Grilled cheese is one of the simplest comfort foods out there – all you really need to make a good grilled cheese sandwich is some butter, some bread, and some cheese. That said, it’s also one of the easiest dishes to elevate. Add some fancy cheese, caramelize some onions, or add in sliced fruit to turn basic grilled cheese into fancy grilled cheese.

To celebrate National Grilled Cheese day we’re sharing three different grilled cheese recipes with wine pairings. Each grilled cheese sandwich has a few possible wine pairings. We encourage using your Coravin wine by the glass systems to enjoy a little of this and a little of that to find your perfect pairing.

3 grilled cheese recipes and wine pairings

If you’re a grilled cheese lover, odds are your mouth is already watering. Us too. Below are three recipes featuring three different cheeses and bonus ingredients like onions, mushrooms, or figs. When we made these sandwiches as a team, we used soft sourdough bread… delicious!

Gruyere grilled cheese with caramelized sweet onions

Gruyere cheese goes well with Champagne and white wine. Use Coravin Sparkling and Coravin Timeless to pour a little bit of bubbly, Riesling, and Sauvignon Blanc for this one. Our recommendations are: NV Delamotte Brut Le Mesnil Champagne & 2019 Domaine Mann Vignoble Des 3 Terres Alsace Riesling Happy Lemon

Ingredients

• 2 slices sourdough bread

• 8 thin slices of gruyere cheese

• 1 small sweet onion, sliced thin

• 1 Tbsp olive oil

• salt

• butter, room temperature

• optional: dried oregano

Directions

1. Cook the onions: Heat a small skillet over medium-low heat. Once hot, add the olive oil. While the oil is heating up, slice the onion into long, thin pieces. Add the onion to the pan and saute for 10 minutes, stirring often. Add a pinch of salt and optional pinch of sugar. Continue to cook for 15-20 minutes, stirring often, until brown and fragrant.

2. Heat a skillet or griddle over medium heat. Spread butter on one side of each slice of bread. Place the bread on the skillet, butter side down.

3. On top of each, add 4 thin slices of cheese (or more!). Cook for about 3-4 minutes until the bottom starts to golden. To make the cheese melty, add a spoonful of water to the skillet and cover with a lid for 1-2 minutes.

4. Top one slice with onions and options seasoning, then cover with the other slice. Press down firmly then transfer to a plate. Slice and enjoy with a glass of wine.

Brie grilled cheese with figs

This one is inspired by the charcuterie board of our dreams. Brie and figs are a match made in heaven. If you can’t get your hands on fresh figs, grab your favorite fig spread. Got both? Add both. For wine, we recommend pairing with Sauvignon Blanc or Pinot Noir. Our recommendations are: 2020 Aquilini Red Mountain Sauvignon Blanc & 2018 Halleck Vineyard Three Sons Cuvee Pinot Noir Russian River Valley

Ingredients

• 2 slices sourdough bread

• 8 thin slices of brie cheese

• 2 figs, sliced thinly

• butter, room temperature

• optional: dried rosemary

Directions

1. Heat a skillet or griddle over medium heat. Spread butter on one side of each slice of bread. Place the bread on the skillet, butter side down.

2. On top of each, add 4 thin slices of cheese (or more!). Cook for about 3-4 minutes until the bottom starts to golden. To make the cheese melty, add a spoonful of water to the skillet and cover with a lid for 1-2 minutes.

3. Top one slice with figs and optional seasoning, then cover with the other slice. Press down firmly then transfer to a plate. Slice and enjoy with a glass of wine.

Cheddar mushroom grilled cheese with garlic

We love the earthy blend of mushrooms and garlic paired with sharp cheddar cheese. For wine, you’ll want to mimic the creamy texture and earthy flavors by pouring a Chardonnay or white burgundy. Our recommendations are: 2019 Duckhorn Migration Chardonnay Sonoma Coast & 2019 Buisson-Charles Aligote Sous le Chemin

Ingredients

• 2 slices sourdough bread

• 8 thin slices of cheddar cheese

• 4-5 wild mushrooms, sliced thinly

• 2 cloves of garlic, minced

• 1 Tbsp olive oil

• salt

• butter, room temperature

• optional: baby arugula

Directions

1. Cook the mushrooms and garlic: Heat a small skillet over medium heat. Once hot, add the olive oil. While the oil is heating up, slice the mushrooms into thin pieces. Add the mushrooms to the pan and saute for 5-6 minutes, stirring often. Add a pinch of salt and minced garlic. Continue to cook for 3-4 minutes, stirring often.

2. Heat a skillet or griddle over medium heat. Spread butter on one side of each slice of bread. Place the bread on the skillet, butter side down.

3. On top of each, add 4 thin slices of cheese (or more!). Cook for about 3-4 minutes until the bottom starts to golden. To make the cheese melty, add a spoonful of water to the skillet and cover with a lid for 1-2 minutes.

4. Top one slice with mushrooms and optional arugula, then cover with the other slice. Press down firmly then transfer to a plate. Slice and enjoy with a glass of wine.

Share your grilled cheese sandwich and wine pairings with us on social, @coravin.