Grilled Cheese with Southern Tomato Gravy

Grilled Cheese with Southern Tomato Gravy

Prep Time

10 minutes

Cook Time

15 minutes


6 people

Ahhh…yeah! Lightly breaded cheese grilled until the outside is crisp and the inside is melting. Serve with a Southern Tomato Gravy for a truly decadent treat.

Tomato Gravy is also, and classically, served on top of biscuits in the South, so try it either way!


  • 1 package (14 ounces) paneer cheese

Southern Fresh Tomato Gravy

  • 1 teaspoon butter or margarine
  • 1 teaspoon minced garlic in oil
  • 2 cups fresh tomatoes, small dice
  • 3 tablespoons tomato paste
  • 1/4 cup milk, cream or creme fraiche
  • 2 tablespoons Parmesan cheese
  • To taste, salt and black pepper


  • 2 egg whites, beaten
  • 2 tablespoons hot sauce
  • 1 cup cornmeal
  • 1/4 teaspoon black pepper
  • 2-3 tablespoons oil


  • 1 Slice cheese until at least 1 1/2-inches thick, and any circumference you desire; set aside in refrigerator.

For Southern Tomato Gravy

  • 1 Make gravy by melting butter in a medium saucepan over medium heat. Add garlic and tomatoes, stirring until combined.
  • 2 Cook, stirring frequently, until tomatoes have broken down, about 4-5 minutes.
  • 3 Add tomato paste, blending in until completely dissolved. Add milk, cheese, salt and black pepper to taste, Continue cooking and stirring for an additional 3 minutes.
  • 4 Remove from heat and keep warm.

For Egg Wash and Breading

  • 1 For the egg wash and breading, whisk egg whites and hot sauce well in one bowl and in another, combine cornmeal and black pepper.
  • 2 In a large skillet(preferably nonstick), add the oil and place over medium high heat.
  • 3 When oil is hot, dip each slice of cheese into egg white mixture and then cornmeal mixture, coating both sides liberally.
  • 4 Carefully place into hot oil and continue until skillet is full. Cook, uncovered, for 3-5 minutes, or until the underside is well browned.
  • 5 Flip over and brown the opposite side. Immediately serve with hot Southern Fresh Tomato Gravy.



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