April 12, aka National Grilled Cheese Day, gives you an excuse to elevate your grilled cheese game. The Cheese Twins (aka brothers Michael and Charlie Kalish) teamed up with Meiomi wine to share two totally sophisticated grilled cheese recipes and suggested wine pairings with us. In addition to boasting intriguing cheese combos, the sandwiches feature one really awesome hack: the use of ghee instead of butter. Ghee, or clarified butter, has a nutty taste and doesn’t burn like butter when melted over the stovetop. Due to its high smoke point, it’ll toast the bread up to perfection and impart even more great flavor.

Parmesan crisps + Mozzarella Grilled Cheese

(Serves 1)


  • 1/4 cup plus 2 tablespoons parmigiano reggiano, grated and divided
  • 2 tablespoons ghee
  • 2 pieces brioche bread
  • 1/4 cup mozzarella
  • glass of rosé, optional


1. Make parmesan crisps: Divide parmesan into two piles (2 tablespoons each), spaced about 1 inch apart on a piece of parchment paper or silicon baking mat. Gently press down to create flat cheese circles with a diameter of 1-2 inches.

2. Bake at 400°F until golden brown. Let cool.

3. Make grilled cheese: Add ghee (or butter) to pan. Grill one side of each slice of bread.

4. Remove bread from pan momentarily. Sprinkle about 2 tablespoons of parmesan directly into pan, then place bread un-toasted side down (to create a cheesy exterior). As cheese fries, shuffle bread in small circles so cheese catches on bread and disconnects from pan. Add sliced mozzarella to grilled face of bread. Allow to melt slightly before adding parmesan crisps, then sandwich together to form a grilled cheese. Continue cooking and flipping (as needed) until golden brown.

5. Move to cutting board. Slice in half (diagonal) and serve on plate with rosé.

Toma + Apple Butter Grilled Cheese

(Serves 1)


  • 2 tablespoons ghee
  • 2 pieces brioche bread
  • apple butter (add dash of nutmeg and cinnamon, if needed)
  • 1/4 cup toma, grated
  • 1/4 cup crescenza
  • glass of chardonnay, optional


1. Add ghee (or butter) to pan. Grill one side of each slice of bread. Flip. On grilled face of bread slice, spread apple butter and add layer of toma. Top with crescenza. Close. Grill until golden brown on both sides.

3. Move to cutting board. Slice in half (diagonal) and serve on plate. Pair with chardonnay.

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(Photos and recipes via Meiomi Wines)