Note from Kare: Cheese lovers, attention please! Today Brandy from Nutmeg Nanny is bringing you this seriously decadent Spinach Artichoke Grilled Cheese. Bonus: it’s on the table in 20 minutes!

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I’m going back to my childhood and making one of my favorite dishes – grilled cheese. But, since I’m an adult now I’m going to give it an adult twist.

I have always had a crazy love for spinach artichoke dip but have been known to not share and overindulge when I see it at parties. So I took all that dip flavor and put it in between two slices of perfectly grilled bread.

I will warn you – this Spinach Artichoke Grilled Cheese is messy. However, I’ve never been one to shy away from food simply because it’s messy. If that was the case I would never eat another chicken wing again and we know that’s not happening!

The other issue that arises from a messy sandwich is the actually grilling of the sandwich. You go to flip and the bread doesn’t stay in place and then you’re left with a giant mess. Well, I have a little tip for you. If you have a Panini press, they are perfect for making grilled cheese sandwiches. It ensures that each sandwich is cooked equally on both sides – and there is zero flipping! That means that while a little of the mixture might come out the sides you aren’t trying to fight with the sandwich in a pan.

I used fresh spinach in this sandwich but if you were short on time you could totally use a little frozen chopped spinach. It’s actually something I always keep on hand because it can be thrown into almost anything – casseroles, sandwiches, pasta and even smoothies. Just remember to always squeeze the extra water out of your frozen spinach. No one wants a watery grilled cheese – yuck!

Oh and don’t forget to serve your sandwich with a big bowl of tomato soup. What’s a grilled cheese without tomato soup?

More Grilled Cheese Recipes

• Classic Grilled Cheese Sandwiches – everything you need to know to get perfect grilled cheese sandwiches every time!
• White Pizza Grilled Cheese with Ricotta
• Artichoke Arugula Pesto Grilled Cheese
• Butternut Squash Grilled Cheese
• Cranberry, Pear, & Brie Grilled Cheese
• Balsamic Strawberry & Brie Grilled Cheese Sliders
• 32 more grilled cheese sandwich recipes

More Artichoke Recipes

• HowIf you’re an artichoke fiend, be sure to check out my post all about how to prep, cook, and eat fresh artichokes
• Creamy Artichoke Baked Pasta
• Artichoke Arugula Pesto Grilled Cheese

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Spinach Artichoke Grilled Cheese

Inspired by the classic dip, with spinach, artichoke hearts, and three cheeses. The ultimate adult grilled cheese!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 sandwiches

Author Kare

Ingredients

• 4 teaspoons extra virgin olive oil divided
• 3 cups fresh baby spinach 3 ounces
• 1 small shallot minced
• 1 6 ounce jar marinated artichoke hearts, roughly chopped
• 2 ounces mozzarella cheese shredded (about 1/2 cup)
• 2 ounces Parmesan cheese shredded (about 1/2 cup)
• 2 ounces cream cheese room temperature
• Kosher salt and pepper to taste
• 4 slices crusty bread like como or ciabatta

Instructions

• Set a medium skillet over medium heat. When hot, add 1 teaspoon olive oil. Add in the spinach. Cook, stirring occasionally, just until the spinach is wilted. Transfer spinach onto a paper-towel-lined plate. The paper towel will help soak up the moisture from the spinach.
• To the same pan add the remaining 1 teaspoon olive oil. Add the shallot and cook, stirring occasionally, until soft, about 3 minutes.
• To a medium bowl add the cooked spinach, shallots, chopped artichoke hearts, shredded mozzarella cheese, shredded Parmesan cheese, and cream cheese. Mix together until blended. Taste and season with desired amount of kosher salt and pepper. Brush remaining olive oil onto one side of each slice of bread. Flip the bread over and cover two slices with equal parts of the spinach artichoke filling. Top with remaining slice of bread (leaving the oiled sides out).
• To cook on a panini press: Heat your panini press to medium-high. Add sandwich to press. Let cook slowly until the outside of the bread is golden brown and the inside is melted and warm, about 10 minutes.
• To cook in a skillet: Wipe out saute pan and place over medium heat. Place the sandwich in the skillet. Cook, pressing sandwich with the bottom of a spatula and carefully flipping every couple of minutes, until golden on both sides and melted through.

