7 Secrets How Does Gordon Ramsay Make Grilled Cheese

The “Idiot Sandwich” Guide to a Michelin-Star Melt

So, you’re standing in your kitchen and you ask the internet, “How does Gordon Ramsay make grilled cheese?” Well, stop right there. If you’re picturing a simple, 3-minute, two-ingredient snack for a toddler… you’re in for a bloody shock. This isn’t your mum’s grilled cheese. This is a Michelin-star-level, flavor-packed, spicy, funky, culinary *event* disguised as a sandwich. In short, it is, in every sense of the word, “elevated.”

As a food expert, I’ve analyzed this recipe for years. The truth is, “how to make Gordon Ramsay’s grilled cheese” is less about “simple comfort” and more about “complex flavor bombing.” It breaks all the traditional rules. Furthermore, it introduces ingredients that your average American grilled cheese has never even heard of. It’s not just a sandwich; it’s a *dish*.

But before we dive into Ramsay’s intense, kimchi-fueled masterpiece, we *must* master the fundamentals. You can’t be an artist until you can draw a straight line. In truth, you can’t make Ramsay’s grilled cheese until you can make a *perfect* classic one.

Expert Analysis: The “Classic” vs. The “Ramsay”

Based on my analysis, there are two paths to grilled cheese perfection. The first path is the “Classic,” which is all about texture and the pure, unadulterated flavor of bread and cheese. The video below is a masterclass in this “Classic” method, inspired by the movie *Chef*. It focuses on mastering the fundamentals: the perfect bread, the classic cheese blend, and that flawless, edge-to-edge, golden-brown crust. Observe the “low and slow” heat, the use of multiple classic cheeses, and the buttering technique. This is the foundation.

The second path is the “Ramsay” method, which *builds on* this foundation. Ramsay assumes you know how to do this. Then, he adds layers of spice, acid, and fermented funk (hello, kimchi!) to create something entirely new. You must master the technique in this video *before* you even attempt the Ramsay version. This, right here, is your final exam before the boss level.

Source Video: The Perfect Grilled Cheese Sandwich

So, How Does Gordon Ramsay *Actually* Make Grilled Cheese?

Okay, lesson over. You’re here for the main event. So, how does Gordon Ramsay make grilled cheese? He makes it an intense, gourmet experience. His most famous, viral version isn’t just a grilled cheese. It’s the Ultimate Kimchi Grilled Cheese Sandwich.

This isn’t just “bread and cheese.” It involves a homemade chili-butter, a spicy kimchi “slaw,” and a very specific, high-low cheese blend. It’s a flavor bomb of spicy, acidic, funky, savory, and rich, all held together by that perfect golden crust. In other words, it’s aggressively, unmistakably Gordon Ramsay.

Deconstructing the Ramsay Method: Bread and Fat

A classic grilled cheese has three pillars: Bread, Cheese, Fat. The Ramsay method adds a fourth, crucial pillar: The “X-Factor” Filling. Let’s start with the foundation.

Pillar 1: The Bread (The “Sourdough Structure”)

A common mistake is using flimsy bread. For a sandwich this “wet” and “heavy,” Ramsay knows you need structure. He doesn’t use standard white bread. Instead, he opts for thick-cut, rustic Sourdough Bread. The tangy flavor of the sourdough is essential to cut through the incredible richness of the cheese and butter. Furthermore, its sturdy, airy crumb can withstand the moisture from the kimchi without turning into a soggy mess. Truly, it’s an engineered choice.

Pillar 2: The Fat (The “Double-Duty” Spread)

Now, this is one of the first big secrets to how Gordon Ramsay makes grilled cheese. He doesn’t just use butter, nor does he just use mayo. Instead, he uses a compound butter, but not on the *outside* of the bread. He uses Olive Oil (or clarified butter) on the outside of the bread to get a high-heat, golden-brown crust without burning. Then, he makes a separate Chili-Garlic Butter that he spreads on the *inside* of the bread, so the bread itself is seasoned before the cheese even gets there. In my opinion, it’s a brilliant “inside-out” flavor technique.

Deconstructing the Ramsay Method: Cheese and Kimchi

With the structure set, Ramsay moves on to the heart of the sandwich: the flavor-packed filling. This is where he truly separates himself from the classic recipe.

Pillar 3: The Cheese Blend (The “High-Low” Secret)

Ramsay is a Michelin-star chef, but he’s also a pragmatist; consequently, he knows what works. He doesn’t *just* use fancy, expensive cheese. In fact, his secret blend is a “high-low” masterpiece.

• The “Low” (The Melter): Sliced Monterey Jack or Provolone. He knows these are the undisputed kings of the “gooey, stretchy, perfect melt.” They provide the texture.
• The “High” (The Flavor): Finely grated Asiago or Pecorino Romano. These are the dry, salty, “flavor bomb” cheeses. They don’t melt well, but they provide an intense, nutty, savory punch that classic cheddar just can’t match.

By blending a “melter” with a “flavor” cheese, he gets the perfect texture *and* a complex taste. This is a best practice all home cooks should adopt.

