4 Easy Gourmet Grilled Cheese Sandwich Recipes

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Who doesn’t love the comfort of a grilled cheese sandwich and a bowl of soup? If you’re like me, there are times when you crave a grilled cheese sandwich, but it just isn’t hearty enough. Or perhaps you’re serving dinner to your family or friends and want to take a staple up a notch. Who knew just about any dish could be made into a grilled cheese sandwich?

4 Easy Gourmet Grilled Cheese Sandwich Recipes:

 Grilled Ham & Cheese

Ingredients:

8 slices thick cut ham

8 slices brie cheese

4 tbsp. Fig preserves

Artisan bread, such as sourdough

Butter, for cooking

Directions:

1. Preheat a non-stick skillet on medium-low heat. Butter one side of each piece of bread, spread fig preserves on other side of each piece.

2. Assemble by adding ham and brie, alternating and making sure to cover entire piece of bread.

3. Place remaining piece of bread on top, buttered side out. Heat on one side until golden brown, then flip to other side heating until golden brown.

Spinach & Artichoke Grilled Cheese

Ingredients:

1 tbsp. olive oil

2 cloves garlic, minced

About 6 cups chopped spinach leaves, stemmed, washed and dried

Salt and pepper, to taste

2/3 cup artichoke hearts, chopped

4 tbsp. sour cream

2 cup freshly mixed cheese, such as provolone, mozzarella, and Monterey Jack

8 slices artisan bread, such as sourdough

Butter, for cooking

Directions:

1. Heat the olive oil in a large skillet over medium heat. Add the garlic to the pan and sauté about 30 seconds. Add the spinach to the pan and stir occasionally, cooking until wilted. Cook a minute or two more until most of the liquid has evaporated. Season with salt and pepper.

2. Stir in the artichokes and sauté one minute more.

3. Remove the pan from the heat and stir in the sour cream.

4. To assemble the sandwiches, lay two pieces of bread out. Sprinkle about ¼ cup of the shredded cheese on each slice. Top each with half of the spinach artichoke mixture. Divide the remaining cheese between the two sandwiches and top with the remaining slices of bread.

5. Melt a pat of butter in a large skillet over medium heat. Toast the sandwiches, turning once, until golden brown on both sides.

Chicken Caprese

Ingredients:

2 large chicken breasts

Italian seasoning

Salt & Pepper

12 oz. fresh mozzarella

4 tbsp fresh basil,

8 Roma tomatoes, sliced

8 slices of Artisan bread, like a large baguette.

Butter, for cooking

Balsamic glaze, for dipping

Directions:

1. Sprinkle Italian seasoning on chicken, along with salt and pepper. Cook chicken thoroughly and let cool. Slice chicken into thin strips to go on sandwich.

2. To make the sandwich, preheat a non-stick skillet on medium-low heat. Slice Roma tomatoes and chiffonade or loosely chop fresh basil.

3. Butter one side of each piece of bread. On the other side, start assembling the sandwich, layering cooked chicken, mozzarella and tomatoes, making sure to cover entire piece of bread. Top with basil and other piece of bread, buttered side out. Heat on one side until golden brown, then flip to other side heating until golden brown.

Fiesta Grilled Cheese

2 cups shredded Mexican cheeses

1 bag of Tyson fajita chicken or steak strips

1 cup of pico de gallo

Artisan bread, such as a baguette

Butter, for cooking

Directions:

1. Preheat a non-stick skillet on medium-low heat. Butter one side of each piece of bread, sprinkle about ¼ cup of cheese on non-buttered side of bread.

2. Place chicken or steak strips on bread, add ¼ cup pico de gallo and another ¼ cup of cheese, top with bread, buttered side out.

3. Heat on one side until golden brown, then flip to other side heating until golden brown.

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