Best Sweet Grilled Cheese Recipes

GRILLED CORN AND TOMATO-SWEET ONION SALAD WITH FRESH BASIL DRESSING AND CRUMBLED BLUE CHEESE

Steps:

• Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
• Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.

KIELBASA SANDWICHES WITH GRILLED SWEET ONIONS, SAUERKRAUT, MELTED CHEESE & MUSTARD JALAPENO SPREAD RECIPE - (4.3/5)

Steps:

• Mix together your mustard and jelly until well combine. Your condiment is now ready. In a cast iron skillet, brown up the kielbasa. Once slightly darkened around edges, remove from the pan and set aside. Preheat broiler. In the same pan, add your sweet onions and grill up until just beginning to brown and soften. Add sauerkraut to the pan with the onions and cook together about 8 minutes, until most juices evaporate. Slice your rolls and scoop out a bit of the inside bread if desired. Next, assemble the sandwiches (in a pan preferably with sides if making many). First, spread some of the mustard/jelly condiment on the bottom. Next, pile on some kielbasa rounds (about 8 Don't Skimp!) then the onion/sauerkraut mixture and then top with a good slice of Gruyere Cheese. Place the pan under the broiler - along with the top of the rolls (facing inside up) to slightly crisp its edges Once cheese has melted, remove from the oven. PAY ATTENTION WHEN IN BROILER. Spread some more mustard/jelly condiment on the inside top of the roll and close the sandwich.

GRILLED SPAM®, TOMATO, CHEDDAR CHEESE, AND SWEET ONION SANDWICHES

Steps:

• Spread the mustard onto one side of each of the bread slices. Place the luncheon meat onto half of the bread slices, then top each with 2 slices of Cheddar cheese, sliced tomato, and onion. Place the remaining bread slices, mustard-side-down onto the onions. Spread butter evenly onto the outside of each sandwich.
• Heat a large skillet over medium-low heat. Place the sandwiches into the skillet, and cook until they are golden brown, then flip the sandwiches over, and continue cooking until golden brown and crispy on the other side, about 6 minutes per side. Allow the sandwiches to cool slightly before serving.

TOMATO SWEET POTATO BISQUE WITH PESTO GRILLED CHEESE CROUTONS

Steps:

• Preheat the oven to 425 degrees F.
• Place the sweet potato on a baking sheet and bake until soft, 35 to 40 minutes. Allow to cool, then peel it.
• Meanwhile, heat a large deep skillet over medium-high heat. Add the olive oil and heat until just hot. Add the carrots, celery, onion and salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes. Add the garlic, thyme and bay leaf and cook, stirring occasionally, until the vegetables are nice and brown, 5 to 7 minutes.
• Stir in the tomatoes with their juices and cayenne, then stir in the broth. Bring to a boil, then reduce the heat to maintain a steady simmer until the carrots are tender, about 15 minutes. Remove and discard the thyme sprigs and bay leaf. Add the roasted sweet potato.
• Using a blender, puree the soup until silky smooth. Return the soup to the skillet and heat on low. Stir in the cream. For a thinner soup, stir in more broth. Season to taste and serve hot with the micro basil and Croutons.
• To the bowl of a food processor, add the basil, garlic, pine nuts, Parmesan, lemon zest and salt. Pulse until the mixture forms a chunky paste, scraping down the sides and bottom of the bowl occasionally. With the machine running, add the olive oil in a steady stream. Keep processing until the desired consistency is reached, pulsing less for a more coarse pesto and more for a smooth one. Season to taste.
• To make the sandwiches: Spread some pesto on 1 side of 2 slices of bread. Arrange a slice of Cheddar over the pesto on 1 slice of bread. Sandwich with the other slice of the bread, pesto-side down. Repeat with remaining pesto, bread and Cheddar.
• Mix the butter and mayo together in a small bowl. Spread a generous layer on both sides of each sandwich.
• Place the sandwich in a nonstick skillet and turn the heat to medium-low. Cook, turning occasionally, until the bread is nice and toasty and golden brown, the cheese is melty and the sandwich is heated through. Repeat with the remaining sandwiches. Cut into croutons.

