This cannabis grilled cheese stacks white cheddar, Gruyère and Muenster on brioche with jammy onions cooked in cannabutter, thyme and rosemary. The onions carry the whole dose, so splitting them four ways gives every sandwich the same amount.
Dosing a cannabis grilled cheese: keep the heat low
Divide the THC in your cannabutter by four. With butter estimated at 28 mg per tablespoon, 1 tablespoon gives about 7 mg per sandwich at most. Scrape all the butter from the pan into the onions before you portion them.
Butter's milk solids scorch at high heat, and long, hot cooking can break THC down, so the cannabutter joins the onions only for the last stretch, on low. Try half a sandwich first and wait 2 hours.
Ingredients and method
Cook sliced onions slowly in olive oil until golden, then add the cannabutter, herbs and a pinch of brown sugar and cook until deep amber. Butter the outside of the brioche (or use mayo), layer the cheeses and these infused caramelized onions, and griddle over medium-low until melted. Our cannabutter recipe covers the infusion, and you can order flower ahead for curbside pickup from your local store.
Storage and labeling
A cannabutter grilled cheese is best eaten fresh. Refrigerate leftover onions in a sealed container labeled with the date and dose, and use them within 3 to 4 days. Keep them away from kids and pets; poison control is 1-800-222-1222.
Pairings and a variation
Serve with tomato soup and crisp pickles. For a different dose point, keep the onions plain and finish each sandwich with a brush of melted cannabutter or a measured drizzle of canna-honey, not both. More cravings? Read about the munchies or try our hot honey pizza.
For adults 21 and older. Enjoy it responsibly.
