MeLtY MaDnEsS
Grilled Cheese Recipes
April 12th is National Grilled Cheese Day. Oh man, is it on. You can’t argue with cheese. But grilled cheese specialties? Dude. Plus, there’s almost no way to screw these up. So mark your calendars! Get melty!
What's The Dill >>
Looking for an Instagram-worthy grilled cheese recipe with an ooey-gooey mouth-watering pull? Here is a recipe for one of the greatest comfort foods of all time.
INGREDIENTS
- A good quality bread (2 slices)
- Your choice of cheese
- Mayonnaise
- Dill Pickles
- Start with a good quality artisan bread, sturdy, ready to hold up the melting cheese.
- Choose your favorite cheese that melts easily. Some great cheeses include Mozzarella, Gruyere, Fontina, Mild Cheddar, or the classic American. Grate.
- Use medium heat. Do not put butter or oil in your pan.Spread mayo on both sides of your bread and grill each side until toasty (Do not over brown).
- Place a mound of cheese in the center of the bread. Add dill pickles and add another mound of grated cheese on top of the pickles.
- Place the other slice of bread over the cheese. Then, add approximately 1 tsp. of water in the pan with the sandwich, (careful not to splash yourself) and cover.
- When the cheese starts to melt, flip the sandwich. Cook until the cheese has melted and the bread is crispy. If cheese overflows into the pan let it crisp up. It is just as yummy.
- The secret to a great cheese pull is in the cut. On a diagonal, cut only the bread. Do not cut through the cheese. Turn over and cut the other side of the bread. Again, not the cheese.
- Then slowly pull the sandwich apart for the perfect grilled cheese sandwich! Enjoy!
Pear, Caramelized Onions, & Brie >>
This yields more than one sandwich, so you can share this goodness that may a new realization for you.
INGREDIENTS
- 3 Bartlett Pears
- 1 Onion
- Brie
- Arugula
- French bread (or something firm)
- Balsamic vinaigrette
- Olive oil
- 1 tbs Honey
- 1 tbs Butter
- Pinch of salt, nutmeg, & cinnamon
- Drizzle olive oil in a pan. Add sliced onions and sauté with some salt until golden brown (about 20 minutes on medium-low, stirring frequently). Set aside.
- You have two options with the pears. You can either slice them thin and leave them as is, or you can slice them a little bit thicker (1/4”). If you slice them thicker, sauté them with a splash of water and a drizzle of honey. Cook them on each side until slightly singed. Remove from pan.
- In the same pan, melt the butter on the medium-low. Place the bread in the butter, top with brie (so it slightly melts easily), and then put on the raw or sauteed pear slices. On the pear, drizzle honey and sprinkle a small pinch of both the nutmeg and cinnamon. Add the pre-cooked onions to warm them back up. Heat as an open-face sandwich. Toast the other piece of bread separately in the pan.
- After a light toasting, top with arugula, then the balsamic vinaigrette. Finally, add your other slice of toasted bread to your sandwich, and crunch on that! You’re welcome!
A Grown Up Grilled Cheese >>
I love this sandwich for its simplicity and its ability to pack an optional punch and crunch.
INGREDIENTS
- Rye Bread (2 slices)
- Butter
- Pimento Cheese
- 1 Avocado
- 2 slices of bacon (optional)
- 1 jalapeno pepper (optional)
- If using bacon for crunch, prepare. If using the optional jalapeno, chop finely and mix with the pimento cheese.
- Slice avocado in half, removing pit. Slice thinly.
- Butter one side of each piece of rye bread.
- Spread a hefty amount of pimento cheese on the un-buttered side of bread. Top with avocado and optional bacon. Top with un-buttered side of other slice.
- Place sandwich in a non-stick pan and cover. After 4 or 5 minutes, check the underside to see if brown. Then flip and repeat.
- Cut in half and enjoy! I like mine with a Kitty Hawk Blonde.
Author: CoastalLife