GRILLED CHEESE FOCACCIA DIPPERS (SWEET TOMATOES)

Steps:

• 1. In a bowl, combine warm water with sugar and yeast. Whisk to dissolve sugar and yeast. Let stand for 2 minutes.
• 2. Place flour, salt and canola oil in the bowl of a stand tabletop mixer. Add the sugar-yeast mixture and mix for 3 minutes.
• 3. Divide the dough in half and form into two balls. Place the balls on a floured surface. Let stand at room temperature for 10 minutes. Stretch each dough ball to form a large oval shape and place on separate 9-by-13-inch greased baking sheets. Allow to stand again for 10 minutes at room temperature.
• 4. In a bowl, combine Ritz cracker crumbs, seasoned salt and 1/2 cup melted margarine or butter, and thoroughly mix. Set cracker mixture aside.
• 5. Coat each focaccia with 2 tablespoons of melted butter. Layer on all the cheeses, splitting measurements between the two focaccias. Sprinkle crushed cracker topping over the top of each focaccia. Bake in a preheated 425-degree oven for 10 to 15 minutes, or until crust is browned and cheese is melted.
• 6. Cut into dipping sized strips and serve with your favorite tomato soup! Enjoy!

SWEET AND SPICY GRILLED CHEESE SANDWICHES

Steps:

• Heat oil in a nonstick skillet over medium-high heat. Lower heat to medium. Add onions and saute, stirring, until edges are browned, about 10 to 12 minutes. Season with salt and freshly ground black pepper, to taste.
• Place 3/4-ounce Cheddar on 1 slice bread. Spread 1 tablespoon caramelized onions on top of cheese and top with 3/4-ounce pepper Jack. Top with 1 large or 2 medium slices tomato and other slice of bread. Repeat with 3 other sandwiches.
• Spray a nonstick skillet or griddle with cooking spray and heat until hot. Place sandwich on griddle and weigh down with a heavy skillet or plate. Lower heat to medium-low and grill until underside is a deep brown but not burnt and cheese is partially melted, about 5 to 6 minutes. Flip sandwich and grill other side, an additional 4 to 5 minutes. Slice in half and serve hot.

GRILLED SWEET PEPPERS WITH GOAT CHEESE AND HERBS

Steps:

• Preheat a grill to 350 to 400 degrees F, or medium-high heat.
• Place the peppers in a large mixing bowl and drizzle with the olive oil. Toss with the salt, pepper and paprika.
• Grill the peppers, without the grill lid and turning often, until just slightly softened, 2 to 3 minutes.
• Spoon the goat cheese evenly into the pepper halves. Sprinkle with the rosemary and thyme.

GRILLED LAMB LOIN CHOP WITH ROASTED MUSTARD/SAGE SWEET POTATOES, MEXICAN MINT MARIGOLD PESTO AND WARM GOAT CHEESE SAUCE

Steps:

• Sweet Potatoes:
• Preheat the oven to 365 degrees F.
• Combine the first 6 ingredients. Toss with the sweet potatoes. Place the sweet potatoes in a single layer on a sprayed baking sheet. Roast for 20 to 25 minutes until beginning to brown.
• Pesto:
• Combine all ingredients in a food processor or blender and puree.
• Goat Cheese Sauce:
• Combine the goat cheese and half-and-half in a small saucepan and heat over low heat until goat cheese is melted and sauce is warm.
• Lamb:
• Preheat a grill or grill pan over high heat.
• Season the lamb with the salt and pepper. Grill to desired doneness, about 3 minutes per side for medium rare.
• To serve, divide the sweet potatoes onto 4 plates, loosely stacking them towards the center. Position a lamb chop on each stack. Drizzle pesto around the potatoes. Spoon goat cheese sauce over lamb.

