Stinky Cheese Recipe: Grilled Cheese Sandwich

Ingredients

• 1 tablespoon, dividedbutter
• 2 slicesdark pumpernickel bread (or dark rye)
• 2 ounceswashed-rind cheese, such as Limburger, St Nectaire, Raclette or Morbier
• 1/2avocado
• 2 slicesfresh tomato
• a pinchsea salt

Instructions

1. 1

   Heat the pan

   Warm a small non-stick or cast-iron pan over medium heat with half the butter.

2. 2

   Prepare the fillings

   Layer the cheese over one slice of bread. Mash the avocado in a bowl with a fork, then spread it over the other slice and season with a pinch of sea salt. Add the tomato slices on top of the avocado.

3. 3

   Cook the sandwich

   Close the sandwich and place it in the hot pan with the melted butter. Cook for 3–4 minutes, then flip it and add the remaining butter. Cook for another 3–4 minutes, or until the cheese has melted.

4. 4

   Serve straight away

   Serve immediately. Tomato soup makes a good accompaniment.

What is a stinky cheese grilled cheese?

It is a hot cheese sandwich that swaps a mild melting cheese for a washed-rind variety, known for its assertive aroma and savoury flavour. Grilled cheese is a familiar American comfort food, while the cheese choice gives this version a more adventurous character.

Dark pumpernickel brings a rich, earthy note, and avocado and tomato add creamy and fresh contrasts. The result is a quick sandwich with several distinct flavours in each bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 248 calories, 7g protein, 9g carbs, 21g fat.

The bread supplies most of the carbohydrates, while the butter, cheese and avocado contribute much of the fat; the cheese provides most of the protein. Since the recipe makes one sandwich to share between two servings, pair half a sandwich with a salad or vegetable soup for a more substantial plate.

Choosing the cheese and bread

Washed-rind cheese: Limburger, St Nectaire, Raclette and Morbier are suggested options. Choose a cheese that melts well, and slice it thinly so it warms through during the short cooking time.

Bread: Pumpernickel gives the sandwich its dark, robust base; dark rye is the suggested alternative. Use slices that are sturdy enough to hold the avocado and tomato.

Build the layers carefully

Cheese side: Arrange the cheese over one piece of bread so it can melt directly against the bread as the sandwich cooks.

Avocado side: Mash the avocado with a fork, season it with the pinch of salt, and spread it on the other slice. Place the tomato on top so the layers stay together when you close the sandwich.

Get the pan heat right

Start over medium heat with half the butter, letting it melt before the sandwich goes in. Moderate heat gives the bread time to toast while the cheese softens.

After flipping, add the rest of the butter as directed. Keep an eye on the bread during both 3–4 minute cooking periods, since dark bread can make browning harder to judge.

Check the texture and serve

The sandwich is ready when the bread is toasted and the cheese has melted. If the bread is browning before the cheese softens, lower the heat and give it a little more time.

Serve it immediately while the bread is crisp and the cheese is warm. Tomato soup is the suggested pairing; a simple green salad would also sit well alongside its rich, savoury filling.

Recipe notes & tips

• Slice the washed-rind cheese thinly so it melts within the stated cooking time.
• Mash the avocado just before assembling to keep it easy to spread.
• Use medium heat rather than rushing the toasting over a high flame.
• Keep the tomato slices on the avocado side to help contain the filling.
• Serve as soon as the cheese has melted for the best contrast between crisp bread and soft filling.

Variations

• Try dark rye: Use it in place of pumpernickel as suggested.
• Change the washed-rind cheese: Choose another melting option from the suggested Limburger, St Nectaire, Raclette or Morbier.
• Add black pepper: Grind a little over the avocado for extra seasoning.
• Serve with soup: Pair the sandwich with tomato soup, as suggested.
• Use ripe avocado: Mash it readily with a fork for a smooth, spreadable layer.

Common mistakes to avoid

• Using high heat: The bread may brown before the cheese melts; keep the pan over medium heat.
• Cutting the cheese too thickly: It may not soften in time; slice it thinly.
• Skipping the second butter portion: Add the remaining butter after flipping, as directed.
• Overfilling the sandwich: Too much tomato or avocado can make it difficult to flip; keep to the listed amounts.
• Waiting too long to serve: The bread softens as the sandwich sits, so serve it immediately.

How to store

This sandwich is best eaten immediately, as the toasted bread loses its crispness in storage. If needed, refrigerate leftovers in a covered container for up to 1 day and reheat in a pan over low to medium heat until warmed through.

Frequently asked questions