Created by:

Alice Choi — Sammamish, WA

To call this grilled cheese sandwich tempting would be an understatement. After all, who in the their right mind could resist savory Wisconsin Fontina paired with garden fresh vegetables and hummus all happily topped on multigrain bread? No one, of course. No one.


Preheat cast iron skillet about 5-8 minutes over low to medium heat. Butter 1 side of each bread slice; place buttered-side-down in skillet and cook about 2-3 minutes, flipping once. When bread is lightly golden brown, remove from skillet; layer 2 slices with hummus, mushrooms, watercress (the watercress will warm and wilt a little while cooking), cucumbers, carrots, avocados, 2 Fontina slices, and another layer of hummus. Return to heated skillet. Top with remaining bread slices, buttered-side-up. Grill 2-3 minutes or until the bread is golden brown and the cheese begins to melt carefully, flipping to brown second side of sandwich. Splash sandwiches with a little balsamic vinegar if desired.

* To sauté mushrooms, generously coat bottom of skillet with butter, sauté stirring often, about 4 minutes. Season to taste


  • 2-3 tablespoons (1 1/2 ounces) butter, softened
  • 4 slices multigrain bread
  • Hummus
  • 1 cup sautéed* sliced cremini mushrooms (about 3 cups raw)
  • Watercress, stems removed
  • 1 seedless cucumber, peeled and thinly sliced
  • 1 medium to large carrot, peeled and thinly shaved with a vegetable peeler
  • 1 large Hass avocado, sliced
  • 4 slices Wisconsin Fontina cheese
  • Balsamic vinegar (optional)
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