Grilled Cheese
The Benedict is a sophisticated take on the classic egg and cheese muffin. 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

The classic grilled cheese may consist of American cheese and white bread, but why stop there? With the right ingredients, you can turn your grilled cheese into an easy gourmet meal. Breakfast, lunch, dinner—even dessert—there’s a recipe for every meal and every taste. Here, we present 10 mouth-watering cheesy delights, courtesy of the Wisconsin Milk Marketing Board (read more about the Artisan Cheese of Wisconsin, among the finest, award-winning cheeses in America). Don’t forget to read our Tips On How To Make The Perfect Grilled Cheese, with 12 more grilled cheese recipes.

This is Page 1 of a 5-page article. Click the black links below to view all the recipes.


The Benedict

This grilled cheese consists of gouda and sharp Cheddar cheese spread with Canadian bacon, topped with a poached egg. Served on an English muffin, it’s a hearty and sophisticated version of an egg and cheese muffin that makes for perfect brunch or breakfast fare. Recipe yields 4 servings.


  • 3 tablespoons white wine vinegar
  • 4 eggs
  • Salt and pepper
  • 8 slices Canadian bacon
  • 4 tablespoons butter, divided
  • 4 English muffins, split
  • 4 tablespoons sharp Cheddar cheese spread, at room temperature
  • 4 slices gouda cheese
  • 4 ounces fresh spinach leaves
  • 1 tomato, sliced

The more aged a gouda, the more intense the flavor and higher the melting point will be. If you prefer a very melty sandwich, go for a younger cheese.


  1. Heat 3-4 quarts water to just below boiling point. Add vinegar and pinch of salt. Gently stir the water. Lower heat so water is simmering.
  2. Crack eggs into the water one at a time and poach gently for 4-5 minutes. Remove with slotted spoon and season with salt and pepper.
  3. Meanwhile, heat griddle or skillet over medium heat; fry Canadian bacon until lightly browned. Remove from griddle; set bacon aside.
  4. Add 1 tablespoon butter to skillet. Spread each bottom half of English muffins with 1 tablespoon sharp Cheddar cheese spread. Place in heated skillet.
  5. Top each bottom in pan with 1 slice gouda, about 1 ounce spinach, 2 slices Canadian bacon, and 1 slice tomato. Cook over medium heat until cheese is melted.
  6. Remove to a plate and top each with a poached egg. Serve open-faced with remaining muffin halves, toasted and buttered, on the side.


The Birchwood

Another egg-topped delight! With Cheddar and aged brick cheese partnered with mounds of sautéed mushrooms and carmelized onions on whole-grain bread, this is one hearty sandwich. Recipe yields 4 servings.


  • 1 tablespoon extra virgin olive oil
  • 7 tablespoons butter, at room temperature, divided
  • 1 yellow or Spanish onion, thinly sliced
  • 1 teaspoon sugar
  • Salt and pepper
  • 1 tablespoon water
  • 6-8 ounces mushrooms such as cremini, button or shiitake, sliced 1/8-inch thick
  • 1 sprig fresh rosemary, chopped
  • 1 sprig fresh thyme, chopped
  • 8 slices whole-grain bread
  • 4 slices Cheddar cheese
  • 4 slices aged brick cheese
  • 4 large eggs
  Grilled Cheese


  1. For caramelized onions, heat large sauté pan over high heat; add olive oil and 1 tablespoon butter; heat.
  2. Add sliced onions and sugar. Cook without stirring for 2 minutes.
  3. Stir in pinch of salt and pepper. Cook, stirring at intervals, for another 5-8 minutes to brown onions.
  4. Add water and stir for 1 minute. Remove to a bowl and set aside.
  5. Return pan to heat and add 1 tablespoon butter and melt; add mushrooms. Add pinch of salt and pepper and cook on medium-high heat for 3-5 minutes. Add chopped herbs and cook for 2 minutes. Remove to bowl.
  6. Spread butter evenly on one side of the bread slices. Heat skillet or sauté pan over medium heat; place a bread slice, butter-side down, in skillet. Top with slice of Cheddar; add about 1 tablespoon each of mushrooms and onions, then top with slice of aged brick and another piece of bread, butter-side up.
  7. Grill for 2 minutes, then carefully flip over, cooking to a golden brown and melting the cheeses. Repeat with remaining ingredients (3 additional sandwiches).
  8. Place sandwiches on serving plates and return skillet to the heat. Add 1 tablespoon butter and fry eggs sunny side up over medium heat. Season with pinch of salt and pepper and fry until whites are just set. Place an egg on top of each sandwich and serve immediately.



Go To Page 2 Of Grilled Cheese Recipes: The Carnegie & The Cheshire

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