Traditional recipes

Grilled Three Cheese Grilled Cheese

Grilled Three Cheese Grilled Cheese

Perfect for camping or barbecues, this easy sandwich cooks fast.MORE+LESS-

8

slices Country White Bread

8

slices provolone cheese

4

slices fresh mozzarella cheese

1/4

cup grated Romano cheese

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  • 1

    Preheat the grill or barbecue.

  • 2

    Place four of the slices of white bread on indirect heat. Top each with two slices of provolone cheese, one slice of fresh mozzarella cheese and 1 tablespoon of Romano cheese.

  • 3

    Cover the grill and cook for 4-5 minutes, until the cheese are all warm. Place the remaining slices of bread on direct heat and cook for 1 more minute. Close the sandwiches and remove from the grill.

  • 4

    Let cool slightly before eating.

No nutrition information available for this recipe


The grilled cheese is the flip-flop sandal of the food world: easy to love, unpretentious, the ultimate in comfort. But for Jake Cohen — a chef and recipe developer — there’s no need to skimp on experimentation when it comes to the classics. “I get cyber-bullied all the time for putting too many extras into my grilled cheese, but I don’t care,” he jokes.

Self-described “nice Jewish boy” Cohen loves to experiment with recipes and doesn’t care if you don’t. Courtesy of Jake Cohen

Cohen knows a thing or two about taking a modern twist on very traditional recipes. His debut cookbook, Jew-ish: Reinvented Recipes From a Modern Mensch, is all about reinterpreting beloved foods from his Ashkenazi Jewish heritage, including both recipes for the holidays and all year long. After a career both cooking, teaching, and writing about food, it was only in the past few years that Cohen began to explore his own identity and family history. “The beauty of Jewish food is how it’s evolved throughout the diaspora, based on the movement of Jews, and the new flavors and ingredients picked up along the way,” Cohen says. “That’s why I love exploring the history of Jewish deli and other old world/new world crossovers.”

It’s this spirit of reinvention that inspired Cohen to give us a new way — or actually, three new ways — of looking at the classic grilled cheese sandwich. His recipes below incorporate unexpected treats: the joys of leftover challah bread, the jammy goodness of braised onions, and the pickled bite that’s reminiscent of a New York deli. And of course, the cheese that unites us all, from Cabot Creamery.

You could even say that that Cabot Creamery is a modern spin on the traditional, too. A 102-year old dairy farmer co-op and certified b-corp, Cabot Creamery has been known for its award-winning, mouthwatering products from its farms in New York and New England. But the co-op is making traditional values — like sustainability in farming, community engagement, and employee happiness — feel fresh again.

And who can really resist the (cheesy) pull of a Cabot cheddar? We’ll never say no to a classic New York Extra Sharp cheddar in our ‘wich. These recipes also use flavored cheddars for a spin on tradition, making for the opposite of a basic grilled cheese. Cohen knows from firsthand experience the power of the perfect cheese pull, and the kind of cheese you need to perfect your own. “[The cheese has] got to melt beautifully and stand up on its own if it’s going to be the star of the show,” he says. “I also have a very picky family, so Cabot cheddar is actually one of the few cheeses everyone loves and won’t complain about if I use.”

Read on to learn more about Cohen’s culinary approach, and try his recipes for yourself.

Cohen’s love of New York delis inspired him to craft this grilled cheese with homemade pickles. Jake Cohen


50 Grilled Cheese

1. Classic Sandwich: 2 slices cheddar, monterey jack or Swiss cheese between 2 slices country white bread cook, flipping once, until golden.

2. Bacon and Tomato: Make Classic Grilled Cheese (No. 1), adding 3 slices crisp bacon and 1 slice tomato between the cheese.

3. Triple Cheese: Make Classic Grilled Cheese (No. 1), using 1 slice each cheddar, muenster and Swiss cheese.

4. Spicy Nacho Sandwich: 2 slices white bread with 1 slice monterey jack or American cheese, some pickled jalapeño slices and 1 slice cheddar. Cook, flipping once, until golden.

