We're only a few weeks into the new year and are already sick of weight loss ads, diet pill commercials and blog posts about kale. A healthy life is about moderation and sometimes that means eating an artery-clogging grilled cheese sandwich. And we believe if you're going to eat a grilled cheese, it should be an indulgence.
These aren't your everyday sammies; in fact, you won't find your average grilled cheese fillings anywhere in this post. These sandwiches are filled with incredible ingredients like Brie, bacon, jalapenos and even mac and cheese. Forget those resolutions for one day and indulge!
2 slices ciabatta bread
1-1/2 tablespoons butter
About 1/3 cup cheddar mac and cheese
1 slice provolone cheese
2 pieces bacon
Preheat a griddler or panini press.
Butter both slices of bread. Layer the cheese, mac and cheese and bacon on 1 bread slice. Top with the second piece of bread and slightly push them together.
Place sandwich on the grill press and press it down. Cook the sandwich until both sides are golden brown and cheese is melted.
For the sandwich:
2 slices sourdough or ciabatta bread
3 ounces Brie cheese
1-1/2 tablespoons butter
1 tablespoon honey
For the blueberry jam:
2 cups blueberries
1-1/2 cups sugar
3/4 tablespoon lemon juice
2 tablespoons balsamic vinegar
1 teaspoon grated lemon peel
1/2 teaspoon cinnamon
To make the jam, pulse the blueberries in a food processor until blended. Transfer the blueberries to a stockpot and stir in sugar, lemon juice, vinegar, lemon peel and cinnamon. Bring the mixture to a full boil, stirring constantly. Boil for at least 1 minute.
Reduce the heat and pour mixture into Mason jars and cover with a lid. Chill for at least an hour.
Preheat a Panini maker or griddler.
To assemble the sandwich, place 2 slices of Brie cheese onto 1 slice of bread. Cover cheese with 2 tablespoons of jam and then layer with another slice or two of cheese. Top with the second slice of bread.
Place sandwich in the griddler or panini maker and press down until bread is golden brown and cheese is fully melted.
2 jalapeno poppers, cut in half lengthwise and de-seeded
1 tablespoon butter
2 tablespoons cream cheese
2 slices sliced provolone, mozzarella or cheddar cheese
2 tablespoons queso dip
Preheat oven to 400 degrees F. Place jalapenos on a baking dish and sprinkle with salt and pepper. Bake the peppers until tops start to blacken, or about 8 minutes. Let peppers chill and then peel the skin off.
Liberally butter each slice of bread. Spread cream cheese on both slices of bread. Top with jalapenos, provolone cheese and queso dip. Top with second slice of bread.
Place sandwich in a preheated griddler. Press down and cook until sandwich is grilled, golden brown and cheese is melted.