Nevada Grilled Sourdough Cheese Melts

Introduction

Take your grilled cheese game to the next level with these delicious Nevada Grilled Sourdough Cheese Melts—crispy golden sourdough, luscious roasted garlic spread, caramelized onions, and gooey melted cheese—all made on the Arteflame Grill’s flat top surface. No pans, no oven, just pure grilled perfection.

Ingredients

• 8 slices of fresh sourdough bread
• 4 tablespoons unsalted butter, softened
• 2 cups shredded sharp cheddar cheese
• 1 large yellow onion, thinly sliced
• 1 head of garlic
• 1 tablespoon olive oil (only for roasting garlic)
• Pinch of salt
• Freshly ground black pepper

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 a bit of vegetable oil on three paper napkins and place them in the center of your Arteflame grill.
2. Stack your firewood on top of the napkins.
3. Light the napkins and let the fire ignite the wood. The grill will be ready in about 20 minutes.

Step 2: Roast the Garlic

1. Trim the top of a garlic head to expose the cloves.
2. Drizzle with olive oil and wrap it in foil.
3. Place the garlic near the outer edge of the flat top cooktop and roast for 20–30 minutes until soft.
4. Remove, let cool, then squeeze the garlic cloves out and mash into a paste.

Step 3: Prepare Caramelized Onions

1. While the garlic roasts, add a dab of butter to the center side of the flat top.
2. Add sliced onions and cook slowly for 15–20 minutes, turning frequently until golden brown and caramelized. Move to the cooler edge to keep warm.

Step 4: Assemble Your Melts

1. Spread roasted garlic paste on 4 slices of bread.
2. Top with caramelized onions and shredded cheddar.
3. Place remaining bread slices on top to form sandwiches.

Step 5: Grill the Melts

1. Butter the outsides of each sandwich generously.
2. Place on the flat top griddle over medium heat zone (not too close to the center).
3. Grill each side for 3–4 minutes until golden brown and cheese melts beautifully.
4. Press down slightly with a spatula to ensure even grilling.

Step 6: Serve

1. Slice the melts in half and serve immediately while hot and gooey.
2. Optionally, dip in a side of grilled tomato soup or serve with a light salad.

Tips

• Move sandwiches closer to the center if you want a crisper crust—always monitor to avoid over-browning.
• Use freshly baked sourdough for best flavor and structure.
• You can prep garlic and onions ahead of time for quicker cookout assembly.
• Always use unsalted butter for more control over the saltiness of your melt.
• The Arteflame’s even heat zones make it easy to keep ingredients warm while assembling.

Variations

1. Smoky Bacon Melt: Add 2 slices of pre-cooked bacon to each sandwich for smokiness and crunch.
2. Tomato Basil Melt: Add fresh basil leaves and thinly sliced grilled tomato for a fresher twist.
3. Mushroom Swiss: Swap cheddar for Swiss and add grilled mushrooms with a hint of thyme.
4. Spicy Jalapeño Cheddar: Add pickled or grilled jalapeños and sharp white cheddar for heat lovers.
5. Avocado Artisanal Melt: Spread grilled avocado and mozzarella for a rich modern take.

Best pairings

• Grilled Creamy Tomato Soup
• Crisp Nevada pale ale
• Grilled Brussels sprouts
• Light arugula and lemon salad
• Grilled apple slices with cinnamon

Conclusion

The Arteflame Grill makes it effortless to craft these Nevada Grilled Sourdough Cheese Melts with a beautiful sear and unspeakably good flavor—no pans, no mess. It’s comfort food with gourmet results, right off the grill.