Grilled Cheese Spread

The Make Ahead Secret To An Extra Creamy Grilled Cheese

This Grilled Cheese Spread is a creamy mixture of freshly shredded Muenster cheese, cream cheese, mayonnaise, dill pickle juice and Beau Monde seasoning. Make it ahead and keep it in the fridge, then spread it between slices of bread whenever you want an extra creamy, melty grilled cheese.

I originally created this recipe for a Wisconsin-themed wine tasting I hosted in Eagle River, Wisconsin. I needed a way to make a lot of little grilled cheese sandwiches without assembling every single one from scratch, and this spread ended up being one of my favorite recipes from the entire event.

Before You Jump To Recipe

Made for a Wisconsin Wine Tasting

This recipe actually has a very specific origin. With me, all roads lead back to Wisconsin.

I made it up for a Wisconsin-themed wine tasting I hosted in Eagle River, Wisconsin. I was creating several different Wisconsin-inspired foods to pair with the wines, and for one of the courses I wanted something warm, cheesy and very Wisconsin.

In the true Wisconsin way, I immediately thought of cheese.

I wanted to serve little grilled cheese sandwiches, but there was one problem. When you are hosting a wine tasting with multiple courses, standing there individually layering cheese onto a million tiny sandwiches while everyone waits isn’t exactly ideal.

I needed something I could make ahead. That is how this Grilled Cheese Spread happened. I knew I could make it work for the busy event.

I started playing around with Muenster cheese, cream cheese and mayonnaise until I had a mixture I could prepare ahead of time and simply spread onto the bread when I was ready to make the sandwiches. Next I added a little dill pickle juice to cut through all that richness and Beau Monde seasoning for that old-school savory flavor I love.

It solved my logistical problem, but more importantly, it was REALLY good.

The Muenster gets melty while the cream cheese and mayonnaise keep the inside incredibly creamy. And because the whole mixture can be made ahead of time, I wasn’t trying to shred cheese and assemble individual sandwiches in the middle of a wine tasting.

Why Muenster Is My Cheese of Choice

I really do think Muenster is important to this particular recipe.

I buy the Muenster I use for this when I am up in Wisconsin, but you certainly don’t need Wisconsin cheese to make it.

Any good Muenster will work. You can even substitute the cheese if you have a hard time finding Muenster. Any soft and melty cheese will do.

Muenster is mild, creamy and a fantastic melting cheese. That is exactly what I want because the other ingredients in the spread already bring plenty of flavor.

Grate the Cheese Yourself

This is one of those times when I really want you to buy a chunk of cheese and grate it yourself.

If your grocery store only has sliced Muenster, don’t abandon the recipe. You can use the slices.

Buy the slices and chop them into very small pieces before mixing them into the cream cheese mixture. You can even tear them up into tiny bits if you do not have a knife.

If your deli sells Muenster, you can also ask them to cut off an unsliced chunk for you. They will gladly do this. Just make a motion with your fingers how thick you want the chunk to be. This is my secret deli tip from my Jewel-Osco Chef’s Kitchen Days.

The smaller the pieces of cheese are, the more evenly they will distribute throughout the spread and the easier they will melt when you make your sandwich.

What Is Beau Monde Seasoning?

Beau Monde is one of those old-school seasonings that I love having around. It carries a sort of back of the mouth spice.

It has a savory combination of salt, onion and celery flavors that works particularly well in creamy recipes.

I use it in my Summer Sweet Corn Salad with Beau Monde Dressing, and I also like it in salad dressings and deviled eggs.

It gives this cheese spread a little extra background flavor without making you immediately identify one particular seasoning.

If you already have Beau Monde in your spice cabinet, this is a great place to use it.

Otherwise don’t let that stop you from making grilled cheese.

What Can I Substitute for Beau Monde Seasoning?

Beau Monde is optional. But I highly recommend trying this.

If you don’t have it, I would use a small pinch of celery salt and onion powder.

Start lightly because celery salt contains salt and the cheese already brings some saltiness to the recipe.

You can always taste the cold spread and add a little more.

You can also leave the Beau Monde out completely. The Muenster, cream cheese, mayonnaise and pickle juice still make a delicious spread.

Why Add Dill Pickle Juice?

The tablespoon of dill pickle juice might seem random, but it serves a purpose. If you like things “zesty” you will like this!

You have a lot of rich, creamy ingredients here.

Cream cheese.

Mayonnaise.

Muenster.

The pickle juice gives the spread just a little acidity and tang to cut through all that richness. Trust me, it works.

