grilled cheese recipes

The classic combination of tart apples and savory Cheddar transform a basic grilled cheese into a sophisticated sandwich.

Cheddar and Apple Grilled Cheese Sandwiches

sourdough bread

Cheddar,

apple,

unsalted butter

Put 2 slices of bread on a cutting board or work surface. Top each with two slices of cheese, the apple slices, a third slice of cheese and another piece of bread. Press down lightly.

Heat 1 tablespoon butter in a large skillet over medium-low heat. Add the sandwiches and cook until the bread toasts and the cheese is slightly melted, 3 to 5 minutes. Flip with a spatula and add the remaining tablespoon of butter to the pan. Cook until the other side is toasted and the cheese is melted, about 3 minutes more, adjusting the heat as needed to keep the bread from burning before the cheese melts.?

Perfect as is. I had something similar at a seminar in San Francisco. This brought back delicious memories. Thank you so much for adding to my repertoire.

It’s not a sandwich I would eat all the time but it’s good for a once in a while lunch.  I added a little mayo inside but it was okay! Definitely reminds me of a fall sandwich 

Cheddar and Apple Grilled Cheese

bacon

brown sugar

yellow onion, sliced thin

salted butter,

bread

mayonnaise

white Cheddar

Granny Smith apple, sliced

Dijon mustard

In an 8-inch nonstick skillet over medium heat, cook the bacon until crisp, about 5 minutes. Tear in half and set aside.

Into the same skillet, add the brown sugar, onions and 1 tablespoon of the butter. Cook, stirring as needed, until the onions are golden, about 5 minutes. Transfer to a plate and set aside.

Build the grilled cheese by spreading one piece of bread with the mayonnaise. Sprinkle half of the grated cheese on top, followed by the onions. Place the apple slices and bacon on top of the onions, then add the rest of the cheese. Spread the other slice of bread with the mustard and put it mustard-side down on top of the cheese. Spread the outside of the top bread slice with 1 tablespoon butter.

Transfer the sandwich to the skillet over medium-low heat, butter-side down. Spread the top of the sandwich with the remaining tablespoon butter. Toast each side of the sandwich until golden on the outside and the cheese is melted, 3 to 4 minutes per side. Cut in half and serve.

Outstanding! &nbsp;These were so delicious. &nbsp;I will definately be making them again. &nbsp;Thank you Ree for another great recipe that my whole family enjoyed and was easy to make.

Delicious!!!  Changed it up a little by using sriracha aioli in place of mustard and honey crisp apple in place of the Granny Smith.  This sandwich could be changed any number of ways as long as you keep the bacon!!

This is one of the best grilled cheese I’ve ever made it was just so good I’ll be making it weekly from now on. Thank you Ree for a delicious and easy sandwich 

This was a great sandwich. The flavors were incredible. Will definitely make again 

Such an interesting twist on a grilled cheese! Loved it and definitely would make again! The Dijon and the brown sugar onions is A+!

Sooo good. Great combination of flavors. 

Best grilled cheese I’ve ever had. The entire family agrees!

Made this for a couple friends recovering from the flu so I omitted the bacon and onions, but man, it was still fantastic! The Dijon makes it. Can’t wait to try it as written.

Made these a couple of times. Love them!!

Nacho Abuelitos Grilled Cheese

vegetable oil

ground fresh Mexican chorizo

white bread,

Chihuahua cheese

black olives

pickled jalapenos, sliced

salted butter, softened

Restaurant-style tortilla chips, corn tortilla chips

Honey Chipotle Crema, recipe follows

sour cream

cilantro

honey

chipotle pepper

lime, juiced

Kosher salt and pepper

In a large skillet, heat the vegetable oil and brown the chorizo over medium heat until cooked through, about 8 minutes. Using a slotted spoon, scoop out the chorizo, and move to a paper-towel-lined plate. Set aside.

In between two pieces of bread, layer the cheese, chorizo, olives, jalapenos and then another layer of cheese. Add some butter to the griddle over medium-low heat, and place the sandwich on the griddle. Add more butter to the top of the bread and cover with a metal bowl until golden on the outside and gooey in the middle, 5 minutes per side. Open the sandwich and place a few tortilla chips inside, then close again.

Cut into quarters, serve with a side of Honey Chipotle Crema, and be prepared to never eat conventional nachos again.

Mix the sour cream, cilantro, honey, chipotle pepper, lime juice and some salt and pepper together, and set aside.

Love nachos, love grilled cheese, can't wait to try this!  Heading to the store for the ingredients.

https://www.foodnetwork.com/videos/nacho-same-grilled-cheese-0217501

Jeff uses his favorite bar food, nachos, to make a gooey grilled cheese.