More melty-gooey-good grilled cheese recipes:

• White Pizza Grilled Cheese – for-real deliciousness.
• Artichoke Arugula Pesto Grilled Cheese – yesss.
• Chipotle Butternut Squash & Pepper Jack Grilled Cheese – spicy!
• Cranberry, Pear, & Brie Grilled Cheese – perfect for using up leftover cranberry sauce. (Make extra sauce so you have an excuse!)
• Balsamic Strawberry & Brie Grilled Cheese Sliders tasty AND cute.
• And even more grilled cheese sandwich recipes – 32 melty, gooey, savory, fruity, and just plain over-the-top grilled cheese sandwiches.
• How to Make a Perfect Grilled Cheese Sandwich – because basic is never bad! Here’s how to do it just right.

The post Spinach Artichoke Grilled Cheese appeared first on Kitchen Treaty.

But you know what? This Cranberry, Pear, & Brie Grilled Cheese one seriously mouth-watering hot mess. Melty, sweet-with-the-salty, ooey, buttery, crunchy, gooey … yeah, it’s worth an extra napkin or two.

Right out of the gate, I’m just going to straight-up acknowledge the problems I had photographing this bad boy.

It all started out okay. I mean, I couldn’t help but snap a photo when I noticed the cheese start to creep out from between two slices of warm sourdough and hit the skillet, bubbling ferociously. Not the greatest photo, but look at the melty! Just look!

I was having so much fun poking and prodding and drooling over and taking pics of this sandwich in the frying pan that when it was finally ready for its (lack of) beauty shot, all of the sudden I had less than five minutes to snap it before I was going to have to quickly stuff it in my face and run out of the house to pick up my daughter.

So I took some dissatisfying, hurried photos and gave up. I grabbed the sandwich, took a honkin’ bite, set it down, and gathered my keys and purse and phone. And then I went back to it and was like, hey. It looks a lot better!

So I took a couple more pics, and yeah, still a mess, but a slightly nicer hot mess. And if you think you see a giant bite out of the middle up there, well, you’re right about that, too.

Regardless, please tell me you have some leftover cranberry sauce so that you, too, can have a hot mess sandwich all up in your grill, too. Pun totally intended.

More Grilled Cheese Recipes

• How to Make Grilled Cheese – learn the key to a perfect grilled cheese.
• White Pizza Grilled Cheese
• Artichoke Arugula Pesto Grilled Cheese
• Spinach & Artichoke Grilled Cheese
• Chipotle Butternut Squash & Pepper Jack Grilled Cheese
• Cranberry, Pear, & Brie Grilled Cheese
• Balsamic Strawberry & Brie Grilled Cheese Sliders
• More grilled cheese sandwich recipes

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Cranberry, Pear, & Brie Grilled Cheese

Now THIS is a great way to use up Thanksgiving leftovers. Melty, savory brie melts over sweet pears and mingles with tart cranberry sauce. It’s not the prettiest sandwich in town, but it might just be the tastiest.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 sandwiches

Author Kare

Ingredients

• 4 slices sourdough bread
• 2 tablespoons butter softened
• 4 ounces Brie cheese sliced about 1/4-inch thick
• 1 large ripe pear cored and sliced about 1/4-inch thick (I’ve used both bartlett and anjou, both good)
• 1/2 cup cranberry sauce

Instructions

• Warm a large skillet over medium-low heat.
• Butter each slice of bread on one side. Lay two slices, buttered side down, in the skillet. Carefully lay the pear slices evenly on both slices of bread the bread in the skillet, cover with a single layer of brie, and carefully spoon the cranberry sauce over the top of each. Top with remaining slices of bread, butter side up.
• Cook, occasionally pressing gently with the back of a spatula to help the ingredients meld together, flipping occasionally, until sandwich is golden brown and the cheese is melted and oozing a bit out of the sides.
• Slice each sandwich in half and serve.

