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Kate's Grilley

Photo: Thomas J. Story
Total time 40 mins
Yield Makes 2 sandwiches (serving size: 1 sandwich)
Sue Conley and Peggy Smith, co-owners of Northern California's Cowgirl Creamery, came up with this English-accented sandwich--based on a recipe in their Cowgirl Creamery Cooks (Chronicle Books)--in honor of their British friend Kate Arding, co-founder of the cheese magazine Culture. Wagon Wheel is the Cowgirls' newest creation--a buttery, melty cow's milk cheese.


  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup thinly sliced yellow onion
  • 3 ounces crumbled blue cheese (such as Stilton or Rogue River Blue)
  • 3 ounces coarsely shredded Wagon Wheel or asiago
  • 4 slices seeded wheat bread or walnut bread
  • About 1/2 tomato, thinly sliced
  • 2 tablespoons unsalted butter, at room temperature

Nutrition Information

  • calories 610
  • caloriesfromfat 68 %
  • protein 25 g
  • fat 46 g
  • satfat 24 g
  • carbohydrate 33 g
  • fiber 11 g
  • sodium 1166 mg
  • cholesterol 100 mg

How to Make It

  1. In a medium frying pan over medium heat, heat oil and cook onion, stirring occasionally, until soft and deep golden brown, 10 to 15 minutes. Let cool.

  2. Mix cheeses together in a small bowl.

  3. Top 2 bread slices with cheese mixture, smushing it evenly onto the bread. Top with caramelized onions and tomato, then other two bread slices.

  4. Butter outsides of each sandwich.

  5. Heat a large well-seasoned cast-iron skillet or a large, heavy nonstick pan over medium heat for a minute.

  6. Place sandwiches in skillet and cook until golden-brown underneath, 5 to 7 minutes. Flip and cook the other side until it's just as toasty. Low and slow is the key. Cheese will probably ooze out, but that's okay. It gives the sandwiches a nice crunchy fringe.