How do you take a charcuterie board to the next level? Over the past few years, boards of imported cheeses and cured meats have exploded across social media and onto restaurant menus nationwide, best enjoyed with a glass of wine. We still love a generous spread of meat, cheese, and olives. But this popular favorite was ready for a luxurious new twist.

Enter the grilled cheese. Not American cheese between two slices of white bread, but a grown-up sandwich made with two French Alpine cheeses, griddled in exceptional butter, and set at the center of the board like a jewel. It delivers the glorious cheese pull everyone wants and a depth of flavor that turns a familiar comfort food into the star of the spread.

The idea fits neatly into a trend borrowed from fashion: quiet luxury. Just as quiet luxury favors quality materials and thoughtful purchases over logos and fast fashion, this approach to food favors fewer ingredients, simple preparations, and time-honored flavors with a feeling of splendor. This board checks all of those boxes and then some.

What Are the Best Cheeses for Grilled Cheese?

Stopping into Penn Mac in the Strip District for cheese and cured meats is a treasured Pittsburgh tradition, and the counter is the best place to start. When TABLE Publisher Justin Matase explained that he wanted to make a luxurious, grown-up grilled cheese, cheesemonger Jared Snodgrass told him one cheese wouldn’t do the trick. You need two: one for rich flavor and aroma, and one with elasticity for the perfect pull.

His picks were Tomme de Savoie, an earthy, mellow cow’s milk cheese from the French Alps, for flavor, and Abondance, a fruity, nutty Alpine cheese that melts beautifully, for stretch. As Justin was leaving, Jared added a pound of French churned butter from Isigny Sainte-Mère, calling it the best butter money can buy. It’s hard to argue.

Can’t find these cheeses? Gruyère, Comté, or raclette make excellent stand-ins for the Abondance, and a young Fontina or Taleggio can take the place of the Tomme.

How Do You Make the Ultimate Grilled Cheese?

Let the butter soften to room temperature, then spread it generously on one side of each slice of fresh Italian bread. Justin recommends a fresh-cut loaf from Mancini’s. Lay two slices butter side down, layer about two ounces of each cheese on top, and close the sandwiches with the remaining bread, butter side up.

Cook the sandwiches in a skillet over low to medium heat, pressing gently, for four to five minutes per side, until the bread is deep golden and crunchy and the cheese has fully melted. Covering the pan for the first few minutes helps the cheese melt before the bread darkens. Let the sandwiches rest for a minute, then cut them into halves or quarters and set them in the middle of the board.

Which Meats Belong on a Charcuterie Board?

Justin chose two Italian specialties. Culatello comes from a small production area in Emilia-Romagna, not far from Parma and its famous prosciutto. Made from a prized cut of the pork thigh and cured for at least 10 months, it has a velvety texture and a mild, gently briny flavor unlike anything else.

His second pick, bresaola, is made from beef rather than pork. The air drying it undergoes gives it a deep, rich, nutty flavor and a beautiful ruby color, which is why it’s often called “beef prosciutto.”

Finish the board with a few favorite accompaniments. Justin adds meaty Alfonso and Cerignola olives, fresh pesto, a spoonful of caviar, lightly peppered salmon, and fresh herbs for garnish.

Tips for Success

• Use equal parts cheese. About two ounces of each cheese per sandwich gives the best balance of flavor and pull.
• Soften the butter. Room-temperature butter spreads evenly without tearing the bread.
• Keep the heat low. Low to medium heat creates a golden, crunchy crust while giving the cheese time to melt.
• Slice the cheese thin. Thin slices or coarse shreds melt faster and more evenly than thick slabs.
• Assemble the board first. Arrange the meats, olives, and accompaniments before you cook, so the grilled cheese goes on hot.
• Let meats breathe. Take the cured meats out of the refrigerator 20 to 30 minutes before serving for the fullest flavor.

How Do I Make This Board Gluten-Free, Dairy-Free, or Nut-Free?

Gluten-free: Use a sturdy gluten-free sourdough or country loaf, and serve gluten-free crackers on the board.

Dairy-free: Make the grilled cheese with plant-based cheese slices that melt well and plant-based butter, and choose a dairy-free pesto.

Nut-free: Traditional pesto contains pine nuts. Swap in a nut-free basil pesto made with sunflower seeds or a parsley salsa verde.

What Can I Serve with a Grilled Cheese Charcuterie Board?

Pour a crisp white wine from Savoie, a sparkling Lambrusco from Emilia-Romagna, or a glass of Champagne. Add small cups of tomato soup for dunking, plus cornichons, grainy mustard, and fresh fruit.

For more quiet luxury entertaining, try Justin’s Deviled Eggs with Caviar. 

Build another showpiece with our Savory Pumpkin Dip with a Halloween Skull Cheese Board, or warm up with Justin’s One Pot French Onion Soup. 

Find more party ideas in our Thanksgiving Finger Foods roundup and our Cheese and Dairy collection.

About the Recipe Developer

Justin Matase is publisher and co-owner of TABLE Magazine. He acquired TABLE in January 2020 alongside Editor in Chief Keith Recker and has steered its expansion into digital content, events, fashion, design, and travel, including TABLE Magazine New Mexico. He was previously associate publisher of the Pittsburgh City Paper and is vice chair of an advisory board at the University of Pittsburgh. Read Justin’s articles.

About the Photographer

Laura Petrilla is a Pittsburgh-based editorial and commercial photographer who specializes in food, tabletop, people, and interiors. See her portfolio at laurapetrilla.com.

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