April is the start of National Grilled Cheese Month, and we couldn’t be more excited to celebrate this classic American sandwich. When paired with a bowl of tomato soup, grilled cheese sandwiches can comfort and soothe like nothing else!
With the increased availability of artisan cheese, the classic sandwich has been transformed in so many delicious ways. For a new spin on the sandwich, ditch generic grocery store bread and hit up a local bakery. A country style peasant loaf or a rustic boule will add great texture and flavor. Skip the American cheese and try Comté or a nice goat cheese. Like brie? Try brie with sliced apples and a drizzle of honey. Real butter is key. Bacon, tomatoes, avocados, or your favorite preserves are just a few more ingredients to take it to the next level. Below is a recipe for one of our favorite combinations. Give it a try. Grilled cheese is a great way to use up extra cheese you may have in the refrigerator.
Mountain Grilled Cheese
4 Slices of bacon
½ medium onion, thinly sliced
8oz Comté Cheese, coarsely grated
8 cornichons, coarsely chopped
2 tablespoons of butter, at room temperature
8 slices of bread, country peasant works well
6oz Taleggio sliced
1. Line a plate with paper towels. Cook the bacon in a large skillet until crisp. Drain on paper towels. When cool, break in half. Set aside.
2. Discard all but about 1 TBS bacon fat from the skillet. Add the onion and cook over medium heat until soft and beginning to brown on edges. 8-10 minutes, Salt.
3. In a small bowl, toss the Comté and cornichons together.
To Assemble: Spread butter on one side of each slice of bread. Place 4 slices of bread, buttered side down, on your work surface. Distribute the onion on the bread, followed by the Comté-cornichon mixture and the Taleggio. Place the bacon slices on the cheese and top with the remaining bread slices, buttered side up.
For Stovetop- Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover and cook for 3-4mins. until brown. Turn the sandwiches, pressing each one firmly with a spatula again, cook for 1 minute, and remove from the pan. Let cool a few minutes. Cut in half and serve.