Rhode Island Grilled Cheese Stuffed Jonnycakes

Introduction

Jonnycakes are a proud tradition of Rhode Island cuisine. By elevating them into Grilled Cheese Stuffed Jonnycakes — crispy on the outside, gooey on the inside — we’re uniting classic comfort food with gourmet grilling. Using the Arteflame grill guarantees a golden sear and incredible texture thanks to its solid steel flat top that delivers even heat without burning. This is the perfect dish for breakfast, lunch, or as a hearty snack.

Ingredients

• 1 cup stone-ground white cornmeal (authentic Rhode Island style)
• 1/2 tsp salt
• 1 tsp sugar
• 1 cup hot water
• 1/2 cup milk (optional for softer cakes)
• 3 tbsp unsalted butter (softened)
• 6 oz sharp cheddar cheese (sliced or shredded)
• Additional butter for grilling

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the fire pan and pour vegetable oil over them.
2. Stack hardwood firewood over top of the napkins.
3. Light the napkins and let the fire burn for about 20 minutes until the cooktop griddle is preheated and ready to grill.

Step 2: Make the Jonnycake Batter

1. In a bowl, whisk cornmeal, salt, and sugar together.
2. Pour in the hot water gradually while mixing until a thick batter forms. Add milk for a thinner consistency if desired.
3. Stir in the softened butter until well incorporated.

Step 3: Preheat the Griddle and Portion the Batter

1. Butter a hot area of the flat cooktop near the center for a high-heat sear.
2. Drop 1/4 cup of batter onto the cooktop for each Jonnycake, spreading slightly to about 3” diameter rounds.

Step 4: Add the Cheese

1. Once the bottoms are golden (about 2-3 minutes), place sliced or shredded cheddar onto half of the cakes.
2. Top each with a second jonnycake to create a sandwich. Lightly press with a spatula.

Step 5: Grill to Perfect Crispiness

1. Flip each stuffed jonnycake carefully and continue grilling until both sides are crisp and golden, and the cheese is melted (about 3-4 minutes more per side).
2. Move cakes to outer areas of the griddle if needed to avoid over-browning as you work in batches.

Tips

• The Arteflame’s steel flat top griddle sears evenly and won’t burn food, perfect for delicate cornmeal cakes.
• Use high-quality sharp cheddar for bold flavor that balances the sweetness of the cornmeal.
• Butter the griddle generously for rich flavor and crisp texture.
• Serve hot, straight off the griddle, for the ultimate melted cheese experience.

Variations

1. Maple Bacon Jonnycakes: Add a slice of cooked crispy bacon and a drizzle of maple syrup inside before closing them up.
2. Herbed Cheese Jonnycakes: Mix fresh thyme or chives into the batter, and use herb-infused cheddar.
3. Spicy Pepper Jack Jonnycakes: Replace cheddar with pepper jack cheese and add a few pickled jalapeños inside the cakes.
4. Ham and Cheese Jonnycakes: Add a slice of country ham with a layer of Swiss cheese between the jonnycakes.
5. Mozzarella Marinara Jonnycakes: Fill with mozzarella and serve with a side of warm marinara for dipping.

Conclusion

Grilled Cheese Stuffed Jonnycakes are a flavor-loaded twist on a Rhode Island favorite. When made on the Arteflame grill, they cook evenly and retain their delicious texture and cheesy core. Perfect for sharing, grilling at events, or impressing with New England flair, these jonnycakes are a must-try.

Best pairings

• Fresh apple cider for a sweet contrast
• Grilled apple slices or peaches on the griddle for a fruity side
• A cold local craft lager or ale
• Crisp side greens with vinaigrette to lighten the meal
• Maple butter for spreading over the tops