Grilled cheese sandwiches are truly America’s favorite comfort food. When I told my friend Kelley that I was working on a Grilled Cheese Cookbook with 150 recipes, she said, “Grilled cheese makes the world a better place.” Most people immediately think back to their childhoods and how they grew up eating grilled cheese. Today, the possibilities are endless with incredible options of artisan breads, cheeses and seasonal produce. My second cookbook, “150 Grilled Cheese Recipes” includes recipes from breakfast to dessert. See below for some of my favorite grilled cheese tips, which I used when developing one of my favorite recipes, Brie and Raspberry Panini with Hazelnut Spread– perfect for the holidays.
Top Grilled Cheese Tips:
- Use grated, shredded or thinly sliced cheese for quicker melting.
- Slice grated, shredded or thinly sliced cheese for quicker melting.
- Slice and grate the cheese when it’s cold but cheese melts better when it’s brought to room temperature.
- The more cheese, the better the result.
- If the cheese hasn’t melted by the time the bread is golden, turn off the heat, and let stand, covered, until the cheese melts.
- Let the cheese ooze. If cheese comes out that is okay. Enjoy it.
Seasonal Ingredients to Add to Grilled Cheese:
Fall: Choose autumn produce such as mushrooms, pears, herbs, apples and nuts.
Winter: Choose greens including spinach and kale, apples, pears, citrus fruits and pineapple.
Spring: Try leafy greens, fresh herbs and berries.
Summer: Enjoy tomatoes, corn, peaches, figs, nectarines, peaches, melons and herbs.
Guest blog by Alison Lewis
Alison is a nationally known Cookbook Author, Recipe Developer, Media Consultant, Magazine and Internet food, travel and fitness Journalist & Blogger, Speaker, Travel Magazine Editor and President of Ingredients, Inc., a Media Consulting company in Birmingham, Alabama since 2001. Her blog http://ingredientsinc.net is widely popular.