There’s something about a warm golden brown grilled cheese fresh off the griddle that makes my inner child do cartwheels. Just hand me a classic grilled cheese with buttered bread and melted cheddar (or American) or a more “grown up” version with layers of flavorful ingredients like sweet or savory spreads, sliced fruits, vegetables, meats, and multiple types of cheese between two slices of artisan bread and I’m one happy camper!
Whether they be simple or complex in ingredients and flavors, in honor of April, National Grilled Cheese Month, we’re celebrating the pairing of two of our favorite grilled cheese recipes.
GRILLED HAM AND HAVARTI ROLL-UPS
Our first grilled cheese recipe gives everyone’s favorite, the Ham and Swiss, a unique twist, or in this case, roll, by swapping Swiss cheese for creamy Havarti and serving roll-up style. These Grilled Ham and Havarti Roll-Ups are browned and golden on all sides making them ideal for a dunk in Tomato Soup (Our favorite: O! That’s Good Creamy Tomato and Basil Soup)
When making these sandwiches, be sure to thinly roll out the bread then spread with a coarse grain or creamy Dijon mustard to give a spicy bite while helping to “glue” the sandwich together. If you notice the sandwich wanting to come unraveled before cooking, simply roll tighter or pinch the seam of the bread to keep it shut.
Grilled Ham and Havarti Sandwich Roll-Ups paired with O! That’s Good Creamy Tomato and Basil Soup
4 rolls-ups (2 roll-ups per serving)
4 slices white bread, crust removed
4 tsp Dijon mustard
4 oz creamy Havarti cheese, sliced
4 oz thinly sliced ham
1 tbsp butter
- Roll each slice of bread to ¼-inch thickness using a rolling pin.
- Spread 1 tsp Dijon mustard evenly on one side of each bread slice. Layer each slice evenly with ham and cheese. Roll up tightly gently squeezing the end to seal.
- Heat skillet over medium heat. When hot, add 1 Tbsp butter to the skillet and swirl to melt coating the bottom of the skillet. Add roll-ups and cook evenly on each side until all sides are golden brown and cheese has melted (about 3-4 minutes). Serve immediately.
ROSEMARY, APPLE AND GOUDA GRILLED CHEESE SANDWICHES
Celebrate the fresh flavors of spring with a 5-ingredient vegetarian sandwich that boasts a creamy herbed butter, sweet and crispy apple slices and rich, creamy Gouda cheese. Layer these ingredients between two slices of your favorite bakery-style Italian or sourdough bread for a simple grilled cheese that would be delicious for brunch or a simple dinner.
While this flavor combo proves successful time and again, play around with the ingredients to adjust the taste of your sandwich. Try adding thinly sliced prosciutto to the sandwich or swapping goat cheese for the Gouda cheese. Crispy sliced pears also work if you don’t have apples on-hand.
Rosemary, Apple and Gouda Grilled Cheese Sandwiches paired with O! That’s Good Creamy Butternut Squash Soup
Makes 2 sandwiches
3 Tbsp butter, divided
1 tsp finely chopped fresh rosemary
4 slices fresh Italian bread or sourdough bread
3 oz Gouda cheese, thinly sliced
1 small apple, thinly sliced
- Soften 2 Tbsp butter in a small bowl in the microwave for about 7-10 seconds or until soft (not melted). Add rosemary and stir until combined. Spread rosemary-butter mixture evenly on one side of each slice of bread.
- Heat skillet over medium heat. When hot, add 1 Tbsp butter to the skillet and swirl to melt coating the bottom of the skillet.
- Place the two slices of buttered bread in the pan. Top evenly with cheese and apples. Place the other piece of bread on top.
- Cook for 2-3 minutes. Gently flatten the sandwich with a spatula, flip and cook on the other side for 2 more minutes or until the cheese is melted and both sides are golden brown. Serve immediately.
O, That’s Good!™ soups and sides are the perfect pairing for any grilled cheese style. Get $5 off your next order when you spend $10 or more on these and other new products in our featured category.
What’s your grilled cheese style? Share your favorite recipes in the comments.