One of my favorite kinds of grilled cheese sandwiches is the kind you get at a diner – the kind that comes with crunchy buttered bread and gooey American cheese and a little bit of pickle.
But I also enjoy a little more flavor, hence, the grown-up grilled cheese. I was first introduced to grown-up grilled cheeses in 2005 in Domino magazine and their winning combinations of Gorgonzola & Honey, Cheddar & Mango Chutney and Smoked Mozzarella, Prosciutto & Basil.
I have made all three and each one is a home run. And, if you have the time, they make the BEST party food. Our local sub shop sells day-old loaves of their bread (which is the size of a baguette but much softer) so if I’m cooking for a group I’ll pick up 6-8 loaves, a hell of a lot of butter, and go to town making piles of mini sandwiches.
Here is a closer look at the recipes – complete with beer parings!
You know what else I like on my grilled cheese? SUGAR. Here’s another winner of a combination. This recipe calls for a panini press but I just grill mine up in a pan. (Click on the photo for a closer look.)