Did you know April is National Grilled Cheese month? I didn’t either, it just seems I’ve missed that note the past couple of years. I love grilled cheese sandwiches and have since I was little and it meant nothing more than a slice of American cheese between two slices of Wonder Bread. When the folks at Tillamook Cheese asked if I would like to participate in their RecipePalooza this month using their cheese; it was a win win for sure. I’m already a fan of Tillamook; how could I go wrong?
I’ve done two sandwiches I loved; the first one is featured today. I’ve never claimed to be a recipe developer, as a matter of fact I’m not even sure what that means. Seldom do I follow a recipe to the letter when using one; most often having to put my own spin on a dish. But it’s just as seldom that I do trials to determine if what I think I want to do will work and that’s what I envision recipe development must be. Multiple efforts to effect the best results. Well, that I most certainly did this time around!
I wanted to make something using the Tillamook Sharp Cheddar combined with apples as those two are such classics together. I originally decided to use my own home cured bacon and as hard as it might be to believe since I love it so much, it was a bit too much of everything in this particular effort. The bacon was both a bit too thick cut and a bit too salty. Luckily I had some fabulous pancetta in the fridge that fried up nicely with much thinner slices and had been cured with a bit of pepper; that was a nice addition.
I was inspired to try a grilled sandwich using a croissant. Mostly because I had just purchased a flat of croissants and though I would be using a lot of them for an Easter breakfast dish, I knew I would have several left over; my inspiration often comes from knowing I have something on hand that has to be used!
The first effort tasted fine but I thought the croissant did not hold up as well as I would have liked and one simple twist helped immensely; I toasted the inside edges a bit before constructing the sandwich; that one easy step helped it manage that warm, melty cheese so much better! Additionally I thought it needed a spread of some type. I recalled a mayonnaise combination that I once had on a brie and apple sandwich and tried my hand at re-creating something similar. Dried cranberries, mayo, mustard and just a dab of honey did the trick…this was a wonderful combination of flavors and textures and if I could get my friend that was here to go to my blog…I know she would tell you the same!
Some More Grilled Cheese Sandwiches You Might Enjoy!
- Grilled Cheese and Short Rib Sandwich
- Bacon Avocado Grilled Cheese Sandwiches
- Eight Gooey Gourmet Grilled Cheese Sandwiches
Disclosure: I was provided with the cheese for this post from Tillamook Cheese. All recipes and opinions are my own.