Top 5 Grilled Cheese Recipes for the Ultimate Cheese Lover
When it comes to comfort food, few things can surpass melted cheese snuggled between two slices of buttery bread. The question is: can we elevate the grilled cheese game by using these unique grilled cheese recipes?
To unlock this cheesy mystery, I consulted with experts in the field to uncover the secrets to crafting the ultimate grilled cheese sandwich.
If you’re looking to indulge in a unique and savory experience, then these grilled cheese recipes are worth exploring, offering a delectable homage to fromage.
1. Heaven in Vermont (with Sharp Cheddar)
Photo credit: via pinterest
Candace Karu, who is Cabot Creamery Cooperative’s Favorite Foodie, suggests the “Heaven in Vermont” as an amazing grilled cheese recipe. The combination of sharp cheddar, sweet maple syrup, and salty bacon is irresistible for many people. Use Cabot’s Seriously Sharp cheddar to experience an awesome bite of high-end cheddar that melts like a dream for grilled cheese and mac & cheese.
Ingredients
- 1 tablespoon Cabot salted butter
- 4 slices whole wheat bread, preferably organic
- 4 ounces Cabot Seriously Sharp Cheddar, sliced
- 6 slices applewood smoked bacon, cooked until crisp
- 2 teaspoons maple syrup
Assembly
Melt butter in large skillet over medium-low heat.
Top two bread slices with cheese and bacon. Drizzle with maple syrup and press remaining bread slices on top.
Transfer to skillet and cook slowly until golden on the underside, reducing heat if needed. Turn and cook until sandwiches are golden on second side and cheese is melted.
TIP: For a fast and easy grilled cheese, think about using a toaster oven. You will cook the sandwich until both sides are crispy and the cheese is melted. Check out our reviews on the best toaster ovens.
Makes: 2 sandwiches
2. The Californian (with Humboldt Fog)
Photo credit: missinformationblog.com
“The agricultural abundance of California is infused in this sandwich! The raisin, almond & goat cheese are California’s finest, & Monterey Jack’s invention came from here. The chili adds Mexican flair & explosive flavors. Grilled to perfection with Humboldt Fog cheese: it’s a true taste of the Golden State!” – Laura Werlin, Cheese Expert & Author of “Grilled Cheese, Please! 50 Scrumptiously Cheesy Recipes”
Ingredients
- 4 ounces Humboldt Fog cheese, at room temperature—or use any bloomy-rind or fresh goat cheese
- 1 canned chipotle chile en adobo, finely chopped
- 3 tablespoons butter, at room temperature
- 8 slices cinnamon-raisin bread
- 2 tablespoons + 2 teaspoons sliced almonds
- 8 ounces Monterey Jack cheese
Assembly
Mash cheese and chili in a small bowl. Butter one side of the bread slices and press almonds onto it. Lay out 4 slices, butter-side down. Spread goat cheese, add Monterey Jack, and compress. Finish by adding remaining bread slices, butter-side up.
Cooking
Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 2 to 3 minutes, until golden brown.
Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2 to 3 minutes, until the undersides are well browned. Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute and remove from the pan.
Let cool for 5 minutes. Cut in half and serve.
Makes: 4 sandwiches
3. Pork Loin & Brie Melt
Photo credit: finecooking.com
“When I crave a grilled cheese, it’s for comfort – the quintessential comfort food. My go-to cheese is Brie. Its meltability is unbeatable! It pairs perfectly with other components for both savory and sweet experiences. The Grilled Cheese Truck features my favorite Brie Melt sandwich, made with double cream Brie, smoked pork loin, peach preserves, and fresh thyme on black peppercorn bread. The sandwich balances the creamy Brie’s taste with the sweet peach preserves and smoked pork. The hint of black peppercorn in the bread complements the sweetness and smoky flavor perfectly.” – Dave Danhi, President/Founder/Chef of The Grilled Cheese Truck.
Ingredients
- 16 slices black peppercorn bread
- 12 tablespoons butter, softened to room temperature
- 12 tablespoons mayonnaise
- 8 ounces thinly sliced smoked pork loin
- 4 ounces peach preserves
- 1 tablespoon fresh picked thyme, chopped
- 24 ounces triple cream brie, sliced into 24 ¼ inch thick slices, the length of the bread’s width
Butter Spread
In a mixer, put butter and mayonnaise and beat with the paddle attachment until well mixed. Be sure to scrape down the sides of the bowl to incorporate all butter as it may stick to the bowl.