'Nacho' Same Grilled Cheese

Iron Chef Grilled Cheese

fig jam

brioche bread

almonds

Gruyere

Monterey Jack cheese

unsalted butter,

Kosher salt

Preheat a griddle or a large nonstick skillet over medium heat. Spread the fig jam on four slices of bread. Top with the almonds, followed by 2 slices of bacon per sandwich, and a slice of each of the cheeses. Spread the butter on the outsides of the sandwiches, then sprinkle with salt.

Griddle the sandwiches on the first side, 5 minutes, then flip, cover with a heatproof metal bowl and cook until golden and the cheese is melted and warmed through, about 5 minutes more.

The fig jam makes it, goes so well with the bacon, onions, and cheese!!!!

Delicious ! My family loved this ! Will definitely make again!

Looks fantastic! But wasn't that COLBY Jack used on the show and not Monterey jack? 

Croque Madame

white sandwich bread

Dijon mustard, for spreading

Gruyere cheese

all-purpose flour

milk

grated nutmeg

salt and black pepper

over-easy eggs

Assemble the sandwiches on a baking sheet by spreading 6 slices of bread with a scant amount of Dijon mustard. (If you like more Dijon flavor, add more; I like it to be subtle.) Top with the desired amount of ham and sprinkle with about a tablespoon of cheese. Top with the remaining bread slices.

In a medium saucepan, heat the butter over medium heat until melted. Stir in the flour, creating a roux, and cook for about 4 minutes. Whisk in the milk and stir until it thickens enough to coat the back of a spoon. Add the nutmeg and 1 cup of Gruyere, and season with salt and pepper. Pour the mixture over the sandwiches. Top the sandwiches with equal amounts of the remaining cheese.

Bake for 8 minutes. Turn on the broiler and broil until the sandwiches are golden brown and the cheese is bubbly, about 2 minutes (watch closely!). Top each sandwich with a fried egg and serve.

So, so good!! I used my left over cheese sauce from mac and cheese the night before and Kneaders rosemary foccacia bread and this was (is) delicious!!!

I saw the recipe on The Kitchen this morning and I decided to make it for dinner.  I had all the ingredients.  It was OUTSTANDING! Very easy.  I love watching The Kitchen and try so many recipes from the show.  All 5 chefs of The Kitchen are fabulous.  Keep it going!

omGOODness....FANTASTIC! I "Really Love" This Show, Have Learned So Much.

This has become a go to "breakfast for dinner" at our house

Very delicious and VERY easy. Thanks Katie!!

Everyone loves a grilled cheese, but when making sandwiches for a crowd, who wants to stand over the stove making them one by one? Not me! My hack of baking them on a sheet pan in the oven means the sandwiches will be ready at the same time, and I can enjoy hanging out with my friends and family while the oven does all the work.

Sheet Pan Grilled Cheese Sandwiches

bread,

(8 tablespoons) salted butter,

cheese, cheese

Pimento

Toppings, pork

extra-sharp yellow Cheddar, shredded (about 2 cups)

cream cheese,

white Cheddar, shredded, preferably Vermont Cheddar (about 1 cup)

pimentos,

chives

garlic powder

cayenne pepper

smoked paprika

Arrange a rack in the bottom of the oven, place a large rimmed baking sheet on the rack and preheat to 450 degrees F.

Spread one side of 6 slices of bread with 4 tablespoons of the butter and place, buttered sides down, on a second large rimmed baking sheet.

Top each buttered bread slice with 1 slice of cheese or some of Kardea’s Pimento Cheese and your desired toppings. Top with another slice of cheese and the remaining 6 bread slices. Spread the tops of the bread slices with the remaining 4 tablespoons of the butter.

Carefully remove the hot baking sheet from the oven, and place it on top of the uncooked sandwiches, rimmed edges up. Press down on the sandwiches.

Place the stacked baking sheets in the oven on the bottom rack. Bake until the cheese is melted and the bread is golden brown and crispy, 10 to 12 minutes. Serve immediately.

Add the yellow Cheddar, cream cheese, white Cheddar, pimentos and mayonnaise to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika, salt and pepper and mix until thoroughly combined. 

French Onion Grilled Cheese

unsalted butter, at room temperature, or more as needed

Vidalia onion,

thyme

onion powder

mild Cheddar slices (about 6 slices)

Swiss cheese slices (about 6 slices)

white country bread

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, thyme, onion powder and a pinch of salt and pepper to the skillet and cook, stirring occasionally, until the onions soften and brown, 3 to 4 minutes. Remove the onions to a bowl and leave the skillet on low heat.