More melty-gooey-good grilled cheese recipes:

• How to Make a Perfect Grilled Cheese Sandwich – because basic is never bad! Here’s how to do it just right.
• White Pizza Grilled Cheese – for-real deliciousness.
• Artichoke Arugula Pesto Grilled Cheese – yesss.
• Spinach & Artichoke Grilled Cheese – like the classic dip, only better. Proof that’s possible!
• Chipotle Butternut Squash & Pepper Jack Grilled Cheese – spicy!
• Balsamic Strawberry & Brie Grilled Cheese Sliders tasty AND cute.
• And even more grilled cheese sandwich recipes – 32 melty, gooey, savory, fruity, and just plain over-the-top grilled cheese sandwiches.

The post Brie & Pear Grilled Cheese with Cranberry Sauce appeared first on Kitchen Treaty.

“Is it okay if Hailey has a couple of strawberries from your garden?” My sister asked. My adorable niece turned around and grinned up at me, twinkling robin’s-egg-blue eyes, tousled blonde hair, and red juice staining her chin. Another telltale streak ran down the front of her yellow tank top.

“I guess it better be, huh?” I laughed. Inside, my heart swelled. My garden is finally at the place where it lures little ones (in the most non-creepy way) with its perfectly-ripe veggies and berries, and they can’t help but pluck and snack to their little hearts’ content.

That exact moment is when I realized that’s why I grow this garden. When a little one sneaks through that picket gate and just has to nab a few berries to dine on right then and there, that’s success. Even if they have to dig through the weeds now and then to find them.

Ah, strawberries. On the west coast, particularly in the Pacific Northwest, we’re a bit behind the curve on what’s in season. Only this past week or so have we been pleasantly surprised by perfectly shiny, red-orange orbs in our gardens. U-picks are finally opening, and Friday’s CSA box came with two big containers bursting with perfect, just-picked strawberries.

So naturally, I’ve been dreaming of strawberry recipes.

The first time I made this sandwich, I simply sliced a few fresh-picked strawberries and layered them with brie and basil. That sandwich was excellent in and of itself (and I recommend it), but ultimately I decided the strawberry-and-brie combo could use a bit more oomph. So I marinated some sliced strawberries in rich balsamic vinegar and did it all again.

Yes. Yes, yes.

I adore this sandwich in “slider” form – little slices of baguette encase creamy melted brie, zippy marinated strawberries, and a couple of strands of vibrant basil. The brie melts around the strawberries and the perfect balance of salty-sweet-tangy keeps you wanting more, more, more.

Plus, as sliders, they’re perfect party fare. Can you imagine happening across a tray of these at a twinkly summer evening party? I’d think I’d gone to heaven. Unless, of course, I’ve snuck off to their garden to nab a few fresh berries instead.

Not that I would ever do that.

More Grilled Cheese Goodness

• How to Make Grilled Cheese
• White Pizza Grilled Cheese
• Artichoke Arugula Pesto Grilled Cheese
• Spinach & Artichoke Grilled Cheese
• Chipotle Butternut Squash & Pepper Jack Grilled Cheese
• Cranberry, Pear, & Brie Grilled Cheese
• And even more

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Balsamic Strawberry & Brie Grilled Cheese Sliders

Little slices of baguette encase creamy melted brie, zippy marinated strawberries, and strands of vibrant basil. This perfect party food boasts an addicting balance of salty, sweet, and tangy.

