Grilled Cheese, But Make It Outdoors (and Totally Extra)

Crispy bread, smoky cheese, wild toppings — this is what backyard dreams are made of.

There’s something magical about grilled cheese. It’s nostalgic, comforting, and undeniably craveable. But when summer rolls in and the grill covers come off, it’s time to give this melty classic a seasonal glow-up. Forget the stovetop — this is grilled cheese, literally grilled, and unapologetically extra.

June is here. The air smells like fresh-cut grass, long weekends are stacking up, and those “what should we eat?” moments practically beg for something both chill and a little over-the-top. Enter: the backyard grilled cheese bar. It’s casual enough for a Tuesday night hang with friends but easily elevated for a low-key dinner party under string lights. And yes — this is the kind of meal that’ll have everyone talking, phones or no phones.

Why Grill It?

Grilling a sandwich outdoors gives it a rustic, smoky edge you just can’t replicate indoors. It’s like your childhood grilled cheese went abroad, found itself, and came back with layers of flavor and confidence. The grill crisps the bread just right, adds char in all the best places, and lets your cheese get gooey and golden without drowning in butter.

Pro tip: Use a cast iron skillet or griddle pan right on the grill grates to keep things even. Or go full primal and grill the sandwich directly — just brush both sides with olive oil or mayo to prevent sticking.

Breads That Bring It

The bread is your canvas. It sets the tone. Skip the basic slices and go bold:

• Sourdough: Tangy, chewy, and strong enough to hold fillings without going soggy.

• Ciabatta: Airy pockets make for ultimate melt zones.

• Multigrain: Earthy and hearty — especially good with sharp cheeses and fresh veggies.

• Brioche: Slightly sweet and buttery — perfect for savory-sweet combos like brie + fig.

• Everything bagel bread (yes, it exists): A flavor bomb just waiting to be grilled.

Cheese, But Extra

Of course, you need that pull-apart melt — but you also want flavor. Think in layers:

• Classic Melters: Fontina, mozzarella, Havarti, or American (don’t knock it).

• Flavor Boosters: Sharp cheddar, Gruyère, aged gouda, blue cheese crumbles.

• Creamy Layers: Spreadable goat cheese, Boursin, or a thin swipe of brie.

Pro move: Combine two or three cheeses. Melter + sharp + creamy = chef’s kiss.

Toppings That Break the Rules (In a Good Way)

This is where your grilled cheese becomes dinner. Or lunch. Or the thing you crave at 11 p.m. Let your fridge inspire you — or try one of these combos:

• Caprese Remix: Fresh mozzarella, roasted tomatoes, pesto, and a few basil leaves. Serve with a balsamic glaze drizzle.

• Smokehouse Special: Smoked gouda, pulled pork or brisket, caramelized onions, and pickles on sourdough.

• Hot Honey Heat: Pepper jack, crispy bacon, arugula, and a drizzle of hot honey on ciabatta.

• Farmstand Favorite: Gruyère, roasted zucchini, red onion, and whipped goat cheese with a swipe of garlic aioli.

• Breakfast-For-Dinner: Fried egg, cheddar, hash browns, and a swipe of Sriracha mayo on everything bagel bread.

Pair It Like a Pro

What to drink with this handheld masterpiece?

• Crisp lager or wheat beer balances gooey richness.

• Dry rosé or orange wine brings fruit and funk to the party.

• Iced herbal tea (think mint or hibiscus) keeps it fresh.

• Sparkling lemonade or kombucha for the non-boozy crowd — bubbly is key.

Make It an Outdoor Experience

Set up a DIY grilled cheese bar at your next cookout. Put out a board with bread, cheeses, toppings, and sauces, then let guests build their own while you man the grill like a sandwich whisperer. Add a few cozy blankets and a chilled playlist, and suddenly you’ve got a laid-back evening with serious summer energy.