Delicious and Innovative Grilled-Cheese Recipes: Part II

By  April 05, 2011

In case you haven’t gotten your fill of grilled cheese deliciousness, here are a few more tempting recipes from the Wisconsin Milk Marketing Board.

The Benedict
No. of Servings: 4

Ingredients: 3 tablespoons white wine vinegar; 4 eggs; 
Salt and pepper; 
8 slices Canadian bacon; 
4 tablespoons butter; 
4 English muffins, 4 tablespoons Wisconsin Sharp Cheddar cheese spread; 
4 slices Wisconsin Gouda cheese; 
4 ounces fresh spinach leaves; 
1 tomato, sliced

Heat 3-4 quarts water to just below boiling point. Add vinegar and pinch of salt. Gently stir the water. Lower heat so water is simmering. Crack eggs into the water one at a time and poach gently for 4-5 minutes. Remove with slotted spoon and season with salt and pepper.

Meanwhile, heat griddle or skillet over medium heat; fry Canadian bacon until lightly browned. Remove from griddle; set bacon aside. Add 1 tablespoon butter to skillet. Spread each bottom half of English muffins with 1 tablespoon Sharp Cheddar cheese spread. Place in heated skillet. Top each bottom in pan with 1 slice Gouda, about 1 ounce spinach, 2 slices Canadian bacon, and 1 slice tomato. Cook over medium heat until cheese is melted. Remove to a plate and top each with a poached egg. Serve open-faced with remaining muffin halves, toasted and buttered, on the side.

The Bianca
No. of Servings: 4

Ingredients: 1 14-ounce can sweetened, condensed milk; 
8 ounces Wisconsin Mascarpone cheese; 
1 teaspoon pure vanilla extract; 
6 tablespoons butter; 
8 slices unfrosted cinnamon raisin bread; 
4 tablespoons raspberry preserves; whipped cream; fresh red raspberries for garnish

To make dulce de leche, place can of condensed milk in deep pot and cover with water; bring to a boil. Lower heat and simmer 90 minutes. Turn burner off and let can sit in the water until cool. Dry can and open. It will be caramel-colored (and hard to resist eating).

Mix Mascarpone with vanilla and stir to incorporate air and lighten cheese.

Heat skillet or sauté pan over medium heat. Butter bread slices on one side; place in pan, butter-side down, and grill until golden brown and crisp. Remove and spread unbuttered sides of 4 slices with 1 tablespoon raspberry preserves, 2 tablespoons Mascarpone, and 1 tablespoon dulce de leche, in that order. Top with another toasted piece of bread, browned-side up, and more dulce de leche. Garnish with whipped cream and fresh raspberries, if desired.

The Lisa Marie
No. of Servings: 4

Ingredients: 8 slices bacon; 
4 tablespoons brown sugar; 
4 tablespoons maple syrup; 
4 tablespoons butter; 
4 thick slices firm white bread; 8 tablespoons peanut butter; 4 1½-ounce slices Wisconsin Butterkäse cheese; 
2-3 bananas, sliced or chunked; 
1 cup hot fudge or chocolate sauce

Preheat oven to 350ºF. Place bacon slices on baking sheet pan with sides (jelly roll pan) and bake until lightly browned and starting to crisp, about 5-6 minutes. Meanwhile, mix brown sugar and maple syrup until smooth. Brush hot bacon slices with mixture, using a pastry brush. Return to oven for another 5-6 minutes, turning once and being careful not to burn sugar. Remove to cooling rack and let cool.

Heat griddle or sauté pan over medium heat. Butter one side of bread slices. Spread other side with peanut butter. Top each slice, peanut butter-side up, with 1 Butterkäse slice and some banana slices. Place butter-side down on griddle and grill until sandwich bread bottoms are light golden brown. Meanwhile, heat chocolate sauce until warm.  Dip each slice of bacon into warm chocolate to cover half of strip and place over bananas. To serve, drizzle sandwiches with additional chocolate sauce.

The Birchwood
No. of Servings: 4

Ingredients: 1 tablespoon extra virgin olive oil; 7 tablespoons butter; one yellow or Spanish onion, thinly sliced; 
1 teaspoon sugar; salt and pepper; 
1 tablespoon water; 
6-8 ounces mushrooms, sliced thick; 
1 sprig fresh rosemary, chopped; 
1 sprig fresh thyme, chopped; 
8 slices whole-grain bread; 
4 slices Wisconsin Cheddar cheese; 4 slices Wisconsin Aged Brick cheese; 
4 large eggs

For caramelized onions: Heat large sauté pan over high heat; add olive oil and 1 tablespoon butter; heat. Add sliced onions and sugar. Cook without stirring for 2 minutes. Stir in pinch of salt and pepper. Cook, stirring at intervals, for another 5-8 minutes to brown onions. Add water and stir for 1 minute. Remove to a bowl and set aside.

Return pan to heat and add 1 tablespoon butter and melt; add mushrooms. Add pinch of salt and pepper and cook on medium-high heat for 3-5 minutes. Add chopped herbs and cook for 2 minutes. Remove to bowl.

Spread butter evenly on one side of the bread slices. Heat skillet or sauté pan over medium heat; place a bread slice, butter-side down, in skillet. Top with slice of Cheddar; add about 1 tablespoon each of mushrooms and onions, then top with slice of Aged Brick and another piece of bread, butter-side up. Grill for 2 minutes, then carefully flip over, cooking to a golden brown and melting the cheeses. Repeat with remaining ingredients (3 additional sandwiches). Place sandwiches on serving plates and return skillet to the heat. Add 1 tablespoon butter and fry eggs sunny side up over medium heat.

Season with pinch of salt and pepper and fry until whites are just set. Place an egg on top of each sandwich and serve immediately.