Prep Time 4 hours hours 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 6 sliders

Author Kare

Ingredients

• 1 cup about 1/2 pint fresh strawberries, hulled and sliced
• 1/3 cup balsamic vinegar
• 1/2 baguette cut into 1/2-inch thick slices (about 12 slices total)
• Approx 3 tablespoons butter, room temperature
• 4- ounce wedge of Brie cheese cut into 1/4-inch slices
• 3 – 4 fresh basil leaves cut into strips (chiffonade)

Instructions

• Place sliced strawberries in a small storage container and pour the balsamic vinegar over the top. Toss gently with a spoon and cover (either use an airtight lidded container or cover tightly with plastic wrap). Allow to marinate for at least 4 hours, or up to two days.
• Butter one side of each piece of bread. Lay bread buttered side down and cover every other piece with a single layer of brie cheese. Use a slotted spoon to remove the berries from the vinegar, and press three or four slices into the brie on each sandwich. Sprinkle each with two or three strands of fresh basil. Top with a second piece of bread, buttered side up.
• In a large frying pan or on a griddle over medium-low heat, cook the sandwiches, flipping often and flattening them gently with the bottom of the spatula, until they’re golden-brown on the outsides and the cheese is melted inside, about 10 minutes total.
• Serve immediately.

More melty-gooey-good grilled cheese recipes:

• White Pizza Grilled Cheese – for-real deliciousness.
• Artichoke Arugula Pesto Grilled Cheese – yesss.
• Spinach & Artichoke Grilled Cheese – like the classic dip, only better. Proof that’s possible!
• Chipotle Butternut Squash & Pepper Jack Grilled Cheese – spicy!
• Cranberry, Pear, & Brie Grilled Cheese – perfect for using up leftover cranberry sauce. (Make extra sauce so you have an excuse!)
• And even more grilled cheese sandwich recipes – 32 melty, gooey, savory, fruity, and just plain over-the-top grilled cheese sandwiches.
• How to Make a Perfect Grilled Cheese Sandwich – because basic is never bad! Here’s how to do it just right.

Do More with Strawberries

Grow your own strawberries – you won’t regret it (Sunset Magazine) :: Find a local farm where you can pick your own strawberries – pounds and pounds of ’em! :: Whip up a perfect glass of fresh strawberry lemonade :: Or go for a beverage with booze – make some refreshing White Strawberry Lemon Sangria :: Make this stunningly gorgeous Spring Berry Salad with Lemon Verbena Vinaigrette (Oh My Veggies) :: Or bake a batch of hearty whole grain strawberry banana bread (Simple Bites)

The post Balsamic Strawberry & Brie Grilled Cheese Sliders appeared first on Kitchen Treaty.

Low and slow, baby. Low and slow.

When you take your time and toast your grilled cheese sandwiches over medium-low heat instead of hurrying them along, the cheese has plenty of time to melt thoroughly and the bread attains that gloriously, perfectly golden brown crispiness you dream of when you’re thinking of the perfect grilled cheese sandwich.

Table of Contents

• How to Make Grilled Cheese – Step-by-Step
• 1. Start with great ingredients.
• 2. Butter the bread
• 3. Add the cheese.
• 4. Close it up
• 5. How to Cook Grilled Cheese
• 6. Enjoy
• More Grilled Cheese Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

A few other things go into making the perfect grilled cheese, too. So how do you whip one of these bad boys up to perfection? Here’s how to make grilled cheese.

How to Make Grilled Cheese – Step-by-Step

Here’s how to make the best, cheesiest, classic grilled cheese like mom used to make!

1. Start with great ingredients.

The bread

Starting with a great bread is important. But the best bread for grilled cheese is subjective! We most often buy a simple white sandwich bread from the bakery at our local grocery store. It’s got a chewy crust, fluffy interior and slightly sourdough tinge to it. And it really does make for a perfect super-classic grilled cheese just like mom used to make. But the bread is also a great place to mix it up! Freshly sliced bread like French or sourdough are also divine.

The butter

We use only real butter, and – this is important – it’s at room temperature so it’s nice and easy to spread. Then you’re not tearing up your bread with cold, hard butter and swearing over your sandwich. That’s bad juju, and nobody wants bad grilled cheese juju.

We use unsalted butter, but that’s only because that’s all we usually have in the house. But to be honest, in my opinion, the best butter for grilled cheese is salted, because that little hint of highlighted flavor on the golden crust of the bread is incredible.