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Crunchy Nacho Grilled Cheese (No. 5), Goat Cheese-Peppadew (No. 6)

Crunchy Nacho Grilled Cheese (No. 5), Goat Cheese-Peppadew (No. 6)

5. Crunchy Nacho: Make Spicy Nacho Grilled Cheese (No. 4), adding 1 tablespoon crushed corn chips with the jalapenos.

6. Goat Cheese–Peppadew: Mix 1/2 cup cream cheese with 1/4 cup goat cheese and 8 chopped Peppadew peppers. Sandwich one-quarter of the mixture between 2 slices multigrain bread cook, flipping once, until golden. (Use the remaining cheese mixture for more sandwiches.)

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7. Grilled Cheese Fingers: Make Classic Grilled Cheese (No. 1). Cut off the crusts and cut the sandwich into strips.

8. Diner Sandwich: 2 slices American cheese between 2 slices white bread. Spread mayonnaise on the outside of the sandwich and cook, flipping once, until golden. Serve with ketchup.

9. Spicy Diner Mix: 1 tablespoon mayonnaise with 1/4 teaspoon Sriracha. Make Diner Grilled Cheese (No. 8), replacing the mayonnaise with the spicy mayonnaise mixture.

10. Cheddar and Pickles: Make Diner Grilled Cheese (No. 8), replacing the American cheese with aged white cheddar and adding sliced pickles between the cheese.

11. Havarti and Chicken Salad: Sandwich 2 slices potato bread with 1 slice havarti, 2 to 3 tablespoons chicken salad and another slice of havarti. Cook, flipping once, until golden.

12. Garlic Ham and Cheese: Prepare 2 thick slices frozen garlic bread as the label directs. Sandwich with 2 slices each monterey jack and ham. Cook, flipping once, until golden.

13. Pesto: Spread pesto on 1 slice white bread. Top with 1 slice each provolone and mozzarella. Top with another slice of bread and cook, flipping once, until golden.

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14. Avocado: Toss 1/4 sliced avocado with lime juice and lime zest to taste. Sandwich 2 slices white bread with 2 slices pepper jack and the avocado. Cook, flipping once, until golden.

15. Potato Chip: Spread yellow mustard on 1 slice whole-wheat bread top with 2 slices American cheese and 8 potato chips. Top with another slice of bread and cook, flipping once, until golden.

16. Swiss-Mushroom: Spread 2 slices rye bread with Thousand Island dressing. Sandwich with 1 slice Swiss cheese, some sautéed mushrooms and onions, and another slice of Swiss. Cook, flipping once, until golden.

17. Bagel Spread: a split bagel with mayonnaise and spicy mustard. Sandwich with 1 slice muenster, 2 slices salami and another slice of muenster. Cook, flipping once, until golden, pressing to flatten.

18. Cajun Sandwich: 2 slices country white bread with 2 slices provolone. Cook in butter with a pinch of Cajun seasoning.

19. Muffuletta: Make Cajun Grilled Cheese (No. 18), adding 1 tablespoon deli olive salad between the cheese.

20. Roasted Tomato: Toss 4 halved plum tomatoes with 1 tablespoon olive oil, and thyme, salt and pepper to taste. Roast at 350 degrees F, 1 hour mash. Spread 2 slices sourdough bread with one-quarter of the tomato mixture and sandwich with 2 slices cheddar. Cook, flipping once, until golden. (Use the remaining tomato mixture for more sandwiches.)

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Blue Cheese and Onion Grilled Cheese

21. Blue Cheese and Onion: Sandwich 2 slices marble rye bread with 1 slice each muenster and soft blue cheese, some caramelized onions and another slice of muenster. Cook, flipping once, until golden.

22. Italian: Sandwich 2 slices sourdough bread with 1 slice provolone, 1 slice mortadella, some chopped pickled vegetables and another slice of provolone. Cook, flipping once, until golden.

23. Fontina and Sage: Fry 4 sage leaves in a skillet in butter and olive oil until crisp. Sandwich 2 slices crusty bread with 2 slices fontina and the fried sage. Cook in the same skillet.

