Happy National Grilled Cheese Month. Why does this food holiday fall in April, you ask. Why not? But do you really need an excuse to consume a buttery cheese-filled sandwich alongside a bowl of creamy tomato soup?
The grilled cheese is so much more than the single slice American cheese sandwiches of your elementary school days. Now you can find all sorts of cheeses, meats and even fruit in between slices of crispy bread. Here are a few of my favorites:
Michael Charlianza, the Executive Chef at Bobby Flay Steak at the Borgata in Atlantic City shared a new recipe just for the occasion: Grilled Brie and Goat Cheese with Bacon and Green Tomato.
I love blue cheese, but it’s a whole other level of goodness in a Great Hill Blue Grilled Cheese which includes not only salty blue cheese but also prune jam and sliced pears.
If sweet and savory isn’t your thing, try this Mousetrap Grilled Cheese featuring Havarti, cheddar and Monterey jack between two slices of sourdough. It pairs perfectly with Chuck Hughes’ Creamy Tomato Soup.
Bacon makes everything better, so it only makes sense that Kelsey Nixon’s added in a few slices to her favorite Grilled Cheese sandwich. It’s a combination of Cheddar, crisped bacon and apple slices, cooked between white bread.
Can’t quite commit to a whole grilled cheese sandwich? Make a selection of Mixed Grilled Cheese and Oven Dried Tomato Crostini using 6 to 8 ounces various sliced cheeses, such as goat cheese, Gorgonzola, mozzarella, Comte, Gouda or Camembert.
More Cheesy Favorites