Grammy's Kitchen · Grilled Cheese · Fontina, Cheddar and Gruyère Grilled Cheese
One of 66 grilled cheese recipes we measured
from pinchofyum.com
It ranks #65 of 66 for juiciness among the grilled cheese recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 66.
| this recipe | typical | |
|---|---|---|
| fat | 26% | 13% |
| vegetables and beans | 182% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 170 g | 1 medium yellow flesh potato |
| 122 g | 2 large carrots |
| 1 g | 1 sprig fresh rosemary |
| 1 g | 1 sprig fresh thyme |
| 14 g | 1 tbs. olive oil |
| sea salt and pepper to taste | |
| 3 types of white, soft cheese (Gruyère, Raclette, Swiss, Gouda, Provolone, Fontina, White Cheddar, etc.) | |
| 160 g | 4 slices thick, sturdy wheat bread |
| 28 g | 2 tbs. butter |
Method: 3 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.