Grilled Cheese Sandwich Salad (A Fresh & Fun Twist on a Old Classic)

 Some days your cravings tell the whole story — and on this particular day, I found myself wanting two things at once: a big, fresh salad and a perfectly toasted grilled cheese sandwich. Instead of choosing between them, I let my creative kitchen mojo take over, and the result was something very delicious!

If you love grilled cheese and you love a good salad, this recipe brings the best of both worlds together in one incredibly edible bowl. It’s fun, comforting, fresh, and far from boring — proof that salads can be every bit as exciting as the heartiest comfort foo

 

Today we were really craving salad and oddly enough grilled cheese sandwiches.  I got to thinking and we all know what happens then . . . my creative mojo goes into overdrive and you just never know what I am going to end up with.  Most of the times it's something quite, quite delicious . . . others maybe not so delicious, but always interesting largely edible.  I'm happy to say that today I ended up with something quite, QUITE delish!

Think about it . . . crisp salad greens scattered across a nicely chilled plate . . . and topped with some of your other favorite salad ingredients . . . crisp and peppery radishes . . . crunchy cucumber . . . snappy and sweet red onions.

Now top that with a fantastically devilishly moreish fresh Lemon Thyme and Honey Mustard Vinaigrette dressing . . . not a lot . . . just a drizzle . . . coz there's more to come.  Oh sure you could use regular thyme if that's all you have . . . but the lemon thyme just adds just a teensy bit more depth to the flavors.

Finally . . . top all that goodness with a crisp freshly toasted Cheese Sarnie, deliberately sliced on the diagonal . . . some of the cheese oozing out . . . just laid here and there on the top . . . now a final drizzle of that scrummy dressing.

Presto!  A deliciously easy, scrummily edible, moreishly wanton Grilled Cheese  Salad. And you thought salads were mostly boring???  Aha!!  Not in this house!  This just could not get any better!

 

INGREDIENTS NEEDED

TO MAKE

GRILLED CHEESE SALAD

This is a really simple salad. You can vary the salad ingredients according to your own tastes and what you have on hand.

For the salad:

• 4 small heads of baby gem lettuce, washed trimmed and leaves separated (tear any larger leaves into bite sized pieces) (Or the equivalent in Romaine Lettuce, cut into bite sized pieces, about 8 cups)
• 4 large radishes, washed trimmed and slivered
• 1/2 small red onion, peeled and slivered
• 1/4 of a medium sized English cucumber, washed, unpeeled, cut in half lengthwise and then sliced into half moons
• 8 slices of fresh bread
• a heaped cup (4 ounces/115g) of good strong cheddar cheese, grated
• softened butter

For the dressing:

• 4 1/2 TBS extra virgin olive oil
• 2 TBS apple cider vinegar
• 1 TBS liquid honey
• 1 TBS Dijon mustard or to taste (grainy or smooth, it's up to you)
• a few springs of lemon thyme (you may use ordinary fresh thyme if that's all you have)
• fine sea salt and freshly ground black pepper to taste
• a few sprigs of thyme to garnish (optional)

 

NOTES ON INGREDIENTS

• I can appreciate that baby gem lettuce is not available everywhere. This is a type of lettuce with heads about the size of your fist, tightly compact leaves, shaped somewhat like a miniature Romaine/Cos lettuce. It has a somewhat bitter flavor. If you cannot get it, feel free to substitute any crisp, firm lettuce that you enjoy in the same measure.
• Feel free to adapt the fresh vegetable additions to ones that you have on hand and that you enjoy. There is no wrong about this.
• I use salted butter.
• Use any type of bread that is suitable for making a grilled cheese sandwich.
• Do grated your own cheese if possible and use a well flavored one.
• In a salad dressing, extra virgin olive oil matters as far as taste goes. Use a good one.
• I use an organic apple cider vinegar.
• Liquid honey is simply honey that has not been creamed or solidified in any way.
• Dijon mustard adds a hint of mellow heat and sharpness to the dressing. Do NOT use American mustard. It has far too sharp a vinegar flavor and the color is not appealing.
• Fresh thyme is best. I like the younger thyme leaves as they have a lovely tenderness.
• In the absence of fine sea salt, kosher salt may be used.

 

HOW TO MAKE A GRILLED CHEESE SALAD

This is a very simple process.  Simple ingredients put together in the most delicious of ways.

