Who says you shouldn’t play with your food? Two types of Tillamook sliced cheddar and a few quick cuts are all you need to make this doubly flavorful, super fun, striped grilled cheese sandwich.
Make a stack of the Sharp Cheddar Farmstyle Slices, and cut the stack into thirds. Arrange the slices into two even stacks (each containing 3 slices of cheese each). Repeat with the Sharp White Cheddar Farmstyle Slices.
Spread half of the mayonnaise onto one of the slices of bread, then place this slice - mayo side down - in the hot skillet. Immediately reduce the heat to low.
TIP 1: Mayonnaise is key to getting an evenly golden brown, shatteringly crisp surface on your grilled cheese. You can apply it easily in a thin, all-over layer. It has a higher melting point than butter, so it browns slowly and evenly all over as you cook the sandwich.
Place the cheese on top of the bread in the skillet, alternating colors to create a striped effect.
Spread the remaining mayonnaise onto the remaining slice of bread and place this slice on top of the sandwich with the mayo side facing up.
Cook until the bottom slice is evenly golden brown and the lower layer of cheese starts to look gooey, 2-4 minutes. Then, gently flip the sandwich, and cook until the second piece of bread is golden brown, and all of the cheese is melty, 2-4 minutes more.
TIP 2: For the best browning and ideal meltiness, cook your sandwich slowly over low heat. You’ll know it’s ready to flip when you see the bottom layer of cheese starting to become melty and gooey.
Let rest for 5 minutes before serving or slicing. Serve with tomato soup, if desired.
TIP 3: Let your sandwich “rest” for a few minutes before diving in - or slicing it in half. This allows the cheese to “set” slightly. It remains melty and delicious, but you won’t risk it being so gooey, the cheese runs out of your sandwich!
Shop this recipe
Tillamook Sharp Cheddar
Tillamook Extra Sharp White Cheddar
Tillamook Extra Creamy Unsalted Butter
Meet the chef
Erin Jeanne McDowell
Erin Jeanne McDowell is an author and video host specializing in all things baking. Her first book, The Fearless Baker, was named one of the best baking books of the year (2017) by The New York Times. Her second, The Book on Pie, is a New York Times Bestseller. Her newest book, Savory Baking, is all about translating a love of baking to every meal of the day - not just dessert! She hosts the award-winning series Bake it Up a Notch for Food52, where she teaches in-depth baking lessons and troubleshoots common issues. Her work has appeared in The New York Times, Washington Post, Food Network, Bon Appetit, and more.
As TCCA has grown, our workforce has grown with it, becoming more diverse and presenting new challenges and opportunities with English and Spanish speakers working together. This past year we worked to break down these language barriers and build stronger connections between colleagues through a handful of initiatives.
We started a partnership with Tillamook Bay Community College that designed and launched an English as a Second Language (ESL) program. 11 learners from TCCA completed the pilot program, and the program has been such a hit that we’re expanding it to Boardman and beyond in 2024.
In addition, we’ve implemented bilingual technical work instructions in high priority departments, translation services for new hire orientations, on site Spanish programs for native English speakers, and Rosetta Stone language learning software licenses, all to help us better communicate and connect with our colleagues.
