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Grilled Cheese - favorite variations?

Tom P Feb 18, 2011 05:58 AM

Cooking lunch for some friends this weekend and wanted to try a non-classic grilled cheese. Favorite twists?

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  1. corneygirl RE: Tom P Feb 18, 2011 06:03 AM

    Caramelized onions and blue cheese (Maytags my fave).
    Cheddar and apple or pear.

    Here are some other ideas:

    1. Novelli RE: Tom P Feb 18, 2011 06:31 AM

      I've found that after buttering the bread, press the buttered side into some grated parmigiano or pecorino before grilling. It totally adds to the texture and flavor. Crispy cheesy salty bread.

      Try stuffing with brie and pears...or taleggio with roasted eggplant or roasted peppers and garlic...or bacon, spinach and white cheddar...etc.

      1. l
        LauraGrace RE: Tom P Feb 18, 2011 06:44 AM

        brie and thinly sliced apples or pears
        brie and raspberry jam or fig preserves
        manchego and serrano ham
        really creamy gouda and thin slices of kosher dills
        pepper jack and mango chutney or peach preserves

        1. greygarious RE: Tom P Feb 18, 2011 09:06 AM


          1. mucho gordo RE: Tom P Feb 18, 2011 09:18 AM

            any meat, or tuna. along with a strong, pungent cheese.

            1. p
              pickychicky1979 RE: Tom P Feb 18, 2011 09:52 AM

              bacon, mayonnaise and pickles with cheddar..

              1. Phurstluv RE: Tom P Feb 18, 2011 10:03 AM

                One of the secrets is to use a really tasty bread, like sourdough, multigrain, or even cinnamon raisin bread.

                I also melt the butter in the pan, as I keep it in the fridge and it's cold when I go to use it, so melting it first, then adding the sandwich works really well. Also if you use a press on it guarantees a uniform melt and brown crust.

                I like to use a combo of cheese in one sandwich, like Havarti, smoked fontina and cheddar. Or Swiss, meunster and goat cheese.

                1. David11238 RE: Tom P Feb 18, 2011 10:05 AM

                  American cheese with a few slices of Friederich's or Hebrew National center cut tongue.

                  1. l
                    lrealml RE: Tom P Feb 18, 2011 11:24 AM

                    I did something similar about 2 weeks ago (although just for the 2 of us):
                    I made 5 kinds:
                    - goat cheese and honey
                    - raclette and honey
                    - bacon, caramelized onions and blue cheese
                    - apple, walnut, caramelized onions and Manchego
                    - and bacon, salami, apple, and mild cheddar with some sun dried tomato oil

                    They were all great, but my SO liked the apple, walnut, caramelized and Manchego the best... I can't pick.... I loved them all. Just use good quality bread and good quality high end cheese (no prepackaged sliced stuff) and you can't go wrong. I also spread butter and bacon grease (on the ones with bacon) on both sides of each slice of bread for extra yumminess.

                    1. bucksguy14 RE: Tom P Feb 18, 2011 11:30 AM

                      Sharp Provolone and Sopressata (or Genoa Salami)
                      Blue Cheese (any kind) and crisp bacon
                      American Cheese, Bacon and Tomato
                      Brie, really good ham and thinly sliced pear

                      1. n
                        NanH RE: Tom P Feb 18, 2011 04:53 PM

                        Smoked Gouda, grilled ham and frisee.

                        I like the idea of the fresh parm on the outside.

                        1. n
                          nothingswrong RE: Tom P Feb 18, 2011 10:29 PM

                          With a smear of traditional basil pesto, sundried tomato pesto, or olive tapenade (or combination of those). Great for adding flavor. Open-faced topped with arugula, spinach, baby greens dressed with vinaigrette. I had a great one once with a mix of roasted tomatoes and fresh tomatoes, some leafy green, and a garlic aoli type deal.

                          1. p
                            piccola RE: Tom P Feb 19, 2011 03:23 AM

                            I like asiago and kimchi on good multi-grain bread. I always make grilled cheese on multi-grain, because it adds texture.

                            I also like fontina with black olive tapenade (I use a vegetarian version with no anchovies) and arugula.

