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Bacon Brie and Fig Jam Grilled Cheese
11

I don’t know about you, but the best new thing I’ve found in my local grocery store in the past couple of years has been fig jam.  If you’re into jam-making, I’m sure it’s pretty easy to make but it seems that fig season flies by in an instant and I never seem to be ready for it.  So for now, I’ll stick with the stuff I can buy all year-round.  And what that means is that I can also make these bacon brie and fig jam grilled cheese sandwiches whenever the heck I want to as well.

There’s no need to complicate a grilled cheese sandwich so this one is easy: a thin layer of fig jam on one side of the bread, topped with crisp, smoky bacon and creamy brie, then grilled to perfection.  Cover the pan with a lid to trap the heat and help the cheese goo-ify itself – it’s a little trick of mine that works like a charm every time.  Served alongside a bowl of homemade tomato soup?  You may have trouble keeping enough fig jam stocked for these sandwiches!

BBQ Pulled Pork Grilled Cheese Sandwiches
12

I love lazy weekends where anything is possible.  Breakfast at the diner? OK.  Fussing in the garden?  I’ll take it.  A whirl around the gym?  Only because I have to.  Making grilled cheese for lunch?  You betcha!  (Hence the time at the gym.)  These bbq pulled pork grilled cheese sandwiches were a creation I had been dreaming of since the pork shoulder went in the oven a few weeks ago.  I had also planned on making taquitos with the leftovers but sadly, the leftovers never made it that far.  Anyway, perfectly buttered and toasted white bread hold together this magnificent sandwich combination.  The Monterey Jack melts into the pulled pork just as it should, leaving you with sandwiches that you’ll wish there were more of (though one certainly was plenty for lunch for us).  I decided to toast all of the bread slices independently and to cover the pan to allow the cheese to melt before combining the halves because all too often, when grilled cheese sandwiches have a lot going on inside, the cheese doesn’t melt completely.  Problem solved.  And?  The perfect weekend lunch.

BBQ Pulled Pork Grilled Cheese Sandwiches

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 2 sandwiches

As with most grilled cheese sandwiches, the bread you use makes all the difference. Because these sandwiches have the tendency to be on the messy side, choose a hearty white bread that can stand up to the awesomeness within; thick-sliced country white or homemade white bread are excellent choices. I didn’t think of this when making these sandwiches, but if you love red onion like we do, thinly sliced onions would be an excellent addition to this sandwich, as would sliced pickled jalapenos if you’re looking for a little extra bite.

Ingredients

  • 4 slices white bread (see header)
  • Salted butter, softened to almost melted
  • 1 ½ cups bbq pulled pork, warmed
  • 4 oz Monterey Jack or sharp cheddar cheese, shredded

Instructions

  1. Heat a large non-stick skillet over medium heat. Butter one side of all of the bread and place the butter side down in the skillet. Divide the cheese between all of the slices and top the cheese on just of the two slices with the pulled pork.
  2. Cover the pan with a lid or sheet of aluminum foil for about 3 minutes; this will ensure heat melts the cheese and heats the pork through. Remove the lid (or foil) and check the undersides of the bread with a spatula. If all of the slices are lightly browned, flip the slices with the cheese onto the pulled pork so the cheese and pork can meld together. After 30 seconds to 1 minute, flip the sandwiches to finish off the other sides. When both sides of the sandwiches are perfectly browned (you know what that looks like) and the cheese is fully melted, remove them from the pan, cut, and serve hot and gooey.

Source

source: Smells Like Home original

http://www.smells-like-home.com/2012/06/bbq-pulled-pork-grilled-cheese-sandwiches/

Jalapeño Popper Grilled Cheese
20

IMG_0448

It snowed for the first time this winter over the weekend.  And actually, the puny 6 inches that fell to the ground didn’t amount to much, considering the 15 inches we got socked with in October.  Needless to say snow makes me crave grilled cheese.  This probably goes back to my childhood where grilled cheese and tomato soup were standard fare on snowy days but on Saturday, I didn’t feel much like tomato soup.  I was feeling spicy.  Spicy grilled cheese.  Jalapeño popper grilled cheese.  It was a creative sandwich I had seen on Foodgawker months ago and I filed it deep in the recesses of my brain; this was before my Pinterest boards were built, of course.

I already had a opened can of pickled jalapeños in the fridge which needed to be used up and this sandwich was the optimal way to do so.  And let me tell you, I freaking loved this sandwich.  I’m not a crazy hot and spicy lover but the pickled peppers mute the heat and I was sure to remove all of the seeds and ribs from the pepper before adding it to the sandwich.  I surprisingly only had good ol’ deli-sliced yellow American cheese in the fridge, so that’s what I used…and it’s usually my cheese of choice for grilled cheese anyway so I wasn’t making a sacrifice here.  With a mellow level of spice and lots of cheesiness, this sandwich was just like a really good jalapeño popper should be – leaving you craving more.

Jalapeño Popper Grilled Cheese
source: adapted from BS’ in the Kitchen

Ingredients:

  • 4 slices sandwich bread
  • Butter, softened
  • 2 tbsp cream cheese, softened
  • 4 to 6 pickled jalapeños, sliced in half lengthwise, seeds and ribs removed, and patted dry
  • Sliced American cheese (or whatever cheese you choose), 2-3 slices per sandwich depending on the thickness of the cheese

Instructions:

  1. Heat a large non-stick frying pan over medium-low heat.
  2. Lightly butter one side of all the bread slices
  3. Divide the cream cheese between two of the slices, spreading it out evenly on the un-buttered side of the bread.  Lay the jalapeños halves over the cream cheese.  Lay the American cheese over the jalapeños and add the second piece of bread, butter side up.
  4. Place the sandwiches in the pan and cover the pan with a lid or piece of aluminum foil; this will help to retain the heat in the pan and melt the cheese.  Heat each side of the sandwich until desired darkness and until the cheese inside is melted.  Slice and serve warm.

Yields: 2 sandwiches

Ina Garten’s Ultimate Grilled Cheese
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Does grilled cheese ever get old?  Not in this house!

And evidently, not for the Barefoot Contessa either since the Ultimate Grilled Cheese is one of the recipes from her upcoming new book, How Easy Is That?

I’m still swooning over this simple sandwich on steroids. It’s Bread + Cheese + Butter x 10.  Plus some bacon and mayo.  No joke, this was a fabulous sandwich.  How could it not be with a line-up like that one? Though I suppose it isn’t a sandwich for lightweights.  You have to be all or nothing.  Do this sandwich justice.  And if your conscience nags you about eating this, you can always eat two meals of fruit for the day.  Like I did.  ‘Cause lots of fruit totally negates the butter, cheese, and bacon.  Totally.

When you make this…and you will want to…head over to Ezra Pound Cake and thank Rebecca for choosing this recipe for the Barefoot Bloggers to make this month.  She didn’t have much to go off of because she doesn’t have a copy of the book yet but went on a hunch after seeing the recipe mentioned on the Amazon.com write-up of How Easy Is That? I love her hunches.