April is National Grilled Cheese Month and today is National Grilled Cheese Day. I’ve shared a handful of pretty good grilled cheese recipes over the course of this food blog. I thought I would re-post them in honor of the ooey-gooey goodness of grilled cheese. Enjoy!
National Grilled Cheese Day!
Cheddar Grilled Cheese with Radishes
Though messy, this sandwich was absolutely delicious – sharp, melt-y cheddar with crisp, fresh radishes. This sandwich is particularly appropriate this month, because local farmers markets will have an abundance of radishes (though I became partial to winter radishes thanks to our fall and winter CSA!).
Gruyere and Swiss Chard Grilled Cheese
The combination of acid from the balsamic and creaminess from the Gruyère made this grilled cheese a true home run.
Caramelized Onion and Green Bean Grilled Cheese
The sweetness of the caramelized onions and green beans was an excellent foil to the piquant flavor of the oozing Swiss cheese.
Roasted Beet and Goat Cheese Sandwich
There is not a more delicious combination on this earth than roasted beets and goat cheese, period. Combine it with some buttery, toasted bread and you have the best sandwich ever.
Jalapeño Popper Grilled Cheese
If you like jalapeño poppers and you like grilled cheese, you’ll love this sandwich. This is spicy, cheesy, and delicious.
It is cold, cold, colllldddddd in Cleveland. Brrrrr. So, I wanted a warming and comforting lunch. For me, that means cheese. I debated macaroni and cheese, but decided on grilled cheese since my tummy was rumbling and grilled cheese is faster and easier.
I know I just posted a recipe for Cheddar Grilled Cheese with Radishes, but this was good enough that I thought it warranted a second grilled cheese recipe in three days. I love adding a serving of vegetables to a grilled cheese sandwich. It’s less guilt and more flavor. By crisping up the Swiss chard in the recipe below, a nice bit of texture is added to the center of the sandwich. Boiling the Swiss chard brings out some of the natural sweetness, and the hint of balsamic works beautifully with the Gruyère.
Gruyère and Swiss Chard Grilled Cheese
2 1″ slices sourdough bread (I used 1 slice cut in half since the loaf Zak baked was huge)
6 oz. Gruyère cheese
1 stem Swiss chard, tough center rib removed (save for another purpose or for homemade stock)
1 cup water
1 tbs. balsamic vinegar
1 tbs. Brummel & Brown
1/2 tbs. unsalted butter
Bring water to boil in a small saucepan. Season with kosher salt and add balsamic vinegar. Add leaves of Swiss chard and simmer over medium heat, covered, until water has mostly evaporated (about 10 minutes). Drain.
Heat a medium skillet over high heat. Add Swiss chard to the hot skillet and sauté until edges are crisp and lightly charred.
Spread both sides of each slice of bread with Brummel & Brown. Add Gruyère on first slice and top with Swiss chard. Top with remaining slice of bread.
In medium skillet, melt 1/2 tbs. unsalted butter. Add sandwich to pan and cover. Cook 2-4 minutes until golden brown. Flip and repeat. Cut in half and serve.