                            1. c
                              ChiliDude RE: Tom P Feb 19, 2011 04:02 AM

                              Add some roasted red bell peppers that have been dressed with olive oil. If you do not do the roasting yourself, and buy roasted red pepper in a jar, rinse them of the liquid in which they came if it is something other than olive oil.

                              1. Emme RE: Tom P Feb 19, 2011 12:07 PM

                                some i've played with...

                                -gruyere with yam chips and sage
                                -ricotta, mozzarella and parmesan with sundried tomato tapenade and basil
                                -goat cheese, brie, bacon, tomatoes, roasted garlic, walnuts, and frisee or arugula
                                -mozzarella, cheddar, goat cheese and blue cheese with caramelized onions on pumpernickel.
                                -and simple as best, cheddar, jack and swiss on sourdough or wheat

                                1. caseyjo RE: Tom P Feb 19, 2011 01:21 PM

                                  Thomas Keller has a "recipe" in Ad Hoc at home for grilled cheese on brioche with gruyere and lots of butter; it's amazing.

                                  I agree with Phurstluv that it's necessary to use good bread; I usually get some from a local bakery here in Chicago. Pesto, tomato, and mozzarella on french bread is probably my favorite.

                                  3 Replies
                                  1. re: caseyjo
                                    Funwithfood RE: caseyjo Feb 25, 2011 10:08 PM

                                    That sounds yum city, would you post the specifics?

                                    1. re: Funwithfood
                                      Emme RE: Funwithfood Feb 26, 2011 08:27 AM

                                      he suggests you make your own brioche... go for it if you like. cut bread into 1/4 inch slices. sandwich with 1 1/2 oz of gruyere. melt butter in pan, brown sandwich on both side, then stick in the oven to melt the cheese. voila.

                                      1. re: Emme
                                        Funwithfood RE: Emme Feb 28, 2011 04:51 PM

                                        Found the written recipe for anyone interested...

                                        The Grilled Cheese Sandwich
                                        We ran a recipe for Mrs. Citron's "Living to Cook" earlier in a story announcing the Crate fundraiser. Here is one to try from Thomas Keller's "Ad Hoc at Home." It's not quite spaghetti with onions and cottage cheese, nor as challenging as other recipes in his book, but he writes that grilled cheese "was a fixture of my youth and still factors in my cooking." The recipe in the book calls for homemade brioche and sweet potato chips, and gives those recipes, should you want to seek them out.

                                        -- Margi Shrum

                                        12 1/2-inch-thick slices brioche
                                        8 to 10 ounces thinly sliced Gruyere
                                        6 tablespoons unsalted butter, at room temperature
                                        Preheat the oven to 350 degrees.

                                        Lay 6 slices of bread on a work surface. Divide the cheese evenly among them and top with the remaining pieces of bread.

                                        Heat a medium skillet over medium heat. Add 2 tablespoons of the butter and cook to brown the butter. Add half the sandwiches and cook until browned on the first side, about 1 1/2 minutes. Turn the sandwiches over and brown the second side for 30 to 45 seconds. Transfer to a baking sheet, and spread 1 teaspoon of the remaining butter over the top of each sandwich. Put the baking sheet into the oven to finish cooking and melting the cheese, about 2 minutes. Cook the remaining sandwiches the same way and finish in the oven.

                                        Transfer the sandwiches to a cutting board, cut off the crusts and cut each sandwich into quarters. Stack on a serving plate and serve with the chips.

                                        Serves 6.

                                        -- "Ad Hoc at Home" by Thomas Keller (Artisan, $50)

                                        Read more: http://www.post-gazette.com/pg/09323/...

                                  2. PoppiYYZ RE: Tom P Feb 21, 2011 11:16 AM

                                    The Penguin restaurant in Charlotte does a Pimento Grilled Cheese sandwich that is simple but fantastic. Favorite cheese grated (cheddar, jack or comb), diced roasted peppers (jarred or home made), crisp bacon, sliced tomato (optional), and grilled on texas toast.

                                    Gotta serve it with Tomato soup though (IMHO).

