Gourmet Grilled Cheese was born from all the stars in the heavens aligning correctly last week. Sargento Tastings cheeses were on sale and I had coupons! It was a deal too delicious to pass up. I had three Buy Two, Get One Free coupons and twelve .75⊄ off coupons. I was able to select 12 samples for only .58⊄ each. Normally these little packages are about $2.25 apiece. Now was the time to give making my own gourmet grilled cheese sandwiches a try and boy were they every bit as yummy as I knew they’d be!
I baked up a fresh loaf of my bread machine bread and grated six different cheeses. I was going to do all seven kinds, but figured the aged white cheddar and the yellow were close enough in flavor that one or the other would be enough. I went with the white. So, on these sandwiches are Creamy Havarti, Bruschetta Jack, Parmentino, New Zealand, Medium Asiago, and Aged Vermont White Cheddar.
Gourmet Grilled Cheese with Homemade Bread
With each bite, all the different cheese flavors came through. You don’t need six different cheeses to make a great grilled cheese, though. Unfortunately, Sargento doesn’t offer these small packages of cheese. However, they have a huge variety of sliced cheeses. Grab coupons and BOGO deals when you see them! Try any combinations you think might be great together and go for it. We’ll always love the plain old American cheese grilled cheese sandwiches dipped in Campbell’s tomato soup, but every now then, it doesn’t hurt to give your taste buds a pleasant surprise. 😋
Created by Melissa Woolard | Culinary Craftiness
- About 1 cup of any combination of gourmet cheeses
- 2 slices of really good bread
- About 2 tbsp. real butter, softened for easy spread-ability
- Butter the bottom slice of bread and place on an unheated smooth griddle or large frying pan.
- Pile on a layer of each kind of cheese. The shredded cheeses will shrink as they melt.
- Top with another piece of bread and butter the top.
- Turn the heat on to medium and let cook for 3-5 minutes, until the under side is to the desired brownness. Lift up bottom corner with a spatula every now and then to check. Slide a large, stiff spatula completely under the sandwich and quickly, but carefully flip it. Scoop any cheese that falls out back in as best you can.
- Another option is to place a small plate on top of the sandwich, slide the spatula under with one hand and place the other hand firmly on top of the plate and flip the whole thing over in one smooth quick motion, then slide the grilled cheese off the plate back onto the griddle.
- Continue cooking to desired brownness. Remove from pan and let cool for a few minutes to allow the cheese to set and thicken a bit.
- Or cut it when it's piping hot and let it ooze out. 🙂