Kate's Grilley

Photo: Thomas J. Story

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.

Yield: Makes 2 sandwiches (serving size: 1 sandwich)
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 610
  • Calories from fat: 68%
  • Protein: 25g
  • Fat: 46g
  • Saturated fat: 24g
  • Carbohydrate: 33g
  • Fiber: 11g
  • Sodium: 1166mg
  • Cholesterol: 100mg


  • 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


  1. 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. 2. Mix cheeses together in a small bowl.
  3. 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. 4. Butter outsides of each sandwich.
  5. 5. Heat a large well-seasoned cast-iron skillet or a large, heavy nonstick pan over medium heat for a minute.
  6. 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.
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