                                    1. e
                                      ewa95 RE: Tom P Feb 22, 2011 04:23 PM

                                      I usually use different sheep cheeses for my grilled cheese sandwiches, but here a few favorites:
                                      1. Canestrato Pepato (an aged sheep milk cheese with whole pepper corns) with roast beef
                                      2. Sila Peperoncino (a sheep cheese with crushed red pepper) on ciabata bread- goes great with a creamy tomato soup
                                      3. Aged pecorino (such a Pecorino Sardo Maturo) with fig or quince jam
                                      4. Prosciutto with Sila Peperoncino on sourdough bread

                                      1. j
                                        jackattack RE: Tom P Feb 22, 2011 04:37 PM

                                        Ham and cheese and tomato and avocado, grilled sourdough. Fine without the ham as well.

                                        1. o
                                          omajayne RE: Tom P Feb 25, 2011 11:15 AM

                                          I like crispy fried bacon, drained on paper towel of course. 2 slices rye bread, 1-2 slices swiss cheese, add bacon..Butter both sides of sandwich..grill in fry pan..um-m-m good..

                                          1. t
                                            ThinksWithHisStomach RE: Tom P Feb 25, 2011 12:36 PM

                                            Last time I made one, I used a ciabatta roll with chevre and some blue cheese (bleu d'Auvergne). Of course, I managed to blacken the roll. It still came out pretty well. Just had kind of a smokey taste to it. :)

                                            1. monavano RE: Tom P Feb 25, 2011 01:02 PM

                                              My secret for amazing grilled cheese is slathering a bit of mayo and mustard on the cheese side. The cheese melds with the flavors and keeps everything all gooey.

                                              1. Will Owen RE: Tom P Feb 25, 2011 02:47 PM

                                                When I'm in a damn-the-calories mood and have the wherewithal it's cheddar on both sides and liverwurst in the middle on buttered sourdough. A less life-threatening variant is very sharp cheddar and peanut butter. When I was young and thought I'd be that skinny forever I used to get a big fat grilled cheese sandwich from the snack bar near the barracks (in the Air Force at the time) and an order of their fat greasy fries, take it all back to my room, and stuff as many fries into the sandwich as it would hold. Oink oink. But aside from that I stay away from inserting any but the principal ingredients into a GC sandwich. Thin slices of tomato between cheeses might be nice, though …

                                                1. alkapal RE: Tom P Feb 25, 2011 02:56 PM

                                                  smoked turkey, gouda, thinly-sliced pear, with a mango chutney blended with mayo and grainy mustard in roughly equal parts, on bread of choice (we liked toasted multi-grain). butter the outside to grill, and keep the sandwich pressed down with a weight so all ingredients really get squished together (forgive the heady technical language here).

                                                  1. JungMann RE: Tom P Feb 25, 2011 04:04 PM

                                                    Branston pickle and bacon
                                                    Coriander chutney, tomatoes and onions

                                                    1. bushwickgirl RE: Tom P Feb 26, 2011 05:54 AM

                                                      Simply, good sharp cheddar or gruyere and smoked ham, whole grain mustard, on raisin bread, "buttered" with bacon fat.

                                                      2 Replies
                                                      1. re: bushwickgirl
                                                        alkapal RE: bushwickgirl Feb 26, 2011 06:07 AM

                                                        you goin' "whole hog"!

                                                        1. re: alkapal
                                                          bushwickgirl RE: alkapal Feb 26, 2011 06:28 AM

                                                          Oink, happily!

                                                      2. m
                                                        misseatalot RE: Tom P Feb 27, 2011 05:27 PM

                                                        I infuse some EVOO with chopped garlic. Then I brush two slices of Borodinsky bread on both sides with the garlic infused EVOO. Borodinsky is a hearty Russian rye bread flavored with coriander. I then add Havarti dill cheese and grill the bread till the cheese oozes out.

                                                        1 Reply
                                                        1. re: misseatalot
                                                          invinotheresverde RE: misseatalot May 26, 2011 08:13 AM

                                                          Oh my yum.

                                                        2. c
                                                          chocolatstiletto RE: Tom P Feb 27, 2011 05:41 PM

                                                          Mix of smoked cheeses (gouda, mozzarella, whatever), honey mustard, and sauteed mushrooms (thyme and white wine, last time) on sturdy wholegrain bread.

