APLK: Grilled Cheese Recipes

Recipe and images by recipe contributor, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

Grilled Cheese Feed

Nothings says summer fun like grilled cheese-filled lunches! While it might be difficult to out-do the traditional grilled cheese sandwich, sometimes it is fun to get a bit creative.

If you’re in the mood for some innovative cheese sandwiches, have a go at these four grilled cheese ideas.

Let United fill your carts with an abundance of cheese and bread to make summer lunches extra delicious!

Cheddar and Apple Grilled Cheese Sandwiches

Author note: If you cannot find a Wisconsin Brick cheese, a neutral tasting gouda also works. The apple will quickly turn brown once grated, but this will not alter the flavor of it.

white cheddar, sliced thin

Wisconsin Brick, sliced thin

green apples, grated

mayonnaise

thick white bread

unsalted butter

Take two slices of bread and place a hearty smear of mayonnaise on one side of each.

Take one slice of bread (mayonnaise side facing down) and place a layer of cheddar or Wisconsin Brick onto the bread. Top the cheese with a generous portion of grated apple. Add another layer of each cheese on top of the apple. Top the cheese with the second slice of bread (mayonnaise side facing up).

Heat a griddle or cast-iron skillet over medium-low heat and add a slice of butter to melt. Once melted, place the sandwich on the gridle and cook each side until golden brown (about 3-5 minutes per side).

Grilled Brie and Mushroom Sandwich

Author note: The mayonnaise in this recipe is used to coat the exterior of the bread, not the interior. Mayonnaise is the perfect ingredient to promote browning on the outside of the grilled cheese sandwich.

2 tablespoons of extra-virgin olive oil

2 garlic cloves, crushed

1 1/2 cups of a variety of mushrooms (crimini, shiitake, portabello)

pinch ground ginger

1 teaspoon kosher salt 

United Bakery French bread (or thick white bread), sliced

mayonnaise

whole grain mustard    

brie, with the rind removed      

fresh basil leaves, torn

unsalted butter

In a skillet, heat the extra-virgin olive oil and garlic over medium heat. Once the pan is hot and the garlic fragrant, add the mushrooms. Add the ginger and salt. Stir well to coat. Cook over medium heat until the mushrooms are softened, about 10 minutes. Stir occasionally. If the mushrooms begin to stick to the pan, add a splash or two of water to deglaze the pan. Remove the mushrooms from the heat.

Cut the brie into thin slices. Set aside.

Take one piece of bread. Smear a generous portion of mayonnaise on one side and a generous smear of whole grain mustard on the other side. With the mayonnaise side facing down, add a layer of brie on top of the mustard. Place a spoonful of mushrooms on top of the brie. Top the mushrooms with the torn basil. Repeat this step until the desired amount of sandwiches is constructed. These sandwiches should be “open-faced” at this step. The top piece will be added later in the cooking process.

In a cast iron skillet, melt a thin slice of butter over medium heat. Once the butter is melted, swirl the butter in the pan to evenly coat the skillet.

Once the pan is hot, move the opened-faced sandwiches to the skillet (two to three pieces of bread at a time, depending on the size of the pan).

Add another layer of brie to top each sandwich on the skillet.

Take the second piece of bread and add a generous layer of mayonnaise to one side. Place this slice on top of the “open-faced” sandwich that is now cooking in the skillet. The mayonnaise side should be facing up. Repeat this step until all sandwiches are topped with a slice of bread.

Continue to cook the sandwich until the bottom side is golden brown, about 5-8 minutes. Gently flip the sandwich and cook the remaining side until golden and the cheese is melted. Serve immediately.

Grilled Pimento Cheese

Author note: This recipe uses a combination of mild cheddar and smoked gouda. If you are not a fan of smoked gouda, simply do not use it and use additional mild cheddar cheese. To learn how to easily seed a bell pepper click here. Add the salt at the very end. The saltiness will depend on the mayonnaise and type of cheese used. To save time, omit the first step and do not cook the onions and bell pepper.

1 tablespoon unsalted butter

1/2 cup diced yellow onions

1/2 cup red bell pepper, seeded and finely chopped

1/2 cup smoked gouda, shredded

1/2 cup whipped cream cheese

1/3 cup mayonnaise

1 1/2 cup mild cheddar, shredded

4 ounces jarred pimentos, drained and chopped

1/4 teaspoon smoked paprika

1/4 teaspoon garlic powder

kosher salt to taste

Instructions

In a skillet, melt the butter. Cook the onions and bell pepper until softened, about 5 minutes. Place on a paper towel-lined plate to dry and cool.

Place the smoked gouda, cream cheese, mayonnaise, cheddar cheese, pimentos, paprika and garlic powder into a medium-sized bowl. Stir to combine. Once the onions and bell pepper have slightly cooled, add them to the pimento cheese mixture.

Stir and taste. Add salt according to preference. Place in fridge.

Take two pieces of white bread and smear a generous portion of mayonnaise on one side of each slice.

In a cast iron skillet, melt a thin slice of butter over medium heat. Once the butter is melted, swirl the butter in the pan to evenly coat the skillet.

Once the pan is hot, place the mayonnaise side of the bread into the pan (two to three pieces of bread at a time, depending on the size of the pan and how many sandwiches are being made).

Add a layer of pimento cheese to top each piece of bread in the skillet.

Take the additional mayonnaise coated bread slices and place this slice on top of the “open-faced” sandwich that is now cooking in the skillet. The mayonnaise side should be facing up. Repeat this step until all sandwiches are now topped with a slice of bread.

Continue to cook the sandwich until the bottom side is golden brown, about 5-8 minutes. Gently flip the sandwich and cook the remaining side until golden and the cheese is melted. Serve immediately.

Ham Sandwich Sliders

Servings 6-8

Author note: A serrated knife is the best knife to use to slice the rolls in half without crushing the rolls.

1 package of Hawaiian rolls

1/2 stick unsalted butter, melted          

muenster cheese, sliced

1/2 cup mayonnaise (or your favorite condiment—one of mine is Whataburger Creamy Pepper Sauce)

1 pound (or more if desired) ham, sliced

Heat the broiler to 550 degrees. Line a sheet pan with foil.

Remove the rolls from the package, keeping the rolls attached to one another. Gently holding the top of the rolls, slice the rolls in half (hamburger style). Using a large spatula remove the top layer of rolls and place top side facing down. Move the sliced rolls to the baking sheet.       

Brush the cut side of the rolls with the melted butter and place in the oven. Broil for 15-20 seconds or until browned.    

Remove from the oven. On one half of the rolls, place multiple slices of cheese until the half is covered. Spread an even layer of mayonnaise onto the other half of the rolls. Top the mayonnaise side with the ham slices until covered. Place back into the oven and broil for an additional 15 seconds or until the mayonnaise and ham are golden.          

Remove from the oven. Place the top half of the rolls on top of the bottom half of the rolls. Brush the top of the rolls with a thin layer of melted butter. Place into the oven and broil for another 15 seconds.

Remove and place on a cutting board. Cut the sandwiches into servable portions. Serve immediately.