Vermont Cabot Cheddar Grilled Cheese on Arteflame

Introduction

There's something timeless and comforting about a golden, melty grilled cheese sandwich. Today's recipe takes that classic to a whole new level using sharp, creamy Cabot cheddar from Vermont and grilling it on the Arteflame grill, which delivers incredibly even heat and a superior caramelized crust, thanks to its solid steel flat top griddle. With no pots, pans, or oven needed, you'll get crispy, buttery bread and perfectly melted cheese—all cooked outdoors. Let’s fire up the grill and get your next favorite sandwich sizzling!

Ingredients

• 8 slices thick artisanal bread (like sourdough or rustic white)
• 12 oz Cabot Vermont sharp cheddar cheese, sliced
• 4 tbsp unsalted butter, softened (plus more for griddle)
• Optional: pinch of sea salt

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a little vegetable oil on 3 paper napkins and place them in the center of the grill base.
2. Stack dry firewood over the napkins and light the paper.
3. Let the grill heat up for about 20 minutes until the flat top is sizzling hot and the center grate reaches searing temperatures.

Step 2: Prep the sandwiches

1. Lay out the bread slices on a clean board.
2. Butter one side of each slice generously—this will be the side you place down on the griddle.
3. Layer 3–4 slices of Vermont Cabot cheddar between two slices of bread, with the buttered sides facing out.

Step 3: Grill on the Arteflame cooktop

1. Place the sandwiches on the flat top griddle, buttered side down, closer to the center for more heat.
2. Move the sandwiches occasionally to prevent scorching and ensure an even crispy golden crust.
3. Cook each side for about 3–5 minutes, pressing gently with a spatula and rotating for even browning.

Step 4: Serve hot

1. Remove from the griddle when the cheese is fully melted and starts to ooze from the edges.
2. Let rest for 1 minute, then slice diagonally and serve!

Tips

• Use good quality bread that holds up on the griddle and has a chewy, crispy texture once grilled.
• Try grating the cheese for quicker melting and easy layering.
• Don’t press too hard with your spatula—you want crispiness, not crushed bread.
• Add a pinch of flaky sea salt to enhance the cheese flavor.
• Keep your sandwiches close to the center of the Arteflame griddle for a deeper crisp, then move them outward to keep warm while you prepare more.

Variations

1. Garlic Cheddar Melt: Rub a garlic clove on the bread before building the sandwich for a subtle, savory kick.
2. Applewood Bacon Cheddar: Add cooked, crispy applewood smoked bacon for a smoky crunch that pairs beautifully with the Vermont cheddar.
3. Vermont Maple Mustard: Spread a touch of maple mustard inside the sandwich for sweet-savory contrast.
4. Tomato Cheddar Classic: Add thin slices of ripe, grilled tomato in the middle to create a juicy, nostalgic flavor combo.
5. Cheddar & Jalapeño Crunch: Add a layer of finely sliced fresh jalapeños for a zesty, spicy version of this grilled cheese favorite.

Best pairings

• Roasted tomato soup with a grilled finish on the Arteflame.
• A crisp local Vermont apple cider or a craft amber ale.
• Pickled vegetables or a vinegary slaw to cut the richness.
• Grilled asparagus or fire-roasted red peppers as a side.

Conclusion

This Vermont-inspired grilled cheese on the Arteflame isn’t just a sandwich—it’s an experience in melted perfection. Grilled with even heat, golden brown crunch, and loaded with bold Cabot cheddar flavor, there’s no going back to stovetop grilled cheese after trying this.