Grilled Cheese
We’re not sure why this sandwich is named The Gibraltar—but we are sure that its combination of kasseri cheese and prosciutto is a winner. All photography courtesy Wisconsin Milk Marketing Board.



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July 2010

Product Reviews / Main Nibbles / Breadstuffs

Grilled Cheese Sandwich Recipes

Grilled Cheese Goes Gourmet

This is Page 3 of a 5-page article. Click the black links below to view all the recipes.


The Gibraltar

With Greek kasseri cheese and Italian prosciutto, this international-inspired grilled cheese will really wake up your taste buds—especially with the addition of home made pickled onions. Recipe yields 4 servings.


  • 2 red onions, thinly sliced
  • 1/2 cup red wine vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tablespoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 12 slices artisan-type rosemary-olive bread
  • 8 ounces fresh spinach leaves
  • 8 ounces kasseri cheese, shaved or shredded
  • 8 thin slices prosciutto

Kasseri is a simple, delicious Greek cheese that keeps its shape when heated.


  1. For pickled onions, place onion slices in medium bowl. Combine vinegar, water, sugar and kosher salt in small saucepan and bring to boil over high heat, stirring to dissolve sugar.
  2. Pour hot pickling liquid over onions and cover bowl with plastic wrap. Cool. Onions can be refrigerated for up to 2 weeks.
  3. Heat sauté pan over medium heat, add 2 tablespoons of olive oil and 4 slices of bread and sauté, pressing bread down with a spatula.
  4. When bread begins to lightly crisp, on each slice place 1 ounce kasseri, some spinach leaves, 1 slice prosciutto and a few tablespoons of pickled onions.
  5. Top with another slice of bread and repeat layer of kasseri, spinach leaves, prosciutto and pickled onions. Top with remaining bread slices.
  6. Carefully turn sandwiches over; press together and cook until bread is browned and cheese is melted.


The Monroe

Don’t believe the hype—limburger may be stinky, but its flavor is actually quite mild. Here, it gets the grilled treatment with bacon, onion and a touch of sweetness from fig jam. Recipe yields 4 servings.


  • 8 thick slices bacon
  • 1 yellow onion, thinly sliced
  • Salt and pepper
  • 2-3 tablespoons water, divided
  • 8 tablespoons butter, divided
  • 10-12 ounces fresh spinach leaves
  • 4 whole-grain baguettes
  • 4-8 tablespoons fig jam or preserves
  • 8 ounces limburger cheese, sliced
  Grilled Cheese


  1. Heat large skillet or sauté pan over medium-high heat. Add bacon and cook until browned and crispy. Drain on paper towels; set aside.
  2. Reserve 2 tablespoons of bacon grease in pan and return to heat. Add onions and pinch of salt and pepper.
  3. Sauté onions 5 minutes, stirring regularly. Add 1 tablespoon water, stirring to deglaze pan; stir in any browned bits. Remove onions to bowl.
  4. Return pan to heat and add 1 tablespoon butter and 2 tablespoons water. Bring to simmer and add spinach and pinch of salt and pepper. Cook for 3-5 minutes to wilt the spinach. Remove spinach to a bowl.
  5. Heat a grill or grill pan over medium-high heat. Split whole-grain baguettes.
  6. Assemble sandwiches: On each baguette bottom, spread 1-2 tablespoons jam, 2 ounces limburger slices, spinach leaves, onions, 2 slices of bacon and baguette top, in that order.
  7. Carefully turn the sandwiches over and butter the bottoms. Place sandwiches, bottom-side down on hot grill, then butter the tops of the baguettes.
  8. When bottom sides are golden and cheese starts to melt, carefully flip sandwiches and brown sandwiches tops, melting the cheese.



Go To Page 4 Of Grilled Cheese Recipes: The Nantucket & The Perry

Go To The Recipe Index Above



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