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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 Hopmonk Taverns (Sebastopol and Sonoma, CA)

Per Order:

Yield: 24 servings