The Classic Grilled Cheese Sandwich

The Classic Grilled Cheese Sandwich

Today was Day #2 of our "spring" break. I typed quotes around the word "spring" because if you were to look out my window right now you would think it was January 1st. The pile of ice in our yard is almost as tall as I am. I'm not kidding. Just as the rest of my fellow Minnesotans are doing, I am continuing to remain patient. Spring will come! Spring will come!

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Nutella Brie Banana Grilled Cheese Sandwich

I went from writing a post a day in early December to a post a week here in early January. I have been working on a big project that is food-related and that I am very excited about. I will be ready to unveil it in a few weeks! Wooo!

In fact, this post provides a giant clue about what my secret project is. Any guesses?

Thanks again for all of the wonderful comments and emails regarding my website. I will not ignore a single one! My boys and I are enjoying a lazy Saturday, so I will share this recipe with you and get back to relaxing on the couch. Important business calls..

Nutella Brie-Nana Grilled Cheese

Nutella, bananas and brie cheese are packed inside the walls of this grilled cheese sandwich!

Contributed by Megan Porta from pipandebby.com.

Published Jan 12, 2013

Serves:

2

Total time:10 min

Nutella Brie-Nana Grilled Cheese

Ingredients:

  • 4 slices French bread
  • 4 tablespoons salted butter, at room temperature
  • 4 tablespoons Nutella
  • 4.5-oz. package Brie cheese, rinds removed and cut into thin slices
  • 1 banana, cut lengthwise into four equal slices

Instructions:

  1. Place the bread slices on a flat work surface. Spread 1 tablespoon of butter evenly over one side of each slice of bread. Flip the buttered bread slices over and spread 1 tablespoon of Nutella over each.
  2. Warm a skillet over medium heat for 3 to 5 minutes. Layer each sandwich as follows: Slice of bread, butter side down, Nutella side up, 1/4 of the Brie cheese slices, 2 banana slices, 1/4 of the Brie cheese slices and slice of bread, Nutella side down, butter side up.
  3. Place sandwiches onto the hot skillet. Cook on each side for about 3 to 4 minutes, or until the bottom layer of cheese begins to melt around the edges. Cut in half and serve!

Grilled Havarti and Salami Sandwich

Taking the standard grilled cheese up a notch! Total GREATNESS!

Every once in a while, my husband will blurt out a good recipe idea or an idea for this blog and every time, it is brilliant. This sandwich is a great example. Thank you, Husband! I happened to have sun-dried tomato havarti in the cheese drawer and it tipped the sandwich over the edge into total greatness.

Grilled Artichoke Sun-dried Tomato Sandwich

This grilled cheese creation contains two of my favorite ingredients on the planet: sun-dried tomatoes and artichokes. Whenever my friend Laurie and I go out to eat together, we both order the item on the menu that has one or both of these ingredients. They are too mouth-watering to pass up. Sauteed skunk liver with sun-dried tomatoes and artichokes? Yum! Sign me up!

I have a hard time looking at these photos without trying to jump into my monitor and bathe myself in artichoke, sun-dried tomato, cheesy yumminess.

Grilled Veggie & Double Cheese Sandwich

Something simple, yet gooey and tasty! Be prepared to say CHEEEEEEEEEESE!!!

One morning a few weeks ago I was sitting at my desk at work wishing I had something to eat. My stomach was groaning and rumbling, so every couple minutes I would open my drawer in hopes that something edible would magically appear. Magic did not occur that morning, so I began dreaming up a delicious sandwich. I wanted cheese, lots of cheese, and veggies. Something simple, yet gooey and tasty.

This is the sandwich I came up with. I knew we had all of the ingredients at home, so I sped home, made it, photographed it, ate it, and sped back to work, tummy very happy. Be prepared for CHEESE! Yum.

If you love Grilled Cheese Sandwiches as much as I do, I encourage you to check out my Reuben Grilled Cheese. It has changed the grilled cheese sandwich for me forever! MIND BLOWN!

Grilled Veggie and Double Cheese Sandwich

Bring on the CHEESE!

Contributed by Megan Porta from pipandebby.com.

