Ultimate Adult Grilled Cheese Sandwich Contest

Ultimate Adult Grilled Cheese Sandwich Contest

As a kid, a grilled cheese sandwich, bowl of tomato soup and glass of milk made for the ultimate meal. How can we still enjoy this classic childhood favorite as a grown up while ditching the mundane, processed ingredients of our youth? During the month of April, Sargento is celebrating National Grilled Cheese Month by encouraging food lovers to re-discover a favorite dish – this time with authentic, natural ingredients and a sophisticated twist. – Sargento

This quote is from the initial email that Sargento sent to me regarding the Ultimate Adult Grilled Cheese Sandwich contest. With a beginning like that, how could I resist? Who doesn’t love a contest involving grilled cheese sandwiches? If you don’t, you might want to move along. If you do, continue reading for all the details.

  • Submit your original Ultimate Adult Grilled Cheese Sandwich recipe, using only “fresh and natural ingredients,” in the comments below. (Valid email required.)
  • Contest runs until April 30, 2011 @ 11:59 PM EST.
  • I will personally be choosing the winner. Make your recipes outstanding!
  • One (1) winner will be notified personally on May 2, 2011 and then announced shortly after.
  • One (1) winner will receive the following, all courtesy of Sargento:
    • Six packages of Sargento Blend cheese slices
    • Artisanal bread loaf
    • Gourmet mustard
    • $50 gift card to Williams-Sonoma

It is time to get your thinking caps on and start grilling. Happy Grilled Cheese Month!


Sargento Natural Sharp CheddarCut from 100 percent, natural cheese and never made with processed ingredients, Sargento cheese is the “grown up” ingredient for the “Ultimate Adult Grilled Cheese Sandwich.”To help inspire your readers’ path to delicious re-discovery, here are a few Sargento creations reminiscent of everyone’s favorite sandwich.

Sargento sliced natural cheese varieties such as Provolone, Baby Swiss and Sharp Cheddar are ideal for adding delicious flavors to make the Ultimate Adult Grilled Cheese Sandwich. Visit Sargento.com for full nutrition information, more recipes and product availability.



14 thoughts on “Ultimate Adult Grilled Cheese Sandwich Contest”

  • Grilled Goat Cheese Sandwich with Red Pepper Pesto

    1 tbsp butter
    2 Slices of Artisan or Italian Bread
    A handful of goat cheese crumbles
    3-4 tbsp Red Pepper Pesto (fresh or store bought)
    4-5 slices of zucchini, thinly sliced
    Pinch of Sea Salt

    Spread butter on one side of each slice of bread. While waiting, roast the zucchini slices on the pan until they are browned.
    Assemble the sandwich–
    Layer the red pepper pesto, goat cheese crumbles, and the zucchini once browned. Add the other slice of bread and grill to your desire!

  • Mmm… Taco Grilled Cheese

    3 oz. Ranchero brand Queso Fresco
    3 oz. Pepperjack cheese
    2 leaves Red Tango lettuce, chopped, discarding woody center
    3 stalks green onions, chopped
    1 large Roma tomato, chopped
    3 Tbsp chopped black olives
    1 Flatout! Original Light flatbread, cut in sandwich-sized quarters
    1 lb 7% fat lean ground beef
    1 packet McCormick Original Taco Seasoning

    Brown ground beef; drain moderately well. Add taco seasoning and stir, continuing to simmer until liquid has evaporated and beef is evenly coated.

    While beef is browning, shred cheeses and blend together. Chop lettuce, green onions, tomato, and olives; toss together.

    In a skillet over low heat, place two slices flatbread. Layer 1/4 of total cheese on each slice, followed by 1/4 cup taco meat, and one half of the vegetables. Divide remaining cheese between two flatbreads and cook until cheese is slightly gooey and flatbread is golden brown. Top with remaining flatbread pieces, flip sandwiches, and continue cooking until bottom piece of flatbread is also browned and remaining cheese is melted.

  • It must be my dirty mind, but every time I read the word adult in this content’s title, I think of either some sort of alcohol infused sandwich or a phallic grilled fiesta!