GRILLED FLANK STEAK WITH PARSLEY SAUCE, ROASTED SWEET PEPPERS AND GRILLED ONIONS AND GOAT CHEESE POTATO PUREE

Steps:

• Combine the olive oil and garlic in a large shallow baking dish. Add the flank steak and turn to coat on both sides. Cover and marinate in the refrigerator for 2 hours or overnight. Remove from the refrigerator 30 minutes before grilling. Heat the grill to high heat. Remove the steak from the marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for rare to medium-rare doneness. Let rest 10 minutes before slicing across.
• Heat 1 tablespoon of olive oil in a small saute pan over medium heat. Add the sliced garlic and saute until lightly golden brown. Remove with a slotted spoon to a paper towel-lined plate. Heat 2 tablespoons of olive oil in a medium saucepan. Add the shallot, remaining chopped garlic, carrots and celery and cook until softened. Add wine and reduce by half. Add chicken and veal stock and cook until reduced by half. Strain the mixture into a clean medium saucepan. Add the toasted garlic, parsley, peppers and onion and cook for 5 minutes. Season with salt and pepper and spoon over the steak.
• Place goat cheese in a small food processor with 1/4 cup of the heavy cream and process until smooth. Rice potatoes into a large bowl. Mix in the butter and 1 cup of the heavy cream. Fold in the goat cheese mixture and season with salt and pepper to taste.

FRIED GOAT CHEESE SALAD WITH GRILLED SWEET CORN

Steps:

• Freshly ground black pepper Preheat grill to medium-high. Brush corn with 1 tablespoon olive oil and grill, turning often, until charred and tender, about 4 minutes. Set aside. In a medium bowl combine goat cheese, zest and parsley. Roll into 16 (1-inch) sized balls and put on a parchment-lined baking sheet. Freeze until firm, about 20 minutes.
• In a large heavy-bottomed pot, add enough oil to reach 1/3 of the way up the sides. Heat oil to 360 degrees F. Whisk eggs in a small bowl and place panko crumbs on a plate. Dip cheese balls in the egg wash, then roll in the panko crumbs. In batches, carefully transfer balls into the hot oil and fry until golden, about 1 minute. Transfer to a paper-towel lined plate and season with salt immediately. Slice corn from cob and add to a serving bowl along with the baby greens. Dress with lemon juice, oil and salt and pepper, to taste. Toss to coat and serve, topped with warm cheese balls.

SWEET GRILLED CHEESE

Steps:

• Heat a skillet over medium heat. Spread butter onto one side of a piece of bread and place butter side down in the skillet. Place one piece of cheese on top of the bread, then sprinkle with brown sugar. Top with the other slice of cheese. Butter the other slice of bread and place on top with the butter side up. Fry on each side until golden brown, 3 to 5 minutes per side.

SWEET & SALTY GRILLED CHEESE SANDWICH

Steps:

• Spread a THIN coat of butter or mayonnaise on one side of each slice of bread.
• On unbuttered side, layer cheese and dates.
• Cover with the second slice, buttered side out.
• Preheat a frying pan on med-high heat.
• Place sandwich in pan.
• Cook 2-3 minutes until golden and cheese has melted enough that you can flip it without everything slipping out.
• Flip over, flatten with spatula if desired.
• Cook another 2-3 minutes until golden.