Published Dec 09, 2010

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Serves: 1

Total time: 10 mins

GrilledVeggieCheese"

Ingredients:

  • 2 slices white or wheat bread
  • 2 Tablespoons butter, at room tempature
  • 2 slices provolone cheese
  • 2 slices cheddar cheese
  • Small handful fresh spinach
  • A few red onion slices
Instructions:
  1. Place the bread slices on a flat work surface. Spread 1 Tablespoon of butter evenly over one side of each slice of bread.
  2. Warm a skillet over medium heat for 3 to 5 minutes. Layer the sandwich as follows: slice of bread, butter side down, 1 slice provolone, 1 slice cheddar, spinach, red onion slices, 1 slice provolone, 1 slice cheddar and remaining slice of bread, butter side up.
  3. Place sandwich onto the hot skillet. Cook on each side for about 3 to 4 minutes, or until the bottom layer of cheese begins to melt around the edges. Cut in half and serve!

Spinach Basil Pesto

So, so, so very tasty you will be sure to eat every last bite! Delicious with so many different foods.

My husband has a knack for buying the most perfect gifts without ever having to ask me what I want. He keeps his ears open and logs everything in the back of his brain for later use. Smart man, don't you think? Without fail, I am genuinely surprised upon opening at least one Christmas gift and one birthday gift every year. He's mine, you can't have him!

Because of all of the insane cooking and food photography I do these days, my thoughtful husband knew that I might enjoy a fun new kitchen toy. I mentioned wanting to make some holiday hummus recipes a while back, and lightly lamented about not owning a food processor. A week later, as he stood in the kitchen making dinner, he said to me, "Will you go peek in storage and let me know if we have any toilet paper? You know, the soft kind?" What the...?? Being in the tired fog that encumbers most of my sleepless life as of late, I opened the door leading into our storage room to look for TP for my husband. Who was cooking.

And what do you think I found? A shiny new food processor, of course! EEEEeeeeeeee!!!!! Jumping, squealing, clapping and high-fiving all followed. And then I sat down to write out my list of Food Processor-Related Recipes To Make!

This pesto recipe was one of the first foods to meet my new toy, and it is so. so. so. very. tasty. We tried it in/with so many different foods, and it did not last long at all. We wiped every single smudge of green from that bowl.

Gather the following ingredients:

1 cup fresh basil leaves

1 cup fresh spinach

3 cloves garlic, chopped

1/4 cup pine nuts (can I take a brief moment to say HOLY GOODNESS, pine nuts are expensive!)

1/2 cup extra virgin olive oil

1/2 cup grated Parmesan cheese

1 teaspoon kosher salt

Ground black pepper, to taste

Throw the basil, garlic and pine nuts into a food processor.

Pulse until coarsely chopped.

With the food processor running, gradually add the olive oil and process until smooth.

Transfer to a bowl and stir in the Parmesan cheese. Season with salt and black pepper.

Alternative options for this recipe:

Replace basil with 1 cup fresh parsley, 2 tablespoons of fresh rosemary leaves and 2 tablespoons of fresh thyme.

Substitute walnuts for pine nuts if you don't want to spend FIFTEEN DOLLARS on a tiny jar.

Ebby had mentioned to me that she loved adding pesto to rice, so I gave this a try. I added to it: chopped red bell pepper, chopped tomatoes and chopped jalapeno peppers. It was FANTASTIC! I made this at 10:00 in the morning, and it was gone by 10:15. Nice.

I threw a few spoonfuls of pesto into cooked spagetti the following morning, for another mid-morning snack, along with chopped tomatoes and a sprinkling of black pepper. Again, FANTASTIC.

And then for lunch that same day, because by this time I was a complete pesto addict, I made this delicious pesto crab grilled cheese sandwich.

And that night, guess what?! More pesto! Wooooo! We used it as a dip for cubed, cooked venison steaks, veggies and pita bread.

And by that time, our pesto bowl was empty, sides licked clean and all.

Please share your own pesto recipes/uses!

Spinach Basil Pesto

Good until the very last bite! Don't be afraid to try it with a wide variety of foods!

Contributed by Megan Porta from pipandebby.com.

Published Nov 30, 2010

Print Friendly and PDF

Serves: 6

Total time: 15 min

SpinachBasilPesto"

Ingredients:

  • 1 cup fresh basil leaves
  • 1 cup fresh spinach
  • 3 cloves garlic, chopped
  • ¼ pine nuts
  • ½ cup extra virgin olive oil
  • ½ grated Parmesan cheese
  • 1 teaspoon kosher salt
  • Black pepper, to taste
Instructions:
  1. Place basil, garlic and pine nuts into a food processor and pulse until coarsely chopped. With food processor running, gradually add olive oil and process until smooth.
  2. Transfer to a bowl and stir in Parmesan cheese. Season with salt and black pepper.
  3. Alternatives: Replace basil with 1 cup fresh parsley, 2 tablespoons fresh rosemary leaves and 2 tablespoons fresh thyme. Substitute walnuts for pine nuts.