24. Mediterranean: Spread baba ghanoush on 2 slices whole-grain bread. Sandwich with 1 slice monterey jack, a few thin slices grilled zucchini, 2 tablespoons crumbled feta and another slice of monterey jack. Cook in olive oil.

25. Gruyere and Sauerkraut: Spread dijon mustard on 1 slice crusty bread. Top with 2 slices gruyere, 1 tablespoon sauerkraut and another slice of bread. Cook, flipping once, until golden.

26. Roast Beef and Brie: Spread 2 slices sourdough bread with dijon mustard and brie (remove the rind). Sandwich with some caramelized onions and 1 slice roast beef. Cook, flipping once, until golden.

27. Inside-Out Bun: Sandwich 1 slice each pepper jack and Swiss cheese on an inside-out seedless hamburger bun. Cook, flipping once, until golden.

28. Patty Melt: Cook a thin hamburger patty to medium doneness. Sandwich an inside-out seedless hamburger bun with 1 slice cheddar, the hamburger patty and 1 slice American cheese. Cook, flipping once, until golden.

29. Hot Dog: Halve a hot dog lengthwise brown in a skillet. Spread a hot dog bun with ketchup and mustard, then sandwich with the hot dog and 1 slice American cheese. Cook, flipping once, until golden, pressing to flatten.

30. Meaty Macaroni: Spread 3 tablespoons warm macaroni and cheese on 2 slices potato bread. Drizzle with hot sauce and sandwich with ¼ cup warm pulled pork. Cook, flipping once, until golden.

31. Spanish Olive Sandwich: 1/4 cup grated manchego cheese and 1 tablespoon sliced green olives between 2 slices white bread. Cook, flipping once, until golden.

32. Fig and Olive: Make Spanish Olive Grilled Cheese (No. 31), spreading the bread with fig jam before building the sandwich.


50 Insanely Good Grilled Cheese Recipes

Because who doesn't love a melty, heavenly grilled cheese sandwich?

Maybe you're looking to spice up your favorite easy weeknight meals and comfort food recipes, or you're looking for the ultimate kids' dinner ideas. Either way, when these epic grilled cheese recipes are on the menu, everyone is happy. Here, we're kicking things off with an easy how-to for the perfect grilled cheese sandwich recipe. Then, well, let's just say we're not holding back on ideas for what to put in the middle (Gruyère, bacon &mdash there's even some bourbon in the mix). So, without further ado .

Try our basic recipe to get started: Heat a small nonstick skillet on medium. Spread mayo (yes mayo) on tops of two slices of bread (about ½ in thick). Flip one piece over and top with 2 oz (about 4 thin slices) American or Cheddar cheese and sandwich with the remaining piece of bread, mayo side up). Add a thin pad of butter to skillet, swirling to melt, then place sandwich in and cook until golden brown, 3 to 4 min. Flip, add another thin pad of butter and cook, pressing gently with a spatula until golden brown and the cheese has melted.

Parmesan dusted on the outside of the bread creates an extra-crispy crust that you won't be able to resist.

Chutney made with peaches, mango, onion, vinegar, raisins and fruit tea is the perfect sweet-and-spicy contrast to melty Gruyère.

Um, we might have just spiked your grilled cheese. Call us crazy, but adding a splash of Bourbon to caramelized onions really works.

Pimento peppers add a Southern twist to your favorite grilled sandwich.

Juicy pears and arugula are a perfect match for that wedge of Gouda you're looking to devour.

Grilling the onions and tomatoes before blending adds a slight smokiness to the soup that pairs perfectly with gooey grilled cheese.

We cannot get over this French onion soup in sandwich form, complete with nutty Gruyère and caramelized onions.

A traditional French sandwich made with ham, cheese and a fried egg, this is like an amped-up grilled cheese that's great for breakfast, lunch or dinner.

Here, we have two of the world's greatest foods combined. Add your favorite pizza toppings, like this pepperoni and spinach combo.

Originally a cross between grilled cheese and french toast, this savory version is made with fresh mozz, prosciutto and sourdough.

A grilled cheese for your Thanksgiving leftovers! Broil it for a few minutes so that the brie gets melty.

Use up that leftover bunch of kale to make a delicious homemade pesto . and then use up the pesto in this delectable grilled cheese.

