Hostess At Heart

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Grown-Up Manchego Grilled Cheese Sandwich Recipe

Updated: By 104 Comments

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Manchego Grilled Cheese sandwich is sweet, savory and buttery. This grown-up grilled cheese is simple to make but fancy enough for company!

THIS POST HAS BEEN UPGRADED FROM 4/21/15 TO IMPROVE READER EXPERIENCE.
Grilled Cheese panini sandwich cut in half next to a spinach tomato salad on a gray plate

Manchego Grilled Cheese is my favorite grilled cheese sandwich. It’s nothing like I grew up eating. Manchego is a soft buttery cheese that melts everything together. Exactly what you want in your grilled cheese sandwich.

I grew up going to religion classes on Saturday mornings. I thought that was the biggest rip off because Saturday morning was when the best cartoons were on television. Not only that, the classes were so boring. All I knew is that I had to memorize a whole lot of stuff. If I didn’t, I could end up in a very warm place at the end of my days. Yikes!

When our classes were over, we went home to a lunch of grilled cheese and tomato soup. Tomato soup was from a can, and our grilled cheese was a skinny yellow piece of cheese on buttered white bread. I loved it. Of course, I loved anything drowned in ketchup.

The grilled cheese that I make now has grown up a bit. My little person self would probably turn up my nose. My big girl self just loves every single layer of my grown-up version of this grilled Manchego Cheese Sandwich. Oh, and it doesn’t need one drop of ketchup to improve its flavor.

A Manchego Grilled Cheese starts with great bread slathered with butter on the outside and a smear of fig chutney or jam on the inside. This yummy bread holds together a caramelized onion-mushroom mixture, fresh spinach, and all that buttery melted Manchego cheese.

Grilled Manchego Cheese Assembly

Photo shows Ingredients for a Manchego Grilled Cheese Sandwich including spinach, cheese, bread, sauteed mushrooms with onion, butter and fig jam and 4 shots showing the order for assembling it.
  1. Butter the outside of two slices of bread.
  2. Spread fig jam on the inside of one piece of bread for a slightly sweet sandwich or on both sides if you want it sweeter.
  3. Add 1/4th of the sauteed mushroom-onion mixture.
  4. Top the mushrooms with fresh spinach
  5. Finish with a layer of Manchego cheese

What is Manchego cheese?

Castello Cheeses states Manchego cheese is from Spain and made from sheep’s milk. Manchego is aged from 2 months to 2 years. Manchego is a sharp, acidic, and nutty cheese.

What I love about Manchego cheese is that it’s nutty and buttery and it melts well without being real greasy like a cheddar often is.

Alternative cheeses – Cheeses that can substitute for Manchego

  • Parmigiano-Reggiano
  • Pecorino-Romano
  • White English Cheddar
  • Jarlesberg

What you may need to make a Manchego Grilled Cheese Sandwich:

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  • Panini Press – This is the one that I have. I like that the reversible grates become a griddle and that they can be removed for easy cleaning.
  • Slotted Spatula – Also called a fish spatula. I use mine for everything.
Stacked grilled cheese panini. The bread shows the grill marks and the sandwich has melted cheese oozing down the bread. It's all sitting next to a spinach salad with tomatoes

If you like this recipe, here are a few more I think you’re going to LOVE!

So, I may not have been great at memorizing my religion, but I aced grilled cheese! And, the tomato soup was there too, a bumped up big person version called Easy Tomato Florentine Soup!