  • Two of my favorites:

    Caprise Cheese and Tomato Sandwich
    horseradish or wasabi mayonnaise
    2 slices marble rye bread, or bread of choice
    2 thin slices fresh mozzarella cheese
    2 slices pancetta
    1 1/2 teaspoons chopped oil-pack (well-drained) sundried tomatoes
    1 1/2 teaspoons chopped kalamata olives
    1 teaspoon chopped fresh basil
    1 tablespoon unsalted butter
    salt
    pepper
    Thinly spread horseradish mayonnaise on one side of each of two slices of marble rye bread. Layer the cheese, pancetta, tomatoes, olives, and basil on one slice of bread and top with remaining bread. Melt butter in large heavy skillet. Toast sandwich in butter, turning as needed until bread is nicely toasted and cheese is melted.

    Built a Better Breakfast Sandwich
    melted butter
    2 round waffles, toaster or homemade
    2 slices pepper jack cheese
    1 round sausage patty
    1 slice cooked pepper bacon, cooked, crumbled
    1 egg, scrambled or fried (your choice)
    salt
    pepper
    Brush waffles with butter. Layer one of the waffles with one slice cheese, the sausage patty, egg, remaining slice cheese, and remaining waffle. Grill in Panini maker or on hot heavy skillet coated with melted butter or olive oil.

  • Tex-Mex Grilled Cheese with Creamy Avocado Lime Dipping Sauce
    4 thick slices Boule bread
    3 tablespoons butter
    4 slices Sargento® Natural Blends™ Deli Style Sliced Colby-Pepper Jack Cheese
    4 thin slices Red Onion
    4 slices Tomato
    2 /3 cup Sargento® Artisan Blends® Shredded Authentic Mexican Cheese
    Lay 2 slices of Boule bread on cutting board. Lightly butter using a butter knife or small spatula..
    Place 2 slices of the Colby –Pepper Jack on the bread slices.
    Add the onion and the tomato and top each with 1/3 cup the shredded Mexican cheese. Push down with spatula to get the cheese to cling together.
    Lightly butter the top slices of bread and top the sandwich. Butter the outside of the sandwich .To grill either heat a heavy cast iron skillet on medium low and melt 1 tablespoon butter. Add sandwich and cook 3-4 minutes per side until golden brown and melty. Or you can use a Panini grill or stove top grille, preheat and cook until golden and melty.
    To serve slice grilled cheese in half on the diagonal and place on a plate with a small bowl of the creamy avocado lime dipping sauce.
    This is the ultimate – !
    Serves 2.

    Creamy Avocado Lime Dipping Sauce:
    • 1 tablespoon freshly chopped cilantro leaves
    • 3 slices ripe avocado
    • 1 /2 tablespoon red wine vinegar
    • 1 /2 teaspoon lime zest
    • 2 tablespoons lime juice
    • 1/4 cup sour cream
    • 1 clove garlic, smashed
    • 1/2 tablespoon honey
    • 1/4 cup extra-virgin olive oil
    • Salt and freshly ground black pepper
    • Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper. Yield: 3/4 cup . Set aside

  • Grilled Citrus-Pepper Tilapia and Gouda Sandwich

    1 Tbsp Omega-3 mayo
    Crushed red pepper
    1 tsp lemon juice
    1 medium tilapia filet
    1/2 tsp dill
    Sea salt & fresh ground black pepper to taste
    1/4 tsp paprika
    1/4 tsp lemon zest
    1 slice Sargento Natural Deli Style Gouda
    2 medium slices artisanal rosemary bread (or similar)
    2 Tbsp softened butter (or olive oil, but butter works best)

    1. Combine mayo, lemon juice, and red pepper in a small bowl. Mix well. Set aside. Just trust me.
    2. Heat skillet (non-stick is best) to medium. Add half of butter or oil. Once heated, carefully place tilapia in pan. Add dill, sea salt, black pepper. Heat tilapia until just cooked through. Careful not to brown it too much. Turn it over once in a while. Remove tilapia from heat. Not with your hand! Just move the pan, okay?
    3. Spread a thin layer of citrus-pepper mayo on the inside of each bread slice. Remaining citrus-pepper mayo may be covered and refrigerated for however long you like to keep mayo around. Don’t ask me how to live your life.
    4. On the outside of the bread (What? Just pick a side, it doesn’t matter), spread remaining butter or oil. Place tilapia on the mayo side of one slice of bread. Sprinkle paprika and zest over tilapia. Cover with gouda and second slice of bread (mayo side down, you silly, silly person).
    5. Heat skillet to medium-low. Place sandwich in pan and (ancient grilled cheese secret!) cover with lid. Cook 2-3 minutes (depending on how brown you like it). Flip sandwich. Use a spatula! What is wrong with you? Criminy. Cover and cook another 2-3 minutes. Check to make sure sandwich is brown on both sides and gouda is melted. If not, cook for 30 seconds on each side until grilled cheeseness is attained.
    6. Eat it. Eat the sandwich. I refuse to spell this part out for you.

