This grilled cheese sandwich really piqued my interest. My taste buds were doing a happy dance after tasting this. Definitely unique. Thank you for sharing bentbrandt.
Had been looking for a unique twist on the typical grilled cheese. Was a little skeptical when I first read this recipe, but WOW was it good. I only used 1/2 T of sugar (I like sweet, and this was still enough for me) but followed everything else exactly. One of the best sandwiches I have ever eaten! Simple, different, delicious!!!
The best sandwich I’ve ever had that is a spin off of a grilled cheese I had at a ski chalet.
I loved this recipe. I used whipped cream cheese and a lighter calorie bread. I also used less red pepper flakes. Definitely make it again for a easy dinner.
I usually add tomato to my grilled cheese, so when I saw this my thoughts were, ok, I’ll try it. When I did and tasted, I doubt I’ll go back to plain grilled cheese & tomato ever again. Thank you for a unique recipe offering a new (to me at least) twist. I followed the recipe exactly. yummy!
This gourmet grilled cheese is loaded with herbed caramelized onions, gooey Gruyere and white cheddar cheeses, and is cooked in a savory rosemary butter!
The hardest thing about this gourmet grilled cheese, is maybe fitting into your pants after you’re done… because you won’t be able to have just one sandwich!
Ingredients:
1 tablespoon water
1 tablespoon rice vinegar
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Ingredients:
1 tablespoon water
1 tablespoon rice vinegar
1 tablespoon white sugar
1 teaspoon red pepper flakes
1/2 teaspoon minced garlic
1 tablespoon butter, softened
2 slices bread
2 tablespoons cream cheese, softened
2 slices Cheddar cheese
4 slices pickles, or as desired
4 slices tomato
Directions:
Combine water, vinegar, sugar, red pepper flakes, and garlic in a small saucepan over medium heat; cook and stir until sugar is dissolved and sauce is slightly reduced, about 5 minutes.
Heat a skillet over low heat.
Spread butter onto 1 side of each bread slice. Spread cream cheese on the opposite side of 1 of the bread slices. Layer Cheddar cheese and pickles on top of the cream cheese layer. Drizzle 1 to 2 tablespoons sauce on the other slice of bread on the side opposite the butter; place bread on top of pickle layer, butter-side on the outside, creating a sandwich.
Cook sandwich in the hot skillet until cheese is melted and bread is browned, about 5 minutes per side. Remove top bread piece, add tomatoes to middle, and close sandwich.
Note:
Chile paste can be used in place of the red pepper flakes.
source :allrecipes.com