Place one slice of Cheddar and one slice of Swiss on each piece of bread. Top 3 of the slices with the onion mixture, then sandwich with the other cheesed breads, making 3 sandwiches. Spread about 2 tablespoons butter on the tops of the sandwiches, just enough to cover the tops in a thin layer. Melt the remaining 2 tablespoons in the skillet (adding more if it looks dry). Place the sandwiches butter-side up in the skillet. Cook on one side until golden brown, 2 to 3 minutes, then flip and cook the buttered side for another 1 to 2 minutes. Remove from the skillet and cut crosswise into strips—great for dipping in soup! Serve immediately or keep in a warm oven in aluminum foil until ready to use.

WOWSA!!!! So easy and delicious...exquisite!!!

I didn’t have any Swiss cheese so I used Monterey Jack and Sharp cheddar. I think I am in love!!! I will definitely be making this again.

I edited the recipe a bit but it was amazing! The butter was a bit much for me but it was delicious otherwise. Grilled cheese will never be the same!

Inside Out Bacon Grilled Cheese

bacon,

sourdough or white sandwich bread

shredded fancy sharp Cheddar

tomato, thinly sliced

Food beauty of inside out bacon grilled cheese and wild mushroom soup, as seen on Food Network’s Trisha’s Southern Kitchen Season 13

Put the bacon in a large nonstick skillet over medium heat and cook, stirring, until golden brown and crispy, about 10 minutes. Transfer to a paper towel-lined plate to drain. Reserve the bacon fat.

Add the bacon fat to a griddle over medium heat. Place the bread on the griddle and lightly toast one side. Remove from the griddle and arrange toasted-side down on a work surface. Divide 2 cups of the cheese and all of the bacon, tomatoes and chives over 4 slices of bread. Top with the other 4 slices of bread, toasted-side up, to make 4 sandwiches.

Divide 1/2 cup of the remaining cheese into 4 piles on the griddle and place a sandwich over each pile, pressing down. Griddle for a few minutes until the cheese is browning and melted. Divide the remaining 1/2 cup of cheese into 4 piles on the griddle?one next to each sandwich. Then flip each sandwich onto a pile of cheese and cook for a couple of minutes until the center of each is melted.

Oh, my, gosh!! Trisha really hit one out of the park with this recipe! So cheesy, so bacony, so tomato-y delicious &amp; easy to make! Cooks - start your griddles!!

Tasty BACON sandwich- I used a bit extra bacon.  My bridge players very much enjoyed this.  Thank you Trisha

Great way to finish the soup you made and have the classic grilled cheese with a twist on it dinner. 

https://www.foodnetwork.com/videos/inside-out-grilled-cheese-5537945

Trisha makes grilled cheese sandwiches with double layers of cheese.

Inside-Out Grilled Cheese

Grilled Cheesy Veggie Melts

brown mustard

horseradish

baby spinach

green cabbage

carrot

olive oil

white wine vinegar

fontina cheese

Combine the mustard, mayonnaise and horseradish in a small bowl. Stir to combine and set aside.

Combine the spinach, cabbage and carrot in a medium bowl. Drizzle with the olive oil and vinegar. Season with salt and pepper. Toss to combine.

Lay the bread slices out on your work surface and spread with the mustard mixture. Top 4 of the slices with half of the cheese. Pile the vegetable mixture on top of each, making an even layer. Top with the remaining cheese, then the remaining bread, sauce-side down. Press in the sides of the sandwiches, if needed, to neaten them up.

Heat a large 2-burner flattop griddle over medium-low heat. Melt the butter and brush all over the griddle. Lay the sandwiches on the griddle and toast until crisp on the underside, 3 to 4 minutes. Flip and toast the second side, until the cheese is melted and oozy, about 4 minutes more.

Remove the sandwiches to a cutting board and slice in half with a serrated knife.

Good Old-Fashioned American Grilled Cheese and Tomato Soup

American cheese (yellow

good, thick country white bread

Tomato Soup, recipe follows,

yellow onion, minced

carrots, diced

celery,

red chile flakes

tomato paste

dry sherry

whole San Marzano tomatoes

bay leaves

stock

heavy cream

Jeff Mauro makes his Good Old Fashioned American Grilled Cheese and Tomato Soup, as seen on The Kitchen, season 30.

Heat a large nonstick pan over medium-low heat. Place 5 slices* of cheese in between two slices of bread (two on each side and one in the middle). Spread about 1 tablespoon butter on each exterior side of the bread. Remember, crust-to-crust is a must. Repeat with the remaining ingredients. Place the first side in the pan (cooking in batches if necessary) and “dome” with an inverted large metal bowl or pan lid to create the proper vortex of heat. Cook until golden brown, 3 to 4 minutes, then flip and continue to cook until the cheese is gooey and bread is golden brown, 3 to 4 minutes more.

Cut, slowly separate and watch as the cascade of gooey good ol’ American cheese catches the sunlight streaming through the kitchen window and throws a glow of warm orange light throughout your entire house. Repeat with the remaining sandwiches. Serve with the Tomato Soup.

