Charcuterie Crunch Grilled Cheese

Name: Charcuterie Crunch Grilled Cheese with Hot Honey
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 thick slices sourdough bread; 1 tbsp butter; 1 tbsp Dijon mustard; 1 tbsp raspberry jam; 2 slices provolone cheese; 3 slices salami; 2 slices prosciutto; 1/4 cup shredded cheese blend (like mozzarella or Italian); 1 tsp hot honey; 1/4 cup truffle kettle chips

This charcuterie-inspired grilled cheese combines cured meats, multiple cheeses, hot honey, and crispy truffle kettle chips between buttered sourdough for a sophisticated sandwich that balances sweet, salty, and crunchy textures.

🌍American 🏷️Grilled cheese 🏷️Sandwich 🏷️Charcuterie 🏷️Sourdough Prosciutto

🏷️

🏷️Salami

-0:00

naughtyforkonTikTok

Total

10 min

Servings

1

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by naughtyfork

-0:00

naughtyforkonTikTok

Ingredients

2 thick slices sourdough bread
1 tbsp butter
1 tbsp Dijon mustard
1 tbsp raspberry jam
2 slices provolone cheese
3 slices salami
2 slices prosciutto
1/4 cup shredded cheese blend (like mozzarella or Italian)
1 tsp hot honey
1/4 cup truffle kettle chips

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Instructions

1
Melt butter in a large non-stick skillet or on a griddle over medium heat.
2
Place one slice of sourdough bread in the skillet. Spread with Dijon mustard and raspberry jam.
3
Layer with a slice of provolone cheese, followed by the salami and prosciutto.
4
Top the meats with the shredded cheese blend and drizzle with hot honey.
5
Place the second slice of bread on top (spread with a slice of provolone on the inside if desired) and press down gently.
6
Grill for 2-3 minutes per side, until the bread is golden brown and crispy and the cheese is completely melted. Add more butter to the pan when flipping if needed.
7
Remove the sandwich from the pan. Carefully open it and add a layer of truffle kettle chips.
8
Close the sandwich, slice in half, and serve immediately.

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Tips & Notes

Pro tips

Butter the outside of both bread slices generously and use medium heat—this prevents the bread from browning too fast before the cheese melts.
Layer the cheese blend in the center of the sandwich and the cured meats closer to the edges so they don't slide out.
Add hot honey just before grilling; if added too early, it will soak into the bread and make it soggy.
Press gently with a spatula once the sandwich hits the pan, and listen for a steady sizzle—this signals proper browning.

Substitutions

Sourdough → thick-cut brioche or challah (yields sweeter, softer crust)
Provolone → gruyère or sharp cheddar (richer flavor, same melting behavior)
Salami + prosciutto → pancetta or guanciale (smokier, more intense salt)
Truffle kettle chips → crushed potato chips or panko (similar crunch, different flavor profile)

Storage & make-ahead

Eat immediately for best texture; leftovers can be refrigerated up to 1 day and reheated in a skillet over low heat, though the kettle chips will soften.