Food & Wine: National Grilled Cheese Month

Does anyone really need an excuse to celebrate the joys of the ooey gooey goodness that is a grilled cheese sandwich? In my house, everyday is grilled cheese day! I love good old American cheese and white bread. For a change of pace, try one of these “big kid” sandwiches that are great as an entrée with soup or salad or cut up in bite-sized pieces for hors d’ouevres.

Pro tips:

  • Always put the cheese side down in the pan first. The sandwich will hold together well when you flip it.
  • If you are making several sandwiches, always have your ingredients prepped ahead of time.
  • Have patience. Once the sandwich is in the pan let it brown. Try to resist the urge to peek or flip too much.

 


 

Truffled Grilled Cheese

I had these wonderful little tapas at Commerc 24. They call them “bikinis” and they are neatly cut into triangles with the crusts cut off. My version here was made with a buttermilk bread and truffled Italian cheese. You can also achieve a similar taste using a creamy, easy-melting cheese and some truffle oil.

Truffled Grilled Cheese

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Grilled Cheese with Apples and White Cheddar

I love Irish cheddar in this sandwich and a granny smith apple. Slice the apples super thin and get some good crusty bread.

cheesey1

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Manchego Grilled Cheese with Fig Jam

I’ve often had salty creamy Manchego with sweet figs after dinner with a glass of wine. Grilled with some crusty bread is a perfect foil for this Iberian classic.

Cheese and Fig Jam

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Havarti and Sautéed Mushrooms Grilled Cheese

I make a big batch of sautéed mushrooms to keep in the fridge for quick weeknight suppers. Smooth, creamy harvarti is the perfect compliment to this earthy mixture.

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MONTE CRISTO

The king of all grilled cheese, there are as many versions of this sandwich as there are characters at Disneyland. I like using a buttermilk white bread, while some people use brioche. Spread Dijon mustard on each slice of bread. Top each slice with a slice of Swiss cheese. Add some sliced ham and put the sandwich together. For the batter per sandwich you will need 1 egg, 2-3 tablespoons of milk, a pinch of nutmeg, and salt and pepper to taste. Whisk the ingredients together in a shallow dish. Dip the sandwich in the egg mixture, making sure that the bread soaks it up well. Griddle in a warm pan. You do not want the heat too high or it will burn and the cheese won’t melt. When it’s done, dust the top with powdered sugar. Serve hot!

 

Monte Cristo

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