Inner Chef

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Grilled Cheese Sandwich (Kicked Up a Notch)

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Today is National Grilled Cheese Day!

What better way to celebrate National Grilled Cheese Day than with warm, toasty, creamy GRILLED CHEESE!

Grilled cheese sandwiches are said to have started as far back as the early 1900’s. But today’s notion of the grilled cheese sandwich began in the 1920’s; thanks to James L. Kraft and the man who from Iowa who invented the bread slicer.

Over the years people have tried many ways to cook their grilled cheese; campfire, oven, microwave and even with an iron (flashback to “Benny and Joon”). But sooner or later they all come back to the stove top!

Years ago, we had a choice between white or wheat bread and American cheese seemed to be the only “go-to” for cheese. Not anymore! There are so many breads out there today, so many cheeses, even fruits and veggies to add to our GRILLED CHEESE that it may be overwhelming to some. So thanks to my sister; Cory, I have a few recipes for you and I hope you enjoy them.


How to Make a Grilled Cheese

1. Heat 1 Tbsp. salted butter in a cast-iron or nonstick skillet over medium-low heat.

2. Press the sandwich slightly and place it in the skillet. Cook until golden on the bottom, 3 to 5 minutes.

3. Flip, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.

(That is how Food Network tells us to make one…I myself find it easier to do it the way mom taught me; spread butter on 2 slices of bread. Lay one slice of bread, butter side down in heated pan, lay your cheese down on the bread slice and top with second slice of bread; butter side up. Proceed as directed above.)

These recipes came from: FOOD NETWORK MAGAZINE

Twists on an Old Classic

Classic Sandwich: 2 slices cheddar, Monterey jack or Swiss cheese between 2 slices country white bread; cook, flipping once, until golden.

Bacon and Tomato: Make Classic Grilled Cheese, adding 3 slices crisp bacon and 1 slice tomato between the cheese.

Diner Sandwich: 2 slices American cheese between 2 slices white bread. Spread mayonnaise on the outside of the sandwich and cook, flipping once, until golden. Serve with ketchup.

Cheddar and Pickles: Make Diner Grilled Cheese, replacing the American cheese with aged white cheddar and adding sliced pickles between the cheese.

Garlic Ham and Cheese: Prepare 2 thick slices frozen garlic bread as the label directs. Sandwich with 2 slices each Monterey jack and ham. Cook, flipping once, until golden.

Avocado: Toss 1/4 sliced avocado with lime juice and lime zest to taste. Sandwich 2 slices white bread with 2 slices pepper jack and the avocado. Cook, flipping once, until golden.

Swiss-Mushroom: Spread 2 slices rye bread with Thousand Island dressing. Sandwich with 1 slice Swiss cheese, some sautéed mushrooms and onions, and another slice of Swiss. Cook, flipping once, until golden.

Ham–Apple Butter: Spread 1 slice country white bread with apple butter and another with Dijon mustard. Sandwich with 1 slice Swiss cheese, 1 slice ham and another slice of Swiss. Cook, flipping once, until golden.

Recipe from Inner Chef Member Correen: My very favorite grilled cheese sandwich is a light coating of raspberry jam, Sargento® Swiss cheese slices (2 please) and 2 pieces of bacon, crumbled or whole.  The cheese melts perfectly over the bacon and mixes slightly with the jam.


For more mouth-watering Grilled Cheese recipes:

Food Network

Food Network






One thought on “Grilled Cheese Sandwich (Kicked Up a Notch)

  1. These are some really good ideas, I plan to try several of these. Thanks for sharing.

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