GRILLED APPLE BACON SWEET PARSLEY CHEESE SANDWICH

Steps:

• 1. Make parsley cheese spread. In a bowl, put parsley, sugar and lemon juice. Stir to combine. Cover the bowl with plastic wrap and refrigerate for 2 hours (until parsley is wilted and develops the flavor. you can refrigerate up to overnight).
• 2. After 2 hours, put cream cheese into a bowl. With hands, squeeze the parsley to remove excess liquid then put into the bowl. Mix to combine.
• 3. Slice apple into 1/4 inch thick lengthwise.
• 4. In a non-stick skillet, cook bacon over medium heat until crisp (but not too crisp) flipping once. Drain on paper towels.
• 5. Discard the excess bacon fat in the skillet, return the skillet on the stove and add apple slices to the skillet. Cook apples over medium heat until lightly brown flipping once.
• 6. On the bottom of brioche, put half of shredded cheddar cheese, bacon slices, apple slices, parsley cheese spread and the rest of shredded cheddar cheese. Put the top of the brioche to close sandwich.
• 7. In a cast iron skillet, melt 1/2 tablespoon of butter over medium heat. Place the sandwich and cook swirling occasionally until golden brown. Take the sandwich out of the skillet and place on a plate or cutting board.
• 8. Melt 1/2 tablespoon of butter in the same skillet. Return the sandwich to the skillet, cooked side up, and cook swirling occasionally until the second side is golden brown and cheese melt

SRIRACHA GOUDA GRILLED CHEESE WITH SWEET POTATO TOTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Toss tots with oil on a baking sheet.
• Bake, turning over halfway through, until browned, about 24 minutes.
• Meanwhile, heat 1 tablespoon butter in a large skillet over medium heat. Stir in kale, salt, and pepper; cook until kale is wilted and lightly browned in places, about 5 minutes. Transfer kale to a plate and wipe skillet clean.
• Spread 2 bread slices with mayonnaise, then top each with 2 slices cheese and 1/2 of the bacon and kale. Add tots, pressing lightly, then top each sandwich with remaining cheese and bread.
• Melt remaining 1 tablespoon butter in skillet over medium heat. Add sandwiches; cook, lightly pressing with a spatula, until cheese is melted and bread is golden brown, about 3 minutes per side.

SWEET AND SPICY CARAMELIZED ONION & BBQ GRILLED CHEESE

Steps:

• Melt 1 tbsp of butter in a skillet over medium heat. Add the sliced red onion and stir occasionally until color changes to slightly brown and taste is sweet, about 10-15 minutes. Remove onions from skillet and set aside.
• Spread 1 tablespoon of the remaining butter onto one side of each slice of bread.
• Divide barbecue sauce evenly among 4 of the slices and spread evenly opposite the butter side. Lay cheddar cheese on top of sauce. Divide caramelized onion among the sandwiches, then top with pepper jack. Finish assembly by placing remaining bread slices on top. The butter sides of the bread should both be on the outside of the sandwiches.
• Place 2 sandwiches in the skillet and cook sandwiches two at a time, flipping when bread is golden brown on one side and cheese begins to melt. If cheese is not melting quickly enough, place a lid over the pan or use a heavy skillet to place on top and press the sandwiches down.

SWEET GRILLED CHEESE

Steps:

• Preheat a grill pan over medium heat.
• In a medium-sized bowl add the mascarpone and cream cheese. Using an electric mixer on medium speed, beat the cheeses until combined. Slowly add the powdered sugar, while mixing, until well incorporated and fluffy. Set aside.
• Lay out the 12 slices of pound cake on a work surface. Spread a liberal amount of the cream mixture on 6 slices and cover with the remaining 6 slices. Spread each side of the sandwiches with a little butter. Put them on the hot grill pan and cook for 2 to 3 minutes on each side. Remove them to a cutting board. Slice each sandwich, diagonally, and arrange them on a platter before serving.

SWEET POTATO AND TOASTED PECAN GRILLED CHEESE

Steps:

• Heat nonstick skillet over medium heat.
• Layer on the bottom slice of bread one slice of Swiss cheese, a schmear of sweet potatoes, crispy onion, a tablespoon of crushed pecans, a couple pinches of chili powder and another slice of cheese. Place slice of bread on top.
• Spread both sides of bread with softened butter and griddle each side slowly, until golden and insides are melted and gooey.

SWEET AND SPICY GRILLED CHEESE SANDWICHES

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