1. First make the dressing. Strip the leaves from the thyme sprigs and whisk half of them together the olive oil, vinegar, honey and mustard until thoroughly amalgamated. (Reserve the remaining thyme leaves for the sandwiches.)Season to taste with salt and pepper and set aside. (Alternatively you can shake the ingredients for the dressing together in a mason jar with a tight lid.)
2. Wash and dry the lettuce. Scatter the leaves onto four plates, tearing any larger leaves into bite sized pieces. Scatter the radish, onion and cucumber over top. (Make sure your leaves and all of your vegetables are dry. If you are adding any additional veggies, add them now.)
3. Spread the softened butter onto one side of each slice of bread.
4. Heat a large nonstick skillet over medium heat. Toss together the cheese and remaining thyme leaves. (Mix the cheese and thyme together evenly.)
5. Place 4 of the bread slices, butter side down into the heated pan. (You may need to work in batches.)
6. Divide the cheese/thyme mixture between each one, placing it evenly over top of each. Top the cheese with the remaining slices of bread, butter sides up. (If you are working in batches, you can keep the already grilled sandwiches warm in  low oven.)
7. Toast over medium heat, until golden brown on the outsides and the cheese is melted. Cut each sandwich into 3 or 4 pieces diagonally. (Bite sized works best. Cut in half on the diagonal and then cut each half into 3 or 4 pieces.)
8. Give the dressing a quick whisk and then drizzle some of the dressing over each salad. (Reserve some of the dressing for a final drizzle.)
9. Top each with 1 cut sandwich, and then drizzle the sandwiches with some of the dressing.
10. Garnish each salad with a small sprig of thyme if desired. Serve immediately! (This is not a salad that waits. To wait runs the risk of the dressing making your grilled cheese croutons soggy!)

 

HANDY TIPS AND HELPS

FOR MAKING

GRILLED CHEESE SALAD

✨Prep your greens well for the best texture

Make sure your baby gem lettuce is washed and thoroughly dried before assembling the salad. Wet leaves dilute the vinaigrette and make the salad less crisp. Your recipe specifically notes washing and drying the lettuce before scattering it onto plates .

✨Tear, don’t chop, your lettuce

Tearing the leaves into bite‑sized pieces (instead of cutting) keeps the edges soft and helps the greens stay fresher and crisper on the plate .

✨Slice the vegetables thinly for balance

The radishes, red onion, and cucumber are all slivered or thinly sliced in the recipe. This keeps the textures light and ensures they don’t overpower the grilled cheese pieces .

✨Use strong cheddar for maximum flavor

A good strong cheddar is key — it melts beautifully and gives the sarnies that savory punch that balances the sweet honey‑mustard vinaigrette. Your recipe calls for “good strong cheddar” for exactly this reason .

✨Butter the bread lightly but evenly

Softened butter spread on the outside of each slice ensures even browning and that perfect golden toastie finish. Make sure the butter reaches right to the edges for the best crispness .

✨Mix the cheese with thyme for extra flavor

Tossing the grated cheddar with the remaining thyme leaves before grilling adds a lovely aromatic note to the sandwiches. This small step makes a big difference in flavor depth .

✨Toast the sandwiches over medium heat

Medium heat allows the bread to crisp without burning while giving the cheese time to melt fully — DO NOT BE IN A RUSH .

✨Cut the sandwiches diagonally for the best presentation

Cutting each grilled cheese into 3–4 diagonal pieces creates those irresistible “crouton‑like” wedges that sit beautifully on top of the salad and show off the melted cheese inside .

✨Whisk the dressing again before drizzling

The vinaigrette naturally separates as it sits. Giving it a quick whisk before drizzling ensures the honey, mustard, oil, and vinegar are perfectly emulsified for the best flavor and texture .

✨Dress lightly — then finish with a second drizzle

Your method uses a clever two‑step dressing: a light drizzle over the greens first, then another over the grilled cheese pieces once they’re added. This keeps everything bright and flavorful without weighing the salad down .

✨Serve immediately for peak crispness

This salad is all about contrast — crisp greens, warm melty cheese, and bright vinaigrette. Serving right away ensures the sarnie pieces stay crisp and the greens stay fresh and lively

 

FREQUENTLY ASKED QUESTIONS

CAN I USE REGULAR THYME INSTEAD OF LEMON THYME?

Yes — while lemon thyme adds a lovely extra brightness to the vinaigrette, regular fresh thyme works perfectly well if that’s what you have on hand. It sill still add a lovely herby touch.

DO I HAVE TO MAKE THE DRESSING FROM SCRATCH?

Not at all. The homemade lemon‑thyme honey mustard vinaigrette is delicious and very quick to whisk together, but you can use your favorite bottled vinaigrette in a pinch. The salad will still be lovely — the grilled cheese pieces do a lot of the flavor lifting. 

WHAT TYPE OF BREAD WORKS BEST?

Any fresh, good‑quality sandwich bread will do. The recipe uses eight slices of fresh bread, buttered on the outside for that perfect golden toastyness.

CAN I USE PRE-SLICED CHEESE INSTEAD OF GRATED CHEDDAR?

Grated strong cheddar melts more evenly and mixes beautifully with the thyme, but sliced cheese will still work. Just be sure to use a flavorful cheddar so the “croutons” have that lovely savory punch the salad depends on. You will need to sprinkle the thyme over the top of the cheese slices.

HOW DO I KEEP THE SANDWICHES CRISP ONCE THEY'RE ON THE SALAD?

You will want to serve the salad immediately. The grilled cheese is toasted until golden and melty, then cut and placed on the salad right before serving so it stays crisp on the outside and gooey inside.

