Who doesn’t like grilled cheese? If you answered “Me”, please stop reading this and move on… these recipes are not for you.
There is original grilled cheese, and then there is grilled cheese for Battle Yum. A few years ago, I challenged my brother in law in a grilled-cheese-off, to be judged by my kids. I prepared the perfect golden-hued bread with melted cheese oozing out. I clearly beat my BIL, but I have to say it was close.
That led to my dilemma: When making grilled cheese, why mess with perfection? Of course, the answer is to try something new but to maintain excellence at the same time. I could not decide on one combo of filling, cheese and bread, so I decided to make two. The first recipe is below, and the second is also posted.
This one was closer to a classic grilled cheese sandwich. I used normal-sized bread, sliced the cheese thin, and the added ingredients were also thinly-sliced and subtle. I chose to use an artisan rosemary bread, gouda and havarti cheeses, and serve it with sliced pears and mango. I had a good feeling about the pear, but was not too sure about the mango. In order to keep the slices very thin, I used a vegetable peeler for both the fruit and the cheese. As this was going to be my classic take on the sandwich, the griddle was buttered and heated, then on went the sandwich.
Grilled Cheese with Pear and Mango
- Slices of red pear
- Slices of mango
- Slices of havarti cheese
- Slices of gouda cheese
- Rosemary bread
- 2 Tbsp butter
Slice cheese and fruit using a vegetable peeler for thin consistent pieces. On each half of bread, layer Gouda cheese, followed by the pear and mango, then the Havarti cheese. Put sandwich together. When the griddle is hot, melt 1 Tbsp butter in pan and place sandwich down on the butter. When bread is golden brown, take it off the griddle and melt the remaining butter. Place the non-cooked side of the sandwich on the butter and cook till golden brown.