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Murray’s Deluxe Melt

Finally, grilled cheese for grownups. Fontina, raclette, and Cheddar—all gloriously melty cheeses that aren’t short on flavor—get layered with ribbons of savory prosciutto and a dollop of decadent truffled mushroom pesto. Once this sandwich is sizzled in butter, it transforms into a gooey, decadent treat for lunchtime, dinnertime, or anytime you’re craving a bite of comfort.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

4 slices white pullman bread

1 garlic clove

1 Tbsp. Vermont Creamery Cultured Butter, divided

3oz. Prosciutto San Daniele

2 Tbsp. truffled mushroom pesto

1/4 lb. Ciresa Fontina Fontal

1/4 lb. French Raclette

1/4 lb. New York State White Cheddar

Slice each cheese wedge or block into two thin portions, one for each sandwich.
Divide the prosciutto and truffle pesto into two portions, one for each sandwich.
In a large pan over medium-high heat, melt the first half of the butter.
Meanwhile, layer one portion of the cheeses, prosciutto, and truffle pesto on one slice of pullman bread. Top with another piece of bread. Repeat for the second sandwich.
Turn the heat to low and add both sandwiches, then cover. Cook for about five minutes or until golden brown on the bottom side.
Flip and add the second half of the butter.
Re-cover and cook for another 5 minutes or until golden brown.
Cut the garlic clove in half lengthwise and set aside.
Remove the sandwiches from the pan and rub the toasted bread with the open garlic clove.
Cut the sandwiches on a diagonal, and enjoy the most luxurious of grilled cheeses!

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