This is the final day of my favorite grilled cheese sandwiches and I’m doing one for the boys. (To see the other sandwiches, click here and here.) I think most people would agree that grilled cheese is excellent kid food. I mean, it’s on pretty much every kid’s menu out there regardless of the type of restaurant. However, much like the Mister, my oldest would really prefer to not eat grilled cheese. Instead, E has started asking for grilled p.b.j. It was his idea and I humored him at first, but have come to see the genius of it–crispy, buttery bread plus warm jam and peanut butter is so delicious.
On the other hand, Camo would have grilled cheese for every meal of the day if he could and sees no need to trade the cheese for anything else. I’m happy to cook each of them their favorite sandwich, but all the same decided to find something that they both would like and that would be grilled brie with blackberry jam. They love this and I’ll admit, so do I.
The boys have both become cheese lovers like the Mister and I, but if (you or) your kids aren’t crazy about brie, mozzarella is a great substitute here. And adding some crispy bacon or prosciutto really ups the “yum” factor.
- 8 slices fresh bread or squares of focaccia
- 4 tablespoons unsalted butter, room temperature
- 4 ounces white cheddar cheese, sliced
- 4 ounces gruyere cheese, sliced
- 1. Heat a wide, shallow frying pan, griddle, or grill pan over medium heat.
- 2. Lay out four slices of bread and evenly divide one-fourth of each cheese between each piece. Make sure the cheese covers the bread all the way to the edges.
- 3. Top each slice of bread with another slice of bread and butter the top of each sandwich all the way to the edges.
- 4. Place as many sandwiches as will fit without crowding in the pan, butter side down. Butter what is now the top of the sandwich. Cook until cheese is starting to melt and the bottom of the sandwich is golden, about 5 minutes. Flip the sandwich and cook another 5 minutes and then remove from pan.
- 5. If cooking in batches keep an eye on the temperature and adjust to prevent the bread from browning to quickly before the cheese melts.
- 6. Cook remaining sandwiches and serve while hot.
!Provolone, Pesto, and Roasted Red Pepper Sandwich: substitute all cheese for provolone. Spread 1 tablespoon pesto on each of four slices of bread, top with patted-dry and sliced roasted red peppers (jarred), and then top with provolone cheese and remaining bread slices. Proceed as usual.
!Brie, Caramelized Onion, and Balsamic Vinegar Sandwich: substitute all cheese for brie. Prepare brie by trimming of rind and thinly slicing. Place slices on each of four slices of bread, top with 1 heaping tablespoon caramelized onions and drizzle with balsamic vinegar. Top with remaining bread and proceed as usual.
!Brie and Blackberry Jam Sandwich: substitute all cheese for brie. Prepare brie by trimming of rind and thinly slicing. Spread each of four slices of bread with blackberry jam and then top with brie slices and remaining bread. Add a thin slice of prosciutto, if desired, and proceed as usual.
Print a basic grilled cheese recipe and all my favorite variations by clicking on the recipe image. That wraps up this mini-series, thanks for following along.
What’s on your ultimate grilled cheese sandwich?
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