Stacked grilled cheese panini. The bread shows the grill marks and the sandwich has melted cheese oozing down the bread. It's all sitting next to a spinach salad with tomatoes
Print
5 from 13 votes

Grown-Up Manchego Grilled Cheese Sandwich Recipe

Grown-Up Manchego Grilled Cheese Sandwich is simple to make but is fancy enough for company. It's buttery, sweet, savory and absolutely delicious.
Prep Time 20 mins
Cook Time 10 mins
Total Time 35 mins
Servings 4
Author Hostess At Heart

Ingredients

US Customary – Metric
  • 2 teaspoons unsalted butter divided

  • 1 tablespoon fresh thyme

  • 1 yellow onion sliced thinly
  • 16 oz mushrooms

    sliced
 – I used cremini

  • 2 tablespoons sherry

    or white wine
 vinegar

  • 3 ounces Manchego cheese shaved

  • 2 cups Fresh baby spinach stems removed
  • 2 tbsp 
Fig jam or chutney
  • 8 slices Sandwich bread of your choice

Instructions

  • In a heavy skillet, melt 1 tablespoon of butter. Add sliced onions and mushrooms. Season with salt and pepper. Cook on medium heat until browned and caramelized.
  • Add sherry and continue cooking until sherry has evaporated. Stir in fresh thyme.
  • Assembly
  • Butter one side of each slice of bread.  On the non-buttered side, spread a thin layer of fig jam or chutney on only one slice.  Layer 1/4 each of the mushroom-onion mix, fresh spinach, and Manchego cheese. Top with the second piece of bread, buttered side out.
  • Place the sandwich butter side down in a panini maker or *heated skillet.  Cook sandwich 7 to 10 minutes or until the bread is browned and the cheese is melted.

Video

Notes

You can use a hot skillet if you don’t have a panini maker.  After placing the sandwich in the pan, top it with another pan to lightly press the sandwich.
I used slightly thin sourdough bread.  You can use any mild tasting bread. 

Nutrition

Calories: 312kcal | Carbohydrates: 38g | Protein: 14g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 385mg | Potassium: 458mg | Fiber: 3g | Sugar: 11g | Vitamin A: 180IU | Vitamin C: 5.3mg | Calcium: 367mg | Iron: 2.5mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

What is your favorite grilled cheese recipe? Please share by commenting below. I’d love it if you left me 5 ✭✭✭✭✭ too!

Thank you from the bottom of my heart for spending some time with me today!

Comments

  1. Amy says

    This was absolutely delicious. Made it on baguette slices as an appetizer, and used prosciutto instead of serrano ham. Will definitely make again.

    Reply

  2. Erika says

    These sandwiches were outstanding! First made with a loaf of herb flat bread; the next day, used a loaf of ciabatta. Also used chopped fresh figs instead of dates – a wonderful contrast to the ham and cheese.

    Reply

  3. Lisa Hitzeman says

    There is such a great combination of flavors going on in this sandwich! I can’t wait to try it!

    Reply

  4. Amy Nash says

    I just happened to have some leftover manchego cheese and this was the perfect way to use it up! So, so good!! Grilled cheese sandwiches are always going to be my favorite.

    Reply

  5. Nikki says

    Where do I start with how much I loved these! Everything about them is delicious! I love the fig jam with the cheese! Just wow!

    Reply

  6. Sandra Shaffer says

    Oh yes! Grilled cheese sandwiches are good, but a grown up version with Manchego is the best. The chutney is a delicious addition. Definitely don’t skip that ingredient. Soooo good!

    Reply

  7. Michaela Kenkel says

    I love grilled cheese in any shape and form, but this grown up version? HOLY SMOKES!! The flavors in this bad boy are OUT OF THIS WORLD!

    Reply

  9. Angela says

    Mushrooms, cheese & spinach- yea this is grilled cheese heaven for sure!! A must try this week, thanks!

    Reply

  11. debi at Life Currents says

    I adore manchego and think putting it in a grilled cheese is genius! I can’t wait to try this!

    Reply

  12. michele says

    I loved the Manchego cheese in here, but I think I loved the addition of jam to my grilled cheese even more! Ive now become addicted to this sandwich ! Thanks!

    Reply

  14. elamb says

    How good is manchego cheese??? And mushrooms and thyme are beautiful flavours, I love your toastie! Thanks for sharing with FF#65.

