Saxelby Cheese / Blue Hill Grilled Cheese Recipes

To celebrate National Grilled Cheese Day, Saxelby Cheesemongers has joined forces with chef Dan Barber and his team at Blue Hill NYC and Blue Hill at Stone Barns to create a cadre of delicious grilled cheese recipes to warm your belly AND the bellies of New Yorkers in need.

In response to the COVID-19 crisis, Blue Hill launched resourcED, a program to keep their staff employed, bring the warmth of their restaurants into the homes of New Yorkers, and help feed our first responders.

Check out our featured recipes below from Blue Hill’s top chefs!

Chef Trevor Swope’s Grilled Cheese 

When I think of grilled cheese, the smell and flavor that always comes to mind is my mom toasting whole wheat bread in butter and spreading whole grain mustard on the toast and melting cheddar cheese… it is the flavor I always think of when I remember grilled cheese… this was mine:


2 slices Barber wheat levain


Whole grain mustard

Green garlic puree

Speck or smoked country ham

Grilled, rough chopped ramp tops

Reading Raclette

How To:

  1. Toast the bread on one side until golden brown.
  2. Spread green garlic puree on the untoasted side of one slice of bread, and whole grain mustard on the other slice.
  3. Place a thin (but not too thin) slice of raclette cheese on top of the condiments and melt under a broiler until bubbly.
  4. Season the ramp tops with olive oil and salt, grill until lightly charred and wilted.  Rough chop.
  5. Sprinkle the chopped grilled ramp tops on top of the melted cheese of one of the slices, then layer the speck on top of that.  Turn the other slice of bread, cheese side down on top of the speck to make a sandwich.
  6. Cut in half and enjoy.


Chef Bastien Guillochon’s Grilled Cheese

I used to eat lots of Raclette when I was young and we would typically have it with potato, cornichon, onion and bresaola. That’s pretty classic. But because it’s a grilled cheese we used a 100% whole wheat loaf and the first ramps of the season. There’s some pickled ramp from last year in there too.

You know, my biggest issue with grilled cheese is that the ratio of bread to cheese is always off: I feel like cheese needs to be cut as thickly as the bread.


2 slices of bread, cut to approx 1 cm thick

1 slice Raclette cut to approx 1cm

4-6 ramps, cleaned and sauteed in some butter

3-4 cornichon, sliced

3-4 pickled ramp bulb sliced

3-4 slices of bresaola

How To:

  1. Butter the outside of the slices of bread
  2. Place one piece of bread down and layer the cheese, cornichon, fresh and pickled ramps and bresaola
  3. Top with the other slice of buttered bread
  4. Wrap in plastic wrap and keep in the fridge for 30 minutes
  5. Cook sandwich in a pan until all the cheese has melted


Chef Cameron Ingle’s Grilled Cheese


2 slices of white bread

4 oz butter+ 1oz bacon fat

4 slices raclette

Maldon salt

How To:

  1. Spread the butter and bacon fat on the slices of bread
  2. Put the cheese slices on the unbuttered sides of the slices
  3. Fry bread on medium heat cook until golden brown
  4. Remove from pan sprinkle with Maldon salt and enjoy