Easy Gourmet Grilled Cheese Recipes
The Ultimate Comfort Food
By Kim Wilcox, Recipes from The Great Book of Grilled Cheese
West of the historic Southern city of Knoxville, Tennessee, you’ll find our café, It’s All So Yummy, located in an otherwise ordinary strip mall. For the last 10 years, it has been my pleasure to create the type of cafe that serves as a cornerstone to the community, serving foods that we find comforting and that makes us if only for a moment, forget the woes of the day.
The Great Book of Grilled Cheese is unique among other sandwich cookbooks because not only does it present a vast variety of tried and true grilled cheese recipes—more than 50 of our 90+ grilled cheese sandwiches that we’ve served over the past six years—but it also includes recipes for delicious sides, desserts, and custom condiments so that you can make exquisitely tasty grilled cheese meals. This cookbook will help cooks put together creative and delicious meals for their families and friends. It’s not just a cookbook, though; it’s a collection of memories, moments, smiles, and nostalgia, all coming to life on a plate. Sample 4 mouthwatering recipes from The Great Book of Grilled Cheese below!
The Great Book of Grilled Cheese
A must-have cookbook filled with over 100 recipes for grilled cheese sandwiches, soups, salads, sides, and even desserts, Great Book of Grilled Cheese is sure to be a crowd-pleaser for the whole family! Using easy ingredients and even leftovers, discover endless possibilities for delicious grilled cheese sandwiches, plus the perfect side pairing.
SLIM SHADY SUPREME GRILLED CHEESE RECIPE
When people read this item on our menu, they ask, “Is it good?” Is it good? It is a carb-loaded best seller. You may want to have a knife, fork, and bib handy for this one—you don’t want to end up with spaghetti on your sweater! This concoction was born on my way home from a music festival in Atlanta where Eminem had performed the night before. I was doing my best to belt out my favorite song, and, as he was rapping about his mom’s spaghetti, it came to me: a spaghetti grilled cheese!
Ingredients
- 6 large pepperoni slices
- 2 slices hearty white sourdough bread (use a thick bread to support the weight of the spaghetti)
- 6 slices provolone cheese
- 1–1 1/2 cups spaghetti with meat sauce
- Crushed red pepper flakes
- Parmesan cheese (for garnish)
- Melted butter (for cooking)
Directions
1. Heat the griddle to 325°F.
2. Place the pepperoni slices on the griddle or in the pan and cook until they are brown and crispy around the edges. Remove from heat and place on a paper towel to drain.
3. Warm up the spaghetti and set it aside.
4. Using a pastry brush, butter one side of each slice of bread. Place the buttered sides down on the griddle. Put three slices of provolone cheese on each slice of bread.
5. When the cheese starts to melt, place all the pepperoni on one slice of bread. On top of the pepperoni, spread the spaghetti. It doesn’t have to be neat—let it fall over the sides of the bread. Sprinkle the spaghetti with crushed red pepper flakes.
6. When the bread is golden brown and the cheese has melted, use a sturdy spatula to put one half on top of the other.
7. Remove the sandwich from the pan carefully—it will be heavy! Garnish with Parmesan cheese.
5-ALARM GRILLED CHEESE RECIPE
This grilled cheese packs some heat; it will make your brow sweat and your tastebuds wake up and say hello, we’re alive! Pair it with the chipotle mushroom soup to get some relief through the creamy soup base.
Ingredients
- 2 slices sourdough bread
- 4 slices pepper Jack cheese
- 6–8 pickled or fresh jalapeños, sliced
- 1 Tbsp. crushed red pepper flakes
- 1–2 Tbsp. hot mayo
- Durkee® Sweet Heat seasoning blend or similar (for garnish)
- Melted butter (for cooking)
DIRECTIONS
1. Heat the pan or griddle to 350°F.
2. Using a pastry brush, butter one side of each slice of bread. Place the buttered sides down on the griddle. Put two slices of cheese on each slice of bread. On one piece of bread, add the jalapeños and sprinkle the crushed red pepper. On the other slice of bread, spread some hot mayo.
3. When the bread is golden brown and the cheese has melted, use a spatula to put the halves of the sandwich together.
4. Carefully remove the sandwich from the grill and sprinkle with Sweet Heat seasoning blend or a similar seasoning that packs a punch. Enjoy with a glass of milk close by; whatever you do, do not drink water!
BBQ MAC & CHEESE GRILLED CHEESE RECIPE
There are few things in this world that beat mac and cheese for pure comfort. This grilled cheese evolved out of a bad day and the need for all things carbohydrate. We use a pepper Jack mac and cheese because it has a little kick to it.
Ingredients
- 2 slices sourdough bread
- 4 slices cheddar cheese
- 1/2–1 cup cooked pepper Jack mac and cheese, homemade or your favorite brand
- Barbecue sauce
- Pulled pork or bacon (optional)
- Cheese dust (for garnish; see page 89)
- Melted butter (for cooking)
Directions
1. Heat the griddle to 350°F.
2. Warm up the mac and cheese. Set aside.
3. Using a pastry brush, butter one side of each slice of bread. Place the buttered sides down on the griddle. Put two slices of cheddar cheese on each slice of bread.
4. When the cheese starts to melt, put the mac and cheese on one slice of the bread. On the same side, add a good drizzle of barbecue sauce. Add a protein on top if desired.
5. When the bread is golden brown and the cheese has melted, use a spatula to put the halves of the sandwich together.
6. Take off the griddle, sprinkle with cheese dust, and enjoy!
DEVILED BACON GRILLED CHEESE RECIPE
This grilled cheese packs some heat; it will make your brow sweat and your tastebuds wake up and say hello, we’re alive! Pair it with the chipotle mushroom soup to get some relief through the creamy soup base.
Ingredients
- 2 slices sourdough bread
- 2 slices American cheese
- 2 slices cheddar cheese
- 3–4 slices bacon, cooked
- 2 deviled egg halves, chopped
- Durkee® Sweet Heat seasoning blend or similar (for garnish)
- Melted butter (for cooking)
DIRECTIONS
1. Heat the pan or griddle to 350°F.
2. Using a pastry brush, butter one side of each slice of bread. Place the buttered sides down on the griddle. Put two slices of cheese on each slice of bread. On one piece of bread, add the jalapeños and sprinkle the crushed red pepper. On the other slice of bread, spread some hot mayo.
3. When the bread is golden brown and the cheese has melted, use a spatula to put the halves of the sandwich together.
4. Carefully remove the sandwich from the grill and sprinkle with Sweet Heat seasoning blend or a similar seasoning that packs a punch. Enjoy with a glass of milk close by; whatever you do, do not drink water!
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Spiked Desserts
From martinis and daiquiris to grasshoppers and tequila sunrises, you can turn your favorite cocktail into an intoxicatingly delicious treat for your next adult party. Spiked Desserts features step-by-step recipes for spiking delicious confections with spirits, wine, and beer. These delightfully tipsy desserts are perfect for dinner parties, potlucks, and pitch-ins!
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About the Author
Robert Triplett has been carving for most of his life. He retired from the U.S. Army after twenty-five years of service and later worked as a safety engineer at electrical power plants. Born and raised in Bedford County, Pa., Robert lives in Hummelstown, Pa.
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