Pillar 4: The “X-Factor” (The Kimchi Slaw)

This is it. This is the Ramsay signature. To clarify, he doesn’t just add cheese; he adds a “filling.” He takes spicy, funky, fermented Kimchi, drains it (a crucial step!), and sautés it with a bit of sugar and gochujang (Korean chili paste). This creates a sweet, spicy, acidic “slaw” that cuts through all the fat from the butter, oil, and cheese. It makes the sandwich a balanced meal, not just a blob of fat. It is pure genius.

The Full Recipe: How to Make Gordon Ramsay’s Grilled Cheese

Alright, you’ve studied the theory. You’ve passed the fundamentals. Now, let’s cook like a (very angry, very talented) chef. This is the step-by-step process for his famous kimchi grilled cheese. However, this isn’t just a recipe; it’s a project. But the result is, quite frankly, one of the best “melts” on the planet.

Ingredients You’ll Need

• 2 thick slices of Sourdough Bread
• 1 tablespoon Olive Oil or Clarified Butter (for the outside)
• 2-3 slices Monterey Jack or Provolone
• 1/4 cup grated Asiago or Pecorino Romano

For the Kimchi Slaw:

• 1/2 cup Kimchi (chopped and *drained well*)
• 1 teaspoon Gochujang (Korean chili paste)
• 1 teaspoon Sugar (to balance the sour)
• 1 teaspoon Sesame Oil

For the (optional) Chili-Garlic Butter:

• 2 tablespoons Softened Butter
• 1/2 clove Garlic (minced to a paste)
• 1/4 teaspoon Chili Flakes

Step 1: Prepare the “Ramsay” Components

1. Make the Chili-Garlic Butter: In a small bowl, combine the softened butter, minced garlic paste, and chili flakes. Mix well. This is your *internal* spread.
2. Make the Kimchi Slaw: First, this is a crucial step. A common mistake is using wet kimchi, which creates a soggy sandwich. You must squeeze out the excess liquid. Next, in a separate bowl, toss the drained, chopped kimchi with the gochujang, sugar, and sesame oil. Sauté this mixture in a hot pan for 2-3 minutes to cook off extra moisture and caramelize the sugar. Set it aside.

Step 2: Assemble the “Idiot Sandwich”

1. Lay your two slices of sourdough on the counter.
2. Spread the *inside* of both slices with your homemade Chili-Garlic Butter (or just plain butter if you’re in a hurry).
3. On one slice (butter-side up), layer your cheese. Start with the slices (Provolone/Monterey Jack).
4. Next, add a generous layer of your cooked Kimchi Slaw. Spread it evenly.
5. Finally, sprinkle the *grated* cheese (Asiago/Pecorino) on top of the kimchi. This “glues” it all together.
6. Place the second slice of bread on top (butter-side *down*, facing the cheese).

Step 3: The “Low and Slow” Ramsay Cook

1. Brush the *outside* of the sandwich (top and bottom) with Olive Oil or clarified butter. This gives a crispier, more even crust than regular butter, which can burn.
2. Place a large, heavy-bottomed skillet (like cast iron) over medium-low heat. Let it preheat gently.
3. Carefully place the sandwich in the pan. Now, be patient. Let it cook, undisturbed, for 4-5 minutes. You are looking for a deep, even, golden-brown. Do not press it!
4. Gently lift a corner. When it’s perfectly golden, flip it.
5. Cook the second side for another 3-4 minutes, until it matches the first and the cheese is spectacularly melted and oozing.

Step 4: The Professional Rest

1. Remove the sandwich to a cutting board.
2. Let it rest for 60-90 seconds. This is vital. It allows the molten cheese to set *just* slightly, so it doesn’t all spill out when you cut it.
3. Slice diagonally with a sharp serrated knife and serve immediately.

The “Melt” vs. “Grilled Cheese” Controversy: Ramsay’s Verdict

So, is this *really* a grilled cheese? No. Technically, it’s a “melt.” In the culinary world, a “grilled cheese” is *only* bread, cheese, and fat. The *second* you add a non-cheese ingredient like kimchi or meat, it becomes a “melt.” Believe it or not, this is a surprisingly heated topic, but it’s an important distinction.

This isn’t just snobbery; it’s about classification. When you add ingredients like kimchi or processed meats (bacon, ham), you are fundamentally changing the sandwich. These ingredients are often regulated. For example, the U.S. Food and Drug Administration (FDA) has extensive and detailed guidance on what constitutes a “meat product.” Therefore, calling it a “melt” is simply more accurate. But let’s be honest… “Kimchi Melt” doesn’t sound nearly as good, does it? So we’ll let Gordon have this one.

Conclusion: So, How Does Gordon Ramsay Make Grilled Cheese?

He makes it loud, complex, and unforgettable.

The answer to “How does Gordon Ramsay make grilled cheese?” is simple: he doesn’t. He makes a “Ramsay-level” grilled cheese melt. He builds on the classic foundation (low heat, great bread, good melt) and then adds layer upon layer of flavor: spicy chili-butter, salty-nutty cheese, and his secret weapon, a sweet-spicy-funky kimchi slaw.

Ultimately, it’s not a 10-minute snack. It’s a 25-minute culinary project. And based on our analysis, it’s one of the most delicious sandwiches you will ever make.