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January 11, 2022

Trisha elevates grilled cheese by adding fresh winter vegetables and a spicy horseradish sauce!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.

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Grilled Cheesy Veggie Melts
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 sandwiches


1/4 cup brown mustard
2 tablespoons mayonnaise
1 tablespoon drained prepared horseradish
2 cups loosely packed baby spinach
1 1/2 cups very finely sliced green cabbage
1/2 cup grated carrot
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
8 slices sourdough bread
12 ounces sliced fontina cheese
3 tablespoons unsalted butter


Combine the mustard, mayonnaise and horseradish in a small bowl. Stir to combine and set aside.

Combine the spinach, cabbage and carrot in a medium bowl. Drizzle with the olive oil and vinegar. Season with salt and pepper. Toss to combine.

Lay the bread slices out on your work surface and spread with the mustard mixture. Top 4 of the slices with half of the cheese. Pile the vegetable mixture on top of each, making an even layer. Top with the remaining cheese, then the remaining bread, sauce-side down. Press in the sides of the sandwiches, if needed, to neaten them up.

Heat a large 2-burner flattop griddle over medium-low heat. Melt the butter and brush all over the griddle. Lay the sandwiches on the griddle and toast until crisp on the underside, 3 to 4 minutes. Flip and toast the second side, until the cheese is melted and oozy, about 4 minutes more.

Remove the sandwiches to a cutting board and slice in half with a serrated knife.

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Trisha Yearwood's Grilled Cheesy Veggie Melts ​| Trisha's Southern Kitchen | Food Network

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