The cheese

Now we’re really getting to the good stuff. What’s the best cheese for grilled cheese? Again, I’m going for classic here, in which case, I like a good medium cheddar – mild is too, well, mild, and sharp is just a little too potent for straight-up grilled cheese in my opinion.

We use Tillamook medium cheddar, which is just perfect.

Other cheeses that are glorious in grilled cheese are: Monterey Jack (or pepper jack for a spicier kick), smoked cheddar, gruyere, or even some slabs of brie which are insanely good. Grate a little parmesan on, too, for some extra goodness!

2. Butter the bread

Generously slather one side of each piece of bread with your room-temperature butter. The buttered sides will be on the outside of the sandwich, so if your bread is a crazy shape like mine was and you want the pieces of bread to match up when the sandwich is closed, plan accordingly.

3. Add the cheese.

Turn the bread over, unbuttered side up. Add a single layer of cheddar sliced 1/8-inch to 1/4-inch thick. Cover every last little bit of the bread, overlapping here and there if necessary.

4. Close it up

Top the sandwich with the second piece of bread, buttered side up.

5. How to Cook Grilled Cheese

If you’re using an electric griddle, set the temperature to about 275 degrees. Or use a roomy saute pan over medium-low heat.

Place the sandwich on the preheated cooking surface and let it cook for about 5 minutes, checking occasionally to make sure it’s not burning (it probably won’t at such low heat, but cooking surfaces vary from kitchen to kitchen). It’s tempting, but don’t press down on the sandwich! Unless you like your grilled cheese extra flat, in that case, go for it.

After the first five minutes, carefully flip the sandwich with a spatula and cook the other side for 5 minutes.

Flip and cook each side for a couple more minutes each. The bread should start to get golden brown and the cheese nice and melty.

After about 15 minutes of cooking over medium-low heat, increase the heat to medium and, turning every so often, watch the sandwich carefully until the bread is perfectly toasted a golden brown.

6. Enjoy

Yes, this is a step. An important one!

Remove the sandwich from the heat, carefully cut in half if you would like, and enjoy your perfect grilled cheese sandwich. Now you know how to make grilled cheese!

More Grilled Cheese Recipes

• White Pizza Grilled Cheese – for-real deliciousness.
• Artichoke Arugula Pesto Grilled Cheese – yesss.
• Spinach & Artichoke Grilled Cheese – like the classic dip, only better. Proof that’s possible!
• Chipotle Butternut Squash & Pepper Jack Grilled Cheese – spicy!
• Cranberry, Pear, & Brie Grilled Cheese – perfect for using up leftover cranberry sauce. (Make extra sauce so you have an excuse!)
• Balsamic Strawberry & Brie Grilled Cheese Sliders tasty AND cute.
• And even more grilled cheese sandwich recipes – 32 melty, gooey, savory, fruity, and just plain over-the-top grilled cheese sandwiches.

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How to Make a Perfect Grilled Cheese Sandwich

Ooey, gooey, melty, and cooked to pure golden bliss. There’s nothing quite as sublime as a great grilled cheese sandwich. Here’s how to cook them perfectly every single time.

Course Main Course

Cuisine American

Keyword sandwich

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 1

Calories 695kcal

Author Kare

Ingredients

• 2 slices bread your favorite sandwich bread is perfect!
• 2 tablespoons butter room temperature for easiest spreading
• 3 ounces of your favorite medium cheddar cheese we love Tillamook medium cheddar

