April is National Grilled Cheese Month, and in honor of creating oozing grilled cheese sandwiches, our Cheese of the Month is a creamy variety with a knack for melting, Wisconsin pepper jack. To make this cheese, the spicy, yet, buttery flavor of Monterey Jack cheese is accented with hot chile peppers to amp up the flavor. The level of spiciness depends on the peppers used. Wisconsin pepper jack is studded primarily with jalapeño chiles, which are not as hot as fiery habaneros, the chiles used in Wisconsin habanero jack cheese. Our new recipe for grilled skewers opts for the milder version, Wisconsin pepper jack. We suggest pairing these mini-sandwiches with a light tomato soup of your choice.
And because grilled cheese pairs so well with its classic combination, tomato soup, this month we’re also partnering with the Tomato Wellness Council to bring you the ultimate grilled cheese and tomato soup giveaway.
Servings: 4 skewers or 8 mini-sandwiches
8 1-ounce slices Wisconsin pepper jack cheese
4 slices whole grain sandwich bread
3 tablespoons butter, softened
1 15-ounce can tomato soup, for dipping
Divide Wisconsin pepper jack slices evenly over 2 slices of bread. Top with remaining 2 slices of bread.
Heat half the butter in large skillet over medium heat. Spread remaining butter over top slices of bread. Place sandwiches, unbuttered-side-down, in skillet and cover. Cook about 3 minutes, until underside is golden brown. Carefully flip sandwiches and continue cooking, uncovered, about 2 to 3 minutes, until cheese is melted and underside is brown.
Remove from skillet. With large sharp knife, trim crusts from bread and cut the sandwiches into quarters to yield 8 square mini-sandwiches. Position wooden skewer through center of 2 stacked mini-sandwiches. Serve with tomato soup for dipping.