Le Gruyère AOP grilled cheese sandwich

10' 10'

What could be better than tucking into a hot grilled cheese sandwich with a nice glass of wine on a Sunday morning or for an aperitif? That’s right, not much. However, this isn’t an ordinary cheese sandwich – it’s a Le Gruyère AOP cheese sandwich with three different types of Le Gruyère AOP. I opted for the Réserve, Bio and Alpage. It’s important to thinly slice cut the cheese, especially the Réserve: it has matured longer and is therefore somewhat firmer in texture, giving the grilled cheese sandwich an added tang. The two varieties, Bio and Alpage, support the taste with floral notes, which you can taste well. You can sense that the Swiss cows had good meadows to graze on and the cheese melts perfectly, making it an ideal choice for the sandwich. For me, it goes with pickled gherkins, but if you’re not a fan, you can easily replace them with onions or other pickled vegetables.

Stéphanie Zosso

Ingredients for



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Le Gruyère AOP grilled cheese sandwich

  • 50 g
  • 200 g
    sandwich bread
  • 30 g
    old-fashioned mustard
  • 100 g
    Gruyère AOP
  • 100 g
    Le Gruyère – aged minimum 11 months
  • 100 g
    Le Gruyère d'Alpage AOP

Pickled gherkins

  • 10 g
  • 2 g
  • 10 g
    mustard seeds
  • 400 g
    baby cucumber
  • 10 g
  • 100 g
    white wine vinegar
  • 50 g
  • 25 g
  • 6 g
    of salt


Le Gruyère AOP grilled cheese sandwich

  1. Thickly slice the toast and spread with the coarse-grained mustard.
  2. Thinly slice or even shave all the different types of Le Gruyère AOP.
  3. Layer the different cheeses and fill the toast with them.
  4. Heat the butter in a frying pan and fry the sandwich until golden brown.
  5. Finally, cook in the oven at 160°C for 6 minutes so that the cheese in the middle can melt nicely.

Pickled gherkins

  1. Cut the baby cucumber into rough slices.
  2. Bring all the ingredients except the dill to the boil in a pan and pour over the cucumber while hot.
  3. Add the dill and sterilise, for example in a jar.
  4. Make the gherkins a few days in advance so that they can absorb the flavour of the marinade.

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