Instructions

• Generously slather one side of each piece of bread with your room-temperature butter. The buttered sides will be on the outside of the sandwich, so if your bread is a crazy shape like mine was and you want the pieces of bread to match up when the sandwich is closed, plan accordingly.
• Turn the bread over, unbuttered side up. To one piece of the bread, add a single layer of cheddar sliced 1/8-inch to 1/4-inch thick. Cover every last little bit of the bread, overlapping here and there if necessary.
• Top the sandwich with the second piece of bread, buttered side up.
• If you’re using an electric griddle, set the temperature to about 275 degrees. Or use a roomy saute pan over medium-low heat. Place the sandwich on the preheated cooking surface and let it cook for about 5 minutes, checking occasionally to make sure it’s not burning (it probably won’t at such low heat, but cooking surfaces vary from kitchen to kitchen). It’s tempting, but don’t press down on the sandwich! Unless you like your grilled cheese extra flat, in that case, go for it.
• After the first five minutes, carefully flip the sandwich with a spatula and cook the other side for 5 minutes.
• Flip and cook each side for a couple more minutes each. The bread should start to get golden brown and the cheese nice and melty.
• After about 15 minutes of cooking over medium-low heat, increase the heat to medium and, turning every so often, watch the sandwich carefully until the bread is perfectly toasted a golden brown.
• Remove the sandwich from the heat, carefully cut in half if you would like, and enjoy your perfect grilled cheese sandwich.

Notes

A note for vegetarians: If you’re concerned about rennet in your cheese, Tillamook’s cheeses are made with a vegetable-based rennet.

Nutrition

Serving: 1sandwich | Calories: 695kcal | Carbohydrates: 29g | Protein: 27g | Fat: 53g | Saturated Fat: 33g | Cholesterol: 150mg | Sodium: 1019mg | Potassium: 185mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1552IU | Calcium: 690mg | Iron: 3mg

The post How to Make the Perfect Grilled Cheese Sandwich appeared first on Kitchen Treaty.

Maybe it was because I was holed up for months on end during a tough pregnancy, then housebound shortly after she came along as I nursed my broken ankle (stairs, hyped-up dogs, yeah, fun). It’s like I accumulated this debt of cabin fever over the past year-and-a-half, and I have to repay it by getting out of the house with Miss Thing pretty much every single day.

It’s good for me, and she loves it too. We go to music classes, parent-baby groups, library story times … and occasionally, now that she’s eating solids, we enjoy a little lady’s lunch together, just her and I.

It was during one such lunch that I discovered the made-for-each-other combination of chipotle peppers, butternut squash, and pepper jack cheese.

Miss Thing and I shared a heavenly quesadilla filled with butternut squash puree and pepper jack cheese, topped with carrot shreds and chipotle cream (well, no peppers for her). We “mmmed” and “ahhhed” and, well … okay, fine, the conversation wasn’t exactly scintillating as my vocal little gal gabbed incessantly about ABBA and Dada – and she may have blown a few raspberries at the other restaurant patrons at some point along the way – but otherwise a delicious time was had by all, big and small.

Naturally, I set out to duplicate this quesadilla at home (we do spend some time there, after all), but before I knew it – I guess my grilled cheese obsession has something to do with it – I started fantasizing about recreating it in grilled cheese form.

And so I did, and it was good. Really good. Chipotle peppers, adobo sauce, and pureed butternut squash slathered on one side; a hefty layer of pepper jack cheese on the other … it’s so simple, yet so scrumptious. It’s smoky, it’s spicy, and it tastes like fall.

Maybe I should whip these up for lunch a little more often … I’d probably save a ton of money on fuel.

More Grilled Cheese Sandwich Recipes

• How to Make Grilled Cheese – with the secret to the perfect grilled cheese sandwich!

• White Pizza Grilled Cheese – for-real deliciousness.
• Artichoke Arugula Pesto Grilled Cheese – yesss.
• Spinach & Artichoke Grilled Cheese – like the classic dip, only better. Proof that’s possible!
• Cranberry, Pear, & Brie Grilled Cheese – perfect for using up leftover cranberry sauce. (Make extra sauce so you have an excuse!)
• Balsamic Strawberry & Brie Grilled Cheese Sliders tasty AND cute.
• And even more grilled cheese sandwich recipes – 32 melty, gooey, savory, fruity, and just plain over-the-top grilled cheese sandwiches.