Assembly
Generously butter one side of each slice of bread with the butter/mayo mixture. Be sure to butter to the very edges! On unbuttered side, spread ½ ounces of peach preserves (each slice).
Next, lay two slices of the brie side by side with about an inch between the slices. Top the cheese with two ounces of sliced pork loin. Sprinkle with ¼ tablespoon of chopped thyme.
Top with two slices of brie and the buttered bread, butter side out.
Cooking
Heat griddle to about 350°F. Place all sandwiches on griddle and allow it to cook slowly. If your heat is too high it will burn the bread and the inside will not be hot. Once golden brown, gently flip and repeat until cheese is melted and hot. If the bread browns prior to the inside being hot, place pan with sandwiches in oven at 450°F to allow it to finish.
Makes: 8 sandwiches
4. The Champ (with Taleggio)
Photo credit: blogs.kcrw.com
“My favorite of the grilled cheese recipes is Taleggio, a washed rind and smear-ripened Italian cheese that is named after Val Taleggio, a valley in the Italian region of Lombardy.” – Eric Greenspan, Owner/Chef of The Foundry, TV Food Personality.
Ingredients
- 15 dried apricots
- 1 tablespoon nonpareil capers
- 1 tablespoon Dijon mustard
- 8 slices dark raisin bread
- 1 tablespoon extra-virgin olive oil
- 5 tablespoons butter, at room temperature
- 4 small handfuls arugula
- 8 ounces Taleggio cheese, rind removed, at room temperature
- 4 pinches fleur de sel
Assembly
Place apricots in a small saucepan and add water just to cover. Bring to full boil and immediately remove from heat. Mix in capers, mustard and olive oil. Pulse in blender to chunky consistency; set aside.
Spread one side of each bread slice evenly (to the edges) with 1/2 tablespoon butter. With buttered sides down, top four slices with 2 tablespoons of apricot mixture, a handful of arugula and equal portions of cheese. Top with remaining slices, buttered side up.
Cooking
Place large skillet over high heat and melt remaining 1 tablespoon of butter. Reduce heat to low and add sandwiches. Cook until browned and crisp on both sides, about 2 minutes each side. Transfer to a platter lined with paper towels, and sprinkle each with a pinch of fleur de sel. Cut in half, serve and eat!
Makes: 4 sandwiches
5. Pigs in a Blanket of Cheese (with Vintage White Extra Sharp Cheddar)
Photo credit: delish.com
As a Tillamook employee, I’ve tasted lots of yummy grilled cheese sandwiches, but my top pick is Pigs in a Blanket…of cheese! For the perfect combination of creamy and spicy flavors, I suggest a mix of Vintage White Extra Sharp Cheddar and Pepper Jack. When paired with ham, it’s a match made in heaven. While there are many bread options, I stick to classic white bread for my grilled cheese. – Dale Baumgartner, Head Cheesemaker at Tillamook.
Ingredients
- 4 tablespoons Tillamook salted butter
- 8 slices Tillamook Pepper Jack Cheese
- 12 slices Tillamook Vintage White Extra Sharp Cheddar Cheese
- 8 ounces of your favorite ham
- 8 slices of your favorite bread
Assembly & Cooking
Butter one side of each piece of bread and put it on the grill butter side down on medium heat.
For each sandwich place 2 slices of Vintage White Extra Sharp Cheddar and 1 slice of Pepper Jack on a slice of bread and 1 slice of Vintage White Extra Sharp Cheddar and 1 slice of Pepper Jack on the other slice of bread.
Next to the bread and cheese put a couple pieces of ham on the grill, just long enough to warm them. Warming the ham makes for a little better texture and consistency while pulling the sandwich together.
Melt the cheese on the bread gently, but don’t burn the bread. If you’re burning the bread you can lower heat or place the lid of a cooking pot over the bread to make the cheese melt faster.
Put the ham onto 1 slice of bread per sandwich and put the 2 slices of bread together when they have reached desired gooey goodness level.
Remove the sandwiches from heat, put them on a paper plate, and eat with some chips and an ice-cold root beer!
Makes: 4 sandwiches
For all the cheese fans that love these grilled cheese recipes, check out our Guilt-Free Dessert? Sign Me Up! Top 5 Healthy Pies That Are As Tasty As They Are Nutritious, look at these quick and healthy snacks.
