How to Make Preacher’s Famous Grilled Cheese from ‘Virgin River’ at Home

2 min read

Grilled cheese just got its main character moment!

Season 7 of Virgin River brought plenty of drama, a few emotional gut punches, and, somehow, one very memorable sandwich. Yes, we’re talking about Preacher’s grilled cheese. And the best part? You can actually make it at home.

In the finale, there’s a scene where Jack and Preacher look back on how Jack’s Bar came to be. Preacher talks about feeling lost back then and Jack reminds him that he didn’t just help build a menu—he helped create a place where people felt taken care of. Which makes this grilled cheese hit a little differently.

Netflix actually shared the recipe for the version Preacher makes at the bar and while it’s still very much a classic, there are a few details that make it feel a little more special. It starts with the bread. Thick slices of rustic sourdough give the sandwich some structure, which matters once all that cheese starts melting. And instead of butter, the outside gets spread with garlic aioli, which adds flavor and helps the bread turn evenly golden in the pan.

Then comes the cheese—and lots of it. (Just like Ree Drummond’s version!) The recipe layers a few different kinds, including American for that smooth melt, plus fontina, sharp cheddar, and butterkäse for a little more depth. You build the sandwich right in the pan, stacking everything between the slices, then let it cook slowly until the bread is crisp and the inside is fully melted.

And then, of course, there’s the soup.

The tomato soup that goes alongside it is simple but oh-so delicious. It starts with onion, carrot, and garlic cooked down in olive oil, then gets combined with both canned tomatoes and roasted fresh tomatoes for a deeper flavor. After simmering, everything is blended until smooth, with a splash of cream stirred in at the end to round it out.

Here’s a quick look at the key pieces:

Preacher’s Grilled CheeseRustic sourdough breadGarlic aioli (instead of butter)American, fontina, sharp cheddar, and butterkäse cheesesTomato SoupOnion, carrot, and garlicCanned tomatoes plus roasted Roma tomatoesOlive oil, basil, and a touch of cream

You can keep things simple or go all in and serve it the full way Jack’s Bar way, maybe with a few pickles on the side if you want that little extra crunch. Either way, it’s easy to see why this one stuck with fans. Between all the chaos this season, it’s nice to have something warm and familiar to come back to—because that’s kind of the whole point of Virgin River.

Catch Up on ‘Virgin River’

Kelly O’Sullivan is the senior editor for The Pioneer Woman and manages the website’s social channels, in addition to overseeing content strategy and news.