National Grilled Cheese Month Recipes

April 11, 2014

SweetSpicyGrilledCheeseApril is National Grilled Cheese Month and we would like to share four variations of the popular sandwich.

Watch Chef Johnny and Cheese Monger Jeremiah Stratton prepare these 4 amazing grilled cheese sandwhiches on KUTV’s Fresh Living by clicking HERE!

On Saturday, we’re celebrating National Grilled Cheese Month at Harmons City Creek with a grilled cheese special in our delicatessen. Stop by and grab a delicious sandwich for lunch!

4 Grilled Cheese Sandwiches To Die For!
Inside Out, Sweet and Spicy, Tom and Mozz, & Barbara McAdams’ Grilled Cheese Sandwiches
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Inside Out Grilled Cheese
  1. 2 slices of bread cheese
  2. 2 slices of roasted garlic bread (crust removed)
  3. 1 Tbs. butter
Directions
  1. In small sauté pan over medium heat melt the butter until bubbly. Place 1 slice of bread cheese in the pan then the slices of garlic bread on top of the cheese. Place the 2nd slice of bread cheese and cook for 2 to 3 minutes, allowing the cheese to toast to a dark caramel color. Flip with a spatula, cook for 2 to 3 minutes. Remove from the pan and allow the sandwich to rest for about 2 minutes before serving.
Sweet and Spicy Grilled Cheese
  1. 4 slices Jarlsberg cheese
  2. 4 slices Gloucester cheese
  3. 2 Tbs. jalapeno jelly
  4. 2 slices sourdough bread
  5. 1 Tbs. butter
Directions
  1. In small sauté pan over medium heat melt the butter until bubbly. Place 1 slice of bread and all of the cheese slices on the bread. Spread the jelly on the remaining slice of bread. Place the bread in the pan allow the sandwich to toast for 2 to 3 minutes. Flip with a spatula, cook for 2 to 3 minutes. Remove from the pan and allow the sandwich to rest for about 2 minutes before serving.
Tom and Mozz Grilled Cheese
  1. 8 slices fresh Mozzarella
  2. 4 slices roasted garlic bread
  3. 2 Tbs. butter
  4. ½ C. cherry tomatoes (halved)
  5. ½ C. sweet onion (sliced)
  6. ¼ C. basil (chopped)
  7. ½ C. dry chardonnay
  8. 2 Tbs. olive oil
Directions
  1. In a small sauce pan over medium heat add the olive oil, tomatoes and onion. Cook until the onion is translucent. Add the chardonnay and basil; cook until the chardonnay is evaporated. Turn the heat to low and allow the sauce to reduce until thick.
  2. In small sauté pan over medium heat melt the butter until bubbly. Place 1 slice of bread and all of the cheese slices on the bread. Spread half of the tomato chutney on a slice of the garlic bread, repeat for the other slice. Place the bread in the pan allow the sandwich to toast for 2 to 3 minutes. Flip with a spatula, cook for 2 to 3 minutes. Remove from the pan and allow the sandwich to rest for about 2 minutes before serving.
Barbara McAdams’ Grilled Cheese
  1. 4 slices of American cheese
  2. 2 slice of cream cheese
  3. 4 slice of wheat bread
  4. 2 Tbs. grape jelly (me) or strawberry jam (my mom)
  5. 2 Tbs. butter
Directions
  1. Start by placing the cream cheese between the slices of the American cheese, 1 slice cheese then cream cheese 1 slice cheese. In small sauté pan over medium heat melt the butter until bubbly. Place 1 slice of bread and the stuffed cheese slice on the bread. Place the bread in the pan allow the sandwich to toast for 2 to 3 minutes. Flip with a spatula, cook for 2 to 3 minutes. Remove from the pan and allow the sandwich to rest for about 2 minutes before serving. Spread the jam or jelly on the top of the grilled cheese and enjoy.
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