In honor of national grilled cheese day tomorrow, here are a few grilled cheese recipes that will blow your mind. Enjoy.
- 1 clove garlic, finely chopped
- 1 oil-packed anchovy, finely chopped
- 1 teaspoon lime zest (about 1 lime)
- 3 tablespoons chopped fresh Italian parsley
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh basil
- 1 tablespoon finely chopped shallot
- 1/4 teaspoon Dijon mustard
- 2 ounces cream cheese, cut into smaller cubes
- 1 cup shredded mozzarella
- 1 cup shredded sharp cheddar
- 8-12 slices sourdough bread
- 2 tablespoons extra-virgin olive oil
- Add garlic and anchovies to a mini-prep food processor and pulse for a few seconds until it’s really finely chopped, almost like a paste (if you don’t have a food processor, you can always just chop the ingredients really well with a knife on a cutting board).
- Add in the lime zest, parsley, tarragon, cilantro, basil, shallot, mustard and cream cheese and pulse again until well blended. Transfer to a medium-sized bowl and stir in the mozzarella and cheddar cheeses.
- Preheat the panini grill to medium-high heat.
- For each sandwich: Spread a generous amount of the cheese mixture onto one slice of bread. Close the sandwich with a second slice of bread. Brush a little olive oil on top. Grill for 5 to 6 minutes until the cheese is melted and oozy and the bread is toasted. Serve immediately and enjoy!
- 2 jalapeno peppers, cut in half lengthwise and seeded
- 2 slices sour dough bread
- 1 tablespoon butter, room temperature
- 2 tablespoons cream cheese, room temperature
- 1/2 cup jack and cheddar cheese, shredded
- 1 tablespoon tortilla chips, crumbled
- Place the peppers on a baking sheet with the cut side facing down.
- Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
- Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
- Remove the skins from the peppers. The skins should easily “pinch” off.
- Butter the outside of each slice of bread and spread the cream cheese on the inside. Sprinkle half of the cheese on the cream cheese of one slice of bread, top with the jalapenos, crumbled tortilla chips, the remaining cheese and finally the other slice of bread.
- Heat a non-stick pan over medium heat.
- Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.
- 4 Large Tomatoes (quartered)
- 4 Large Garlic Cloves (smashed)
- 1 Small Onion (quartered)
- Olive Oil
- 1/4 Cup Fresh Basil or 1/2 tsp. Dried Basil
- 2 tsp. Balsamic Vinegar.
- Heat oven to 400 degrees (on convection if you have it)
- 1. Combine tomatoes, garlic and onions in medium bowl. Drizzle olive oil over the vegetables to coat. Season with salt and pepper. Pour the veggies onto baking sheet or casserole dish and place in heated oven.
- 2. Roast vegetables for 25 minutes.
- 3. Next, add the roasted vegetables, balsamic and basil into a blender and puree until it reaches your desired consistency. Adjust seasonings to your liking.
Grilled Cheese Ingredients
- 2 Slices of Bread (I used Sprouted Rye)
- 2 Tbsp. Pesto (I used pesto I bought from the Farmer’s Market)
- 2 Slices of Cheese (I used Jarlsberg- but would suggest using Goat Cheese and Mozzarella)
Grilled Cheese Directions
- Cut off the crusts of the bread then spread the pesto onto the slices and top with cheese. Put the sandwich together and grill the sandwich in a greased pan or panini maker.
- Slice the sandwich into quarters to form 4 mini grilled cheeses. Place the mini sandwiches onto the portioned soup right before serving.
Ingredients: (1 sandwich)
- 1/3 cup shredded Jarlsberg cheese
- 1 (generous) teaspoon dijon mustard
- 1 teaspoon truffle oil
- 1/2 cup mushrooms (chopped/sliced)
- 1 cup arugula
- 2 slices of whole wheat sourdough bread
- 2 tablespoons butter (divided)
- a pinch of salt and pepper
In a sauce pan on medium heat, sauté the mushrooms in 1 tablespoon of butter for about 2 minutes. Add in the arugula, salt, pepper and truffle oil and stir until arugula becomes slightly wilted. Turn off heat and set aside.
Butter both sides of each slice of bread and, in a separate pan on medium heat, toast the bread. Once toasted, spread the dijon on one slice of the bread (the inside of the sandwich) and top with the arugula/mushroom mix. Top the other slice of bread with the shredded cheese. Cover the pan with a lid until the cheese melts. Press the other slice of bread on top and press sandwich together. Slice diagonally and eat. Serve with a side of arugula and more dijon for dipping.
- 2 pieces of balthazar whole wheat bread
- 1/2 small avocado, sliced
- about 7 small peppadews
- 3 tbsp of crumbled goat cheese
- 1/3 cup of organic honey roasted turkey breast (thinly sliced, i used Applegate Farms)
- a few sprays of cooking oil spray (like pam!)
When I first made this grilled cheese I had this awesome delicious multi-grain bread with whole sunflower, flax, and sesame seeds (which made me feel like I was being even more healthy). But unfortunately the L train is running super slow because of the crazy blizzard we had last night and I didn’t feel like going back into the city and dealing with it. So alas, I’m using some bread that I got at the health food (Khim’s!) store across from my apartment. It’s whole wheat and tasty, but not as good as the seedy bread I got at Trader Joe’s. Anyways, once you’ve got your bread out, go ahead and sprinkle half the goat cheese onto each slice of bread.
Now on one piece of bread pack on your avocado and on the other put down your turkey. You’ll want to press the avocado and turkey into the goat cheese so it sort of sticks together.
This is where the recipe differs from all the other grilled cheese sandwiches I’ve done on this blog – you don’t put the pieces of bread together! Instead you spray your skillet with some cooking oil and turn the heat up to medium high.
Then after it’s heated, put both halves into the pan and kind of rub them around in the cooking spray so it coats the bread evenly.
After about 3 minutes the bread should look kind of toasty and golden. At this point you’ll want to take the halves off the stove top and break apart the peppadews and lay them on top of the avocado. If you’ve never had a peppadew, you’re in for a treat. These little guys can usually be found on the antipasto bar at your local market. They’re sweet and a little bit spicy and SUPER addictive.
At this point you’ll have all your ingredients on the bread so you’ll want to pick up the side with the turkey and basically just plop it on top of the avocado/peppadew side. The turkey will stick to the goat cheese so it won’t fall off! HOORAY!
- Heirloom and Cluster Tomatoes
- Fresh Mozzarella
- Spray your pan with cooking spray
- Add butter to both ends of your bread
- Combine your tomato, mozzarella and basil between the bread
- Grill on each side for 3 – 5 minutes or until golden brown and melty! Enjoy!
Is your mind blown yet? Good!
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