Patrick Oconnell
Grilled cheese sandwiches are a classic, but cooking cheese directly on a grill is less common. Grilling cheese is a unique experience, and while there is no official definition of a grilling cheese, it is generally understood to be a cheese that stays intact when cooked directly on a grill without any coating. Grilling cheeses have a high melting point, allowing them to develop a crust and char without melting entirely. Some of the best cheeses for grilling include halloumi, manouri, panela, and bread cheese. These cheeses can be grilled and served in a variety of ways, such as on salads, burgers, or simply on their own.
| Characteristics | Values |
|---|---|
| Grilling cheese | Halloumi, Manouri, Panela, Bread Cheese, Kasseri, Provolone, Kefalotyri, Paneer, Raclette, Gouda, Mozzarella, Blue Cheese, Goat Cheese, Parmesan, Gruyère, Fontina, Brie, Pepper Jack, Havarti, Ragusano, Queso Panela, Juustoleipa |
| Grilled cheese sandwich bread | Sourdough, White bread, Rye Bread, Brioche, Ciabatta, Baguette |
| Grilled cheese sandwich spread | Butter, Mayonnaise |
| Grilled cheese sandwich sides | Tomato soup, Fresh Tomato Soup, Easy Homemade Chili, Italian Sausage Soup with Tortellini |
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What You'll Learn
Grilled cheese sandwiches
When making grilled cheese sandwiches, it's important to choose a cheese that will melt well and not become too messy. Cheeses like cheddar, raclette, gouda, provolone, halloumi, and feta are all great options that won't ooze through the grates and will create a nice, creamy texture. For a vegetarian option, halloumi can also be a tasty alternative to meat when served with grilled vegetables or in a sandwich.
The bread used for grilled cheese sandwiches is also important. While some people prefer crusty, fancy bread, others find that any type of bread can work. White sandwich bread, for example, can be just as delicious as crusty bread when prepared correctly. To add extra flavour, some people like to spread butter or mayonnaise on the outside of the bread before toasting it.
To achieve the perfect grilled cheese sandwich, it's crucial to cook the sandwich slowly, allowing the cheese to melt and the bread to toast simultaneously. This ensures that the sandwich is crispy on the outside, while the inside remains gooey and buttery. To avoid a soggy sandwich, it's best to let it rest on an elevated platform for a few minutes after cooking, allowing steam to escape and the cheese to firm up slightly.
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Grilled cheese toppings
Grilled cheese sandwiches are a classic comfort food that can be elevated with various toppings and ingredients. Here are some ideas to take your grilled cheese to the next level:
Classic Combinations:
Tomato is a popular choice, adding sweetness and acidity that pairs well with cheese. To enhance the flavour and reduce moisture, sprinkle salt on tomato slices before adding them to your sandwich. For a twist on a classic, try a grilled cheese with tomato and mozzarella, inspired by a Caprese salad. You can also add basil for extra flavour.
Savoury Options:
For a savoury grilled cheese, consider toppings like bacon, pepperoni, or chorizo. You can also add some crunch with pickled onion or the spice of chili oil. If you're feeling creative, try a garlic Parmesan butter spread on the outside of your bread for a golden, crispy exterior.
Sweet and Savoury:
Combine sweet and savoury flavours with toppings like apple or pear slices. For a more indulgent option, try a combination of brie and Nutella. You can also add arugula or spring onions for a touch of greenery.
International Flavours:
Bring some international flair to your grilled cheese. Try adding kimchi for a spicy, tangy flavour, or go for a classic Italian combination with fresh mozzarella, pecorino, and parmesan.
Creative Spreads:
Experiment with different spreads to elevate your grilled cheese. Try mixing mayonnaise with chili garlic paste instead of butter, or using pesto for a flavourful twist.
Protein Boost:
For a heartier grilled cheese, add some protein. Pulled pork is a great option, especially when paired with coleslaw. You can also try a fried egg or some grilled chicken.
The possibilities are endless when it comes to grilled cheese toppings. Get creative, and don't be afraid to experiment with different combinations to find your favourite grilled cheese creation!
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Grilling cheese directly
There are several types of cheese that work well when grilled directly. Halloumi is a popular choice, as it has a high melting point, which means it won't melt all over your grill, and it gets a tasty char. It is also very versatile and can be served on a toasted bun with burger toppings, or with grilled vegetables. Manouri, feta's less salty cousin, is another Greek cheese that holds its form when grilled and is a perfect topper for summer salads.
Other good options for grilling include Panela, a Mexican cheese made from cow's milk, and Grill & Eat Cheese. However, these two cheeses may need a little more attention when grilling, as they can melt quickly. Cheese curds are also a great choice for the grill, as they can be grilled into lovely crunchy bites and come in various flavours.