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Butternut Squash Grilled Cheese

Smoky chipotle peppers, rich butternut squash, and creamy pepper jack cheese grills together perfectly in this fall-inspired take on grilled cheese.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 sandwiches

Author Kare

Ingredients

• 1 cup butternut squash puree*
• 1 teaspoon chipotle pepper in adobo sauce seeds removed (unless you want a LOT of heat, in that case, leave them in), chopped
• 1 teaspoon adobo sauce
• 1/2 teaspoon kosher salt
• Freshly ground black pepper to taste
• Bread of your choice
• 8 ounces pepper jack cheese sliced
• Butter

Instructions

• In a small bowl, mix together butternut squash, chipotle pepper, adobo sauce, kosher salt, and pepper.
• Lay down the bread slices and, using a butter knife, spread 1/4 cup butternut squash mixture on one side of each sandwich. Lay the pepper jack cheese evenly over the top of the chipotle butternut spread and close the sandwich.
• Generously butter the outside of each sandwich on both sides.
• In a large frying pan over medium-low heat, cook the sandwiches, flipping often, until golden-brown on the outside and the cheese is melted inside, about 10 minutes.
• Serve immediately.

More melty-gooey-good grilled cheese recipes:

• White Pizza Grilled Cheese – for-real deliciousness.
• Artichoke Arugula Pesto Grilled Cheese – yesss.
• Spinach & Artichoke Grilled Cheese – like the classic dip, only better. Proof that’s possible!
• Cranberry, Pear, & Brie Grilled Cheese – perfect for using up leftover cranberry sauce. (Make extra sauce so you have an excuse!)
• Balsamic Strawberry & Brie Grilled Cheese Sliders tasty AND cute.
• And even more grilled cheese sandwich recipes – 32 melty, gooey, savory, fruity, and just plain over-the-top grilled cheese sandwiches.
• How to Make a Perfect Grilled Cheese Sandwich – because basic is never bad! Here’s how to do it just right.

The post Butternut Squash Grilled Cheese appeared first on Kitchen Treaty.

Oh, who am I kidding. Lately? Like I’ve ever not been into grilled cheese. Except that I actually usually called them toasted cheese sandwiches, but that’s a conversation for another day.

Because today, I’ve got a round-up of the cheesiest, butteriest, meltiest, and most creative grilled cheese sandwiches I’ve seen lately. Let’s dive in, shall we?

(Man. I’m hungry.)

Ready to drool?

Here we go …

• Greek Grilled Cheese from We Are Not Martha
• White Pizza Grilled Cheese from Kitchen Treaty
• French Onion Grilled Cheese from Annie’s Eats
• BBQ Chicken Grilled Cheese from The Little Kitchen
• Parmesan-Crusted Pesto Grilled Cheese from Two Peas and Their Pod
• Roasted Garlic & Gruyere Grilled Cheese from Raspberri Cupcakes

You Ate What?

This combination is just so crazy it just might work.

• Dill Pickle Grilled Cheese from BS in the Kitchen

Simply Genius

Creative doesn’t even begin to cover it.

• Egg-in-a-Hole Grilled Cheese from A Cozy Kitchen

Hot Hot Heat

Pepper perfection.

• Creamy Chipotle Pesto Grilled Cheese from Mother Thyme
• Jalapeno Popper Grilled Cheese Sandwich from Closet Cooking
• Grilled Hatch Chile Pimento Cheese Sandwiches from Confections of a Foodie Bride

WAY Over the Top

Oh. Oh my.

• Mac & Cheese Grilled Cheese from Endless Simmer
• Roasted Tomato Caprese Grilled Cheese with Balsamic Glaze from How Sweet Eats

There’s Fruit in my Sandwich!

A touch of sweet? Yes, please.

• Grilled Goat Cheese Sandwich with Honey-Roasted Grapes and Walnuts from Bake Your Day
• Apple Cheddar Grilled Cheese from The Curvy Carrot

Super-Duper Sweet

I’d end any meal with these. Or start any meal with these, for that matter.

• Biscoff Banana Grilled Cheese from Bake Your Day
• Strawberry & Nutella Grilled Cheese from Melissa’s Cuisine

Do you have a favorite grilled cheese sandwich? Add a comment and share!

