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Hopmonk Grilled Cheese



– 1 1/4 pounds Real California butter, softened – 1/2 cup minced garlic – 3 pounds panko breadcrumbs – 3 pounds Real California Asiago cheese, grated – 2 cups mayonnaise – 1 cup Dijon mustard – 48 slices sourdough bread – 48 slices Real California sharp yellow Cheddar cheese – 48 slices Real California mild white Cheddar cheese – 24 slices Real California Swiss cheese – Cooking spray
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Mix butter and garlic until combined. Mix panko and Asiago cheese. Whisk together mayonnaise and mustard.

Spread 1 tablespoon butter mixture on one side of each bread slice. Press buttered sides of bread into breadcrumb mixture. Spread unbuttered sides with 1 tablespoon mayonnaise mixture. To assemble sandwiches, place 1 slice bread on work surface, crumb-coated side down. Layer with 1 slice sharp Cheddar, 1 slice mild Cheddar, 1 slice Swiss, 1 slice white Cheddar and 1 slice yellow Cheddar. Top with another slice of bread, crumb-coated side up. Repeat with remaining ingredients to make 24 sandwiches.

For each serving, to order, heat a sauté pan over medium high heat and coat with cooking spray. Cook sandwich on each side for 2 minutes or until golden brown. Place sauté pan in 400°F oven for 3-5 minutes or until cheese is completely melted and bread is golden. Cut sandwich in half to serve.

Recipe courtesy of Executive Chef Billy Reid, Hopmonk Taverns (Sebastopol and Sonoma, CA)

Per Order:

Yield: 24 servings