Grilled Three Cheese Sandwiches with Mustard Aioli

Grilled Three Cheese Sandwiches with Mustard Aioli

Serves 4

Crisp, creamy and peppery, these sandwiches make a spectacular simple supper or decadent late-night snack. Pair with California Zinfandel or Sauvignon Blanc.

1 cup (4 ounces/115g) shredded Fontina cheese

½ cup (2 ounces/60g) shredded Jack cheese

½ cup (2 ounces/60g) shredded Gruyere cheese

8  rustic-style sandwich bread slices

unsalted butter, softened

1 cup (1 ounce/30g) watercress, with stems

3 tablespoons (45ml) mayonnaise

1 tablespoon (15ml) brown, stone ground, or Dijon mustard



1.  Toss to mix the Fontina, Jack, and Gruyere cheeses in a medium bowl.

2.  Use your fingers to pinch 2 small holes, 2 inches (5cm) apart, in each slice of bread (to allow a little cheese to ooze out and make the bread extra crispy).

3.  Spread a thin layer of butter on one side of each slice.

4.  Arrange 4 of the slices, butter-side down, in a large skillet.

5.  Cover each slice evenly with a quarter of the cheese mixture.

6.  Cover the cheese with a quarter of the watercress.

7.  Top the watercress with the remaining slices of bread, butter-side up.

8.  Place the skillet over medium-low heat and cook the sandwiches for 8 minutes, or until golden brown on the bottom. Turn the sandwiches and brown the other side.

9.  Transfer the sandwiches to a cutting board, turning them so that the watercress is on top of the cheese.

10.  Mix the mayonnaise with the mustard to make the aioli. Remove the top slices of bread and spread the unbrowned sides with the desired amount of aioli. Replace the bread, brown-side up, on the sandwich. Serve immediately.





/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

1   2   3   4  »