Grilled cheese grown up

Friday, June 12, 2009

I’m in the midst of a simple bliss- enjoying a new favorite cheese.

Not only that, it’s nestled in between slices of the grainiest bread I know and melted to oblivion. Half-n-half grilled cheese style: horseradish chive havarti and pepperdew havarti.

How do you like to make your grilled cheese grown up?

havarti grilled cheese sandwich


Weekend Update

New favorite grilled cheese- grainy bread, horseradish chive havarti, and thin sliced pear.

21 Comments

posted June 12th, 2009 at 7:25 pm

Yum! Delish!

I have been known to use brie and thinly sliced tomatoes with fresh basil, old sharp cheddar and branston pickle or gouda and slices of red pepper.

Mmmmm…sooo many choices. Anything with horseradish rates an A in my book :)

posted June 13th, 2009 at 7:20 am

That looks sooooo good. Mind sharing what bread that is?

Oh- it’s Dave’s Killer Bread. :)

–McAuliflower

posted June 13th, 2009 at 11:24 pm

Boar’s Head ham, medium sharp cheddar, fresh tomato, and I stick in some mixed greens after it is finished cooking. A homemade tomato soup really adds to my ham and cheese experience as well.

- Amy
posted June 15th, 2009 at 6:38 am

I love grilled cheese. I lived off it through college. Any cheese is good cheese in my book!

posted June 18th, 2009 at 8:58 am

Love grilled cheese – there’s nothing better than jazzing one up to your own tastes!

posted June 22nd, 2009 at 7:57 pm

I love many different grilled cheese sandwiches; I will often throw in whatever is in my fridge, although spinach and tomato and a good cheddar on pumpernickel is still my go-to comfort lunch. I recently made a grilled cheese sandwich with goat cheese and jalapeno jelly. It was heavenly.

posted June 23rd, 2009 at 7:46 pm

Genius! Looks lovely.

- Dave O
posted July 17th, 2009 at 10:02 am

Sharp cheddar cheese between two slices homemade white bread lathered on the outside with curry flavored butter.

- Jeromy French
posted July 24th, 2009 at 7:58 pm

I like to use sour dough rye with havarti or provalone or whatever is handy. I melt the butter in the pan with a dash of turmeric and garlic salt, then fry each side till it is crispy.

- Joe
posted August 20th, 2009 at 7:47 pm

Looks great. But it’s gotta have a gooood amount of cheese.

posted August 23rd, 2009 at 8:15 am

I love some good swiss, sliced green apples and bacon on a really hearty whole wheat bread… sooooo good!

- Nikki
posted August 31st, 2009 at 7:29 pm

I’ve done grown-up grilled cheese for years. I love to use chullah (egg) bread and that same spiced Havarti or a sharp, white cheddar. I’ve been known to tuck pepperoni, sliced tomatoes (your charred tomatoes would probably taste delightful in it), baby spinach and whatever else I might find in my deli drawer into it.

- Angela
posted October 1st, 2009 at 9:33 am

A good crusty bread, havarti cheese and raspberry jam. YUM!

posted October 16th, 2009 at 9:43 am

Boar’s Head Virgina Ham, whatever blue cheese is in the ‘frig, oven-dried tomatoes(in the summer only – sliced, fresh tomato from my patio) on garlic bread slathered with butter.

- Bill
posted October 21st, 2009 at 11:14 am

Mustard cheddar, goat cheese, avocado and honey. And tons of butter.

posted October 28th, 2009 at 1:29 pm

Yum….
Hemp bread or any kind of substantial sprouted grain bread.
Goat cheese or Cream Cheese AND seriously sharp cheddar.
Sun-dried tomato basil pesto.
EVOO.
Real butter. Salted.
Freshly ground pepper. I like pink, black and green pepper corns.

Spead pesto onto one slice of of sprouted grain bread. Spread the other with softened cream cheese.Sprinkle generously with pepper.Shred seriously sharp cheddar and pile onto one piece of bread. Cook in olive oil and butter for an incredibly rich crusty and gooey sandwich!!!

- BunnyMay
posted October 28th, 2009 at 1:29 pm

Yum….
Hemp bread or any kind of substantial sprouted grain bread.
Goat cheese or Cream Cheese AND seriously sharp cheddar.
Sun-dried tomato basil pesto.
EVOO.
Real butter. Salted.
Freshly ground pepper. I like pink, black and green pepper corns.

Spead pesto onto one slice of of sprouted grain bread. Spread the other with softened goat or cream cheese.Sprinkle generously with pepper.Shred seriously sharp cheddar and pile onto one piece of bread. Cook in olive oil and butter for an incredibly rich crusty and gooey sandwich!!!

- BunnyMay
posted December 2nd, 2009 at 6:35 pm

My favorite: Rye, cheddar, thin slices of tomato (too thick and the sandwich gets soggy) and a very healthy slather of horseradish. And plenty of butter, of course. The horseradish loses a lot of its bite when heated, so use way more than you otherwise would. (I suppose you could apply it to the outside after it’s grilled–haven’t tried that yet.) When real tomatoes aren’t in season, skip them. Still pretty darn good.

My wife and I found wasabi flavored cheese at the Edelweiss deli in P-land a few months ago. Yowza….

- Tim K
posted January 22nd, 2010 at 1:30 am

sharp cheddar cheese, thick cut bacon and sliced granny smith apples…

- preep
posted August 17th, 2010 at 2:20 pm

My fav is mild cheddar
slice of cheddar then some chili then more cheddar
butter both sides and toast. Eat with cheetos.
YUM

- shirleycll
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