                                                          1. EM23 RE: Tom P Feb 27, 2011 05:46 PM

                                                            The Irish pub lunch menu staple "cheese and onion toastie" is simple and delicious. Use a good Irish cheddar, finely diced sweet onion and good white bread (a nice multigrain is a fine and healthier alternative). The toastie is also touted for its hangover-curative powers.

                                                            1 Reply
                                                            1. re: EM23
                                                              bucksguy14 RE: EM23 Mar 4, 2011 04:18 AM

                                                              LOL, EM23! Being of Irish descent, I was lead to believe that ANY food, other than spaghetti & meatballs, was a hangover cure!

                                                            2. eclecticsynergy RE: Tom P Feb 27, 2011 08:08 PM

                                                              To me, the most important thing is plenty of butter. I sometimes even brown the butter a bit first before the sandwich goes in.

                                                              Smoky is good. Smokey horseradish sauce is great on a grilled cheese, as is my old teenage favorite- mayo on one side, Dijon mustard on the other. Another superb one for grilled cheeses (and the absolute best for BLTs) is Durkees Famous Sauce.

                                                              I think Thomas Keller's idea of browning the outside first and finishing in the oven is marvelous- one of those simple things that make me say, "I should've thought of that myself!"
                                                              They say true genius is having the idea so good that it seems obvious once it's been suggested. Keller's the real thing.

                                                              Muenster is my favorite melting cheese. Makes a great grilled cheese. Of course, it's difficult to make a bad grilled cheese. Many's the time I've had American on cheap foamy white bread.
                                                              I do most often prefer just cheese, but on good bread with mayo. Cheddar, Provolone, Gruyere (try Comté sometime!), Jack or Pepperjack, Gouda, all work very well solo for the purists (and as I've said, usually I'm one of them). They all also combine well with raw onion, browned onion, or slices of apple or pear.

                                                              A few of my other favorite combos (some already suggested):
                                                              Provolone with some prosciutto is great; plenty of cheese and just a bit of meat.
                                                              Cheddar , bacon and apple.
                                                              Smoked Gouda and turkey with apricot mustard.
                                                              Pepperjack with a thin smear of guava jelly.
                                                              Brie with a little seedless raspberry jam.
                                                              Bleu cheese toasted open-faced with ripe pear and a little orange marmalade. (Does that still qualify as a grilled cheese, though?)

                                                              And I've got to try Novelli's suggestion of Parmesan or Romano on the outside of the sandwich. Brilliant.

                                                              1. smaki RE: Tom P Feb 28, 2011 06:04 PM

                                                                Make it how you like but add ...

                                                                I like to toast the bread with fresh garlic in olive oil on both sides then begin to make the sandwich. Instead of using butter or margarine. Possibly add a bit of crispy bacon for flavor to the inside with the melted cheese it doesn't take much only a few bits to add lots of flavor. With the bacon and cheese I would like oven-dried tomatoes (the moisture has been partially removed intensifying flavors with salt and pepper maybe a bit of oregano and sweet basil on top).

                                                                Much more than that and it would no longer be considered grilled cheese.

                                                                Born on Saint Patrick's day Love Rubens but that is another story ...

                                                                ~ SMaki

                                                                1. Delucacheesemonger RE: Tom P Mar 4, 2011 04:44 AM

                                                                  Bread-Balthazar miche
                                                                  Mustard-Mr Mustard, or Maille whole grain unpasteurized
                                                                  Cheese-Emmi cave-aged gruyere
                                                                  Tomato- In season only

                                                                  1 Reply
                                                                  1. re: Delucacheesemonger
                                                                    smaki RE: Delucacheesemonger Mar 4, 2011 02:18 PM


                                                                  2. c
                                                                    CDouglas RE: Tom P Mar 4, 2011 07:36 AM

                                                                    Buttered challah, yellow mustard, Swiss cheese, ham, roasted pork and dill pickle slices. Press down on when "grilling". Slice on the diagonal and serve hot.


                                                                    Add Genoa salami for a Tampa variation.

                                                                    2 Replies
                                                                    1. re: CDouglas
                                                                      mickie44 RE: CDouglas Mar 4, 2011 07:57 AM

                                                                      Sounds like a media noche (Cuban sandwich) to this Miami ex-pat.

