A close up view of a 
grilled cheese sandwich that has been cut in half and stalked on top of each other. It has caramelized pineapple, onions, and jalapeno. There is a pineapple in the background.

It’s been a while since I put out a grilled cheese recipe. Shame on me! We love grilled cheese sandwiches so much in our house we have our own affectionate name for them: melties. Actually, that name may have stemmed from an argument with my son when he was 2 or 3. He refused to eat a grilled cheese, instead demanding I make him a boy cheese. It was cute. I laughed every time. And then I just started calling them melties after the cuteness wore off. Now that my daughter is 3 we’ve started having similar arguments about how I need to make grilled cheese for the girls and boy cheese for the boys. Back to gender neutral melties.

This sandwich was inspired by a killer sale on pineapples ($1.25 each!) and a quesadilla recipe I tried a while back from Jessica over at How Sweet Eats. There was also a great deal on fontina. I have a love affair with fontina. I’m always drawn to it and love its subtle nutty yet creamy flavor. If you don’t have a killer sale on fontina, I recommend a Monterrey jack or even just mozzarella. A nice mild cheese will do. Now, I always shred mine when making grilled cheese because I find it melts quite nicely and helps incorporate with added ingredients to keep the whole mess stuck together. This sandwich is fun, mildly spicy, and a great summer grilled cheese meltie.