CAN ANYTHING BE PREPARED AHEAD OF TIME?

You can certainly whisk the dressing together ahead of time, giving it a good shake when you are ready to serve. You can also mix together the salad greens and veggies, storing them in the refrigerator in a covered container. I do not recommend grilling the cheese sandwiches until just prior to serving the salad.

CAN THIS RECIPE BE CUT IN HALF?

Absolutely. The recipe serves four, but it scales down easily — simply make fewer sandwiches and reduce the salad ingredients proportionally.

 

CAN ANY ADDITIONS BE MADE TO THIS SALAD?

 This salad is wonderfully flexible. Cherry tomatoes, sliced peppers, or even a handful of baby spinach would fit right in with the radishes, cucumber, and red onion already in the mix.

IS THIS MEANT TO BE A MAIN DISH OR A SIDE SALAD?

It works beautifully as either. With the hearty grilled cheese “croutons,” it’s filling enough for lunch or a light supper, but it can also be served as a fun, unexpected side salad alongside soup or a simple entrée.

 

A FEW OTHER HEARTY SALADS TO ENJOY

With the warmer temperatures, salads are going to be on the menu more and more often. Here are a few other delicious options for main dish salads!

CHICKEN TACO SALAD - Low fat, fresh, crunchy and full of Southwest flair. Everything we crave in a hearty, feel‑good meal: crisp romaine, colorful veggies, smoky taco‑spiced chicken, and the most irresistible cool, creamy dressing that just happens to be low in fat. It’s the kind of salad that eats like a celebration — crunchy, zesty, satisfying, and packed with flavor in every bite. What makes it shine is the balance of textures: tender chicken strips tossed in taco seasoning, sweet pops of corn, juicy tomatoes, crisp peppers, spring onions, olives, and a sprinkle of low‑fat cheddar. Combine that with homemade baked tortilla chips and a dreamy low fat dressing and you have something really special.

BACON & EGG SALAD - Light, creamy and utterly satisfying. Proof that healthy eating never has to feel like a compromise, this hearty salad brings together simple ingredients in the most delicious way. Crisp Little Gem lettuce, sweet roasted baby plum tomatoes, golden homemade croutons, perfectly soft‑boiled eggs, and lean oak‑smoked back bacon create a salad that’s both wholesome and deeply satisfying. What really makes it shine is the creamy Parmesan‑lemon dressing — rich in flavor yet made with very low‑fat mayonnaise for a lighter touch. Just a drizzle is enough to coat everything beautifully, adding brightness and a savory depth that ties the whole plate together.

 

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Yield: 4 servings

Author: Marie Rayner

Grilled Cheese Salad

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Don't knock it til you try it. This salad rocks! Fresh salad fixings, topped with toasted cheese sarnie croutons and drizzled with a lemon thyme honey mustard vinaigrette!

Ingredients

For the salad:

• 4 small heads of baby gem lettuce, washed trimmed and leaves separated (tear any larger leaves into bite sized pieces) (Or the equivalent in Romaine Lettuce, cut into bite sized pieces, about 8 cups)
• 4 large radishes, washed trimmed and slivered
• 1/2 small red onion, peeled and slivered
• 1/4 of a medium sized English cucumber, washed, unpeeled, cut in half lengthwise and then sliced into half moons
• 8 slices of fresh bread
• a heaped cup (4 ounces/115g) of good strong cheddar cheese, grated
• softened butter

For the dressing:

• 4 1/2 TBS extra virgin olive oil
• 2 TBS apple cider vinegar
• 1 TBS liquid honey
• 1 TBS Dijon mustard or to taste (grainy or smooth, it's up to you)
• a few springs of lemon thyme (you may use ordinary fresh thyme if that's all you have)
• fine sea salt and freshly ground black pepper to taste
• a few sprigs of thyme to garnish (optional)

Instructions

1. First make the dressing. Strip the leaves from the thyme sprigs and whisk half of them together the olive oil, vinegar, honey and mustard until thoroughly amalgamated. (Reserve the remaining thyme leaves for the sandwiches.)Season to taste with salt and pepper and set aside.
2. Wash and dry the lettuce. Scatter the leaves onto four plates, tearing any larger leaves into bite sized pieces. Scatter the radish, onion and cucumber over top.
3. Spread the softened butter onto one side of each slice of bread.
4. Heat a large nonstick skillet over medium heat. Toss together the cheese and remaining thyme leaves.
5. Place 4 of the bread slices, butter side down into the heated pan. (You may need to work in batches.)
6. Divide the cheese/thyme mixture between each one, placing it evenly over top of each. Top the cheese with the remaining slices of bread, butter sides up.
7. Toast over medium heat, until golden brown on the outsides and the cheese is melted. Cut each sandwich into 3 or 4 pieces diagonally.
8. Give the dressing a quick whisk and then drizzle some of the dressing over each salad.
9. Top each with 1 cut sandwich, and then drizzle the sandwiches with some of the dressing.
10. Garnish each salad with a small sprig of thyme if desired. Serve immediately!

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