    EXTRA CREDIT:
    If you’re feeling adventurous, try spreading mayo on the outside of your sandwich instead of butter, or beat an egg and brush it on the bread. These work just as well as butter, and actually create a light, crispy coating as opposed to the often darker, charred grilled cheese made with butter. You might want to use a slightly lower temperature, though, as they are quick to brown.

    Bon appétit!

  • While I am not one to deny the classics, slices of kraft on white bread just don’t usually do it for me these days; those kinds of sandwiches belong with tomato soup almost exclusively in my book.

    I’m always trying to be inventive in the kitchen, and like to be inspired by other cultures. I originally had thought of a spicy grilled cheese, but I see some others made some Queso Mexicano, so I went another route.

    I present to you, the Greek Grilled Cheese.

    Pictures:
    http://imgur.com/a/OAlNk#UGCvi

    Ingredients:
    A wrap
    Belle Chevre cheese (soft goat cheese)
    Feta cheese (flavored or not)
    kalamata olives
    onion
    baby bella mushrooms
    spinach
    a bit of butter
    a pinch of oregano

    1. slice or chop onion as preferred. Pit olives, slice mushrooms, and crumble feta if you have a large block.

    2. Spread chevre on wrap, and follow with other ingredients.

    3. Fold wrap. I’ve always found the best way is that you first fold the sides in about a half an inch. Then fold the bottom over the ingredients and sort of form them into a cylinder with the wrap that you’re holding, before rolling it the rest of the way over. In this case, I spread a bit more chevre at the edge to help seal it.

    4. rather than buttering the wrap, I smeared the stick of butter on the top and bottom of my cast iron skillet/press.

    5. Put wrap on skillet and place press piece on top. Let cook for about 2 minutes before flipping and replacing top.

    6. Garnish with a sprinkle of oregano.

    Notes:

    Ideally, I would have used pita for this sandwich. However, I didn’t have any and didn’t want to be wasteful by buying a whole package for this when I already had the wraps open in the fridge. I also would have used regular feta and added my own spices (probably chopped sundried tomato and oregano), but again I had the pre-seasoned mix already open.

    I really love this mixture because you get the fresh crunch of the raw onion which contrasts with the soft mellowness of the goat cheese, which further tones down the saltiness of the olives.

    All in all, a delicious sandwich!

  • One of my favorites – very cheesy, delicious and satisfying – hope you enjoy it!!

    Four Cheese Steak House Grilled Cheese

    2 oz. cream cheese, softened
    1 teaspoon prepared horseradish
    1/2 oz. good quality crumbled bleu cheese
    1 tablespoon olive oil
    4 oz. shaved deli roast beef (very thinly sliced)
    1 small shallot, minced
    1 clove garlic, minced
    4 slices pumpernickel/rye swirl bread
    3 oz. extra sharp cheddar cheese, thinly sliced
    3 oz. Swiss Lorraine cheese, thinly sliced
    2 tablespoons butter, divided

    In a small bowl, mix together the cream cheese, horseradish and bleu cheese; set aside.

    Heat olive oil in a large skillet over medium-high heat. Add in the roast beef, shallot and garlic and cook just until beef is warmed through, approximately 2 – 3 minutes; remove from skillet; set aside. Wipe out skillet and set aside.

    Assemble the sandwiches by placing the bread onto work surface. Spread the cream cheese/bleu cheese mixture onto the bread slices. Top two of the bread slices with the cheddar cheese, then with the roast beef. Top the other two bread slices with the Swiss Lorraine cheese, then place, cheese side down, onto the roast beef covered slices.

    Place 1 tablespoon butter into skillet and heat over medium-low heat. Add sandwiches to the skillet and cook until golden brown, approximately 2 – 3 minutes. Remove sandwiches, add remaining 1 tablespoon butter to skillet, flip sandwiches over and place back into skillet. Cook until second side is golden brown and cheeses have melted, approximately 2 – 3 minutes. Cut sandwiches in half and enjoy!!

    Makes 2 sandwiches

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