Gourmet Grilled Cheese: The Monroe
A good grilled cheese can fill the stomach of even the pickiest eater, and it’s a fun way to cook lunch up in a pinch or serve a large number of guests something home-cooked.(It is especially good food to feed a hangover!) This particular recipe comes from the experts at Chedd’s Gourmet Grilled Cheese, which has locations in Austin and Sioux Falls, S.D., but features classic Wisconsin cheese flavors: Wisconsin Colby and Mild Brick on sourdough bread.
Places like Whole Foods or Wegman’s should have this variety of cheese, but if you really can’t find the real thing, then a good and solid Colby and Mild cheddar will do in a pinch. Look in the fancy cheese section of your local grocery or organic market. Another fun variation is adding thin slices of honeycrisp apples to the recipe right before you place them in the pan.
Gourmet Grilled Cheese: The Monroe
Gourmet Grilled Cheese: The Monroe
Ingredients
- 1 tablespoon butter
- 2 slices of sourdough bread
- 2 slices (about 2 ounces) Wisconsin Mild Brick Cheese*
- 2 slices (about 2 ounces) Wisconsin Colby Cheese*
Instructions
Butter one side of both slices of bread. Layer 4 slices of cheese on non-buttered side of one piece of bread, alternating types. Make sure to cover coast to coast, and don’t just lump the cheese in the middle. Top cheese with remaining slice of bread – butter side out. Cut sandwich in half, or diagonal if that is the way you roll.
Grill for 2-3 minutes per side, or 3 minutes total if using sandwich press; make sure cheese is oozing out the sides. Let sandwich cool for a minute – and then take a bite and enjoy!
Notes
Recipe courtesy of The Wisconsin Milk Marketing Board
Schema/Recipe SEO Data Markup by Yummly Rich Recipeshttp://foodofhistory.com/2015/02/monroe-gourmet-grilled-cheese/
Ingredients
- 1 tablespoon butter
- 2 slices of sourdough bread
- 2 slices (about 2 ounces) Wisconsin Mild Brick Cheese*
- 2 slices (about 2 ounces) Wisconsin Colby Cheese*
Instructions
Butter one side of both slices of bread. Layer 4 slices of cheese on non-buttered side of one piece of bread, alternating types. Make sure to cover coast to coast, and don’t just lump the cheese in the middle. Top cheese with remaining slice of bread – butter side out. Cut sandwich in half, or diagonal if that is the way you roll.
Grill for 2-3 minutes per side, or 3 minutes total if using sandwich press; make sure cheese is oozing out the sides. Let sandwich cool for a minute – and then take a bite and enjoy!
Notes
Recipe courtesy of The Wisconsin Milk Marketing Board
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This recipe looks amazing. I’m a cheese sandwich addict. I eat them at least two times a week and can’t get enough of melted cheese. I’ve never had Wisconsin cheese and I can’t wait to try it on this sandwich. It looks so crispy brown my mouth is just watering.
This dish looks absolutely lovely,it is well presented and would be a delightful breakfast or supper. I am going to make this for my tea tonight and hopefully it is as good as it looks,i sure it will be.