This past April we celebrated National Grilled Cheese Month the best way we know how – by creating, eating, sharing and celebrating all things grilled cheese. We also kicked off the 6th annual Grilled Cheese Recipe Showdown, a grilled cheese recipe contest that will award over $28,000 in cash prizes! This Sunday is your last chance to enter, so don’t hesitate; enter by May 14, 2017, to put your recipe in the running.
To inspire your entries, we partnered with three talented food bloggers to share new grilled cheese recipes that are worth pining for. In case you missed it, take a look at these grilled cheese masterpieces and then dream up your cheesy creation before time runs out.
The Breakfast Grilled Cheese starts with a slice of buttered sourdough bread sprinkled generously with three Wisconsin cheese varieties: Wisconsin colby, monterey jack, and cotija cheese. Next, add a layer of fluffy scrambled eggs and spicy hot breakfast sausage. Keep the goodness going with another layer of the cheeses, a small handful of arugula or baby spinach, and a little more cheese. Top the sandwich off with another slice of buttered sourdough, cook until melted, and remove from pan once crisp and lightly browned on the outside. It is a true breakfast of champions.
The Feschzel – Bavarian Pretzel Grilled Cheese with Wisconsin Gouda, Honey Baked Ham, Caramelized Onions and Bavarian Mustard
By MacKenzie of Grilled Cheese Social
Think outside the box with this goody Pretzel Grilled Cheese with Marieke Gouda, honey-baked ham, caramelized onions and bavarian mustard. Marieke’s Gouda provides a creamy, luscious, and rich flavor. The honey-baked ham gives it a boost of umami awesomeness, and the caramelized onions lend a deep earthy sweet note. Last but not least, the Bavarian mustard adds texture and tang while the inside-out crisped-up pretzel holds it all together in a creative way.
By Alexandra of Alexandra’s Kitchen
If you have not yet been introduced me to ‘nduja – a smoky, spreadable salami from Calabri – here is your chance. ‘Nduja is the trick to making pasta or crusty bread super flavorful in a snap. We gave it a go with Wisconsin fontina, a great melting cheese, and basil pesto, to offer a fresh counterpoint to the richness of the pâte-like spread. A little of each ingredient here goes a long way, so, if you can, use a light hand when layering—though we’ll understand if you can’t.