Grilled Cheese variants

A deliciously unique cake! perfect with coffee, tea or ice cream

Tips

secret to melty cheese

Not all cheeses melt as quickly. To achieve that perfect gooey center, try using a lid on your skillet. This traps a bit of steam, gently coaxing your cheese to melt beautifully.

Try your own grilled cheese pairings

Forget following a recipe – consider this your grilled cheese playground! Just like me, who enjoys experimenting with flavors, I encourage you to get creative and explore your own delicious combinations. Here are some ideas to spark your inspiration:
Soft Cheese ( brie): fruits (including jams), nuts, and meats like prosciutto. Even drizzling honey for a little more sweetness really sets these sandwiches off. Just think about a chaureturie board.
Semi-hard type cheeses (gouda, cheddar, colby): roasted vegetables, meats, dried fruit, chocolate.

Grilled Cheese variants

Preparation Time: 30 minutes (for Chutney) | Cook Time: 5 minutes | Serving size: 1 sandwich

Gather

sandwich basics (all sandwiches)

• Sliced bread
• Mayonnaise
• Butter

the wild card (chocolate & cheese)

• 2-3 ounces cheese (I suggest Beecher’s Flagship)
• 1 ounce chocolate (milk/dark)

Chantrell & Berry Chutney Grilled Cheese

• 1 tablespoon olive oil
• ½ cup chopped red onion
• ½ cup chopped fresh chanterelle mushrooms
• 1 cup fresh cranberries
• 1 cup fresh blueberries
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup (or honey)
• ½ teaspoon grated ginger
• ¼ teaspoon smoked paprika
• Pinch of cinnamon
• ¼ cup chopped walnuts or pecans
• Salt and freshly ground black pepper, to taste
• 2 to 4 ounces brie
• 2 tablespoons goat cheese

the classic

• 2 ounce (about 2 slices) Swiss cheese
• 2 ounce (about 2 slices) cheddar cheese
• 2 to 4 ounces ham or turkey 
• Pesto, optional
• Bacon, optional

Follow

Berry and mushroom chutney

(makes about 1 cup)

1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped chanterelle mushrooms and cook until they start to release their juices, about 3 minutes.
3. Add the cranberries, blueberries, balsamic vinegar, maple syrup, ginger, smoked paprika and cinnamon. Stir to combine and bring to a simmer.
4. Reduce heat and let the mixture simmer for about 20 minutes, or until the berries have softened and the chutney has thickened slightly.
5. Stir in the chopped walnuts or pecans and cook for an additional minute.
6. Remove from heat and let cool slightly. Season with salt and freshly ground black pepper to taste.

sandwich assembly

1. Toast two slices of bread: Spread an even layer of mayo on one side of each slice of bread. Heat pan to medium heat, place bread slices mayo side down and cook (without moving the bread) until browned, 1 to 3 minutes depending on pan. Depending on how large your pan is, you may have to do this in batches. (Note: I like toasting both sides of my bread, so this step is to get the inner side of the bread toasted. If you don’t like both sides toasted, skip this step.)
2. Prepare sandwich: Place bread slices down, toasted side up (see Note in Step 1). If using pesto or other spread (not chutney), spread an even layer onto one piece of toast. Place cheese down next, and then add filling (meat, 3 to 4 tablespoons chutney or chocolate). Fold the sandwich together and add an even layer of mayo on one of the untoasted sides.
3. Grill Sandwich: In a pan over medium to medium-low heat, add about ½ tablespoon of butter. Place sandwich mayo side down onto skillet. (You can put mayo on the other side now if you want.) Let cook until bread becomes browned and the cheese begins to melt. (For brie sandwich, I recommend covering the skillet with a lid to promote melting.) Flip and repeat until you have a golden brown, melty cheese sandwich.