Grilled cheese doesn't have to be savory! Sweetened cream cheese gets extra-creamy when stuffed in French toast and grilled to perfection.

Three types of cheese and a pinch of garlic give the childhood favorite a delicious makeover.

Just wait 'til you try the combo of apricot and jalapeño jelly on grilled cheese.

Fresh lime, cilantro, and smoky adobo give this grilled cheese sandwich a Southwestern kick.

Elevate the classic grilled cheese and tomato soup with a little mango chutney spread on good-quality white bread.

If you like your grilled cheese with all the fixins' (think: bacon, avocado, a fried egg, and two kinds of cheeses), this one's for you.

Try a grilled cheese with whole wheat bread and mozzarella for a lighter take.

Rather than make grilled cheese and tomato soup, why not just combine the two flavors into one epic sandwich?

Like a classic sloppy joe, but make it cheesy.

Who says a hot dog can't be a grilled cheese? Prepare to be blown away.

Briny pickles and salty bacon bring so much flavor to a simple grilled cheese.

Grilled cheese stuffed with mozz, marinara and chopped breaded chicken will be your new obsession.

There's no such thing as too much carbs (or cheese).

Sprinkle the bread with cinnamon sugar after toasting for an extra-sweet crunch.


  • 1 Teaspoon olive oil
  • 1/2 Cup slivered onions
  • 8 fresh mushrooms, sliced
  • 6 fresh spinach leaves
  • 2 slices sourdough bread
  • 2 slices mozzarella cheese
  • 2 slices Parmesan cheese, preferably Cello Artisan Parmesan
  • 1 Tablespoon sun-dried tomato pesto sauce
  • 2 slices Asiago cheese, preferably Cello
  • 2 Teaspoons butter, softened

In a medium skillet over medium heat, heat a medium skillet.

Add onions, mushrooms, and spinach sauté until vegetables are tender, stirring frequently.

Cover one bread slice with one mozzarella slice top with Parmesan, sautéed vegetables, pesto sauce, and Asiago.

Cover with remaining mozzarella slice and remaining bread slice.

Spread top of sandwich with 1 teaspoon butter.

Heat griddle to 350 degrees F, or heat small skillet over medium heat.

Place sandwich, buttered side down, on hot griddle.

Spread top of sandwich with remaining 1 teaspoon butter.

Cook 2–3 minutes on each side, or until cheeses are melted and sandwich is golden brown on both sides.


Three-Cheese Grilled Cheese

Ingredients US Metric

  • 8 slices baguette, cut on the diagonal (each about 1/3 inch [8-mm] thick and 3 inches [8-cm] from end to end)
  • 1 cup packed, shredded whole-milk mozzarella
  • 4 teaspoons fresh thyme, minced (optional)
  • 8 tablespoons freshly grated Parmesan
  • 4 tablespoons crumbled goat cheese
  • 4 thin slices smoked ham
  • 4 tablespoons butter (2 oz)

Directions

Arrange 4 slices bread on a work surface. Top each with 1/4 cup mozzarella, 1 teaspoon thyme (if using), 2 tablespoons Parmesan, 1 tablespoon goat cheese, and 1 ham slice. Top each with another bread slice.

Melt 1 tablespoon butter in a large skillet over medium-low heat. Add 2 sandwiches to the skillet. Cover the pan and cook until the bread is golden and the cheeses have melted, about 2 minutes. Add 1 tablespoon butter to the skillet. Flip the sandwiches and cook, uncovered, until the second side of the bread is golden, about 2 minutes longer. If the cheese isn’t melted yet, flip the sandwich again and cook, covered, for 2 minutes more.

Move the sandwiches to plates (or to waiting hands) and repeat with the remaining butter and sandwiches.

Recipe Testers' Reviews

This is a splendidly grown-up version of grilled cheese. The goat cheese adds a nice tang and the thyme gives the sandwich a little earthiness. The baguettes at my local store are a little on the large size, so I was able to have enough slices for 6 sandwiches plus 2 ends for something else. I’d asked my butcher to shave the ham to get it as thin as possible for the sandwiches, and grating the Parmesan and Mozzarella helped them to melt much more quickly than usual. Even though I’m not a fan of goat cheese I’d do this recipe again. This made for a nice, light Sunday supper with a green salad. (One of my diners can’t tolerate goat cheese so I substituted a little Boursin on 1 sandwich and it was almost as good as those made with goat cheese.)