This isn’t supposed to taste like pickle cheese where you take a bite and think “dill pickle”

It’s more of a background flavor that makes the cheese taste a little more interesting. It also will have people wondering what the familiar flavor is.

If you love pickles as much as I do, I would serve a cold, crunchy dill pickle alongside the finished sandwich. Before you ask, Claussen Pickles are my favorite.

IMPORTANT | How to Get the Grilled Cheese Spread to Melt

This is probably the most important part of the whole post.

Because the spread is refrigerated, you do not want to scoop it directly from a cold refrigerator, pile it onto bread and immediately put the sandwich in a screaming-hot skillet.

Your bread will burn long before the middle gets warm enough to melt.

Let the Spread Soften

Scoop out however much cheese spread you need and let it soften a little before assembling the sandwiches.

You don’t need it sitting out all afternoon. Unless you forget things like me. It will probably be fine if you forget.

You just want to take that refrigerator chill off so it is easily spreadable.

Don’t Overstuff the Sandwich

I know this is difficult.

We see cheese and we lose all reason.

Start with approximately 3 tablespoons of spread per sandwich.

You can use a little more depending on the size of your bread, but remember that this gets VERY creamy and melty as it heats.

More cheese does not necessarily make a better grilled cheese if the center can’t get hot before the bread burns.

Use Medium-Low Heat

This is not the time to rush. Let it cook as it needs to without the risk of burning.

Cook the sandwich over medium-low heat so the bread can slowly become golden while the filling heats.

If the bread is browning rapidly but the cheese hasn’t melted, lower the heat.

Cover the Skillet If You Need To

If your bread is beautifully golden but you want a little more help melting the center, reduce the heat and briefly cover the skillet.

That trapped heat can help warm the filling without requiring you to burn the bread into submission.

Let the Sandwich Rest

Give the grilled cheese a minute after it comes out of the skillet before cutting into it.

The filling will be extremely hot and soft.

A short rest lets everything settle slightly while still giving you that glorious melty cheese situation.

What Kind of Bread Is Best?

I prefer a slightly sturdier bread for this sandwich.

The filling becomes very soft and creamy when it melts, so you want bread that can hold onto it.

A good white sandwich bread, sourdough, Italian bread or another relatively dense sliced bread works well.

I wouldn’t use bread that is sliced paper thin. You need sturdiness to this sandwich.

Mayo on the Outside of Grilled Cheese

I have always used mayonnaise on the outside of my grilled cheese sandwiches. This can be controversial for some. Butter lovers unite!

Some people are absolutely shooketh by this.

But mayonnaise spreads much more evenly over bread than cold butter, and you only need a thin layer.

Coat the outside of both pieces of bread before putting the sandwich in your skillet.

The mayonnaise helps the bread develop an evenly golden, crispy exterior.

If you are morally opposed to mayonnaise on the outside of your grilled cheese, use softened butter.

All of us, including the sandwich, will survive.

Turn This Into a DIY Grilled Cheese Party

I still love the idea I had when I originally posted this recipe.

Make a big bowl of Grilled Cheese Spread and turn dinner into a DIY grilled cheese bar.

Put out:

• Bread
• Grilled Cheese Spread
• Softened butter or mayonnaise
• Pickles
• Sliced tomatoes
• Cooked bacon
• Caramelized onions
• Jalapeños
• Potato chips
• A few different breads

Then put an electric skillet or griddle out and let everyone make their own grilled cheese. *use caution if children are participating.

You could even print simple directions and put them next to the griddle:

Spread. Sandwich. Mayo. Grill. Eat.

Obviously, if you are serving this to children, I would have an adult working the hot skillet..

And if I were doing this party, I would have a crockpot of my World’s Best Tomato Soup sitting next to it.

Grilled Cheese and Tomato Soup Night

Sometimes we make dinner more complicated than it needs to be. I am so guilty of this.

A big pot of tomato soup.

A stack of grilled cheese sandwiches.

Pickles.

Maybe some potato chips and dinner is done.

This spread makes that kind of dinner especially convenient because you can make the cheese mixture ahead of time.

Then when everyone is ready to eat, all you’re really doing is assembling and toasting sandwiches.

My World’s Best Tomato Soup also reheats beautifully, so you could make the soup ahead as well and have a very easy dinner waiting for you.

If you do not have time to make the soup, buy a can and call it a day.

You Can Also Eat This as a Cold Cheese Spread

You do not technically have to make grilled cheese with it.

This is also really good as a cold cheese spread.

