You can never have enough grilled cheese recipes. Our previous posts (here and here) have garnered a lot of positive feedback and salivating mouths, so we’re continuing our mission to make the world a better place – one grilled cheese sandwich at a time.The sandwiches in this post can actually work as an entire three-course meal (if you’re as crazy about grilled cheese as we are, that is).
Smoked Provolone & Apple Grilled Cheese
by Mano Kardaras
Ladies and gentlemen, the appetizer round.
What you’ll need:
Sourdough bread
5 slices smoked provolone cheese
4 green apple slices
Butter both sides of the bread and place the ingredients in the sandwich. Get your pan up to medium heat and add a slice of butter. Add the sandwich to the pan and flip when golden brown.
This one has a great smoky flavour from the provolone which contrasts nicely with the freshness of the apple. A great way to start your morning.
Haloumi & Spinach Grilled Cheese
by Mano Kardaras
The main course! This was one was inspired by my love for haloumi cheese. Haloumi is a Cypriot, unripened brined cheese made with goat and sheep milk. It’s thick enough as a substitute to a meat component and has a unique squeaky texture that goes great with bread.
What you’ll need:
Rye bread
Tzatziki
4 spinach leaves
2 slices haloumi cheese
Start by heating a pan with olive oil on medium heat. Place the haloumi slices in the pan and sear until you get brown grill marks on both sides.
Butter one side of each slice of bread and then spread the tzatziki liberally on the other sides. Place the haloumi on top and add the remaining ingredients.
Cook until each side is golden brown. Because the haloumi is a bit more firm, it’s a good idea to lower the heat after you get close to your desired colour (flipping occasionally) and cover the pan with a lid. This will cause the pan to steam and melt the cheese more effectively. The result is a creamier grilled cheese.
Now, on to the final course!
Cannoli Grilled Cheese – Dessert Time!
by Marco Provenzano
I thought I would be a little crazy for my grilled cheese and make a dessert version (no, Mano, you can’t stop me). Cannoli filling is essentially cheese and sugar, so let’s go with that…
For this sandwich, I used panettone bread because it’s sweet.
What you’ll need:
Panettone bread (or another sweet bread of your liking)
Butter
1 cup of ricotta cheese
⅓ cup of powdered sugar
⅛ cup of heavy cream
3 dashes of vanilla extract
Making the Filling:
Mix together the ricotta cheese, powdered sugar, heavy cream, and vanilla extract in a food processor until it’s a smooth consistency. It’s going to be pretty delicious, so you’ll probably end up eating some. Just try to leave at least 50% of the mixture so that you can actually make the sandwich.
Making the Sandwich:
Cut two slices of panettone and lightly butter the outside. Pile the cannoli filling on one of the pieces of bread leaving the other piece empty. Place both pieces buttered side down on a frying pan and cook for approximately 5 minutes or until golden brown. Finish off by closing the sandwich and cooking for another 2 minutes.
This sandwich actually ended up being pretty tasty, almost like a deconstructed cannoli. Try it out as a dessert next time you have people over, it’s sure to be a hit. Just tell them, “We’re having grilled cheese for dessert!”
And that’s Part III of our Grilled Cheese series. A full, three-course meal!
As I’ve said in the previous posts, grilled cheese is so great because the sky’s the limit with your imagination. Sure, the purists may claim that you can only make a grilled cheese with JUST cheese, but to them we say: Grow up!
Your sandwich has.
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