Alpine Grilled Cheese

Alpine Grilled Cheese | The Sugar Hit


Grilled cheese? Is that the right title? Toasted cheese, cheese on toast? Call it whatever you want. Don’t call it anything, even. But get it into your life. Because this is the best damn grilled cheese I’ve ever had.


Best. Grilled cheese. Ever.


Alpine Grilled Cheese | The Sugar Hit


This is no standard cheese on toast, amigos. Forget just grating your cheddar onto some bread and sticking it under the grill. This is, essentially, a very thick fondue poured onto toasted sourdough, on top of a layer of slowly caramelised, buttery onions.


So I guess that makes this the ultimate aprés ski treat? I’ve never been skiing, so I wouldn’t really know. As far as I’m concerned this is the ideal aprés anything treat.


Alpine Grilled Cheese | The Sugar Hit


Not to state the obvious here, but there are some things that just taste good. Some combos that never fail to please. Tomato and basil, chocolate and hazelnut, pizza and anything.


For me, this combination of flinty white wine, nutty emmantaler cheese, and a touch of mustard is definitely among the rank of the greats. It’s a flavour combination that just doesn’t quit.


Alpine Grilled Cheese | The Sugar Hit


And when the method of consumption includes making a super thick cheese sauce, slowly sauteeing onions, toasting up sourdough bread, and then grilling the three together, you end up with a product that is truly greater than the sum of it’s parts.


I really can’t express how much I love eating this. I would like to make each of you a piece of Alpine Grilled Cheese, and then travel around to each of your houses and eat a piece with you. It would be the funnest vacation ever. You in?


xx Sarah.


Alpine Grilled Cheese | The Sugar Hit


Alpine Grilled Cheese
All the flavours of Swiss Fondue in grilled cheese form.
  • 2 pieces sourdough bread
  • 1 onion
  • 2 tsp butter
  • 1 tsp cornflour
  • ⅓ cup white wine
  • 1 tsp dijon mustard
  • 100g emmantaler cheese
  1. Lightly toast the bread on both sides and turn on the grill to preheat.
  2. Slice the onion thinly and place in a pan with 1 tsp of the butter. Slowly sautee the onions until they are well caramelised and soft (about 15-20 minutes).
  3. To make the cheese sauce, place the remaining butter in a saucepan, with the cornflour and cook until the butter is melted.
  4. Add the wine slowly to the butter, whisking until smooth. Add the cheese all at once with the mustard, and melt slowly stirring constantly until smooth and melted.
  5. Place the toasted bread on a lined baking sheet, and spread the onions evenly on both slices. Divide the cheese sauce between the two pieces of toast, and then grill until warmed through, bubbling and brown. Serve hot!



  1.! I am going to agree with you on this one – this does look and sound like the best grilled cheese ever. every component is spot on for me.

  2. This looks so yummy! Grilled cheese is one of my most favorite things ever!

  3. Yum!!! I love grill cheese and this Alpine Grill Cheese sounds delicious! More than one type of cheese? Yes please!

  4. OMG Sarah – this looks killer! I bet this combo would also be great in a baguette.

  5. This has to be one of the most amazing grilled cheeses I’ve ever seen – okay, the best one I’d say. Ahhhh I’m so drooling over my keyboard right now. I need this in my life n o w ;–)

  6. Yes, please come to London with your fantastic grilled cheese! otherwise we can arrange an international meeting in the alps?

  7. Whaaaaat is going on here, and how do I get it to go on in my kitchen immediately? This is off the hook, as the kids would say 15 years ago. Please come visit and bring grilled cheese! I will supply you with California weather and lots of chocolate.

  8. oh god this looks good!!! gonna make this soon and enjoy it all my myself. thank you!

  9. haha my boyfriend once made a grilled cheese and was amazed by it. he ran into the room… look at this cool sandwich i just invented… I was like… babe… that is a grilled cheese. you did NOT invent it.

    These look delciious! x

  10. Want truly Alpine? Replace the Emmentaler (one of the more docile swiss cheeses) with some Appenzeller (or a mix of 60% appenzeller and 40% Gruyere) and count me in for the party! :)

    • OH MAN, I wish I had more access to all your gorgeous Alpine Cheeses, I’ve never been able to get my hands on Appenzeller! Sounds divine though.

      • Sarah, I’m not sure where your stomping grounds are, but you have three options: 1 fly to Switzerland, 2 ask your friendly cheese monger to get her/his hands on some, or 3 come visit me and my shop in beautiful Paris, ON in Canada and bring the party, I’ll bring the cheese :)

  11. Anything cheese makes me drool. This is no different. This looks great!!

  12. I salute you, this is AWESOME


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