    Reply

  16. https://www.lapetitecasserole.com says

    I think I should try this machengo cheese, it’s something new to me… and looking at your sandwich I bet it must be delicious!

    Reply

  17. Johanne Lamarche says

    Oh Julie this has got to be the world’s greatest geilled cheese! Love Manchego and everything else in here. I heard it was National jelly bean day but passed on trying a blog post using them somehow missed it was geilled cheese day! I could sink my teeth in that! The tomato florentine soup was the perfect accompaniement! YUM!

    Reply

    • Julie is Hostess At Heart says

      Thank you Johanne! I’d pass on the jelly beans too. I guess we can just cook and call any day what ever we want. That roast lamb of yours could be a national day all by itself!

      Reply

  18. chefjulianna says

    Wow Julie! You need to enter this sandwich into a grilled cheese contest! You would win, hands down! I want one right now, please! So glad you brought this to the party, so that at least I can eat it with my eyes! 😀

    Reply

  19. Loretta says

    Funny, I had no clue that there was a day set aside for grilled cheese? What will they think of next eh? What a wonderful combination grilled cheese though, love that melted cheese oozing out. Also, did you use any of the bread you had made recently? Congrats on the shout out for last week, and deservedly so. You have become quite the Queen of Breads :). Enjoy your weekend Julie.

    Reply

    • Julie is Hostess At Heart says

      I wanted to email you and thank you for featuring my recipe in FF! That was wonderful! I actually make french toast with the egg twist and it was yum! I bought a loaf of tomato herb from my favorite bakery for the grilled cheese. Someone just said that there was a National jelly bean day. I say so what to that one! Thank you for co-hosting my friend. I don’t know how you do it all!

      Reply

  21. Natalie Browne says

    Love, love, love this. I could eat grilled cheese sandwiches every day of the week. This one looks amazing!

    Reply

      • Natalie Browne says

        Julie, thanks for the heads up. I haven’t changed my site, so I’m not sure what’s going on. It seems to work if you go through the gravatar profile, there’s just no link through my name? I’m not very tech savvy, but I’m looking into it, lol.

        Reply

        • Julie is Hostess At Heart says

          I just got your following email and was able to click to your site through your gravatar but it still doesn’t work from here. Techie stuff drives me nuts!

          Reply

    • Julie is Hostess At Heart says

      Thank you Natalie! They are so good. Another friend made them an put in some jalapenos! That sounds good too!

      Reply

  23. Jhuls says

    I love grilled cheese so much and I love the ones with tomatoes. 😀
    I told myself before that I need to take note those ‘Pancake Day, Doughnut Day’…. But well, I still haven’t. Maybe we should start taking notes. 😀 Thanks for being here, Julie. Happy FF! xx

    Reply

  24. Stephanie @ The Cozy Cook says

    These look INSANELY good Julie!! Your pics are REALLY good, I find it hard to take good grilled cheese pictures- is it just me? Some things are just harder than others. I loveeeeee mixing up different ways to make grilled cheese and this really looks and sounds SO good, pinning!

    Reply

    • Julie is Hostess At Heart says

      Thank you! I am really working on my photography, and there is so much advice out there that I am just trying to learn what works for me. It is hard taking pictures of melty cheese because it likes to get cold and homely! Homely or not it is delicious!

      Reply

      • Stephanie @ The Cozy Cook says

        Me toooo Julie…. me toooo.. I’ve been reading all kinds of resources, man, there is always way more that goes into it than meets the eye, right? Well I can definitely see a difference in your photos lately (though they’ve always been good)- so whatever you’re doing is working!

        Reply

  25. cookingwithauntjuju.com says

    I grew up with the same grilled cheese and good ole Campbell’s tomato soup. Like you I make a grown-up version and make my own soup and use good cheese and bread. Manchego sounds delicious 🙂

    Reply

    • Julie is Hostess At Heart says

      Thank you Judi. I like the Manchego. Sometimes some cheese just overpower the other ingredients or melt so quickly that it turns to liquid. Manchego doesn’t.

