North Dakota Grilled Cheese w/ Knoephla Soup Dip

Introduction

Grilled cheese just got a North Dakota upgrade! This recipe combines rich, melty local cheese between buttered bread, grilled to perfection on the Arteflame flat top, and served with creamy, classic knoephla soup for the ultimate dunking experience. By using the Arteflame Grill’s high heat center and flat griddle zones, this dish griddles, sears, and crisps like no other—all in one place. Let’s fire up the grill and bring hearty comfort to the outdoors!

Ingredients

• 2 slices hearty sourdough bread
• 1 tbsp unsalted butter, softened
• 2 oz North Dakota cheddar cheese, sliced
• 2 oz smoked gouda or local Havarti cheese, sliced
• 1 cup ready-made or pre-cooked knoephla soup (reheated on griddle)
• 1 tbsp chopped chives or scallions (optional garnish)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil over 3 paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the paper to start the fire. The grill will be ready in about 20 minutes.

Step 2: Prep the grilled cheese sandwich

1. Butter one side of each slice of sourdough bread.
2. Place the sliced cheeses between the bread, buttered sides out.

Step 3: Grill the sandwich

1. Place the sandwich closer to the middle of the flat griddle for intense heat searing.
2. Grill for 3–4 minutes per side until golden, crisp, and cheese is fully melted.
3. Rotate sandwich toward cooler zones if browning too quickly.

Step 4: Heat the knoephla soup

1. Pour the soup into a heavy-duty metal bowl or small grill-safe container.
2. Place near the outer edge of the Arteflame cooktop to gently heat through.
3. Stir occasionally until warm (about 5–6 minutes).

Step 5: Serve

1. Cut the sandwich diagonally.
2. Serve with a side of hot knoephla soup.
3. Garnish soup with chives or scallions.

Tips

• Use butter for better flavor and a more golden crust than oil.
• Move the sandwich through different heat zones to avoid burning.
• Don’t overload the sandwich with cheese or it may spill while flipping.
• If soup thickens too much, add a splash of broth while heating on grill.
• Use fresh local cheeses for the most authentic North Dakota flavor.

Variations

1. Spicy Dakota Grilled Cheese: Add sliced jalapeños and pepper jack cheese for a spicier kick.
2. Northwoods Bacon Melt: Add crispy grilled bacon strips to the sandwich for savory crunch.
3. Tomato and Basil Grilled Cheese: Add grilled tomato slices and fresh basil inside the sandwich before grilling.
4. German Onion Twist: Add caramelized onions to the cheese blend for sweetness that balances the soup’s richness.
5. Triple Cheese Ranch Grilled Cheese: Combine sharp cheddar, Havarti, and mozzarella with a drizzle of ranch dressing inside before grilling.

Best pairings

• Homemade pickles
• Grilled apple slices with cinnamon
• Hot North Dakota apple cider
• Crisp hard cider or blonde ale
• Maple-glazed carrots grilled alongside

Conclusion

This hearty North Dakota Grilled Cheese with Knoephla Soup Dip is the perfect way to showcase local flavor and elevate outdoor cooking. Using the Arteflame Grill provides a restaurant-quality sear and unmatched versatility in the wild or your backyard. Simple to fire up, quick to clean, and always delicious—this dish is a guaranteed win.