Grilled cheese was one of my favorite sandwiches growing up. I wasn’t too found of peanut butter as a kid so it was always a hard no from me on the PB&J.
Now that I’m grown and what not I want to eat like it. Slapping cheese on a slice of bread just won’t cut it.
I’ve been stalking Pinterest for some bomb ass twists on one of my childhood favorites. Now, I’m here I am to share my findings with you so you can up your grilled cheese game too.
Keep scrolling for 4 gourmet grilled cheese recipes to satisfy your grown-up taste buds.
Jalapeno Popper Grilled Cheese
Photo: Will Cook for Smiles
4 oz. cream cheese, softened
1 jalapeño, finely chopped (seeded if desired)
1 tsp. garlic powder
finely ground black pepper
4 slices french bread
2 c. shredded Cheddar
4 slices cooked bacon, halved
In a large bowl, stir together cream cheese, jalapeño, and garlic powder and season with salt and pepper.
Butter one side of each slice of French bread. On the other side of two slices, spread a thin layer of the cream cheese mixture.
In a large skillet over medium heat, add bread with cream cheese mixture, buttered side down. Top with 1/2 cup cheddar and half the bacon, then top with another 1/2 cup cheddar. Top with remaining slice of bread, buttered side up.
Cook until melty and golden, 4 to 5 minutes, then flip and cook 5 minutes more.
Repeat with second sandwich.
Bacon & Guacamole Grilled Cheese
2 slíces bacon
2 slíces sour dough bread
1 tablespoon butter, room temperature
1/2 cup jack and cheddar cheese, shredded
2 tablespoons guacamole, room temperature
1 tablespoon tortílla chíps, crumbled (optíonal)
Cook the bacon untíl críspy and set asíde on paper towels to draín.
Butter one síde of each slíce of bread, sprínkle half of the cheese onto the unbuttered síde of one slíce of bread followed by the guacamole, bacon, tortílla chíps, the remaíníng cheese and fínally top wíth the remaíníng slíce of bread wíth the buttered síde up.
Gríll over medíum heat untíl golden brown and the cheese has melted, about 2-3 mínutes per síde.
Sloppy Joe Grilled Cheese
Photo: Adventures of Mel
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 lb. ground beef
2 cloves garlic, minced
1/2 c. ketchup
1/3 c. packed brown sugar
2 tbsp. yellow mustard
1 tbsp. chili powder
Freshly ground black pepper
4 tbsp. Butter, for bread
8 slices sandwich bread
2 c. shredded cheddar
In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, about 5 minutes. Add ground beef and cook, stirring and breaking up meat, until no longer pink, 6 to 8 minutes. Drain fat.
Return beef mixture to the skillet over medium heat and stir in ketchup, garlic, brown sugar, mustard, and chili powder and season with salt and pepper. Simmer until thick, 5 minutes. Transfer mixture to a plate and wipe skillet clean.
Assemble sandwiches: Butter one side of each bread slice. Place 1 slice butter-side down in skillet and spoon over sloppy joe mixture. Top with cup of cheddar cheese and one more slice bread, buttered-side up.
Cook over medium heat until bread is golden and cheese is melty, about 3 minutes per side. Repeat with remaining ingredients to make 4 sandwiches total.
Spinach & Artichoke Grilled Cheese
2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and smashed
6 oz. baby spinach (about 4 cups)
Few gratings nutmeg
Kosher salt, to taste
3 tablespoons sour cream
1 6.34-oz. pkg. Melissa’s artichoke hearts, chopped
8 slices rustic bread
2 tablespoons softened butter
1 cup Monterrey Jack cheese, grated
Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook for a minute or two to let the oil infuse with the garlic. Remove garlic, save for other use (such as using in salad dressing) and discard.
Add the spinach to the olive oil and cook, stirring occasionally, until it is wilted. Add nutmeg and paprika, and season to taste with salt and pepper. When the spinach has wilted down, stir in the sour cream and artichoke hearts.
Butter one side of each of the slices of bread. Place 4 slices, butter side down, on a griddle. Place 1/8 of a cup (2 T.) of the cheese on each slice. Divide the spinach mixture evenly between the 4 slices of bread, and then top with an additional 1/8 cup of cheese. Place the remaining 4 slices of bread on top, butter side out.
Grill until golden brown on each side, about 3-5 minutes. Let cool for a couple of minutes before serving.
It doesn’t have to stop here. Click here for 29 more recipes! I got your back 🙂
Which one are you going to try out first? Let us know in the comments!