We enjoy grilled cheese sandwiches in many forms and this one with a little soul was very good as well. Since it was only hubby and I for supper, I made 2 sandwiches, but this recipe is easy to adapt for 4 or 6 or however many sandwiches you need. This was a perfect, easy work-night supper that warms your soul on a cold night. We enjoyed ours with some tomato soup. I’d never grilled a cheese sandwich with a lid on the pan, but it worked well to help the mound of cheese melt. The addition of ham helps bump the sandwich up a notch.

A very easy recipe that took almost no time to prepare and was simply delicious. The baguette was perfect for making exactly 6 sandwiches. I added a bit more of each ingredient, and I’d absolutely advise you to use the thyme, as in my opinion it’s what brought this grilled cheese to a different level. The end result was nice and gooey yet not overpowering. Will keep this recipe for nights when we don’t have much time to cook.

Yum! This is a delicious recipe. Don't leave out the thyme! I do declare it is not optional. To confess, I had to lighten up the recipe a wee bit. I snuck in part-skim mozzarella, and I don't think I missed out. Here's a hint: Take the cheese mixture and form it into 4 logs as long as your bread slices. There should be enough moisture from the goat cheese to make everything stick loosely together. Using cheese logs made the assembly and cooking much easier. As the cheese melts, it spreads and covers the bread nicely without oozing out haphazardly.

I'd happily pay someone a tidy sum to make this eye-rollingly-good grilled cheese sandwich for me, but thankfully, I have a recipe. Please add the thyme, if you have it. I made a single tiny tweak when I was building the sandwiches—I mixed the cheeses together, put half on the bottom slice, topped it with the ham, then added the remaining cheeses and the top slice. That way, the cheese glues the whole shebang together. The baguette I used was rather skinny, so I made cocktail-size sandwiches, which would be perfect for a light lunch with tomato soup or a salad.

This sandwich was a hit! I barely got 8 slices out of my baguette to make 4 sandwiches. I was concerned the ingredients may fall out when I flipped the sandwiches, but it was no problem since the cheese melted so quickly. The flavors complemented each other perfectly, and everyone gave this two thumbs up. They're not very big sandwiches, so plan on more than one for those with a hearty appetite. Perfect with a bowl of tomato soup.

If you're looking for the cheesiest of grilled cheeses, I think this might be your winner. After a few minutes in the pan, the bread has a great golden color and the cheese is nicely melted. The ham is a nice touch, too. Serve with some tomato soup, and you've got a quick lunch or dinner.

#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

One cheese which I ALWAYS include in my grilled cheeses is brie. It’s the best and most meltiest.

Loooooooooove that, Delaney. Simply love that. I once had potato gratin made with brie and darn if that didn’t ruin every other gratin for me for life!


Almost any cheese will work on a Grilled Cheese Sandwich. However, you want to stay away from cheeses that don’t melt or slice well. Avoid feta, blue cheese, goat cheese, queso blanco, and white cheddar. Additionally, avoid using pre-shredded cheese. Pre-shredded cheese is coated with a material that stops it from sticking together in the bag. Unfortunately, that material also causes it to not melt as well. It will be grainy and lumpy. So, use sliced cheese or slice your own off of a block! Some of my favorite cheeses for Grilled Cheese are:

  • Sharp Cheddar
  • Muenster
  • Havarti
  • Provolone
  • Swiss
  • Mozzarella
  • Fontina
  • Gruyere
  • Pepper Jack
  • Monterey Jack
  • Colby Jack


Disney Shared Its Grilled Cheese Recipe So You Could Eat Like You're At Woody's Lunch Box While At Home

Despite the theme parks being closed until further notice, Disney wants to help you experience some magic at home by sharing some of their most iconic recipes. The latest is the special grilled cheese recipe that can be found at Woody's Lunch Box in Hollywood Studios.

