Grilled Three-Cheese with Tomato, Basil, & Honey

Grilled Three-Cheese with Tomato, Basil, & Honey

For Mother’s Day this year, I wanted to treat my wife to something extra special. One of her favorites is the Grilled Three-Cheese Sandwich from Café Muse in Royal Oak, Michigan. Their sandwich first received national attention being featured in a 2008 Esquire Magazine article about the “best sandwiches in America”, was later featured on Oprah in a “sandwich showdown”, and has been named as the “best grilled cheese sandwich in Metro Detroit” (Detroit Free Press) and “one of the perfect grilled cheese sandwiches in America” (Reader’s Digest). Unfortunately, trying to get a reservation at the renowned Café Muse on Mother’s Day is near impossible, so instead, I decided to make it at home for us to enjoy. The end result was absolutely delicious, and is most definitely a recipe I’ll be making many more times to come. If you’re a fan of grilled cheese, do yourself a favor and make this recipe soon. You’ll be glad you did!


  • 4 slices sourdough bread (I used Zingerman’s Sourdough bread)
  • 2 slices havarti cheese
  • 2 slices mozzarella cheese
  • 2 slices fontina cheese
  • 2 tsp. fresh basil, chopped
  • 4 slices tomato
  • Honey
  • Butter (or olive oil)


  1. Heat an electric skillet to 350°-375° F, and turn on oven broiler to high.
  2. Spread butter (or brush olive oil) on one side of each slice of bread. Place each slice on the skillet, butter side down. On one slice of each sandwich, place a slice of mozzarella, and on the other slice of each, a slice of havarti and fontina. Heat until each slice of bread is lightly toasted and golden brown, and the cheese begins to melt; about 3-5 minutes or so.
  3. Transfer each slice of bread to a baking sheet. Place 2 slices of tomato on one slice of each sandwich, and drizzle honey on the other slice. Place under broiler for a 2-3 minutes to warm the tomato and further melt the cheese (until the cheese just begins to brown).
  4. Sprinkle with basil, assemble sandwich, and enjoy!


The biggest thing that I can emphasize for this recipe is to restate the importance of using both a griddle and the broiler when heating the sandwich. This allows the outside of the bread to get perfectly browned and grilled, while keeping the inside of the bread soft and pillowy, and allowing the cheese to get toasted and gooey as well.

Bon Appétit!


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