When grilling cheese, it is best to cook slabs about 1½–2-inches thick on the medium-heat zone of the grill so they get warmed all the way through. It is also important to note that not all cheeses are suitable for grilling. Cheeses with a low melting point, such as cheddar, Swiss, or gouda, are less suitable as they will ooze through the grate.
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Grilled cheese with soup
Grilled cheese sandwiches are a family favourite, and when served with soup, they make a comforting and tasty meal. The classic combination is grilled cheese with tomato soup, but there are many other soup options to choose from.
Grilled Cheese and Tomato Soup
This combination became popular during World War II when it was served to military personnel. It is a simple, quick, and easy recipe that can be made in under 30 minutes. To make the soup, sauté diced onions in olive oil until slightly brown, then add Italian seasoning, black pepper, red pepper flakes, and salt. Next, add garlic, followed by tomato paste, canned tomatoes, fresh basil and parsley, and sugar. For an extra creamy soup, finish with heavy whipping cream, and serve with toasted baguette slices. To make the grilled cheese, butter the bread, and cook in a pan for 90 seconds to 2 minutes. Flip the bread, add fig jam, cheese, and prosciutto, and cook for another 1.5 to 2 minutes. Add the second slice of bread, and cook until the cheese has melted.
Other Soup Options
If you are looking for an alternative to tomato soup, there are several options to pair with grilled cheese. These include French onion soup, butternut squash soup, mushroom soup, and lentil soup. For a more filling option, you can top the soup with the grilled cheese sandwich, or dip the sandwich into the soup.
Grilling Cheese
When it comes to grilling cheese, not all cheeses are created equal. Good grilling cheeses have a high melting point, so they char on the outside without oozing through the grates. Cheeses that work well for grilling include halloumi, manouri, panela, and bread cheese.
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Grilled cheese with vegetables
Grilled cheese sandwiches are a popular meal, and there are many ways to make them. A classic grilled cheese sandwich is made with American cheese, but there are many other types of cheese that can be used, such as gouda, cheddar, or halloumi. Some people like to add vegetables to their grilled cheese sandwiches, such as roasted vegetables like Brussels sprouts, asparagus, mushrooms, peppers, and spinach. You can also add cucumbers, tomatoes, onions, and green bell peppers to make an Indian-style grilled cheese sandwich.
When grilling cheese, it is important to choose a type of cheese that will stay intact when cooked directly on the grill. Some good options for grilling include halloumi, bread cheese, and panela. These cheeses develop a crust when grilled and stay in shape. For a vegetarian option, halloumi is a good choice as it has a high melting point and a salty, creamy, chewy texture.
To make a roasted vegetable grilled cheese sandwich, you can start by roasting a medley of vegetables in the oven. This can include vegetables such as Brussels sprouts, asparagus, mushrooms, peppers, and spinach. Chop the vegetables into small pieces, toss them with olive oil and seasoning, and roast them in the oven at 400 degrees Fahrenheit.
Once the vegetables are roasted, you can assemble the sandwich. Start by buttering two slices of sourdough bread on one side. Place one slice of bread, buttered-side down, in a pan over medium-low heat. Add one type of cheese, then the roasted vegetables, and another type of cheese. Top with the second slice of bread, buttered-side up. Cook the sandwich slowly to allow the cheese to melt without burning the bread. Once the cheese starts to melt, flip the sandwich and cook until fully melted.
You can also make an Indian-style grilled cheese sandwich with vegetables. For this sandwich, thinly slice cucumbers, tomatoes, onions, and green bell peppers. Sprinkle chat masala after adding each vegetable. Assemble the sandwich by placing the vegetables on buttered bread and topping with a slice of pepper jack cheese. Sprinkle with more chat masala and top with red onions. Close the sandwich with the other slice of bread, buttered-side up. Grill the sandwich in a skillet over low-medium heat until golden brown. Serve with ketchup and green chutney.
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Frequently asked questions
Halloumi, Grill & Eat Cheese, Bread Cheese, Panela, Kasseri, Provolone, Kefalotyri, and Paneer are all good options for grilling.
Grill cheese in slabs about 1½–2-inches thick on a medium-heat zone of the grill so they get warmed all the way through. Brush the cheese with oil before grilling.
For a classic grilled cheese sandwich, use white bread, sliced cheese, and butter. You can also use sourdough, brioche, or ciabatta. Mayo can be used in place of butter. For the cheese, try cheddar, Gruyere, Fontina, Gouda, Pepper Jack, or havarti.
Grilled cheese sandwiches go well with tomato-based soups and stews, such as tomato soup, fresh tomato soup, or Italian sausage soup with tortellini.
