Grilled Cheese Sandwich
American cheese may be used most often, but don’t follow the crowd—try our recipes for more innovative choices like the Tuscan-style version, above, with Fontina, mozzarella, grilled vegetables and fresh basil.



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April 2008

Product Reviews / Main Nibbles / Bread Products

Gourmet Grilled Cheese Sandwich Recipes

Part III: Grilled Cheese Recipes With Herbs & Spices







South Of The Border Grilled Cheese

Spice up your grilled cheese sandwich with salsa, green chiles, taco seasoning and jalapeño bread.

Makes 4 servings.


  • 1/4 cup tomato-based salsa
  • 2 tablespoons fire-roasted canned,
    diced green chiles, drained
  • 1 teaspoon taco seasoning
  • 2 tablespoons butter, softened
  • 8 slices hearty artisan jalapeño bread or tomato bread (1/2 inch thick)
  • 4 ounces (1 cup) queso quesadilla cheese,* shredded

*You may substitute another Hispanic melting cheese such as Asadero, Queso Oaxaca or Monterey Jack. Learn more in our article on Hispanic cheese.

Queso Quesadilla Cheese

Queso quesadilla, a top Mexican melting cheese. Photo by Claire Freierman.


  1. In a small bowl, combine salsa, chiles and taco seasoning; let stand 5 minutes.

  2. Butter one side of each slice of bread. Spread salsa mixture on the non-buttered side of 4 slices of bread; top each slice with 1/4 cup cheese. Cover with the remaining 4 slices of bread, buttered side out.

  3. Place the sandwiches on an electric griddle heated to 275ºF, or in a preheated skillet over medium heat.

  4. Cook 4 to 5 minutes per side, or until the bread is golden brown and the cheese is melted.


Tuscan-Style Grilled Cheese Sandwich

Crusty sourdough bread, two great cheeses, roasted vegetables and fresh basil leaves are a wonderful combination of textures and tastes.

Makes 6 servings.


  • 18 spears (1 pound) grilled asparagus (substitute zucchini when asparagus isn’t in season)
  • 1/2 cup prepared balsamic-garlic-
    olive oil vinaigrette
  • 12 slices crusty sourdough bread
  • 12 slices (6 ounces) Fontina cheese
  • 12 slices (8 ounces) fresh mozzarella cheese (from 4 ounce ovals)
  • 1 cup (1 ounce) fresh basil leaves
  • 1 cup (6 ounces) roasted red pepper pieces
  • 12 slices (6 ounces) provolone
  • Extra virgin olive oil, as needed
  • Fresh figs (optional)
Vegetable Grilled Cheese Sandwich
The veggies make you feel that the cheese and bread are along for a healthy ride.


  1. Toss grilled asparagus with vinaigrette and let stand covered and refrigerated, at least 2 hours before using. Reserve.

  2. Lay 6 slices of bread on clean, flat surface. Top each slice with (in order) 2 slices Fontina, 3 marinated drained asparagus spears, 2 slices fresh mozzarella, 6 fresh basil leaves, 2-1/2 tablespoons red pepper and 2 slices provolone.

  3. Top with second slice of bread and brush both sides of sandwich with olive oil. Heat a large non-stick skillet over medium heat and grill sandwiches on both sides until golden brown.

  4. Transfer to a baking sheet and keep warm in 350°F oven 8 to 10 minutes or until heated through.

  5. Serve with fresh figs.


Go to Grilled Cheese Recipes: Part IV

See Index Of Recipes At Top Of Page


Recipes © Copyright Jones Dairy Farm and Wisconsin Milk Marketing Board. Other material Lifestyle Direct, Inc. All rights reserved. Images are copyright of their respective owners.

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