Upscale Your Grilled Cheese

Grilled cheese sandwiches are one of my absolute favorite comfort foods in the winter months. When I was a child, my mother would make us grilled cheese sandwiches using a big-ol’ grilled cheese press with a metal handle, springs and all. We’d always eat our grilled cheese with a piping-hot bowl of tomato soup for dipping, and a pickle on the side. Nowadays, we make grilled cheese a lot in our house, but we aren’t equipped with a dedicated grilled cheese press, so we use a large frying pan on the stovetop. 

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I love to experiment with different grilled cheese varieties. Long gone are the days when the only options were American or cheddar cheese and white sliced bread. I’ve tried making grilled cheese on ciabatta bread, raisin bread and even rye bread. I’ve even had grilled cheese on a croissant. But to be honest, I am traditional in the grilled cheese department and prefer mine on a nice fresh, crusty loaf of white bread. I am not picky with the cheese—Swiss, Colby Jack Cheese and cheddar are a few of my favorites.

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I’ll often add a slice of tomato or some hot peppers, maybe some avocado slices or red pepper. But my absolute favorite grilled cheese is this Grilled Cheese with Mushrooms and Spinach. The balsamic vinegar adds a tanginess that cuts through the rich and creamy texture of the cheese. The spinach adds a nice pop of color and delicious freshness. I love to make grilled cheese for my family on a lazy winter Sunday afternoon when it’s too cold to go outside. We all huddle around the fire, watching movies and enjoying this cheesy goodness.

Click here for the full recipe: Grilled Cheese with Mushrooms and Spinach

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