan. Brush a little of the butter on both sides of one slice of bread and press in a non-stick sauté pan over medium high heat, turning once to grill both sides. (This will become the middle layer of the sandwich.)
  2. Spread one teaspoon Dijon mustard on bottom slice of bread (not grilled piece). Place one slice of Cheddar cheese on top. Cover with sliced ham. Place one slice of plain Jack cheese on top and cover with the grilled slice of bread. Place one slice of Cheddar cheese on top of grilled slice. Top with basil leaves and tomato slices. Cover tomatoes with two slices of Pesto Jack cheese, and one slice plain Jack cheese.
  3. Spread one teaspoon Dijon on bottom of top slice and place on sandwich.
  4. Brush remaining melted butter on bottom and top of sandwich and fry over medium high heat until golden and cheeses are melted. Cut in half and secure each half with a toothpick. Serve warm.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board, rayanne.zackery@ketchum.com.