*I know this sounds excessive, but it ensures the most possible ooey-gooeyness. If you're watching the intake, you can scale back to 3 slices.

Heat a large Dutch oven or soup pot over medium heat. Add the butter, onions, carrots, celery, chile flakes and a couple pinches of salt and pepper. Sauté until translucent, 10 to 12 minutes. Add the tomato paste and cook for an additional minute. Deglaze with the sherry while scraping up any brown bits from the bottom of the pot. Add the tomatoes, bay leaves and stock. Simmer until everything is cooked through and very tender, about 1 hour.

Discard the bay leaves and blend the soup until completely smooth and uniform in texture using an immersion blender. Add the heavy cream and adjust the seasoning. Serve!

Italian Monte Cristo

raspberry jam

rosemary

Swiss cheese

prosciutto cotto

eggs,

heavy cream,

salt

sugar

In a small bowl, mix together the jam, mustard and rosemary. Lay out the slices of bread. Divide the mustard mixture evenly over the 8 slices of bread and spread almost to the edges. Put a slice of cheese on each piece of bread, followed by 2 slices of prosciutto. Put together 2 of the bread slices for each sandwich.

In a medium bowl, whisk together the eggs. Add the heavy cream and salt and whisk to combine.

Heat a large skillet over medium heat. Add the oil to the pan and heat for 1 minute. Working with one sandwich at a time, dip both sides of the sandwich in the batter and place directly into the hot pan. Repeat with the remaining sandwiches. Cover with a lid and allow to cook until the first side is golden brown, 3 to 4 minutes. Remove the lid, flip each sandwich and continue to cook on the remaining side until golden brown and the cheese is melted, approximately another 4 minutes. (Or cook in batches if needed.)

Sprinkle one side of each sandwich with powdered sugar and serve warm.

It was really good. The mixture with the jam, dijon mustard, and rosemary gave it a nice little kick. I enjoyed it very much. Will be making it again in the future. 

These are delicious. I especially love the raspberry spread. I'll be using that to make paninis too. My only suggestion is to cook on medium low heat. Low and slow to melt the cheese and not burn the bread.

This was a delicious sandwich.  I loved the mustard and raspberry spread.  I didn't think I would like it, but it really helped make the sandwich a perfect blend of sweet and savory.  I used white bread because I didn't have brioche on hand.  In the future, I would definitely buy the brioche or a thicker bread, so the bread doesn't get too soggy.

Very tasty!!!  I'm not a monte cristo fan but I was drawn to this recipe for the sauce of jam, mustard and rosemary.  All the ingredients work perfect together and it was a hit with my family.  I wouldn't change a thing.

Want to switch up your grilled cheese game? This Greek Grilled Cheese recipe from Delish.com is the best.

Greek Grilled Cheese

Softened butter, for bread

c. mozzarella

c. crumbled feta

(16-oz.) jar roasted red peppers, drained and chopped

c. pitted kalamata olives, halved

tbsp. dill

Mayo or butter to get a grilled cheese golden?

Butter one side of each bread slice. In a large skillet&nbsp;over medium heat, add one slice bread, butter-side
down. Top with a quarter each of the mozzarella, feta
cheese, roasted red peppers, kalamata olives, and
dill. Top with another bread slice, butter-side up, and
cook until bread is golden and cheese is melty, 2 to


					3 minutes. Flip and cook until golden, 2 to 3 minutes
more.&nbsp;Repeat with remaining ingredients
to make 4 sandwiches total.

https://streaming.hearstdigitalstudios.com/298ea769-c6cf-4cd7-aae7-cf4003915c49/video_rover_16x9_1080p_hd_1539109339_68171.mp4

Top 23 grilled cheese recipes recipes from across the web

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Top 23 grilled cheese recipes recipes from across the web

The most viewed grilled cheese recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheddar and Apple Grilled Cheese Sa...

Cheddar and Apple Grilled Cheese

Nacho Abuelitos Grilled Cheese

Iron Chef Grilled Cheese

Croque Madame

Sheet Pan Grilled Cheese Sandwiches

French Onion Grilled Cheese

Inside Out Bacon Grilled Cheese

Grilled Cheesy Veggie Melts

Good Old-Fashioned American Grilled...

Italian Monte Cristo

Greek Grilled Cheese

French Onion Grilled Cheese

The Perfect Grilled Cheese

Pizza Grilled Cheese

Islander Grilled Cheese

Inside Out Grilled Cheese

Air Fryer Grilled Cheese

Grilled Cheese with Apple and Bacon

Apple, Cheddar and Brie Grilled Che...

Air Fryer Grilled Cheese

Breakfast Grilled Cheese

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The most viewed grilled cheese recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine