April is Grilled Cheese Month (6 Sandwiches)

Grilled Cheese Month. The thought alone makes our mouths water, belts unbuckle and chairs recline. The Holiday originated in 1809 the year James Madison took office. Madison named the city of Green-Bay, and in turn, Wisconsin named their capitol city after Madison, which is the epicenter of cheese. We assume Madison invented the grilled cheese and other cheese dishes. Although we’d love nothing more than to stuff cheese and everything meat in our fridge between two slices of bread, here are some healthier, grown up options to the primal and sick grilled cheese thoughts in our heads.

The Madison

Mandatory Photo Credit EatWisconsinCheese.com

  • Bread: Firm white sandwich bread
  • Cheese: Wisconsin cheddar cheese
  • Extras: Mayonnaise, butter
  • Beer Pairing: Yuengling Lager, Samuel Adams
  • Spread mayonnaise on the outside of each slice of bread. Layer slices of cheddar cheese on inside of each piece of bread. Put both pieces together. Melt tablespoon of butter in the skillet cooking the sandwich until each side is golden brown and cheese is melted.

The Belushi

  • Bread: Sourdough
  • Cheese: Monterey Jack
  • Extras: Sliced avocado, red onion, sour cream & onion potato chips, butter, lettuce
  • Beer Pairing: Victory Brewing Hop Devil
  • Spread butter on outside of bread. On inside layer Jack cheese, sliced avocado, sliced red onion and top with sour cream and onion potato chips. Top with other slice of bread and push down until some of the chips crunch and break into smaller pieces and sandwich flattens out. Toast on each side until golden brown and cheese is melted.

The De La Hoya

Mandatory Photo Credit EatWisconsinCheese.com

  • Bread: Rye Bread
  • Cheese: Shredded Mexican blend cheese (we used Kraft)
  • Extras: Salsa, jalapeño, refried beans, 4 tablespoons butter, 1 tablespoon taco seasoning, sour cream, guacamole, chorizo
  • Beer pairing: Dos Equis, Tecate, Sol
  • Mix butter and taco seasoning. Spread butter mixture on outside of bread. Spread inside of bread with refried beans. Add Mexican cheese blend and salsa on top. Place other piece of bread on top. Heat skillet and cook until outside of bread is golden and cheese is melted. Dip sandwich in sour cream.

The Andretti

  • Bread:  Focaccia
  • Cheese: Ricotta and shredded mozzarella
  • Extras: Sliced tomatoes, pesto, sliced prosciutto or sopressata, olive oil
  • Beer Paring: Ommegang (Abbey Ale)
  • Brush olive oil on outside of bread. Spread pesto on inside of bread and layer of ricotta cheese and sprinkle shredded mozzarella and add sliced tomatoes. Put pieces of bread together and wrap a piece of sorpessata or proscuitto around the width of the sandwich. Heat in skillet until both sides are golden brown, proscuitto/ sopressata is crunchy and cheese is melted.

The Armstrong

  • Bread: Whole Grain Bread
  • Cheese: Low Fat Cheddar (we used Cabot 50% reduced fat sharp cheddar)
  • Extras: Turkey bacon, sliced granny smith apples, honey Dijon mustard, olive oil
  • Beer pairing: Blue Point Brewing Company Spring Fling Ale
  • Cook bacon in 350° oven on baking sheet until cooked through and crisp (15-20 minutes)
    Brush olive oil on outside of bread. Spread both insides of bread with mustard. Add cheese, green apples and bacon. Top with other piece of bread. Heat skillet and cook sandwich until outside of bread is golden brown and cheese is melted.

The Aristocrat

  • Bread: Ciabatta
  • Extras: Fig spread or fig jam (We used Organic Adriatic Fig Spread)
  • Cheese: Danish Brie (we used Rosenborg brand) and Gorgonzola crumbles, white truffle oil (Truffle oil is for fancy factor but regular olive oil will do)
  • Beer pairing: Dogfish Head Raison D’Etre
  • Brush outside of bread with oil. Spread inside of bread with fig jam. Layer slices of brie (make sure to remove the rind) and then sprinkle gorgonzola crumbles. Top with other piece of bread. Heat skillet and add sandwich cooking until each side of bread is toasted and cheese is melted.


(H/T) Sarah Polite, Food Editor