Grilled Cheese Gone Gourmet??? YUM

Foodista: Grilled Cheese Gone Gourmet

Posted by Tori Spelling on Apr 10, 2012

It’s no secret that grilled cheese has always been a kid-proof staple. Well, now this kids’ menu dish is moving up in the world and getting all sorts of gourmet! I found four fancy grilled cheese recipes that might make you see this kids’ classic in a new light. Whip these up for your next party- they’d be great to serve as an appetizer.

1. Goat Cheese and Strawberry Grilled Cheese from Southern Living 

Ingredients

• 1 (4-oz.) goat cheese log, softened
• 6 whole grain bread slices 
• 4 1/2 teaspoons red pepper jelly
• 3/4 cup sliced fresh strawberries 
• 6 large fresh basil leaves
• 1 1/2 cups fresh watercress or arugula
• Salt and pepper to taste

Directions

1. Spread goat cheese on 1 side of 3 bread slices.
2. Spread pepper jelly on 1 side of remaining bread slices; layer with strawberries, basil leaves, and watercress. 
3. Sprinkle with salt and pepper to taste.
4. Top with remaining bread, goat cheese sides down.
5. Cook sandwiches in a large, lightly greased nonstick skillet over medium heat 2 to 3 minutes on each side or until golden brown.
   

2. White Truffle Grilled Cheese by Karma Cucina 

Ingredients:
*makes 2 sandwiches

• 6 ounces baby bella mushrooms, cleaned and sliced
• 2 ounces oyster mushrooms, chopped into bite size pieces
• 1 Tbsp.  butter
• 1 cup fresh coarsely shredded Fontina cheese
• 1/3 cup fresh coarsely shredded Parmesan cheese
• 2 Tbsp. chopped fresh Italian parsley
• 4 slices crusty whole grain bread
• 1 Tbsp. white truffle oil
• Sea salt

Preparation:

1. Preheat panini press.  
2. Melt butter in skillet over medium high heat.
3. Add mushrooms and saute until soft, about 5 minutes.  
4. Transfer mushrooms to a medium bowl and let cool slightly, about 2 minutes.  
5. Drain any accumulated juices from the bowl and discard.  
6. Use your hands to toss mushrooms with parsley, Fontina, and Parmesan cheese. Mixture should bind together and form a paste-like consistency.  
7. Brush one side of each slice of bread with truffle oil and sprinkle with sea salt.
8. Top dry side of two of the slices of bread with the mushroom and cheese paste.
9. Place dry side of remaining bread down upon this mixture.
10. Press sandwiches on panini grill approximately 5 minutes or until golden brown and all the cheese has melted. Serve immediately.

3. Brie, Prosciutto, Pear & Apricot Grilled Cheese by Rachel Voorhees  

Ingredients

• 2 Tablespoons butter
• 4 slices ciabatta bread
• 1/4 to 1/2 lb triple cream Brie
• 1 Bosc pear, thinly sliced
• 4 slices prosciutto
• 2-3 Tablespoons apricot chutney 

Directions

1. Spread butter on the outside of the 4 slices of bread.
2. Spread the apricot chutney on the inside of the 4 slices of bread.
3. Spread some of the triple cream Brie over the apricot chutney on 2 slices of bread.
4. Divide the slices of pear in half and spread out over the cheese.
5. Top the pear with 2 slices of prosciutto on each sandwich, followed by some of the remaining cheese so that the sandwich sticks together.
6. Place 2nd slice of bread on top of each sandwich and grill in pan over medium heat, flipping once the 1st side is crispy and brown.
7. Slice in half and serve alongside mixed baby greens with a drizzle of olive oil and a sprinkle of salt. 

4. French Onion Soup Grilled Cheese from BS’ In The Kitchen 

Ingredients:

• 1 Yellow Onion
• Pinch of Thyme
• Pinch of Flour
• Salt & Pepper
• 2-3 Ounces Concentrated Beef Stock (~30 ml in an ounce)
• ½-1 Ounce of Sherry
• ¾-½ cup Gruyere Cheese
• 2 Slices of French Bread
• Butter

Directions:

1. First, get a pan with a tablespoon of butter in it, on medium-low heat. 
2. While you’re waiting for your pan to heat up, peel and evenly slice your onion, putting them in the pan once sliced. 
3. Stir the onions to coat them in the butter, and continue stirring only as often as needed to avoid sticking or burning. 
4. Your onions should begin to get that nice caramelized brown colour after about a half an hour. 
5. Once they have caramelized, sprinkle your onion with a pinch of flour and thyme, stirring to mix in. 
6. Add your sherry, allowing it to reduce down and soak into the onions, then add in your beef stock and salt & pepper to taste, allowing to reduce as well.
7. Butter every side of your bread, pile with your onions and your shredded Gruyere cheese and fry both sides in a pan on medium heat until golden brown.

Craving a grilled cheese all of the sudden? Let me know if you have any grilled cheese twists of our own in the comments below!
http://www.torispelling.com