Firstly, Disney's famous churro bites and pineapple Dole Whip nearly broke the internet when the recipes were shared last week. Then, a recipe for Walt Disney's favorite chili was also published, causing everyone to panic. Now, the grilled cheese sandwich from Toy Story Land can be made in your very own kitchen.

The recipe was published on the Disney Parks Blog and has step-by-step instructions for making the sandwich. While a grilled cheese might seem simple, this one uses three cheeses and features a cream cheese spread and a garlic spread to add extra savory flavors to the bread. Of course, you can't forget the side of tots or tomato soup to get the entire vibe of a meal from the park.

To recreate the sandwich perfectly, you'll need cheddar cheese slices, provolone slices, and shredded Double Gloucester or cheddar. For the different spreads you'll need cream cheese, heavy cream, salt, mayonnaise, and garlic.

Of course, you can always get creative and improvise with the ingredients you already have in your kitchen&mdasheither way your cheese-filled sandwich is bound to turn out amazing. If you're a perfectionist, though, all good you can follow the Disney-approved recipe here.


Candied bacon avocado breakfast grilled cheese

Next is the Candied bacon avocado breakfast grilled cheese. Talk about a mouthful!

The ingredients for this one include a fried egg, candied bacon, avocado, muenster cheese, and goat cheese.

First, you have to make the candied bacon but it’s pretty simple.

Chop up about a 1/2 cup of bacon (she uses Hormel Black Label) and cook it in a pot over medium heat. This is going to take 10-15 minutes. That may seem like a long time, but not for this.

Drain the fat and add brown sugar, red wine vinegar, chili powder, and cayenne to the pan. Stir until the liquid in the pan is reduced and the bacon has a sugary, sticky coating on it.

Now…time for grilled cheese!

Put one slice of bread down and place one slice of muenster cheese on top. Then add part of the avocado and sprinkle it with a bit of salt. Top that with a fried egg and the candied bacon. Next, add the goat cheese and the other slice of muenster and place the other piece of bread on top.

Butter the outside of the sandwich and grill for 7-10 minutes. It’s going to get gooey, golden delicious!

You can check out McKenzie Smith making this sandwich here:


Fancy Three-Cheese Grilled Cheese Sandwich

What has three fantastical cheeses, is sandwiched between Italian bread and griddle in butter until golden and crispy? Why this fancy three-cheese grilled cheese sandwich, of course.

My least favorite thing to photograph is a grilled cheese. Clearly, as you see zero cheese strings stretching between sandwich halves because I waited too long setting up this shot. I debated reshooting this sandwich because I so wanted shots of a stringing, gooey grilled cheese– which it would have been if I could just work quicker. I’m a virgo, and perfectionist I am even though these are far from perfect looking… they’re perfect tasting.

The three cheeses: sharp Vermont white cheddar, Parmesan Reggiano and blue cheese. Alone those cheese are fabulous, but together, under one bread roof? A (believe it or not) gooey, delicious and fancy masterpiece.



Gather your ingredients. When it comes to grilled cheese making, I never measure. It’s kind of hard to screw up, no? Grab good Italian bread, butter, blue cheese, freshly grated Vermont white cheddar and Parmesan Reggiano and get these sandwiches rollin.

P.s. The blue cheese makes these sandwiches as with all things.

For two sandwiches, melt 2 tablespoons of (salted) butter in a skillet over medium. Place two slices of bread down and press a little so they start to absorb some of that butter. Top with white cheddar, Parmesan and then crumble the fresh blue cheese over top. Then top with more white cheddar and the remaining two slices and cover with a lid. Check every so often and when the bottom of the sandwiches are golden, crisp and GLORIOUS, give them a flip and repeat.

I will say that having room temperature cheeses makes for a better grilled cheese experience. The bread will golden and the cheese will melt perfectly!

Serve with kettle chips or dunk in soup and prepare to swoon.

Enjoy! And if you give this recipe a try, let me know by snapping a photo and tagging me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Watch the video: #022..Nückis Diner BBQ. gegrillter Romanasalat mit Parmesankäse an einer Balsamicocreme (December 2021).