Grilled Cheese Adventures: January and February

Part of my 2019 goals is make a different Grilled Cheese recipe each week. I find grilled cheese to be so comforting, but just cheddar or Colby gets boring after awhile. So, I checked a few books out from the library and make a Pinterest Board with lots of options. Here’s what we ate:

Week 1: Pesto, Bruschetta, and Mozzarella

We started the new year off right yesterday with a pesto, bruschetta, mozzarella gc on homemade Hungarian fennel white bread. It doesn’t look like much, but it sure was tasty!

Week 2: Jalapeño Popper

Good but the cream cheese was almost too much. And don’t get me started on removing the skins from jalapeños. Not as easy as the recipe made it seem.

Week 3: Cranberry, Brie, and Prosciutto on Marbled Rye

I really enjoyed this one! Next time I’m going to get the Brie more melty.

Week 4: Fancy BLTs

One of our regular in rotation recipes. I love love love this grilled cheese! For this week, we put it one some thick Italian bread.

Week 5: Spinach and Feta (with Mozzarella) on Sourdough

I really enjoyed this one. The secret is to add red pepper and a bit of garlic to the spinach before grilling!

Week 6: Cheddar, Bacon, and Tomato on Sourdough

Liked it even though I ended up partially burning it. Kids and kitchens don’t mix…

Week 7: Shrimp and Cheddar

Decent, but next time we need to add some cajun seasoning to the shrimp or something similar. Also, this sandwich was the inaugural run of our new sandwich press.

Week 8: Spinach and Artichoke Dip Melts

This is in contention for my favorite GC so far. I love spinach artichoke dip and this is even better as it’s sandwiched between crispy bread.

Week 9: Blueberry Breakfast Grilled Cheese

We switched things up and made grilled cheese for breakfast. Frozen blueberries and cream cheese made a pseudo-strudel to enjoy.