April 12 is Grilled Cheese Day - Some Recipes Below That You Will Want to Make!

Grilled Cheese is not just for kids!  

Just in time for Grilled Cheese Day, we have several fabulous recipes to share with you that cover meals for any time of the day to prove it.

 

 

BREAKFAST

Close your eyes and imagine this brioche with warm, melted brie and fig preserve in between the two halves....here's the recipe from Tasting Table.

1 brioche bun, halved

2 tbsp fig preserves

4 oz Brie, thinly sliced

2 tbsp chopped pecans

2 tbsp unsalted butter

Lay out the bottom half of the brioche bun. Spread with the fig preserves and top with the Brie and pecans. Place the remaining half of the bun over top and press lightly. In a medium nonstick skillet, melt the butter over medium heat. Cook the grilled cheese weighed down with a sandwich press, flipping once, until the cheese has melted and the bread is golden brown, 2 to 3 minutes per side. 

Did you like that idea?  

Here's another: Cowgirl Creamery Sidekick Cafe and Milk Bar in San Francisco has one great grilled cheese to try when you stop by, it's made with ricotta and raclette with quince-apple jam OR try to make your own version at home!

Oh, you wanted a savory breakfast?  

How about a fresh take on a Croque Madame...

1 croissant, halved

½ c grated Swiss

2 strips cooked bacon (substitute turkey bacon to lower calories)

1 tbsp unsalted butter

1 fried egg

Lay out the bottom half of the croissant and top with the Swiss and bacon. Place the remaining half of the croissant over top and press lightly. In a medium nonstick skillet, melt the butter over medium heat. Cook the grilled cheese weighed down with a sandwich press, flipping once, until the cheese has melted and the croissant is golden brown, 2 minutes per side. Top with a fried egg and serve.

 

LUNCH

For a "light" lunch try half a grilled cheese sandwich with a bowl of your favorite soup (tomato basil maybe) and make the recipe below as a lunch for two.

Four Cheese Grilled Cheese Sandwich

2 slices sourdough bread 

¼ c grated cheddar cheese

¼ c grated Gouda cheese

¼ c grated Gruyère cheese

¼ c grated aged provolone cheese

2 tbsp unsalted butter

1 garlic clove, peeled and smashed

Lay out one slice of bread and top with the cheeses. Place the remaining slice of bread over top and press lightly. In a medium nonstick skillet, melt the butter over medium heat with the garlic clove. Cook the grilled cheese weighed down with a sandwich press, flipping once, until the cheese has melted and the bread is golden brown, 3 to 4 minutes per side. Halve the sandwich diagonally and serve.

 

DINNER

Think about some of your favorite cheeses and grilled deli sandwiches, like reubens, cubans, etc. Add a side salad and you have a nice dinner.

Here are some ideas for what goes between your two slices of fancy bread!

1) fontina & gruyère cheese, roasted mushrooms, roasted potatoes, melted leeks & onions purée (sauteed then use blender to smooth consistency), and thyme 

2) goat & monterey jack cheese with a spicy apricot-jalapeño relish

3) jarlsberg cheese, pastrami, your favorite mustard,  sauerkraut, bread n'butter pickles, garlic butter, russian dressing and rye bread for a more authentic reuben taste

4) cheddar & havarti cheese, smoked turkey, stone ground mustard, arugula, sliced tomatoes

 

 
DESSERT

Here's a dessert grilled cheese recipe...The whipped ricotta and berries make for the perfect oozy filling between crispy cinnamon swirl bread.

¼ c ricotta

2 tbsp honey, divided 

1½ tsp lemon zest 

¼ tsp salt 

2 slices cinnamon swirl bread 

¼ c mixed berries (fresh is better than frozen)

2 tbsp unsalted butter

Whisk the ricotta with 1 tablespoon of honey, lemon zest and salt until light and fluffy, 2 minutes. Lay out one slice of bread and top with the whipped ricotta, mixed berries and the remaining tablespoon of honey. Top with the remaining slice of bread and press lightly. In a medium nonstick skillet, melt the butter over medium heat. Cook the grilled cheese, flipping once, until the cheese has melted and the bread is golden brown, 2 to 3 minutes per side. Cut into small pieces and serve.

 
LATE NIGHT MUNCHIES

No matter how refined your palate may be, you're never above American cheese and pepperoni.  Why spend money on ordering a pizza and waiting (seems like forever) for it to arrive? 

This adaptation of Andrew Curren's recipe (24 Diner in Austin) will fill those late night hunger pangs and it's ready in minutes!

2 slices white bread

4 slices American cheese

4 slices (1 oz) pepperoni (or as much as you see fit) (or your favorite lunch meat)

2 tbsp unsalted butter

Lay out one slice of bread and top with the cheese and pepperoni slices. Place the remaining slice of bread over top and press lightly. In a medium nonstick skillet, melt the butter over medium heat. Cook the grilled cheese weighed with a sandwich press, flipping once, until the cheese has melted and the bread is golden brown, 2 to 3 minutes per side. Halve the sandwich diagonally and serve.

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