This gluten-free grilled cheese sandwich is ridiculously tasty and is filled with gooey cheese, fresh ingredients, and of course, a tasty gluten-free bread. The original post was sponsored by Schär and has since been updated. This post contains affiliate links. Please see my disclosures.
Today I want share my delicious, cheesy, buttery and super-fun grown-up gluten-free grilled cheese sandwich recipe with you.
While I don’t eat dairy often, there are a few foods I will make an exception for and that includes pizza, quesadillas, nachos, and grilled cheese!
Today, I want to share a grown up version of a classic grilled cheese sandwich with you, because, let’s face it, you’re never too old to enjoy a tasty grilled cheese sandwich.
Best Gluten-Free Bread for Grilled Cheese
Gluten-free people have long been fed up with subpar gluten-free bread options. But the industry has come a long way since those grainy and cardboard-like gluten-free bread days.
It’s not hard to find a gluten-free bread option that tastes great, has an amazing texture, and holds together well.
Plus, when you heat gluten-free bread, it becomes much softer and more elastic. Dry gluten-free bread is okay, but warm gluten-free bread is much better.
A few of the best gluten-free breads for making grilled cheese include:
Schär: I used Schar in this post because it is a name so many of you know and trust when it comes to making safe gluten-free products for the gluten-free communities. It’s also the biggest gluten-free brand in Europe.
When I traveled through Europe last summer (London, Amsterdam and Paris), I found Schär everywhere. It was a lifesaver to me at many times during my trip. I knew I could always find Schär products at grocery stores wherever I roamed.
Canyon Bakehouse: You can find both frozen loaves of Canyon Bakehouse bread and bread in stay-fresh packaging. I prefer the latter, but because you’re heating the bread, it doesn’t matter. Both will taste great.
Little Northern Bakehouse: Little Northern Bakehouse bread is also tasty when heated. I don’t love it dry, but heated, it’s a-okay and works well in this recipe. I used Little Northern Bakehouse bread in my gluten-free French toast casserole recipe.
Franz: Franz is a brand found in the Pacific Northwest. I mention it because the Franz bread I had was amazing, but I prefer the stay-fresh packaging vs. the frozen loaves. Both will work well in grilled cheese, however.
Three Bakers Bread: Three Bakers is a dedicated gluten-free bread brand, and their bread works well in grilled cheese. Look for loaves in the freezer section.
You could also use Trader Joe’s gluten-free bread (which I tested for hidden gluten) or Walmart’s Great Value gluten-free bread.
How to Make a Grown-Up Grilled Cheese
While grilling up some fresh gluten-free bread and cheese works for me any day, I do prefer to take my grilled cheese to another next level.
The first thing you’ll want to do to make my grown up grilled cheese is to sauté portobello mushrooms and red onions in a skillet pan. The flavors from both the mushrooms and onions are oh-so-delicious and upgrades a boring grilled cheese sandwich to an exciting and drool-worthy dining adventure.
Add a little red wine vinegar to the pan while you’re sauteeing the mushrooms and onions. (Sherry vinegar will work as well.) The vinegar will help to soften the vegetables and will raise the flavor profile of the entire sandwich.
I also like to use provolone cheese, although cheddar, Swiss and gouda are good melting cheeses too. You decide. Whatever you do, don’t use American cheese (those cheese-like slices wrapped in plastic) as it is highly processed and definitely does not belong in a grown up grilled cheese sandwich.
For a little color, flavor and nutrition-boost, add some fresh spinach leaves to your grilled cheese as you assemble your sandwich. The pops of green looks so pretty!
To assemble your grown up gluten-free grilled cheese (enough for a family of four), lay out eight pieces of bread. Coat one side of each bread slice with butter, then flip over the bread.
Add to each slice of bread a slice of provolone. It is important that both sides of your sandwich have cheese, this way the mushrooms and onions are encased in the cheese and they don’t make your bread soggy.
Then, on four of the bread slices, add a heaping scoop of the mushroom and onion mixture along with a few spinach leaves.
Then place the bread with provolone atop each of the four slices to assemble your sandwiches.
In a skillet heated over medium heat, add each sandwich and cook until the bread is slightly browned and the cheese near melted.
Flip the sandwich to brown the other side of the sandwich and continue to melt the cheese. Do not cook the sandwich on too high of a heat before you’ll brown the bread before the cheese fully melts.
Please say “hello” to this delicious gluten-free grilled cheese sandwich. I hope you find a gluten-free bread you love so you can bring this classic sandwich back into your life too.
Check out these articles and recipes too!
- Decoding Jersey Mike’s Gluten-Free Menu
- Does Subway Have Gluten-Free Bread?
- Gluten-Free Artisan Bread Recipe
- Gluten-Free Mac and Cheese Brands (Kraft, Annie’s and More)
- Gluten-Free Hot Pockets
- Guide to Gluten-Free Tortillas and Wraps (Brands and Recipes)
Grown-Up Grilled Cheese Sandwich
- 4 Tbsp unsalted butter divided
- 1 red onion sliced thinly
- 6 oz baby portobello mushrooms sliced
- 2 Tbsp red wine vinegar
- Salt and pepper to taste
- 8 slices gluten-free bread of choice
- 6 oz provolone cheese sliced (4 slices, 2 slices per sandwich)
- 1 cup fresh spinach
- Add two tablespoons of unsalted butter to a large heated skillet. Add sliced red onions and mushrooms. Cook over medium-high heat for 5 minutes, stirring occasionally.
- Add the red wine vinegar and stir to combine. Let cook an additional 3-5 minutes until mushrooms and onions are soft. Remove from heat and place mushrooms and onions in a bowl. Add salt and pepper to taste.
- Place 8 slices of Schar white bread on a flat surface. Spread the remaining two tablespoons of butter on one side of each slice. Flip the bread over.
- Place a piece of provolone cheese on each piece of bread.
- On 4 of the slices of bread, spoon the mushroom and onion mixture over the cheese. Top with some fresh spinach.
- Place remaining 4 slices of bread on top of the spinach, cheese side down (butter side up).
- In a large, preheated skillet over medium heat, place the sandwiches butter side down. Cook for 3-4 minutes on each side, until the bread is golden brown and the cheese is melted. Cut in half and serve.
Thank you Jenny! I agree on Schär bread. It is my favorite. I use the Multigran artisan bread for work lunches and it is terrific!
Thanks again for all of the recipes and helpful info.
Jenny Finke, Integrative Nutrition Coach says
sprouts in denver area for sure. I believe Walmart too.
Where do u find that bread around here? Thx!