Gourmet Grilled Cheese Combinations That Rock

Gourmet Grilled Cheese SandwichesHere are 3 Gourmet Grilled Cheese Combinations that Rock. We don’t eat Grilled Cheese Sandwiches in our house very often but when we do we want something special. Our big problem is that where we live it is too easy to just make a cheese quesadilla instead of a grilled cheese sandwich. If the wife is making lunch it will be a quesadilla, if it is my turn it will be a grilled cheese sandwich with a twist.

The classic grilled-cheese sandwich featuring lots of melted cheddar (or American) on soft white bread is the quintessential comfort food. When paired with a bowl of warm tomato soup, this popular combination evokes warm memories of childhood for many.

However, if you find your tastes in cheese and bread have expanded a bit since those early days, you might want to check out these fabulous gourmet versions, as well.

Each combination yields 2 sandwiches and if you always serve them with soup check out our recipe for chilled avocado cucumber soup Here

Gourmet Grilled Cheese Combinations That Rock
Recipe type: Grilled Cheese with a twist
  • Gourmet Grilled Cheese – Version 1
  • 8 oz. Brie, rind removed
  • 3 oz. thinly sliced prosciutto, rolled and cut into thin stips
  • 1 cup arugula, washed and dried
  • 4 T. fig jam
  • 4 slices sour dough bread
  • 2 T. melted butter, unsalted
  • .........
  • Gourmet Grilled Cheese – Version 2 (The wife's favorite)
  • 2 ripe peaches, pitted and thinly sliced
  • 6 oz. Muenster cheese
  • ⅓ cup pecans, finely chopped
  • 2 T. honey
  • 4 slices multigrain bread
  • 2 T. farm fresh butter, unsalted
  • ........
  • Gourmet Grilled Cheese – Version 3
  • 6 oz. smoked Gouda, sliced
  • 1 ripe pear, washed, cored and cut into thin slices (with skin)
  • 1 cup arugula, washed and dried
  • 2 T. homemade jalapeno jelly or jam
  • 4 slices ciabatta bread
  • 2 T. farm fresh butter, unsalted
  1. The directions as the same for all three sandwiches;
  2. Directions:
  3. Brush one side of each slice of bread with the melted butter. Place 2 slices in a non-stick skillet and adjust heat to medium. Add one half the Brie, prosciutto, and arugula to each slice, making sure the ingredients are evenly distributed.
  4. Spread the fig jam on the other 2 slices (on the un-buttered side) and place on top of the assembled sandwiches in the pan, buttered side up. Press down on each sandwich with a spatula to ensure even contact and to help the interior ingredients heat evenly.
  5. Carefully flip each sandwich and brown on the remaining side. Again, use a spatula to press down to ensure even contact with the hot surface of the pan.
  6. Once the bread is evenly browned on both sides, remove from heat and cut in half. Serve warm.


Of course these would not work for the younger crowd perhaps but they are a nice sandwich to serve to friends for a light afternoon lunch. Here is a way to use up little odds and ends that are in the refrigerator without anyone knowing…it’s kind of a win/win for everyone.

Before we leave we would like to invite you to like our Facebook page https://www.facebook.com/ChefWilliamOnline My wife and I moved to Mexico after retirement and share our adventures and challenges on this website. We also share recipes on that page from both of our blogs.

bon provecho

Maria and Bill


This entry was posted in Musing from Mexico and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.