National Grilled Cheese Day

Happy National Grilled Cheese Day with Jennifer Daskevich

 

www.sandwichamerica.com

www.alittlegourmeteveryday.com

www.gocoastalgrill.com

 

 

Grilled cheese – a simple combination of butter, bread, and cheese.  There is something truly magical about the soft butter spreading on bread, hitting a hot pan and browning perfectly while the cheese inside becomes ooey gooey.  A truly sublime experience and one that can be enjoyed at any time of day for any meal or at snack time.

 

In honor of grilled cheese day, here are some great ideas for breakfast, lunch, dinner, and dessert grilled cheeses.  The measurements aren’t exact as grilled cheese is all about what looks right piled between the slices of bread.  The sky is the limit – anything can go between two pieces of bread and these ideas are only a starting point to let your imagination soar.

 

All of these ideas have three staple ingredients in common; bread, cheese, and butter with other ingredients added to really elevate these grilled cheese sandwiches.

 

Breakfast Grilled Cheese – Mexican Grilled Cheese with Chorizo and Guacamole

 

  • Sourdough bread
  • Butter
  • Pepper Jack Cheese
  • Guacamole
  • Cooked and crumbled Mexican Chorizo
  • Egg
  • Pico de Gallo
  • Chipotle Crema
  • Cilantro
  • Cotija Cheese

 

Spread soft butter on onside of two pieces of sourdough.  On the inside of one of them spread guacamole, top with chorizo and two pieces of pepper jack cheese and top with second piece of buttered bread butter side up.  Heat a non-stick pan to medium heat and place butter side down in the pan.  When bread is toasted and golden flip until second side is golden and cheese is melted and remove from pan.  Crack egg into pan and cook sunny side up.  Top sandwich egg and sprinkle with fresh pico de gallo, chipotle crema, chopped cilantro and crumbled cotija cheese.

 

 

Lunch Grilled Cheese – Tomato Soup with Grilled Cheese Croutons

 

Tomato soup and grilled cheese are a classic combination and the grilled cheese is often dunked into the soup.  Making grilled cheese croutons is a fun way to dress up this traditional dish.

 

  • Sourdough bread
  • Butter
  • Fresh Mozzarella
  • Goat Cheese

 

Heat a non-stick pan to medium.  Butter one side of each piece of bread.  On non-buttered side of one piece spread goat cheese then top with chopped fresh mozzarella and top with second piece of bread, butter side up.  Place butter side down in the pan.  When bread is toasted and golden flip until second side is golden and cheese is melted and remove from pan.  Wait a moment for the sandwich to cool slightly then cut into crouton side pieces and place atop your favorite tomato soup.

 

Dinner Grilled Cheese – Braised Lamb Shank with Cherry Thyme Onions and Cheese Fondue on Ciabatta

 

  • Ciabatta Bread
  • Butter
  • Brie
  • Gruyere
  • Sauvignon Blanc
  • Braised Lamb Shank
  • Onions caramelized with Dried Cherries and Thyme

 

Butter one side of each piece of bread.  In a double boiler gently melt equal parts of brie and gruyere with a splash of sauvignon blanc.  Mix together chunks of braised lamb with caramelized onions.  On non-buttered side of one piece pile on lamb and onion mixture.  Top with cheese spread then top with top with second piece of bread, butter side up.  Place butter side down in the pan.  When bread is toasted and golden flip until second side is golden and cheese is melted and remove from pan.

 

Dessert Grilled Cheese – Nutella Mascarpone Grilled Cheese with Candied Bacon and Toasted Hazelnuts

 

  • Challah Bread
  • Butter
  • Mascarpone Cheese
  • Nutella
  • Candied Bacon
  • Toasted Hazelnuts

 

Butter one side of each piece of bread.  On non-buttered side of one piece spread Nutella then mascarpone.  Place half pieces of candied bacon on top then top with second piece of bread, butter side up.  Place butter side down in the pan.  When bread is toasted and golden flip until second side is golden and cheese is melted and remove from pan.  Sprinkle with candied bacon bits and toasted hazelnuts.

 

 

About the Guest Chef:

 

As an award winning competitive cook, lawyer, restaurant owner, wine sommelier, award winning food photographer and budding foodie entrepreneur – Jennifer’s life is more than just “A Little Gourmet Every Day” – it’s a full sprint living buffet.

In addition to multiple TV appearances, including her winning role in FYI’s Original Series “World Food Championships”, Jennifer competes and wins major competitions regularly.  Jennifer is the 2013 World Sandwich Champion, the 2015 Chevron Game Day Chef of the Year crowned this year at the Rose Bowl, amongst many wins.  She recently co-founded Sandwich America – a platform celebrating all things sandwich.

Currently, Jennifer is partnered with USA 10Best to identify the top iconic sandwiches by state including favorites like Bagels and Lox in New York, the Cuban in Florida, and the BBQ Brisket in Texas.  For more about the top state sandwiches visit www.sandwichamerica.com and www.10best.com.  Socialize with Sandwich America on Facebook, Instagram, and twitter and check out the latest happenings at Sandwich America.

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