The post 32 Melty, Gooey, Savory, Fruity, and Just Plain Over-the-Top Grilled Cheese Sandwiches appeared first on Kitchen Treaty.

Still with me? Yeah, I thought so. I’m still here too. Sigh … what can I say. Beautiful cheese … it’s a weakness. A glorious weakness.

Today I’ve got something super, duper cheesy. Ridiculously cheesy. Almost too cheesy. And garlicky and herby, too. It’s a grilled cheese sandwich modeled after white pizza. White Pizza Grilled Cheese.

Surely you’ve heard of – and enjoyed – classic white pizza? We’ve got garlic. We’ve got olive oil. We’ve got mozzarella. Maybe some Parmesan, maybe some ricotta, definitely a few herbs like basil or oregano. Slapped on a perfect pizza crust, baked into pure excellence. Simple, straightforward food at its finest.

So, you know, I thought I’d take something perfect and bastardize it a little bit. If I’m breaking any cardinal rules of food, well … I don’t really care, because I’ve discovered a really, really delicious new form of grilled cheese sandwich.

First, you mix whole-milk ricotta cheese with olive oil, minced garlic, fresh basil and oregano, kosher salt, and cracked black pepper. Then you let it marinate for a good long while to let the flavors really develop. Then you spread it on both pieces of bread, and place a thin layer of mozzarella cheese in the middle, and maybe some Parmesan if you’re so inclined.

Rub the outside with a little more garlic, and butter generously.

Then toast until the outside is a perfect, crisp golden brown and the inside …

The inside …

Sorry, I’m a little speechless.

Just … you know. Cheese.

More Grilled Cheese Sandwiches

• How to Make Grilled Cheese – with the secret to the perfect grilled cheese sandwich!
• Artichoke Arugula Pesto Grilled Cheese – yesss.
• Spinach & Artichoke Grilled Cheese – like the classic dip, only better. Proof that’s possible!
• Chipotle Butternut Squash & Pepper Jack Grilled Cheese – spicy!
• Cranberry, Pear, & Brie Grilled Cheese – perfect for using up leftover cranberry sauce. (Make extra sauce so you have an excuse!)
• Balsamic Strawberry & Brie Grilled Cheese Sliders tasty AND cute.
• And even more grilled cheese sandwich recipes – 32 melty, gooey, savory, fruity, and just plain over-the-top grilled cheese sandwiches.

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White Pizza Grilled Cheese

All the flavors of classic white pizza in the form of grilled cheese goodness.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Kare

Ingredients

• 1/2 cup whole milk ricotta cheese
• 2 teaspoons extra virgin olive oil
• 1 small clove garlic minced
• 1 tablespoon chopped fresh basil or 1 teaspoon dried
• 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
• 1/4 teaspoon kosher salt
• Freshly ground black pepper to taste
• 1/4 cup shredded Parmesan cheese
• 8 ounces mozzarella cheese thinly sliced
• 8 slices white bread 6 slices if your bread is on the larger side
• 1 large clove garlic peeled and halved (for rubbing on the outsides of the bread)
• Butter

Instructions

• In a small bowl, mix together the ricotta, olive oil, garlic, basil, oregano, salt, and black pepper. Refrigerate for at least an hour (or up to 24 hours) to allow the flavors to develop.
• Lay down the bread slices and, using a butter knife, spread the ricotta mixture evenly on each piece. The ricotta mixture should coat the insides of both pieces of bread. Note: If you’re using large pieces of bread, you may want to make more of the ricotta mixture, or only make two or three sandwiches instead of four).
• Lay the mozzarella slices evenly on every other piece of bread (one side of each sandwich). Sprinkle with Parmesan cheese and close the sandwiches by place both cheesy insides together.
• Rub the outsides of the sandwiches with the cut side of the garlic clove, then butter both sides generously.
• In a large frying pan over medium-low heat, cook the sandwiches, flipping often, until they’re golden-brown on the outside and the cheese is melted inside, about 10 minutes.
• Serve immediately.

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