Posts Tagged ‘Grilled Cheese’

Strawberry Grilled Cheese {With Fresh Strawberry Balsamic Relish}

Thursday, April 4th, 2013


Grilled cheese, the iconic American sandwich, is a favorite of most kids growing up and never stops being comfort food, even to adults. Crisp and buttery outside and gooey with melted cheese inside, it’s the perfect sandwich, even in its most basic form.

I grew up on American cheese-grilled cheese sandwiches, usually paired with tomato soup, which was of course the perfect accompaniment for dipping purposes. As my sister and I would greedily scarf down our sandwiches and soup, my mom would enjoy grilled cheese of a different kind: a much more grown-up version, usually with a sweet flair. (more…)

Sweet Honey-Pomegranate Grilled Cheese

Friday, January 25th, 2013

DSC_8274(small)I don’t remember the first (edible) recipe I ever made, but I remember what it was for my brother: grilled cheese.

He was about 10 and home alone for the first time. Of course, despite orders not to, he cooked for himself. My mom said she got home and he ran over to her, saying he figured out the secret trick to the best grilled cheese in the world. (A mighty tall claim for a 10-year-old!) My mom, who was more than a little intrigued, smiled and asked What? Grinning like the Cheshire cat, my brother exclaimed You have to slap the cheese back and forth between your hands first before you make it! (more…)

Spinach-Mozzarella Grilled Cheese

Friday, April 27th, 2012

Spinach-Mozzarella Grilled Cheese

With all the amazing looking grilled cheese recipes that have been floating around the internet recently you probably know that April is National Grilled Cheese month.

I had no idea that such a thing existed until the lovely Jo-Lynne (of Musings of a Housewife) asked me if I wanted to create a grilled cheese recipe in honor of the occasion. (Of course I said yes. :) ) (more…)

$65 CSN Giveaway & Recipe for Camembert, Apple, & Walnut Grilled Cheese Sandwiches

Tuesday, October 12th, 2010

The very kind people at CSN recently contacted me to sponsor a giveaway; the prize is a $65 gift card to use on any CSN website.  I’m excited to host this giveaway since CSN has anything a girl (or guy!) could want…including everything from cute handbags, to cookware, to console tables!

International readers can participate and as always, you don’t need to have a blog to enter.  To participate, you can do any or all of the following (the more you do, the greater your chances of winning!).  Please leave a separate comment for each so I can count it as another entry:

1)      Go to any CSN site, pick your favorite item, and leave a comment here letting me know what it is.

2)      Add me to your RSS feed and leave a comment here letting me know.

3)      Link back to this giveaway on your blog and leave a comment here letting me know.

4)      “Like me” on Facebook and leave a comment here letting me know.

5)      Post a link to my giveaway on your Facebook page and leave a comment here letting me know.

This giveaway ends October 19 at 9PM EST; after that I’ll use a random number generator to determine the winner.  Good luck to all! 

And now a little bit about apples.  I’ve been drowning in them, but with my at-least-an-apple-a-day obsession you won’t hear any complaints from me.  This sandwich is nice sweet twist on grilled cheese.  I like to serve it alongside a salad of baby greens, chopped apples, raisins, and a sprinkle of walnuts, dressed with apple cider vinaigrette. 

Camembert, Apple, and Walnut Grilled Cheese Sandwiches

(Yield:  2 servings)

2 large slices country bread, cut in half so that you have 4 pieces

2 oz Camembert cheese, thinly sliced

1 small sweet-tart apple (such as Cortland), washed, dried, and thinly sliced

2 tsp chopped walnuts

1 TB butter

2 tsp honey, to drizzle on top

On one piece of bread, arrange 1 oz cheese and top with 1 tsp walnuts; arrange 1/2 of the sliced apple on top and place another piece of bread on top of the apple.  Make the second sandwich in the same way.

Add the butter to a medium-sized skillet over medium heat; once the butter is almost all melted, add the sandwiches and turn down the heat to medium-low.  Cook until golden brown on both sides (about 2-3 minutes per side), gently pressing the sandwiches down while cooking. 

Serve with honey drizzled on top.

Homemade Chewy Country Oat Bread…I couldn’t resist making it again.  :)

Croque Madame

Thursday, September 23rd, 2010

Bistros are known for their comfort food, and both the Croque Monsieur and Croque Madame are bistro classics.  The Croque Monsieur is basically the French version of a grilled cheese sandwich; it’s stuffed with Gruyère cheese and ham (I used turkey instead), and topped with either Mornay or Béchamel sauce.  The Croque Madame is the Croque Monsieur with a fried egg on top.  And I have to say, Dear Reader, that as fabulous as a Croque Monsieur is, I will probably never eat it when the possibility of runny yolk can easily turn it into a Croque Madame.  ;)

Croque Madame

(Yield:  2 servings)

Mornay Sauce (see below)

4 slices good quality bread

2 oz thinly sliced turkey breast

1 oz Gruyère cheese, shredded

1 tsp Dijon mustard

2 eggs*

2 tsp butter, plus more to butter the bread

Broiled tomatoes (optional, for serving)

Mornay Sauce:

2 tsp butter

4 tsp all-purpose flour

1/2 c low-fat milk

1 oz Gruyère cheese, shredded

Pinch salt, pepper, and nutmeg

For the Mornay:  In a small saucepan over medium-low heat, melt the butter; once melted, whisk in the flour and cook about 1 minute.  Whisk in the milk and cook until thickened and starting to simmer (about 1 minute).  Turn off the heat and whisk in the cheese and a pinch of salt, pepper, and nutmeg.

For the Sandwiches:  Butter one side of each piece of bread, then lay the bread (buttered side down) on a cutting board.  Spread 2 TB Mornay on each of two slices of bread, then top each with 1/2 oz cheese.  Spread the Dijon on the remaining two slices of bread, then top with the turkey.  Flip the bread with the turkey over onto the bread topped with cheese.  Place the sandwiches in a medium skillet and cook over medium-low heat until golden brown on both sides (about 2-3 minutes per side).  Preheat the broiler, line a baking sheet with aluminum foil, and transfer the sandwiches to the prepared baking sheet.  Divide the remaining Mornay between the tops of both sandwiches, making sure to spread the sauce to the edge of bread so that the whole top of the sandwich is covered.  Broil a few minutes until the Mornay is bubbling and starting to turn golden in spots.  Turn off the broiler and transfer the sandwiches to the oven to stay warm while you fry the eggs.

For the Eggs:  Wipe out the skillet that you used to fry the sandwiches.  Add 2 tsp of butter and melt over medium heat.  Once the butter is melted, add the eggs, making sure that they don’t touch.  Add 1 tsp of water to the pan, cover it, and cook until the whites are set but the yolks are still runny (about 2-3 minutes).  Sprinkle a little pepper on top and place an egg on top of each sandwich; serve immediately.

 *I used large eggs (because that’s what I typically have in my fridge), but as you can see they were a bit too big for the bread I used to make my sandwiches.  If your bread slices are small like mine, I recommend using either small or medium-sized eggs. 

Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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