Celebrity chef and cookbook author Mark Bailey shares some delicious ways to serve up the popular cheesy sandwich for National Grilled Cheese Month.
Grilled Cheese Bloody Marys
- 2 cups tomato juice
- 8 oz. vodka
- 2 tbsp. Worcestershire sauce
- 1 tbsp. horseradish
- 2 tsp. hot sauce (such as Tabasco)
- Juice of 1/2 a lemon, plus wedges for rimming
- Freshly ground black pepper
- 2 tbsp. butter
- 4 slices white bread
- 4 slices cheddar
- 1/2 c. Old Bay seasoning
- 4 slices bacon, cooked
- 4 pickle spears
In a large pitcher, combine tomato juice, vodka, Worcestershire, horseradish, hot sauce, lemon juice, and pepper.
Assemble sandwiches: Spread butter on one side of each slice of bread. Place two slices of cheddar onto the butter-free side of two slices then top with remaining bread, butter side-up.
Heat a large nonstick skillet over medium heat. Add sandwiches in a single layer, working in batches if necessary. Cook, flipping once, until the bread is very lightly golden on each side and the cheese is just starting melt. Remove from pan. Cut into four triangles.
Run a lemon wedge along the rim of the glass/mason jars then dip in Old Bay to coat the rim.
Local
Divide bloody marys between four glasses or eight mini mason jars and garnish with grilled cheese, bacon and pickle spear.
Pull-Apart Grilled Cheese Bread
- 2-3 cups cheddar cheese, shredded
- 8-10 slices bacon, cooked and chopped
- ¼ cup chopped chives
- 1 medium round sourdough loaf
Preheat the oven to 350º F.
In a large bowl, combine the cheese, bacon, and chives. Mix well. Set aside.
Using a bread knife and without going all the way through, slice the bread in the center. Repeat with half-inch slices horizontally, then repeat vertically.
Heavily stuff the bacon, cheese, and chive mixture between cubes of sliced bread. Transfer the stuffed bread to a baking sheet, and transfer the baking sheet to the oven. For approximately 12-15 minutes, bake until the cheese melts and the bread toasts.
Remove from the oven, and serve warm.
Caprese Grilled Cheese
- 6 slices bread, sourdough or bread of choice
- 4 roma tomatoes sliced
- 3 tbsp balsamic vinegar
- olive oil
- 1 cup cheese, shredded
- basil leaves
- salt and pepper to taste
Place the sliced tomatoes on a flat pan greased with olive oil. Drizzle the tops with a little olive oil, salt and pepper, and balsamic vinegar.
On the broil setting, bake the tomatoes in the oven for about 12-15 minutes, checking occasionally to make sure the tomatoes aren't sticking.
Place a few basil leaves on each slice of the bread. Add the roasted tomatoes and top with mozzarella.
Grill on a panini or foreman grill for several minutes until the cheese has melted.
Raspberry & Chocolate Grilled Cheese
- 4 thick slices of multigrain baguette
- 2 tablespoons butter
- 4 ounces cheese
- 2 ounces your favorite good-quality dark chocolate, broken into pieces
- ½ cup smashed raspberries (about ¼ pint)
Spread butter on one side of each slice of bread.
Slice the brie and spread on unbuttered sides of the bread. Add smashed raspberries and broken pieces of chocolate, top with remaining slices of buttered bread.
Heat a skillet over medium-high heat and add in sandwiches. Cover with a lid and cook about 5 minutes, or until golden brown on the bottom.
Carefully flip the sandwich, reduce heat to medium and cook a few more minutes or until the chocolate and cheese have melted and bread is golden brown. Serve warm.
