Best Grilled Cheddar Cheese Sandwich Recipes

GRILLED CHEDDAR CHEESE SANDWICH

Grilled Cheddar Cheese Sandwich image

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 tablespoons unsalted butter, at room temperature
1/4 cup mayonnaise
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
8 slices sourdough bread
2 tablespoons cream cheese, at room temperature
1 cup shredded Cheddar

Steps:

Preheat a skillet over medium heat. Mix the butter, mayo and smoked paprika in a small bowl until well combined. Sprinkle with salt and pepper.
Lightly butter one side of each of the bread slices with the mayo mixture. Add the cream cheese to the remaining mayo mixture and mix well to combine. Spread some of the cream cheese mixture on the other side of each of the bread slices.
Distribute the Cheddar on the cream cheese-side of 4 of the bread slices. Place the remaining 4 bread slices on top. Place the sandwiches in the skillet and cook until golden on the bottom, about 3 minutes. Flip the sandwiches and place a heavy-bottomed skillet on top of the sandwiches and cook until golden brown and the cheese is melted, about 4 minutes.

CHAKALAKA AND CHEDDAR BRAAIBROODJIES (GRILLED CHEESE SANDWICH)

Chakalaka and Cheddar Braaibroodjies (Grilled Cheese Sandwich) image

These grilled cheese sandwiches are typically truly grilled, meaning they are thrown on an outdoor grill over open coals, and are usually served as a sort of snack after a big barbecue (known as a braai in South Africa). They're a perfect midnight snack and the best way to make use of still-hot coals if you get a second wave of hunger after you've eaten a meal and the party is still going. The liberal spoonful of Chakalaka (Spicy Vegetable Relish) makes these extra special. If you don't have a jar of it in your fridge, you can use any type of relish or chutney. Since we don't want you to have to wait until you have an outdoor grill going just to make these, we simply call for a hot cast-iron pan. The mayonnaise spread on the outside of the sandwiches means every single bit of the bread will get browned and caramelized (remember, mayonnaise is basically just oil).

Provided by Food Network

Time 10m

Yield 1 sandwich (easily multiplied)

Number Of Ingredients 20

Ingredients

2 tablespoons mayonnaise
2 slices good-quality sandwich bread
2 thin slices sharp white Cheddar cheese
1/4 cup Chakalaka (Spicy Vegetable Relish), recipe follows, or any relish or chutney of your choice
2 thin slices onion (any type)
2 tablespoons canola oil
1 small red or yellow onion, finely diced
2 garlic cloves, minced
1 jalapeño, stemmed and minced
1 tablespoon minced ginger
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt, plus more as needed
1 small red bell pepper, stemmed, seeded, and finely diced
1 small yellow bell pepper, stemmed, seeded, and finely diced
3 large carrots, coarsely grated
1/2 small green cabbage, finely chopped (about 3 cups)
One 28-ounce can crushed tomatoes
2 tablespoons white vinegar or freshly squeezed lemon juice

Steps:

Set a cast-iron pan or other heavy skillet over medium-high heat. Spread 1 tablespoon of the mayonnaise on one side of each slice of bread. Place one slice of bread mayonnaise-side down in the skillet and top it with a slice of cheese, then top with the chakalaka and onion. Add another slice of cheese on top of the onion, then place the second piece of bread, mayonnaise-side up, on top. Cover the pan and cook until the bottom of the sandwich is browned, about 2 minutes. Give the sandwich a good press with a spatula and then carefully flip it over, cover, and cook until the second side is browned and the cheese has melted, about 2 minutes. Serve immediately.
Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Stir in the onion, garlic, jalapeño, and ginger. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the turmeric, cumin, coriander, and salt. Cook, stirring, just until the spices are wonderfully fragrant, about 30 seconds. Stir in the bell peppers, carrots, cabbage, and tomatoes. reduce the heat to medium-low and cook, uncovered, giving the mixture a stir every so often, until all the vegetables are tender and most of the liquid has evaporated, about 30 minutes. Turn off the heat, stir in the vinegar, and season the chakalaka to taste with salt. Let the chakalaka cool to room temperature and season it to taste one final time. Serve immediately or store in an airtight container in the refrigerator for up to a week, then serve it either cold or at room temperature.

SKILLET-GRILLED CHEDDAR CHEESE SANDWICH

Skillet-Grilled Cheddar Cheese Sandwich image

White bread, butter and cheddar cheese. That's all you need to make this lovely golden-brown skillet-grilled sandwich.

Provided by My Food and Family

Categories Meal Recipes

Time 11m

Yield 1 serving

Number Of Ingredients 3

Ingredients

2 slices white bread
1 KRAFT Big Slice Mild Cheddar Cheese Slice
1-1/2 Tbsp. butter, softened

Steps:

Fill bread slices with cheese. Spread outside of sandwich with butter.
Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.

Nutrition Facts : Calories 350, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 60 mg, Sodium 480 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 2 g, Protein 8 g