The time for comfort food has arrived, and few can rival a warm, melty grilled cheese sandwich. While the basic formula of white bread and American cheese remains the gold standard, this humble handheld boasts much broader potential. “The grilled cheese is a culinary chameleon,” explains Danni Eickenhorst, CEO of HuSTL Hospitality Group, which owns Steve’s Meltdown in St. Louis, Mo. “Its core components—bread and cheese—are incredibly versatile.”

That’s why chefs and menu developers are looking toward global flavors and interesting ingredients to create their own one-of-a-kind versions. Read on for tasty takes on this favorite sandwich.

Far-Flung Flavor

Photo Credit: Pita Pit

In May, Pita Pit introduced a lineup of Greek grilled cheese pita sandwiches, including the Athens Grilled Cheese, with olives, tomatoes, onions, mozzarella, spinach and Caesar dressing.

Grilled cheese has always had a bit of international flair—after all, the croque monsieur, a grilled sandwich made with sliced ham and Gruyère, is a French staple. With diners of all ages becoming more open to international flavor profiles—and younger consumers actively seeking them out—the opportunity is ripe to combine the familiarity of grilled cheese with global cuisines.

Fast-casual chain Pita Pit takes a page from the Peloponnesian region; in May, the brand launched a revamped menu featuring a selection of Greek grilled cheeses. “We wanted to introduce something lighter than a traditional pita sandwich but just as packed with flavor and craveability,” says Meghan Haugen, Pita Pit’s chief operating officer. “Our team spent months experimenting with various recipes, inviting peers and customers to tastings to gather feedback.”

The result? Four variations, including the Athens Chicken grilled cheese, with black olives, spinach and mozzarella, and the Cowboy Steak, with roasted corn and onions. Haugen says the creativity and variety have been a hit with guests.

One global combo that’s gaining a fair amount of buzz is the kimchi grilled cheese (also affectionately referred to as a “kimcheese”). Funky, acidic kimchi is perfect for cutting through the richness of a grilled cheese, making for a tasty take on modern Korean cuisine. In Oakland, Calif., newly opened Oh G Burger puts a Korean spin on American comfort foods. And while burgers might be the star of the show (the headlining Bulgogi Burger features a signature sauce, ssamjang aïoli and pickled onions), the Kimchi Grilled Cheese is a menu standout and an exemplar of third-culture cooking. The sandwich layers sourdough with bacon, cheese and housemade kimchi that’s grilled until the fillings melt into one.

More mainstream foodservice outlets are also starting to explore this global take on grilled cheese. At Disneyland, the Jolly Holiday Café doubles down on Korean flavor with its Boo-Golgi Toasted Sandwich (marinated beef, mozzarella and kimchi aïoli), which is served with a cup of Corn Cheese Soup. Although kimchi grilled cheese remains somewhat under the radar, the dish could benefit from a recent celebrity spotlight: Chef and restaurateur Matty Matheson, who co-stars in the hit show “The Bear,” has been hawking a Fried Spam Kimchi Grilled Cheese recipe on social media and in his new cookbook.

Sweeten the Deal

Photo Credit: Steve’s Meltdown

The Don Ho at Steve’s Meltdown adds pineapple jam and ham to a pepper Jack grilled cheese, infusing the sandwich with Hawaiian flavor.

By nature, grilled cheese is savory and packed with umami, but its longstanding cousin, the Monte Cristo, proves that it can also take on sweeter notes. At Steve’s Meltdown, the Don Ho sandwich mingles savory, spicy and sweet notes through a combination of pepper Jack, ham, pineapple jam and honey-chipotle barbecue sauce.

“When we initially laid out our goals for our menu, we knew the types of sandwiches we wanted to include in our spectrum of flavors: something spicy, something savory, something sweet, as well as the obvious classics,” says Eickenhorst. “When we landed on this recipe, we felt it was a beautiful hybrid vehicle of sweet and spicy. We knew right away it would be a hit.”

Fillings aren’t the only component in a grilled cheese that can imbue a bit of sweetness. In Atlanta, Mexican-inspired smoothie and fruit bar LottaFrutta serves half a dozen sandwiches, including the Queso Quartet. Four cheeses—cheddar, Monterey jack, Asiago and feta—along with sliced tomato are sandwiched between sweet Latin bread and then hot-pressed for a gooey handheld with just a touch of sweetness.

Want to push the envelope with something especially sugary? Think outside the dinner box and into the dessert menu, as Monterey Bay Fish Grotto in Pittsburgh does with its Angel Food Grilled Cheese Sandwich. Caramelized slices of cake sandwich a cream cheese filling with berry compote, which is crowned with ice cream and toasted almonds.

Veg Out

Photo Credit: Toasted

At Toasted, the Vegan Roasted Vegetable—which can be modified to include cheese—is loaded with portobello mushrooms, tomato chutney, garlic spinach and roasted red pepper.

By nature, grilled cheese skews toward indulgence, but several restaurants are finding success by adding fresh veggies into the mix. Haugen reports that part of the appeal of Pita Pit’s grilled cheese options is the inherent health halo of Mediterranean cuisine, plus the menu’s array of add-ins like spinach, mushrooms, bell peppers, olives, roasted corn and even pickles and cucumbers. “The sandwiches offer the comfort of traditional grilled cheese while being relatively light on calories, which adds to their appeal,” she explains.

Florida micro-chain Toasted specializes in grilled cheeses and burgers and also serves vegan and gluten-free options. While much of the menu features hearty builds, like the Barbacoa Melt (with Cotija, pepper Jack and housemade cilantro chimichurri) and the Smokehouse (cheddar, chipotle-barbecue pulled pork and mac and cheese), guests can opt for lighter options. The Pesto Chicken sandwich combines mozzarella, pulled chicken, pesto, tomato chutney and arugula. On the vegan menu, the Roasted Vegetable sandwich packs in portobello mushrooms, tomato chutney, garlic spinach and roasted red peppers and can be customized to include cheese.

Customers at Steve’s Meltdown are also leaning into lighter fare. “Beyond elevated ingredients and creative, flavorful experimentation, we are absolutely seeing a shift toward healthful options,” Eickenhorst says. “We have multiple vegan options on our menu to accommodate our vegetarian customers. A comfort food doesn’t always have to be a guilty pleasure.”

When it comes to rethinking grilled cheese, starting small is a smart strategy. “The possibilities with melted cheese are endless,” Pita Pit’s Haugen says. “Try experimenting beyond traditional bread and play around with different flavors. Each test brings new discoveries.”

Eickenhorst agrees with this approach. “Begin by adding one new element to your classic grilled cheese,” she says. “Whether it’s a special cheese, a unique bread or a surprising ingredient, small changes can lead to big flavor transformations.”