Grilled cheese with a twist! The ooey gooey perfection you crave with the pairing of the zucchini ribbons gives this classic grilled cheese a creative swirl on your childhood favorite.

By using our Emmi cheese, this ultimate family-friendly lunch or dinner recipe will be a hit during those busy summer nights.


Green Goddess Grilled Cheese Sandwiches

Green Goddess Grilled Cheese Sandwiches

By Alanna Taylor-Tobin, The Bojon Gourmet

Spring-y Green Goddess Grilled Cheese Sandwiches! These verdant beauties are made with herbed olive oil, zucchini ribbons, and loads of our sweet, nutty Le Gruyère AOP.
4 sandwiches
Prep Time
Cook Time
Total Time


  • For the Herb Oil:
  • 2 cups packed soft herbs (mix of parsley, basil, chives, dill, and/or tarragon)
  • Zest and juice of 1 small lemon
  • 2 medium garlic cloves
  • 1/2 teaspoon salt
  • 1/2 cup olive oil

  • For the Sandwiches:
  • 1 (5-6 oz) block Emmi Le Gruyère AOP, shredded
  • 2 medium zucchini, sliced into ribbons with a vegetable peeler
  • 1/2 tsp kosher salt
  • 8 slices sourdough bread
  • 2 Tablespoons plain mayonnaise or soft butter


  1. Combine the herbs, lemon zest and juice, garlic, salt, and olive oil in a small blender or food processor and blend until fairly smooth. Refrigerate until needed, up to 2 days.
  2. In a large bowl, toss the zucchini ribbons with the salt and let sit to soften, 10 minutes. Blot dry with paper towels to remove excess salt.
  3. Spread the outside of the bread slices with mayo or butter. Spread the inside of the slices with some of the herb oil. On one piece of bread, sprinkle a layer of Gruyère cheese, top with zucchini ribbons, more Gruyère cheese, and the other piece of bread. Toast in a wide skillet over medium-low heat until golden. Flip and cook on the second side until golden and the cheese is melted.