Part of my 2019 goals is make a different Grilled Cheese recipe each week. I find grilled cheese to be so comforting, but just cheddar or Colby gets boring after awhile. So, I checked a few books out from the library and make a Pinterest Board with lots of options. Here’s what we ate:
Week 10: Salami and Pickle with Gruyere on Pumpernickel Bread
Loved the tartness of the pickles with the smooth Gruyere. Definitely a good choice putting it on Pumpernickel.
Week 11: Apricot White Cheddar Grilled Cheese
The original recipe had it on Cinnamon Raisin bread. I thought it would be too sweet, so I switched it out for Pumpernickel Bread. Much better! I really loved this one.
Week 12: Avocado, Bacon, and Cheddar on Sourdough
This was good; my avocado was perfectly ripe! But next time, I would switch out the cheddar for provolone or pepper jack…
Week 13: Blueberry and Blackberry Compote with Gruyere on Honey Wheat
I love the idea of this one, but the execution wasn’t exactly right. If I make this again, I’m going to tweak the berry compote and add some elements. There just wasn’t enough flavor for me.
Week 14: Sloppy Joe Grilled Cheese
Pretty decent sandwich, but nothing to write home about.
Week 15: Buffalo Chicken on Marbled Rye
I switched out the cheddar cheese in the recipe for a bit of mozzarella to compliment the blue cheese. Very yummy!
Week 16: Apple and Gouda on Sourdough
Very yummy! Definitely a keeper
Week 17: Greek Grilled Cheese
I loved the mix of olives, red peppers, dill, and feta. Next time, I might want to add some kind of green, maybe spinach.
Week 18: Sun-dried Tomato Pesto and Fontina
For the first time, I made my own pesto in the food processor. Very easy and tasty!