                                                                      1. re: mickie44
                                                                        CDouglas RE: mickie44 Mar 4, 2011 09:29 AM


                                                                    2. chef chicklet RE: Tom P Mar 4, 2011 07:42 AM

                                                                      A hearty whole wheat that has body, when buttered becomes a wonderfully crunchy toasty bread with the best crunch. I love Fontina, the best cheese for meltiness, perfect ooziness.
                                                                      Now if you wanted to add some interesting components, a few thinly sliced scallions with prosciutto.

                                                                      1. Siobhan RE: Tom P Mar 4, 2011 02:57 PM

                                                                        One hint I read here that I have used ever since is to use mayo on the outside of the sandwich. Slip in pan and then mayo the other side before turning. It makes the bread nice and crisp.

                                                                        2 Replies
                                                                        1. re: Siobhan
                                                                          smaki RE: Siobhan Mar 6, 2011 08:11 PM

                                                                          The bread gets crisp because the vegetable oil in most mayo has a decently high smoke point. Compare using melted bacon fat in the pan with garlic almost smoking and may find can get it crisper faster with more heat and better flavor (without worry about cancer for you and the family from fumes cooking at home using smoked vegitable oil of any kind without a good ventilation hood). High heat frying if want it crisp fast should be done with saturated fat because unsaturated vegitable fats given too much heat turn into polymers (plastic) at their smoke point which can result in lung cancer in people like us.

                                                                          1. re: Siobhan
                                                                            jbsiegel RE: Siobhan May 25, 2011 06:22 AM

                                                                            I do the mayo on the outside of the bread along with the grated parmesan that somebody mentioned above. Yum. Inside - usually some combo of cheddar / mozzarella / bacon / onions. Sometimes some roast beef or pastrami and provolone. Tuna and cheddar is also good.

                                                                          2. sgogo RE: Tom P May 24, 2011 08:54 PM

                                                                            Jalapeno popper grilled cheese. Made it this weekend, and wow - so yummy.
                                                                            Lots of interesting grilled cheese on this blog.

                                                                            2 Replies
                                                                            1. re: sgogo
                                                                              PoppiYYZ RE: sgogo May 26, 2011 06:03 AM

                                                                              Wow indeed. That looks amazing. And served with Guacamole, brilliant ! I know what my next grilled cheese is going to be...

                                                                              Thanks sgogo.

                                                                              1. re: PoppiYYZ
                                                                                sgogo RE: PoppiYYZ May 26, 2011 07:55 PM

                                                                                No prob. And judging from your username, the blogger's a local for you too!

                                                                            2. w
                                                                              wonderwoman RE: Tom P May 25, 2011 10:20 AM

                                                                              i have two favorites: cheddar and thinly sliced granny smith apple on a hearty whole wheat wiwth mustard, one slice with grainy mustard, the other, dijon.

                                                                              tomato (plum, if out of season), fresh mozzarella and pesto on ciabatta.

                                                                              1. tazia RE: Tom P May 25, 2011 01:44 PM

                                                                                I had a really good one the other day...smoked gouda, Morningstar veggie bacon, Trader Joe's Sweet and Hot mustard, and arugula on sourdough. It was pretty spectacular.

                                                                                1 Reply
                                                                                1. re: tazia
                                                                                  invinotheresverde RE: tazia May 26, 2011 08:17 AM

                                                                                  Yes, please.

                                                                                2. Uncle Bob RE: Tom P May 26, 2011 06:49 AM

                                                                                  Grilled pimento & cheese with sliced d'mater.....

                                                                                  1. sfumato RE: Tom P May 30, 2011 11:51 AM

                                                                                    My grandmother's specialty: homemade dark bread + homemade pesto + thickly-sliced tomatoes (from her garden) + super sharp cheddar; open-faced, broiled.

                                                                                    So, so, so good.

                                                                                    2 Replies
                                                                                    1. re: sfumato
                                                                                      PoppiYYZ RE: sfumato May 30, 2011 04:51 PM

                                                                                      Sounds very good, but without the buttered bread seared on the flat top or pan, I think you are in a different category... ;-)

                                                                                      1. re: PoppiYYZ
                                                                                        sfumato RE: PoppiYYZ May 30, 2011 05:26 PM

                                                                                        Naw, "grilled cheese" is such a loose term! Also, you can put it together and sear it, then open it back up, if that suits you better ;).

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