The $15 Grilled Cheese

This creation came by way of Randy Feltis, chef and owner of Oscar’s Restaurant in Barrie, Ontario. We were comparing lunch menu items when he suggested I try his latest addition of exotic cheeses on thick-cut bread, slowly browned to perfection and served with a simple salad or soup. The $15 Grilled Cheese was born.

(Recipe makes 4 sandwiches.)


  • 1/2 cup butter, softened
  • 3–4 garlic cloves, crushed
  • 1/4 cup chopped fresh parsley
  • 8 slices fresh baked bread, 1/2 inch to 1 1/2 inches thick (Italian, potato, sourdough, cheese, whole-grain, or light rye bread)
  • 8 slices brie cheese
  • 8 slices aged cheddar cheese
  • 8 slices Asiago cheese
  • 8 slices havarti cheese


In a bowl, combine the butter, garlic, and parsley. Spread on 8 slices of the bread. In a large skillet over low heat, place 2 slices of bread in the pan, butter-side down. Place 2 slices of each variety of cheese on top of the bread and cover with another piece of bread, butter-side up. Cook the first side until golden brown, then flip and repeat. Covering the pan will help the cheese melt better, especially considering the thickness of the bread. When both sides are browned, cut on the diagonal, and serve.

Café Confidential:

Dill pickles, potato chips, and ketchup go well with this monster cheese fest. But if you’re feeling creative, try adding prosciutto ham, salami, mortadella, black forest ham, shaved roast beef, or anything else that appeals to you.

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