I mentioned in my Onion Straws post that April 12 is National Grilled Cheese Sandwich Day. I do not need any special day or month to celebrate the buttery, crunchy, cheesy awesomeness of grilled cheese. However, I am not going to pass up the opportunity to celebrate with a triumvirate of grilled cheese sandwiches.
Childhood memories of grilled cheese sandwiches are white bread with American cheese. They were one of my favorites during my preschool and early elementary years. Then I kind of outgrew them.
When I had little ones of my own I started making them again. While the white bread and American was standard I realized that it was not the only way to grill a cheese. In fact, if you follow the link below, my post from May 2012 shows just how crazy I have gotten with my grown up grilled cheese.
I am continuously searching for what I think will be the best of all things grilled cheese. It’s a combination of bread, cheese, condiments, butter, and pan. On my shopping trip a few weeks ago when I found a little store that had good shrimp and rice I discovered they also had great bread. I made a special trip to this little somewhat out of the way place to buy bread for grilled cheese sandwiches. I purchased some sourdough, a marbled Rye, and an English muffin bread loaf.
The cheeses were already in my refrigerator. They were Smoked Gouda, Muenster, Sharp Cheddar, and a soft jalapeño cheese spread.
For my condiments I had some mayonnaise, a Sriracha aioli, and a Dijon raspberry sauce.
The unsalted butter was at room temperature when I started the sandwich making. I asked everyone in my house to tell me exactly what combination of goodness they wanted. No one was shy about giving me their ultimate grilled cheese sandwich directions.
The Hubs first sandwich was Sourdough bread, no condiment, Gouda. Daughter Number 3 chose the English muffin loaf with cheddar which was no surprise. She did ask for a small bit of mayonnaise. Daughter Number 4 wanted Muenster with English Muffin Loaf also with mayonnaise. The sandwiches turned out beautifully.
I made myself a Gouda Sourdough Sriracha Aioli as well as an English Muffin Loaf Cheddar with some soft jalapeño spread. Later I made a Rye with Muenster and the Dijon Raspberry Spread. They were all delicious. For me the Gouda Sourdough was the top.
For my sides I made homemade Tomato Bisque and Onion Straws. They were both received far better than I had anticipated. In fact, Daughter Number Four told me it was best tomato soup to date. The Hubs and I both enjoyed the Onion Straws immensely.
I always look forward to Grilled Cheese month. It gives me an excuse to be shameless in my grilled cheese game. Seriously, who eats three different types of grilled cheese sandwiches in one evening? That’s more of a rhetorical question. You don’t have to answer it. We already know.
What is your favorite grilled cheese sandwich? Did you celebrate this year’s National Grilled Cheese Sandwich Day? If not, you still have time to get some in. The Grilled Cheese Sandwich is being lauded this entire month! Go ahead and get cheesy!
Grilled Cheese Sandwich
- 2 slices of bread
- Cheese to at least cover one entire slice of bread sliced
- Condiment of choice
- Butter room temperature
- Heat a griddle, grill pan, or skillet over medium heat.
- Butter one side of one slice of bread with softened butter. Place butter side down in heated pan. Lay cheese on bread in skillet.
- If using a condiment this may either be spread on unbuttered side of bread in pan prior to adding cheese or on one side of unused slice of bread.
- Butter one side of the bread not in the skillet. Place the buttered side facing outward on top of the cheese.
- When the cheese appears to be melting, using a large turner, flip the sandwich without disturbing the top slice of bread.
- The first slice of bread should be toasty brown.
- Allow to cook until bottom slice of bread is also golden brown.
- Remove from pan onto a plate and slice in half on a diagonal. If serving with soup you may want to slice into finger sandwiches for dipping.