Let it soften slightly, spoon it into a serving bowl and top it with some thinly sliced fresh chives.

Serve it with:

• Crackers
• Pretzel crackers
• Toasted baguette slices
• Celery
• Mini peppers
• Cucumber slices

Or just put it on a snack board and let people figure it out. Most people know their way around cheese.

The combination of Muenster, cream cheese and mayonnaise makes it creamy enough for crackers while still having some texture from the shredded cheese.

Another Cheese Spread to Try

If the cheese-spread portion of this recipe is what brought you here, you also need to try my Lake House Pickle Pimento Cheese.

That one goes in a completely different direction with sharp cheddar, pickles, pimentos and horseradish.

It’s especially good with pretzel crackers, but it also makes an incredible grilled cheese.

More Recipes From My Wisconsin Wine Tasting

This Grilled Cheese Spread wasn’t the only recipe I created for that Wisconsin-themed wine tasting in Eagle River.

I put together a whole menu of Wisconsin-inspired bites to pair with the different wines, and several of those recipes eventually made their way here to the website.

If you want to recreate your own Wisconsin night, host a wine tasting or you just happen to love cheese and good Midwestern food as much as I do, here are the other recipes I served at the event as well as some other ideas I have for Wisconsin themed gatherings. Just click each image to get the recipe.

What started as one Wisconsin wine tasting ended up giving me several recipes I still make at home. This Grilled Cheese Spread might be one of the simplest of the bunch, but it is also one of the most useful because you can make it ahead and have the makings of a really good grilled cheese waiting in the refrigerator.

How to Store Grilled Cheese Spread

Transfer the cheese spread to a clean, covered container and keep it refrigerated.

I prefer making it in a reasonably sized batch and enjoying it within several days. This will not freeze.

When you are ready to make sandwiches, scoop out only the amount you need and allow that portion to soften slightly before using it.

Can I Freeze Grilled Cheese Spread?

I wouldn’t.

Cream cheese and mayonnaise-based mixtures can change texture after freezing and thawing, and there really isn’t much reason to freeze this.

Make it fresh, keep it refrigerated and use it for grilled cheese sandwiches, crackers and snacks over the next several days.

Frequently Asked Questions

Why Isn’t My Grilled Cheese Spread Melting?

The most likely reasons are that the spread was too cold, the sandwich was overfilled or your skillet was too hot.

Let the spread soften before assembling the sandwich, use approximately 3 tablespoons per sandwich and cook over medium-low heat.

If necessary, briefly cover the skillet to help trap heat and melt the center.

Can I Use Sliced Muenster Cheese?

Yes. If sliced Muenster is your only option, chop the slices into very small pieces before mixing them into the cream cheese mixture.

Do I Have to Use Muenster?

Muenster is my preference because of its mild flavor and melting ability, and it is the cheese I recommend for this particular recipe.

You can experiment with other good melting cheeses, but the flavor and texture will change.

Can I Leave Out the Beau Monde Seasoning?

Yes. Beau Monde is optional.

You can leave it out or substitute a very small amount of celery salt and onion powder.

What Does the Pickle Juice Do?

The dill pickle juice adds a little acidity and tang that helps balance the richness of the cream cheese, mayonnaise and Muenster.

Does the Cheese Spread Taste Like Pickles?

Not particularly. There is only a tablespoon of pickle juice in the entire batch, so it adds background tang rather than making this a pickle-flavored cheese spread.

Can I Make Grilled Cheese Spread Ahead of Time?

Yes. In fact, that is one of the main reasons I created it. Prepare the cheese spread ahead of time and keep it covered in the refrigerator until you are ready to make sandwiches.

Why Do You Put Mayonnaise on the Outside of Grilled Cheese?

Mayonnaise spreads very evenly over the bread and helps create a golden, crisp exterior in the skillet.

You can use softened butter instead if you prefer.

How Much Cheese Spread Goes on Each Sandwich?

Start with approximately 3 tablespoons.

You can use slightly more for larger pieces of bread, but avoid making the layer extremely thick or the bread may brown before the filling gets hot.

What Is the Best Heat for Grilled Cheese?

I recommend medium-low heat for this recipe.

The cheese filling needs time to warm through and melt before the bread becomes too dark.

Can I Serve This Without Making Grilled Cheese?

Yes. Serve it cold or slightly softened as a cheese spread with crackers, pretzels, toasted bread or vegetables.

What Goes With Grilled Cheese?

My first answer will always be tomato soup.

Pickles, potato chips, a simple salad or fresh vegetables also make easy sides.