Grilled cheese greatness
Serve up a sandwich that’s richer, creamier and more flavourful
Today is National Grilled Cheese Day. It’s a day to celebrate this humble fare with a history dating back to the early 1900s, before later becoming part of the menu on many a Second World War navy ship, where slices of cheese were smacked between bread and grilled into ooey-gooey goodness.
Still, there’s a certain art to making a grilled cheese sandwich — that perfect moment when the bread is crisped while the filling becomes a melted mass of pure pleasure.
All a grilled cheese sandwich needs is good quality melted cheese, sandwiched between outer layers of bread, says cookbook author, Food Network star and Eat St. host James Cunningham.
But “you don’t need to be a trained chef or spend a lot of money to make these sandwiches,” adds Cunningham, who inspired the creation of a variety of grilled cheese sandwiches by Walmart Canada.
“Ingredient upgrades, like brick cheeses and naturally smoked bacon, make an everyday grilled cheese richer, creamier and definitely more flavourful.”
You can find the recipes at walmart.ca/recipecentre.
Meanwhile, enjoy this selection of grilled cheese ideas!
Mediterranean Grilled Cheese
Serves: 4 4 tsp. (20 mL) butter, softened 8 slices focaccia 1/4 cup (60 mL) pesto 6 oz. (170 g) round of Canadian brie or Camembert, sliced
2 whole roasted red peppers, patted dry
1/2 cup (125 mL) loosely packed baby arugula (125 mL)
Spread butter on 1 side of each slice of bread. Spread pesto on the unbuttered side of the bread. Top four slices with half of cheese (it won’t cover), followed by red pepper (cut to fit bread), arugula then remaining cheese. Top with second slice of bread, laying pesto side down, butter side out.
Heat a large non-stick skillet over medium heat. Place 2-4 sandwiches in pan depending on size, cooking until deep golden and cheese begins to melt, for 2-4 minutes. Flip and cook on other side until deep golden and cheese has melted, for 2-4 minutes. Repeat, if needed, for other 2 sandwiches. Slice sandwiches in half.
Courtesy Dairy Farmers of Manitoba (milk.mb.ca/dairygoodness.ca)
French Onion Grilled Cheese
You can’t go wrong with this caramelized onions and Gruyere masterpiece. Serves: 2 1 large red or yellow onion- thinly sliced thin Pinch salt/fresh cracked pepper 1/4 cup (60 mL) sherry, port, or beef stock (all optional)
4 slices thick country bread or baguette 2 tbsp. (30 mL) butter, softened 1 cup (250 mL) grated Gruyere cheese
1 tsp. (5 mL) each fresh thyme and whole grain mustard (optional)
In a large heavy bottom skillet, or cast iron pan, heat oil on medium heat. Add onion and sauté for 5 minutes, stirring to coat. Turn heat down to medium low. Stir occasionally and continue sautéing for 30 minutes. Onions will sweat out their moisture, and eventually caramelize into a golden brown. Add a generous pinch of salt, a splash of port, sherry, or stock (optional) and let liquid cook off. Remove from pan and wipe it out with a paper towel, to use again. Preheat oven to 350 F (180 C).
Spread outer slices of bread with softened butter. Spread inside with whole grain mustard (optional) On two slices, divide and layer shredded Gruyere, top with caramelized onions, sprinkle with fresh thyme leaves, then add rest of cheese. “Close” sandwiches with other slices of bread, and gently press together
Heat remaining butter in same skillet over medium heat. Place sandwiches in pan and toast, carefully flipping when golden brown and cheese begins to melt. Place in a warm oven to fully melt cheese if necessary, which will prevent bread from getting too dark. Slice in half.
Courtesy Sylvia Fountaine/Feasting At Home (feastingathome.com.)
Pear and Pancetta Grilled Cheese Sandwich
A perfect breakfast sandwich. Makes: 2 sandwiches. 4 slices sourdough, whole wheat, or white bread 4 slices of Cheddar cheese 1 firm but ripe Bartlett, Anjou, or Bosc pear, peeled, halved lengthwise, cored and cut into 4 thick slices 4 slices cooked pancetta 2 tbsp. (30mL) butter, softened
Place 2 slices of bread on a work surface and top each slice with a piece of cheese. Arrange 2 slices of pear on top of each piece of cheese. Add 2 slices of cooked pancetta (careful — it will be crumbly), and then top with another piece of cheese. Place a slice of bread on top and butter the top slices of bread with half of butter. Preheat a griddle or large skillet. Place sandwiches buttered side down on hot griddle or pan. Butter topside of sandwiches. Grill until nicely browned on one side and then flip and brown other side. Cut each sandwich in half and serve immediately.
Note: You can use bacon in this sandwich.
Courtesy Pear Bureau Northwest (usapears.org).
Chicken and Waffle Grilled Cheese
Dip in maple syrup for added decadence. Serves: 2-4. 8 slices Old Cheddar cheese 2 buttermilk waffles 1/2 cup (125 mL) sliced rotisserie chicken breast strips 1 tbsp. (15 mL) butter 1/4 cup (60 mL) maple syrup
Place 4 slices of cheese on 1 waffle. Top evenly with chicken, remaining cheese and second waffle.
Melt butter in a large skillet over medium-low heat. Cook, covered, until cheese is melted and waffles are golden, about 10-12 minutes, flipping halfway. Serve warm with maple syrup. Tip: Switch it up with Mozzarella cheese for a milder, creamy taste.
From a recipe courtesy Walmart. (walmart.ca/recipecentre.)