Is There Ever a Bad Time for Grilled Cheese?

By the TMoM team

There is never a bad time for cheese melted between bread, buttered and grilled to perfection. Most don’t usually step out of the white-bread-American-cheese format. Though, you may change your mind when you see some of these grilled cheese recipes from The Hungry Girl.

The Hungry Girl is Lisa Lillien, a NY Times best-selling author and creator of the Hungry Girl brand. She also had her own show on the Cooking Channel. If you want to try something other than American cheese on white bread, take a look below for three new twists on an old favorite. We’ve also included some of our Food Network favorites in case those are more your speed. There’s something for everyone, we promise!

Fancy Grilled Ham & Cheese

PER SERVING (entire recipe): 211 calories, 7g fat, 1,126mg sodium, 23.5g carbs, 5g fiber, 4g sugars, 13.5g protein — PointsPlus™ value 5*

Ingredients:

• 1 wedge The Laughing Cow Light Creamy Swiss cheese
• 1/2 tbsp. Hellmann’s/Best Foods Dijonnaise (or another mild creamy Dijon mustard)
• 2 slices light bread
• 2 tsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature
• 1 1/2 oz. sliced 97 – 98% fat-free ham (about 3 slices)
• 2 tbsp. chopped roasted red peppers

Directions:
– In a small bowl, combine cheese wedge with Dijonnaise and mix until smooth. Set aside.
– Lay bread slices flat and spread the upward-facing sides with butter. Flip slices over, and spread these sides with cheese mixture.
– Evenly top one cheese-covered slice with ham and roasted red peppers. Place the other bread slice on top, buttered side up. Set aside.
– Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Gently place sandwich in the skillet and cook until lightly browned on the outside and hot on the inside, about 2 minutes per side, flipping carefully with a spatula.

Serve and enjoy! MAKES 1 SERVING

Sausage-Stuffed Breakfast Grilled Cheese

PER SERVING (entire recipe): 270 calories, 9.5g fat, 980mg sodium, 28g carbs, 5g fiber, 4g sugars, 16.5g protein — PointsPlus™ value 7*

Ingredients:

• 1 frozen meatless or turkey sausage patty with 80 calories or less (like the kind by Morningstar Farms or Jimmy Dean)
• 2 slices light bread
• 2 tsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature
• 1 slice fat-free American cheese
• 1 wedge The Laughing Cow Light Creamy Swiss cheese
• 2 tbsp. sugar-free pancake syrup

Directions:
– Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add patty and cook until hot and cooked through, about 4 minutes per side. Once cool enough to handle, roughly chop and set aside.
– Lay bread slices flat and evenly spread the upward-facing sides with butter. Flip slices over. Evenly top one slice with American cheese and chopped sausage. Spread the other slice of bread with the cheese wedge, and then place it on top of the first slice, buttered side up. Set aside.
– If needed, clean and dry skillet. Re-spray skillet and bring to medium-high heat on the stove. Gently place sandwich in the skillet and cook until lightly browned on the outside and hot on the inside, about 2 minutes per side, flipping carefully with a spatula.
– Place syrup in a small microwave-safe bowl, and microwave for 20 seconds, or until very warm. Serve sandwich with syrup for dunking and enjoy!

MAKES 1 SERVING

Savory Pumpkin Grilled Cheese

PER SERVING (entire recipe): 215 calories, 6g fat, 819mg sodium, 31g carbs, 7.5g fiber, 8g sugars, 11.5g protein — PointsPlus™ value 5*

Ingredients:

• 1/4 cup chopped onion
• 1/4 cup canned pure pumpkin (Libby’s is the best!)
• 1 wedge The Laughing Cow Light Creamy Swiss cheese
• 2 dashes cayenne pepper, or more to taste
• Dash black pepper
• 2 slices light bread
• 2 tsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature
• 1 slice fat-free cheddar cheese

Directions:
– Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until lightly browned, about 2 minutes. Transfer to a bowl.
– To the bowl, add pumpkin, cheese wedge, cayenne pepper, and black pepper. Mix until smooth and set aside.
– Lay bread slices flat and evenly spread the upward-facing sides with butter. Flip slices over. Evenly top one slice with pumpkin mixture, followed by the slice of cheese. Place the other bread slice on top, buttered side up. Set aside.
– Re-spray skillet with nonstick spray and bring to medium-high heat on the stove. Gently place sandwich in the skillet and cook until lightly browned on the outside and hot on the inside, about 2 minutes per side, flipping carefully with a spatula.

