Focaccia Grilled Cheese is hands-down my favorite quick dinner. Melty three-cheese layers, sun-dried tomato–Parmesan bread, and a hit of pesto? Game over.
Author’s Notes
This Loaf Owns Me.
Living On Focaccia Grilled Cheese, And Not Mad About It.
I’m having a real moment with Trader Joe’s sun-dried tomato Parmesan focaccia. After my friend, Lindsay, from Pinch of Yum raved about it on her turkey sandwiches, I had to grab a loaf. While I still need to try her sandwiches (they look amazing!), I went straight for a big grilled cheese.
Since then, I’ve bought it four (or maybe five?) more times, and grilled cheese is still the only thing coming out of my oven. Safe to say I’m obsessed, and Trader Joe’s might need to start hiding this bread when they see me walk in.
Focaccia Grilled Cheese Ingredients
| Ingredient | Tip |
|---|---|
| Focaccia bread with roasted tomato & Parmesan | Trader Joe’s loaf is amazing, but any thin, flavorful focaccia works. You can also use my homemade focaccia recipe by making the thinner version in a 13×18-inch pan (see note 1 in the recipe card). |
| Butter | Make sure it’s nicely softened so it spreads evenly on the bread. |
| Cheddar, Gouda, Muenster | Use a mix for the best flavor and melty texture. Freshly shredded melts and tastes better than pre-shredded. |
| Garlic powder & salt | Sprinkle lightly to boost flavor without overpowering the bread. |
| Pesto (optional) | Adds a fresh, herby layer if you want extra flavor. I love grabbing Trader Joe’s vegan pesto. It’s super good! |
Storage
Focaccia Grilled Cheese is best enjoyed fresh from the oven! That said, I’ve definitely grabbed a leftover slice straight from the fridge…and yes, it’s still delicious.
More Easy Sandwich Recipes
Focaccia Grilled Cheese
Equipment
- Rimmed sheet pan plus foil or parchment paper
Ingredients
- 1 loaf Focaccia Bread with Roasted Tomato & Parmesan see note 1
- 3 tablespoons unsalted butter softened
- 2/3 cup freshly shredded sharp Cheddar cheese see note 2
- 1/2 cup freshly shredded gouda cheese
- 1/2 cup freshly shredded Muenster cheese
- Garlic powder to taste
- Salt to taste
- Pesto optional
Instructions
- Arrange a rack in the middle of the oven. Heat to high broil. Line a rimmed sheet pan with foil or high-heat parchment paper.
- Using a sharp serrated knife, cut the focaccia loaf in half horizontally. Place cut sides up on the prepared sheet pan. Spread softened butter all over the cut sides, then sprinkle lightly with garlic powder and salt.
- Broil on the middle rack for 2 minutes, or until lightly toasted. Watch closely so it doesn’t burn. Remove from the oven and reduce oven temperature to 400ºF.
- Sprinkle all three cheeses evenly over the bottom half of the bread. Place the top half back on to form a sandwich.
- Return to the oven and bake 15–18 minutes, or until the bread is crisp and the cheese is fully melted.
- Transfer to a cutting board, cool for 2 minutes, then cut crosswise into 6 sandwiches. If desired, gently lift the tops and spread with pesto. Serve warm and gooey!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Make This Focaccia Grilled Cheese Your Own
- Caprese style: Add fresh tomato slices and a little mozzarella inside with the pesto.
- Meat lovers: Tuck in some thinly sliced turkey, ham, or salami before baking.
- Spicy kick: Add a sprinkle of crushed red pepper flakes or use pepper jack in the cheese mix.
What to Serve With It
Here are my favorite pairings with this Focaccia Grilled Cheese:
- A really great tomato basil soup for dunking (or really any soup recipe!)
- A light garden salad with a light dressing and fresh veggies.
- Roasted veggies: a medley or just broccoli or asparagus.
- Fresh fruit or my favorite fruit salad recipe.
Focaccia Grilled Cheese Tips
- Let it rest a minute. Cooling for just 1–2 minutes before cutting helps the cheese set a bit so it doesn’t all ooze out.
- Cut with a serrated knife. It slices through the crisp bread cleanly without smashing the sandwich.
- Play with cheese ratios. Want it sharper? Add more Cheddar. Want it creamier? Up the Muenster or Gouda.
- Finish with a drizzle. A little balsamic glaze or hot honey over the top before serving adds another layer of flavor.
