Cheese!
And I don’t mean the look-at-the-camera-smile kind. And not the very funny Dean Pritchard welcome in “Old School.” No, I mean the oooey, gooey stuff between two pieces of glorious grilled bread kind.
Two of Festival Foods registered dietitians show you how to make a few different gourmet grilled cheese options in this segment for WFRV’s Local 5 Live show.
We’re talking about the most perfect sandwich ever — second only to my beloved peanut butter and jelly — because Sunday is National Grilled Cheese Day! Like such a great food needs its own day, right? Most dads, moms and college students know grilled cheese as the perfect meal for any weekday.
I would be remiss if I failed to include a link to the most wonderful making of a grilled cheese sandwich ever caught on film. Thank you Jon Favreau.
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Just in time for your weekend shopping list compilation, Festival Foods’ chef and registered dietitian Julie Andrews has plenty of grilled cheese-spiration with these amazing recipes that provide plenty of adult options for the classic sandwich.
Julie’s Recipe – Balsamic Blueberry Grilled Cheese Sandwich
Ingredients:
2 slices bread
1 oz. Havarti cheese
1 oz. fresh spinach
½ cup fresh blueberries
½ cups fresh or frozen blueberries
1 Tbsp. balsamic vinegar
1 ½ Tbsp. brown sugar
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Deliciousness inspired by Amanda K. by the Bay.
Directions:
- In a small saucepan, combine blueberries, sugar and vinegar. Turn on medium heat and let come to a slow boil. Use a utensil to crush berries as you stir. After boiling for about 5 minutes, pour mixture into a mesh strainer and let the juice syrup separate from the solid berries.
- Spread blueberries onto a piece of bread, top with cheese, some spinach, then more cheese! Sprinkle with fresh ground pepper. Top with your other slice of bread and toast.
Roasted Broccoli and Grilled Cheese Melt
Ingredients:
Broccoli florets
Olive oil
Salt and pepper
Butter
2 slices of bread
Shredded cheddar cheese
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Inspired by Two Peas and their Pod.
Directions:
Roast broccoli florets in oven with olive oil, salt and pepper until evenly roasted but not burnt. Butter one side of each slice of bread. Layer cheese on the unbuttered side of half the bread slices, then add roasted broccoli florets in the middle and more cheese on top. Top with another slice of bread, butter side out, and grill in the skillet.
Grilled Cheese with Gouda, Roasted Mushrooms and Onions
Ingredients:
Sliced Portobello mushrooms
Onion, sliced
Olive oil
Salt and pepper
Butter
2 slices of bread
Gouda cheese (either we will get shredded or have to slice up ourselves)
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From the Tasty Kitchen.
Directions:
Sautee sliced mushrooms in olive oil with pinch of salt and pepper. Butter one side of each slice of bread. Layer gouda, mushrooms, onions and then more gouda. Top with another slice of bread, butter side out, and grill in the skillet.
Mediterranean Grilled Cheese
Ingredients:
1/3 clove garlic, finely minced
2 cups fresh spinach
2 tsp. chopped basil
Shredded mozzarella cheese
Crumbled Feta cheese
4 Roma tomato slices
2 Tbsp. diced black olives or Kalamata olives
1 Tbsp. finely chopped red onion
Salt and pepper
2 slices of bread
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From Cooking Classy.
Directions:
Sautee garlic and spinach with olive oil. Remove from heat and stir in basil, set aside. Brush one side of each slice of bread with olive oil. Layer mozzarella, feta cheese, sliced tomato, spinach mixture, olives and red onions. Season with salt and pepper. Top with another slice of bread, oil side out, and grill in the skillet
Margherita Grilled Cheese
Ingredients:
1 large garlic clove
2-3 slices of fresh mozzarella cheese
Sliced tomato
1 Tbsp. thinly sliced fresh basil
Olive oil
Garlic pepper seasoning
2 slices of bread
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From Full Fork Ahead.
Directions:
Rub both sides of bread with garlic clove and brush with olive oil. Layer mozzarella, tomato, basil, garlic-pepper and mozzarella. Top with another slice of bread, oil side out, and grill in the skillet. Brush with oil again, if needed, and sprinkle with garlic pepper seasoning.