Serve and enjoy! MAKES 1 SERVING

Grown-Up Grilled Cheese Sandwich ~ from Michael Chiarello, Food Network

Michael Chiarello is the inventor of Napa Style, and his sandwich includes ciabatta bread, Teleme or Brie cheese, ham, and roasted red peppers.

Ingredients

• 1 loaf Italian bread such as ciabatta
• 1 pound Teleme or Brie cheese
• Butter
• 1 pound sliced smoked ham (applewood if available)
• 3 to 4 tablespoons Dijon mustard
• 1 cup roasted red peppers

Directions
– Cut loaf of bread in half lengthwise. Top the bottom bread slice with the Teleme cheese, then the smoked ham, distributing it evenly. Place top of bread on sandwich and brush with butter.
– Heat a sandwich grill until hot. Set sandwich, butter side down in grill. Butter top side of bread. Place a heavy pan on top of entire sandwich to evenly distribute weight and cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side.
– Transfer the sandwich to a work surface and remove the top slice of bread. Spread the underside of the bread with mustard, and add roasted peppers, if desired.
– Replace the top slice of bread, cut the sandwiches into slices, and serve immediately.

Grilled Cheese Sandwich with Red Onion Jam ~ from Brian Boitano, Food Network

Brian Boitano’s Food Network show makes even the most complicated recipes seem easy. This doesn’t look too hard though, and we’re sure you could substitute some onion jam from Whole Foods or Fresh Market to make it even easier.

Ingredients

• 3 tablespoons olive oil
• 1 large red onion, sliced
• 3 tablespoons brown sugar
• 1/4 cup red wine vinegar
• 3 tablespoons water
• 1/2 pound Taleggio, cut into 8 slices
• 1/4 pound Gorgonzola, cut into 4 slices
• 4 tablespoons butter, softened
• 1 loaf crusty rustic Italian bread, sliced

Directions
– Heat the olive oil in a large skillet over medium-low heat. Add the onions and cook until soft and translucent about 10 to 15 minutes. Add the sugar, red wine vinegar and 3 tablespoons water and cook until the liquid is reduced completely and the onions are caramelized, about 10 minutes. Set aside.
– Butter the outside of each slice of bread and arrange, butter side down, on a sheet pan. Put 1 piece of Taleggio onto a slice of the buttered bread, then a piece of Gorgonzola. Top with a heaping tablespoon of the onion jam, and another slice of the Taleggio. Cover it another slice of bread. Repeat with remaining ingredients.
– Heat a large skillet over medium-low heat. Put the sandwiches into the skillet and cook until the bread is toasted and golden and cheese is melted, about 4 minutes per side. Slice each sandwich in half and serve.

Tyler’s Ultimate Grilled Cheese ~ from Tyler Florence, Food Network

When it comes to the ultimate anything, Tyler can do no wrong. This sandwich includes apples and bacon.

Ingredients

• 8 slices country-style white bread, sliced 1/2-inch thick
• 12 ounces farmhouse Cheddar, sliced
• 3 tablespoons unsalted butter
• 12 slices bacon, cooked to desired doneness
• 1 green apple, thinly sliced
• Dijon mustard

Directions
– Heat griddle or large skillet over medium-low heat. Alternatively you can use your panini press if you have one.
– Assemble sandwich: Generously spread Dijon on 4 slices of bread. Top with slices of Cheddar, 3 pieces of bacon, apple slices and additional Cheddar. Place the remaining bread on top and spread with butter.
– Place on skillet buttered-side down and butter the remaining side. Cook until cheese is slightly melted and bread is browned.
– Flip the sandwich and continue to cook until cheese is thoroughly melted and sandwich is golden brown.

So here is a question for you – do you do anything special to jazz up your grilled cheese or other “normal” sandwiches? Are there places that you’d actually go and order a sandwich you could probably make at home, just because it’s so good? Comment below and let me know!

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