      Reply

  27. Nicky Corbishley says

    Oh gotta love the Manchego!!! I think YOU just made my new favourite grilled cheese.
    Almost 1am, and i’m sitting here drooling over your sandwich rather than going to bed 🙂

    Reply

    • Julie is Hostess At Heart says

      Ha! Thanks Nicky! Oh my gosh! 1 a.m. I am such a wimp and would be snoozing for sure. 🙂

      Reply

  35. apuginthekitchen says

    My favorite cheese, my that sandwich looks good. Nothing like a buttery crisp on the outside melty gooey cheese on the inside. Then you add the mushroom and onion Wow!!!

    Reply

    • Julie is Hostess At Heart says

      Thank you! Your are so right about that buttery crisp bread. It just runs that white bread right out of the kitchen. 🙂

      Reply

    • Julie is Hostess At Heart says

      Thank you Lucy! I am so glad you visited! It gave me the opportunity to head over to your amazing blog and pinterest and twitter….

      Reply

  38. Elaine @ foodbod says

    Very nice 🙂 we call them toasted cheese sandwiches, or toasties..I never used to know what ‘grilled cheese’ sandwiches were!!

    Reply

  39. tinywhitecottage says

    I haven’t had a grilled cheese in months! And I’ve never had a grown up grill cheese like this before. I love fig chutney and what a brilliant idea to use it in a grilled cheese. I am keeping this recipe for sure.

    Reply

  40. Debbie Spivey says

    Happy Grill Cheese Month!
    I’ve always wanted to try Manchego cheese and still haven’t. This sammitch gives me a driving reason!! Looks wonderful.

    Reply

  41. Shari says

    Oh Julie! This looks incredible! So many flavors going on. I would absolutely love this! Thanks for sharing the recipe.

    Reply

  42. Giramuk's Kitchen says

    I have NO idea how people come up with these months… but I really am glad that there is a WHOLE MONTH to celebrate Grilled Cheese!! 😀
    This looks amazing Julie! The flavours in this are just screaming my name 🙂
    It’s amazing how our tastes change as we grow up too! I used to be happy with just cheese and Green chilli grilled cheese, but now I LOVE the extra additions!

    Reply

    • Julie is Hostess At Heart says

      Thanks Dini! Dini I would love a green chilli cheese! That just sounds amazing! If I even hear of using fig when I was a kid I would have really given the yuck face.

      Reply

  45. Garden Walk Garden Talk says

    Interesting that there is a month for grilled cheese. I do like them though and the bread choice always makes the sandwich more special.

    Reply

  46. chef mimi says

    This might come as a surprise to you but I’ve never had melted Manchego! It’s so fabulous on its own, especially the aged varieties, and the one containing rosemary, that I’ve only had it on its own. But this grown up grilled cheese looks wonderful!!!

    Reply

    • Julie is Hostess At Heart says

      Thank you Mimi! It was the first time that I had it like this and I’ve been behind the curve I guess because I’ve heard several people have been doing this. So much for originality! 🙂

      Reply

  47. Salty Sweet Life says

    Julie this looks so fabulous–that fig jam! Consider me converted! It’s funny, but those kid meals are so comforting now! We have been making grilled cheese sandwiches with tomato soup for a quick dinner and it is so satisfying on a soul level! I dare say, even more than religion class (you totally got hosed on Saturday mornings)! Oh, and I learned a little trick from Bon Appetit and instead of butter, I use mayonnaise on the outside of the bread. So good!

    Reply

    • Julie is Hostess At Heart says

      Thank you Amy! It was a new try for me and I am glad that I did. It was thick and creamy without turning to liquid. Plus it’s not so strong that you can’t taste everything else.

      Reply

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