Grilled Cheese Adventures Top 10

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.

We ended up sticking with our plan for 46 different grilled cheese recipes. I think that is a very respectable showing! We ended up realizing that most of the recipes were variations on ones we had already tried, mostly with less success. I definitely front-loaded the year with those I was excited to try out. We also realized that bread and cheese every week just isn’t our jam. Oh well! It was a good idea and we did eat some good good sandwiches. Plus I now have a fancy sandwich press. Our top 10 sandwiches were will be staying in our recipe box and will make appearances throughout the next year I am sure.

1. Fancy BLT (Week 4):

2. Buffalo Chicken (Week 15):

3. Brie, Cranberry, and Prosciutto on Marble Rye (Week 3):

4. Johnny Appleseed - Granny Smith Apple, White Cheddar, and Bacon (Week 41):

5. Pizza Grilled Cheese (Week 31):

6. Apricot White Cheddar on Pumpernickel (Week 11);

7. Sun Dried Tomato Pesto and Fontina (Week 18):

8. Spinach and Feta (Week 5):

9. Apple and Gouda (Week 16):

10. Bacon Blackberry Jalapeño Swiss (Week 26):

Grilled Cheese Adventures: November and December

Part of my 2019 goals is to 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 42: Fig, Apple, and Swiss on Sourdough

I really enjoyed this one!

Week 43: Salami and Cheese on Marbled Rye

Meh. I was not impressed with this one.

Week 44: Classic three cheese with a side of tomato soup

This is a classic for a reason. I mixed Cheddar, Mozzarella, and Swiss to create a great cheesy sandwich.

Week 45: Prosciutto Provolone and Fig Jam

Decent, but so much like others we have had before.

Week 46: Turkey Cranberry Mustard with Muenster on Sourdough

Decent, although I ate this when J wasn’t home. He doesn’t really like turkey.

And with that we are concluding our year of Grilled Cheeses! I think 46 different sandwiches is a very respectable showing for the year. I’ll be back in January with our Top 10 and our plans for 2020. (Not bread!)

Grilled Cheese Adventures: September and October

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 35: Apple and Cheddar GC

Pretty decent combination.

Week 36: Philly Cheese Steak GC

Very lackluster compared to an actual Philly Cheesesteak

Week 37: Hawaiian GC - Ham, Pineapple, and Pepper Jack

Another lackluster sandwich.

Week 38: Grown Up Bacon Grilled Cheese

Along with bacon, this sandwich has muenster and brie cheese. Decent but not the best.

Week 39: Brie Grilled Cheese

This one also has sliced chicken and horseradish mustard on it. Not the best.

Week 40: Cheddar, Pastrami, and Apple

The addition of apple butter and dijon mustard helped elevate this sandwich.

Week 41: Johnny Appleseed Griled Cheese

Bacon, Granny Smith Apple, and White Cheddar. I changed the cheese out to a white cheddar and it was the right choice. This was really really good.

Grilled Cheese Adventures: July and August

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 27: Chrissy Teigen’s Brie and Peach Grilled Cheese

Back on track… This one was nice (loved the peaches!), but I think I put on too much brie. Next time, I will go a bit easier on that or choose a slightly different cheese.

Week 28: Nacho Grilled Cheese

Decent, but we needed to add some hot sauce after cooking to really make it good!

Week 29: Three Cheese Pesto and Avocado

Kinda lackluster. This definitely needed something to kick it up a bit.

Week 30: Pesto, Artichoke, and Havarti

I used dill havarti and feel like it made a world of difference. Pretty good.

Week 31: Pizza Grilled Cheese

I left off the extra layer on top. Even without this one was good.

Week 32: Kale and Sweet Potato with Dill Havarti

This was different and yet really good.

Weel 33: Spinach and Feta

The addition of red pepper flakes really made this sandwich.

Week 34: Pulled pork and cheddar with green onions

Great way to use up some of the leftover pulled pork .

Grilled Cheese Adventures: May and June

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 19: Gouda, spinach, and mushrooms.

Needed more flavor! Next time, I think I’ll switch up the type of mushrooms I use.

Week 20: Mango chutney and white cheddar on hearty Italian.

Pretty good! The chutney wasn’t quite as spicy as I would have liked, but I enjoyed the taste combination.

Week 21: Honey Banana with Mascarpone

We had this for our breakfast with a side of fried eggs. Arthur approved!

Week 22: Trainwreck Grilled Cheese

Maple whiskey glazed bacon with gouda and caramelized onions. I burned most of my onions and the bacon didn’t quite work out the way I wanted it to. We’re going to try to this one again soon with different bacon.

Not Pictured - Completely forgot to take a picture before eating. Our house was crazy that night…

Week 23: Havarti Chipotle and Gouda Grilled Cheese

This wasn’t very good and not a taste combination that I really enjoyed.

Not pictured - Really just forgot to take a pic.

Week 24: Dijon Chicken and Gouda with a Spinach Salad featuring Pepperoncinis

The spinach salad may have been just a bit too much. If I make this again, we’ll scale back the salad portion and just put some regular pepperoncinis on it.

Week 25: Honey Peach White Cheddar with Bacon

Decent enough, but not wowing us over here.

Week 26: Bacon Blackberry Jalapeno Swiss

Our jalapenos were a bit too rare and not spicy, so next time we’ll work on that. The rest of the sandwich was really good and we’ll definitely make this again.

Grilled Cheese Adventures: March and April

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!

Grilled Cheese Adventures: January and February

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 1: Pesto, Bruschetta, and Mozzarella

We started the new year off right yesterday with a pesto, bruschetta, mozzarella gc on homemade Hungarian fennel white bread. It doesn’t look like much, but it sure was tasty!

Week 2: Jalapeño Popper

Good but the cream cheese was almost too much. And don’t get me started on removing the skins from jalapeños. Not as easy as the recipe made it seem.

Week 3: Cranberry, Brie, and Prosciutto on Marbled Rye

I really enjoyed this one! Next time I’m going to get the Brie more melty.

Week 4: Fancy BLTs

One of our regular in rotation recipes. I love love love this grilled cheese! For this week, we put it one some thick Italian bread.

Week 5: Spinach and Feta (with Mozzarella) on Sourdough

I really enjoyed this one. The secret is to add red pepper and a bit of garlic to the spinach before grilling!

Week 6: Cheddar, Bacon, and Tomato on Sourdough

Liked it even though I ended up partially burning it. Kids and kitchens don’t mix...

Week 7: Shrimp and Cheddar

Decent, but next time we need to add some cajun seasoning to the shrimp or something similar. Also, this sandwich was the inaugural run of our new sandwich press.

Week 8: Spinach and Artichoke Dip Melts

This is in contention for my favorite GC so far. I love spinach artichoke dip and this is even better as it’s sandwiched between crispy bread.

Week 9: Blueberry Breakfast Grilled Cheese

We switched things up and made grilled cheese for breakfast. Frozen blueberries and cream cheese made a pseudo-strudel to enjoy.