As it begins to get warmer outside and National Grilled Cheese Month nears, we are continuing to share new recipes each week on the Grilled Cheese Academy website. To keep with the warming trend, here are three of the newest recipes that offer an abundance of spice. From exotic ras el hanout to fresh herb blends, this trio of sandwiches will take you on a culinary adventure.
Starting with a tabbouleh made of fresh herbs – cilantro, parsley, basil and mint – blended with dried fruits – currants, cranberries and apricots – this sandwich is a blend of Mediterranean flavors. With the boldness of ras el hanout, a Moroccan spice mix, and ground cumin, this highly flavorful dish calls out for the soothing addition of three types of Wisconsin cheese. The creamy, nutty taste of Wisconsin fontina and cheddar, plus a salty addition of feta, balance the flavor and keep the assertive spices from overpowering the palate.
The Indian spice garam masala derives its name from the Hindi words garam, meaning “hot,” and masala, meaning “a mixture of spices.” This tikka-masala inspired grilled cheese recipe takes its spiciness a step further with the addition of cayenne pepper. Wisconsin havarti and nutty Wisconsin asiago are added to keep the heat from becoming too extreme and provide complementary flavors. Rotisserie chicken and lychee fruit round out the sandwich with sweet and savory elements for a filling and unique grilled cheese.
Paying homage to the bite-sized foods traditionally served in steamer baskets, The Dim Sum is small in size, but bold in flavor. With spicy sriracha, fragrant fresh herbs and Chinese hoisin sauce, the sandwich is a sweet-hot experience to savor. It’s not for the faint of heart –slices of raw jalapeño top the comforting melted slices of spicy Wisconsin pepper jack.
For more grilled cheese recipes, visit GrilledCheeseAcademy.com