Tag Archives: Grilled cheese

Delicious Roasted Jalapeno and Avocado Grilled Cheese



  • 6 slices bread, cut in half
  • 6-7 jalapenos, halved with seeds removed
  • whole milk queso fresco, sliced thin
  • 2 avocados, thinly sliced or mashed
  • Sour cream


  1. On the broiler setting, roast the jalapenos cut side down for about 5-6 minutes, or until the jalapenos are just starting to char.
  2. Place a few slices of cheese on one slice of bread. Add the jalapenos on top.
  3. On the other slice of bread, spread a thin layer of sour cream.
  4. Assemble the sandwich and grill for several minutes until the cheese is melted.
  5. Add the avocado slices onto the sandwich after grilling.

(Source: http://www.partial-ingredients.com)

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Delicious Pumpkin Grilled Cheese with Apples and Cheddar


    • 4 slices challah bread, sliced white or whole grain bread (Udi’s Gluten Free Bread is great for this also)
    • 1 small pumpkin
    • ½ gala apple, thinly sliced
    • ¼ cup sliced or shredded sharp cheddar
    • ½ cup baby arugula
    • 2 Tbsp butter
Cooking the Pumpkin
  1. Preheat the oven to 350 degrees F.
  2. Wash the skin of the pumpkin with soap and water.
  3. Carefully slice the pumpkin in half, from top to bottom, with a very sharp knife.
  4. Scoop out the seeds and throw them away.
  5. Place the pumpkin halves in a large baking dish, face down.
  6. Fill the dish with ½ cup water then bake the pumpkin for 1 hour.
  7. Remove the pumpkin from the oven, carefully flip the halfs over and checked that the flesh is tender with a fork.
  8. Set the cooked pumpkin aside to cool enough to handle, around 15 minutes. Scoop out the flesh and throw away the skin. You can store the flesh in an airtight container for up to 1 week in the fridge.
Pumpkin Grilled Cheese
  1. Slather butter on the outside of the sliced bread.
  2. Scoop some of the cooked pumpkin flesh on the bottom of one slice.
  3. Place a layer of sliced apple on the pumpkin.
  4. Add the sliced cheddar cheese then a handful of arugula.
  5. Warmed a grill pan (you can also use a regular saucepan) over medium heat then add the stacked sandwich, butter side down, to the pan. Top it with the second slice of buttered bread.
  6. Push down on the sandwich with a spatula. After three minutes on one side, carefully flip the sandwich, press down again with the spatula and cook for another three minutes. The bread should be toasted on both sides.
  7. Remove the grilled cheese from the pan and slice it in half.
  8. Follow the same directions for the second sandwich.

(Source: kitchen-tested.com)

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Delicious French Onion Soup Grilled Cheese

french onion


1 tablespoon each grapeseed (or olive) oil and butter, for frying
2 slices of french baguette or french bread
1 tablespoon softened butter
enough shredded gruyere cheese to generously cover both slices of bread
about ½ cup wine-braised onions (see recipe below)
fresh thyme leaves
salt and pepper to taste


Heat grapeseed oil in frying pan over medium low heat. Add butter and allow to melt.

Spread each slice of French bread with softened butter. Add half the shredded cheese to one, pile braised onions on top, sprinkled with fresh thyme leaves, salt and pepper, then add the rest of the cheese. “Close” the sandwich with the other slice of bread, and gently press together.

Place the sandwich in the hot pan and cook until bread is toasted brown and cheese has started to melt. Carefully flip the sandwich over in the pan and cook until the other side is toasted brown and cheese has completely melted.

Remove the grilled sandwich from the pan and serve.

Wine-braised Onions

about 1 small clove garlic per 2 onions
onions (cook about 3-5 at a time, as you will find many uses for leftover caramelized onions)
olive oil
bay leaf
fresh thyme
salt and fresh cracked pepper
red or white wine
beef stock (optional)


Cut the onions in half lengthwise, then slice thinly again lengthwise.

For every 1 large onion, heat about 1 teaspoon olive oil in a large, heavy-bottom pan over medium heat. Add the same amount of butter, allow to melt, then add minced garlic. Allow the garlic to soften (but not color), then add the onions. Stir to coat the garlic and onions in oil+butter, add a bay leaf and a small sprig of thyme, then turn down the heat to medium low (so onions don’t burn). Continue to cook the onions until they are soft and deep golden brown, 30-40 minutes (depending on how many onions you cook).

Add about ¼ cup red or white wine (doesn’t matter), and allow to cook down with the onions, another 5-7 minutes. You can also add beef stock, but I didn’t.

Remove from heat and set aside enough onions for grilled cheese sandwich. The rest, throw into a pot and make French Onion Soup.

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Delicious Bratwurst, Sauerkraut, and Muenster Grilled Cheese on Soft Pretzel



1 tablespoon softened butter
1 tablespoon olive oil
1 large, “fat” soft pretzel sliced in half
1-2 tablespoons mustard (I used Dijon, but use whatever you have)
4 slices Muenster cheese
1 bratwurst, grilled and sliced
about ¼ cup sauerkraut
salt and pepper to taste

Heat 1 tablespoon olive oil and 1 tablespoon butter in a frying pan over medium low heat. Spread the cut side of each pretzel half with mustard. Place the halves of the soft pretzel in the pan, “crust” side down, then carefully arrange slices of muenster cheese to cover both halves. Cook the pretzels until the cheese is almost melted, but not completely. If the cheese melts all the way while in the pan, it will “drip” through the pretzel openings too much.

Remove the grilled pretzel with cheese from the pan. Place sliced bratwurst on the cheese, then pile on sauerkraut. You probably won’t need any salt because of the bratwurst and the kraut, but add some fresh cracked pepper. Close/cover the sandwich with the other half of the pretzel.

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