April is National Grilled Cheese month, but after making these recipes, you'll want every month to be just as cheesy. Yum
How to grill grilled cheese:
Heat 1-2 tbsp of butter in grill pan over medium-high heat. Place sandwiches in pan and grill, flipping once, until bread is golden and cheese has melted, about 2-3 minutes per side. Season with salt and pepper to taste.
Spread pesto (either store bought or homemade) onto two slices of seed bread. Place 2 pieces of mozzarella cheese on one piece of bread, followed by a 1-2 slices of turkey, a handful of spinach, and 1/4 of sliced avocado. Grill as above.
Spread 1-2 tbsp of tomato sauce on two slices of Italian or olive bread. Assemble sandwich with 1/4 cup of ricotta cheese, 1 tbsp of of chopped basil, 1/4 cup of sliced cherry tomatoes, and 1/4 cup of shredded mozzarella cheese. Grill as above.
Make two buttermilk waffles from scratch or heat up frozen ones. In a medium saucepan, combine 1/2 cup of blueberries, zest of half a lemon, 1 tbsp of lemon juice, and 1 tsp of sugar. Bring to a boil, reduce heat to low and simmer, stirring occasionally for about 5 minutes or until sauce has thickened. Place 3 slices of brie onto one waffle and scoop bluebery mixture on top and top with the other waffle.
Place 2 slices of aged white cheddar onto seed bread. Top with 1 tbsp chopped walnuts, 1 1/2 tbsp chopped figs and drizzle with 2 tsp of honey.
Spread 1 1/2 tbsp of mascarpone cheese onto one slice of challah bread. On the other slice, spread about 2 tbsp of Nutella and top with 1/2 sliced banana before assembling. Grill as above.
Assemble sandwich with 2 slices of aged cheddar cheese, 1/2 of a sliced green apple and 3 strips of bacon on sourdough bread. Grill as above.