This grilled Havarti cheese is everything a grilled cheese should be: crispy on the outside, and melty in the middle. Havarti melts like a dream, has a mild buttery flavor, and makes even a gluten free grilled Havarti cheese feel like comfort food again.
If you've ever had a grilled cheese turn dry, greasy, or unevenly melted, this one fixes all of that. Simple ingredients. Real flavor. Zero fuss, just like all my sandwich recipes! If you love this idea, try a BLT with cottage bacon or a gluten free club sandwich!
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Why You'll Love This Recipe
- Ditches processed yellow cheese wrapped in plastic
- Havarti makes a basic grilled cheese feel more interesting
- Gluten free bread crisps up beautifully
What You'll Need
- Bread - Use a sturdy brand that holds up to grilling. We like gluten free Canyon Bakehouse bread.
- Havarti cheese - Plain or dill Havarti both work great.
- Butter - For golden, crispy edges (or dairy-free butter if needed)
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Prep the bread + add the cheese Spread butter evenly on one side of each slice of bread. Don't skimp. This is where the crisp happens.
Place sliced Havarti on the unbuttered side of bread. Top with the second slice of bread, with the butter side facing out.
Step 2: Grill low and slow
Heat a skillet over medium-low heat. Cook the sandwich for 3-4 minutes per side until golden brown, and the cheese is fully melted.
Lower heat = better melt. Let it rest for 30 seconds, then slice and enjoy while it's perfectly gooey.
Tips and Tricks
Making grilled cheese for a crowd? Use a griddle or a Blackstone griddle to cook multiple sandwiches at a time.
Low and Slow! Don't turn the heat up too high, otherwise the bread will burn before the cheese melts.
Flavor Variations
- Havarti + Sharp Cheddar for extra depth
- Dill Havarti + Turkey for a savory upgrade
- Havarti + Homemade Strawberry Jam for sweet-savory comfort
- Havarti + Ham for a diner-style classic
Storing and Reheating
Storing: Grilled Havarti cheese is best fresh. If needed, cool completely and store in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in a skillet over medium-low heat until warmed through and crisp again. Avoid the microwave if possible.
Freezing: Skip freezing and just make a fresh sandwich.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Havarti Cheese: Safe at 2 slices (40 grams) per meal. For a lower lactose, try extra sharp cheddar cheese! It won't melt as well, but the flavor will be there.
- Bread: Use a gluten free bread, or if you tolerate some wheat, sourdough would be delicious too!
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Yes. Havarti melts smoothly and evenly, making it a great choice for grilled cheese without getting greasy.
Havarti is milder and creamier than cheddar. It melts faster and gives a softer, buttery flavor. Many people like blending the two.
Yes. Thinly sliced or grated Havarti melts well, even on gluten free bread, especially when cooked over medium-low heat.
Havarti is lower in lactose than many cheeses and is generally tolerated in moderate portions. Stick to about 1-2 ounces per meal.
You can. Dill Havarti works especially well. Just check labels to avoid garlic or onion if you are following a low FODMAP diet.
The heat is likely too high. Cooking low and slow helps the cheese melt fully before the bread over-browns.
Butter the bread. This gives more even browning and better flavor than buttering the pan.
What To Serve With Grilled Havarti Cheese
- Homemade Tomato soup (always)
- Simple side salad with Italian vinaigrette
- Gluten free crackers, hard-boiled egg, and fruit
- Any leftover soup for an easy lunch win
More Loveable Sandwich Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Grilled Havarti Cheese
Ingredients
- 8 slices gluten free bread (Note 1)
- 8 ounces Havarti cheese thinly sliced or grated (Note 2)
- 4 tablespoons butter softened
Instructions
- Butter one side of each slice of bread.
- Divide the Havarti cheese evenly on the unbuttered side of the bread.
- Top with remaining bread slices, buttered side facing out.
- Cook in a skillet over medium-low heat for 3-4 minutes per side, until golden and melted.
- Remove from heat, rest briefly, slice, and serve warm.
Venessa Mandelkow says
Make this grown up grilled cheese with homemade tomato soup! Make two!
Barb E says
Well this was fun to make, and of so delicious! I used extra sharp aged cheddar (no lactose), which is our go-to cheese. We like Rustik Oven sourdough and it worked great. Thanks for another recipe winner!!
Venessa Mandelkow says
Hi Barb! I love that you made the recipe work for you. Thanks for taking time to let me know and everyone else about the cheese swap! - Venessa