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Grilled Cheese Sandwich

Grilled Cheese Sandwich

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.

Grilled Cheddar Cheese Sandwich

Grilled Cheddar Cheese Sandwich

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.

Grilled Muenster on Rye

Grilled Munester on Ry

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.

Grilled Cheese, Tomato Bisque, Onion Straws

Grilled Cheese, Tomato Bisque, Onion Straws

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)
  1. Heat a griddle, grill pan, or skillet over medium heat.
  2. Butter one side of one slice of bread with softened butter. Place butter side down in heated pan. Lay cheese on bread in skillet.
  3. 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.
  4. Butter one side of the bread not in the skillet. Place the buttered side facing outward on top of the cheese.
  5. When the cheese appears to be melting, using a large turner, flip the sandwich without disturbing the top slice of bread.
  6. The first slice of bread should be toasty brown.
  7. Allow to cook until bottom slice of bread is also golden brown.
  8. 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.

Grilled Macaroni and Cheese Sandwich

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Posted by on April 15, 2018 in Dinner Recipes, Lunch Recipes


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Grilled Macaroni and Cheese Sandwich

April is National Grilled Cheese Sandwich month. One of my brothers told me about a Grilled Cheese Sandwich contest that is held every April. I sat down with the Hubs and brainstormed what we thought would be an awesomely amazing grilled cheese sandwich. We tossed around several ideas. I decided to try this one first, and we decided this would be our “entry” sandwich. It was simply unbelievable!

Well, today I noticed a similar sandwich on the contest site. Not the same, but similar. I weighed in my head whether to enter the sandwich recipe into the contest or post it to my blog (I can not publish it if I enter it). You can see my decision.

This sandwich it just too awesome to give the rights to someone else.

The thickness of the sandwich, along with the crunch of the grilled sourdough is perfect. Additionally the macaroni and cheese give a wonderful texture to the sandwich, also. It isn’t just oozy cheese, it’s oozy cheese with some structure!

I hope you enjoy this as much as we did!



Grilled Macaroni and Cheese Sandwich

Per sandwich:

  • Sourdough bread (2 slices medium thickness)
  • Smoked Provolone (thinly sliced)
  • Homemade Macaroni and Cheese (recipe follows)
  • Unsalted Butter
  1. Preheat griddle or skillet. Cover one slice of bread with provolone. Cover provolone with macaroni and cheese. Top with 2nd slice of bread. Cover outside of top slice of bread with butter. Gently lay sandwich butter side down on heated griddle or skillet. Butter the top of the bread. When the bottom slice of bread is light brown, carefully flip the sandwich. Grill until lightly browned.


Homemade Macaroni and Cheese

  • 1 pound uncooked large elbow macaroni
  • 8 ounces sharp cheddar cheese (grated)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  1. Cook macaroni until tender. Drain and set aside. Melt butter over medium heat and whisk in flour to make a roux. Add milk, whisking until smooth. Add cheese and stir until melted. Add Worcestershire sauce and continue to whisk until thickened and smooth. Add alt and pepper to taste.

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Posted by on May 12, 2012 in Dinner Recipes, Lunch Recipes


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