Grilled Cheese: More Recipes

February 12th, 2013 posted by Wisconsin Milk Marketing Board

Previously, we featured some fabulous recipe variations for grilled cheese sandwiches . Well, the Wisconsin Milk Marketing Board has done it again and brings us even more wonderful ways to jazz up the old favorite. Whether it’s spicy, sweet, savory or dinner plate worthy, there are plenty of recipes here for you to peruse! The Lil’ Kahuna No. of Servings: 4 Ingredients: 1 tablespoon extra virgin olive oil 4 fresh or canned sliced pineapple rings 1 yellow or Spanish onion, sliced about 1/8″ thick 1 large red bell pepper, sliced about 1/8″ thick 6 tablespoons butter, at room temperature, divided 4 slices King’s Hawaiian Sweet Bread, split 8 slices Wisconsin Pepper Jack cheese 8 ounces smoked ham, sliced Directions: Heat a sauté pan over high heat. Add olive oil and pineapple slices; cook each side for about 1 minute to caramelize. Remove pineapple and return pan to heat. Add onions and peppers and sauté 5 minutes. Season with salt and pepper. Set aside. Heat large sauté pan or skillet over medium heat. Add 1 tablespoon butter and 4 slices of bread. Top each with 1 slice Pepper Jack, 2 ounces ham, 1 pineapple ring, 1/4 of the peppers and onions, and another slice of Pepper Jack, in that order. Place tops on sandwiches. Spread tops with about 1/2 tablespoon butter and grill until sandwiches are golden brown on both sides and the cheese is melted, turning once during grilling and adding additional butter to pan, if necessary. The Appleton No. of Servings: 4 Ingredients: 1 cup sugar 1/8 cup water 1/4 cup heavy cream Pinch of coarse sea salt 2-3 tablespoons butter, divided 2 apples of your choice, cored and sliced 1/2 tablespoon (1 ounce) brandy, optional 4 slices brioche or other buttery bread 4 slices Wisconsin Cheddar cheese Walnut halves or pieces, optional Pomegranate seeds, optional Directions: Make caramel sauce: Place sugar and water in heavy-bottomed saucepan. Heat over high heat without stirring until mixture begins to caramelize and becomes a light amber color. Remove from heat and CAREFULLY add cream, stirring briskly, a little at a time. The mixture will bubble and “erupt†until sugar cools a bit. When all cream is added, return to heat and simmer 1-2 minutes. Add salt and set aside. Heat sauté pan over high heat. Melt 1 tablespoon butter in pan; add sliced apples and cook for 2 minutes. Remove from heat and add brandy, if using. Return to heat and cook until alcohol has burned off. Be careful the brandy does not come in contact with flame of gas stove and catch fire. Keep apples warm. Heat griddle or nonstick pan over medium heat. Add 1-2 tablespoons butter; melt. Add brioche slices and top with a slice of Cheddar. Grill until cheese melts. Meanwhile, place 1 tablespoon of caramel sauce on each serving plate. Place the Cheddar-brioche slices over sauce. Top with apple/brandy mixture and drizzle with more caramel sauce. The Biloxi No. of Servings: 4 Ingredients: 2 tablespoons kosher salt 2 tablespoons smoked paprika 2 tablespoons brown sugar 1 teaspoon cayenne pepper 1 tablespoon ground black pepper 1 3- to 5-pound pork butt 1/2 pound (8 ounces) smoked bacon, optional* 1 bottle of your favorite barbecue sauce 2 cups water 1 head red or green cabbage, cored and thinly sliced** 1 cup mayonnaise 1 teaspoon celery seeds 2 teaspoons mustard seeds 1 tablespoon horseradish Juice of 1 lemon 1/4 cup white wine vinegar or apple cider vinegar 1/4 cup sugar Kosher salt Salt and pepper 2 carrots, peeled and shredded 6 tablespoons butter, at room temperature 8 slices buttermilk bread (or other firm white bread) 8 1-ounce slices Wisconsin Fontina cheese 2-3 pickles, sliced 1 onion, sliced about 1/8″ thick Directions: Mix kosher salt, smoked paprika, brown sugar, cayenne, and black pepper and “rub†all over outside of pork butt. Wrap pork with plastic wrap; enclose in resealable bag and refrigerate at least 2 hours, preferably overnight. Preheat oven to 300ºF. Heat a large oven-safe pot*** over medium-high heat. Add bacon, if using, and cook until crispy. Add barbecue sauce and water to bacon in pot and bring to a simmer. Remove pork butt from bag and plastic wrap and add to pot. (For faster cooking, you may cut the butt into large cubes before adding.) Return to a simmer; cover pot and place in oven for about 4 hours (fewer if butt is cut in cubes) or until fork-tender and pulls apart easily. Turn meat once during cooking time. Prepare pork: Let meat stand 20-30 minutes. Using two forks, “pull†the meat apart, until it is shredded. Leave in sauce until ready to serve. Recipe can be prepared to this point up to 5 days in advance and refrigerated. Make coleslaw: Lightly salt cabbage with a tablespoon or so of kosher salt, and place in colander. Drain in sink for a few hours. Rinse well under cold water and drain well. (Although this step is optional, it produces a creamier, crisper coleslaw.) Mix mayonnaise, celery seeds, mustard seeds, horseradish, lemon juice, vinegar, and sugar in bowl; season with salt and pepper. Mix with cabbage and shredded carrots. Can be made one day in advance and refrigerated. Heat griddle or large sauté pan over medium heat. Butter one side of each bread slice. Place 4 slices, butter-side down, on griddle. Top each with 1 slice of Fontina, some shredded barbecue pork, coleslaw, pickles, onion slices, and another slice of Fontina. Place 1 slice of bread on top of each, butter-side up, and grill until bread is golden brown and cheese is melted, turning once during grilling. *Bacon adds an authentic smoky flavor without using a smoker. **Prepared coleslaw mix may be substituted. ***Slow cooker may be used; follow directions for pork butt cooking times.

Wisconsin Milk Marketing Board (3 Posts)


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Cindy Rowe
Cindy Rowe (7 Posts)

Cindy Rowe is the owner/editor of Crazylou Creations blog. On the blog, you will find a little bit of crazy, and a whole lot of fun! As a FT working mother, she still finds time to create crafts, play around in the kitchen, plan parties and exercise. You'll find all of this and more on her blog!


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