Hallelujah and haul out the tambourines. It’s National Grilled Cheese Month!
Grilled cheese. A brilliant choice by whoever is the event-of-the-month designator. Wouldn’t that be an awesome assignment? Deciding what is worthy of a whole month of celebrating? Job envy. Kinda like the guy that gets to choice the names of wall paint colors.
A whole month to say its okay and perfectly reasonable to eat grilled cheese every day.
I first discovered Grilled Cheese Month thanks to Clementine Bakery in West Los Angeles. Every April they celebrate the entire 30 days with 15 grilled cheese specials that make you say, “Whoa, I gotta get me some of that.”
From the Philly Cheespaocalypse to the Cuban Sandwich Crisis, these sandwich makers know how to put a spin on the traditional grilled cheese.
For the month of April I’ll be sharing my ode to the grand grilled cheese. Each week I’ll feature a cheesey compilation—pure melt-worthy goodness between golden pieces of toasty bread. Week one starts now.
Turkey and White Cheddar with Caramelized Onion and Grape Grilled Cheese
serves 4
3 tablespoons butter
1 tablespoon vegetable oil
1 small onion, sliced
12-15 red seedless grapes
1 tablespoon sage, slivered
1 pound turkey deli meat, shaved
2 cups white cheddar cheese, grated
1 cup arugula leaves
8 slices sourdough bread
salt and pepper
1. In a medium skillet, melt 1 tablespoon butter and vegetable oil over medium heat. Add onion and sauté for 10 minutes, stirring occasionally until semi-transparent and caramelized. Add grapes and sauté for 5 minutes more. Add sage and remove from heat.
2. Heat a skillet on medium. Butter one side of each piece of bread. On unbuttered side of 4 slices of bread layer 1/4 cup cheese, onion and grapes, 1/4 portion of turkey, 1/4 portion of arugula leaves and 1/4 cup more cheese. Place slice of bread on top, buttered side up, and grill in skillet until bread becomes golden. Flip sandwich once and cook until cheese melts and bread becomes golden. Cut in half and serve hot.
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Posted in: craving,recipes,sandwiches
{ 19 comments… read them below or add one }
Just the warm grapes and that perfect grilled cheese…this just screams fabulous comfort food!
Love the idea of grapes in a grilled cheese!
I’m obsessed with roasted grapes so I can only imagine how much I would love this sandwhich!
Uh, yummy!!! Salty sweet grilled cheese. I’m all over this!
BEST. MONTH. EVER.
I’d eat that sandwich for breakfast! And I’d probably have to add some avocado.
This sounds and looks wonderful. What a great idea! Thanks for posting!
I have been on a serious grilled cheese kick lately and this one is going on my list to try, it looks amazing!
We had grilled cheese for dinner last night! Funny!
OH. MY. GOSH. I need this in my mouth right now!
This is fantastic! I know what I’m making this weekend! Thanks for sharing.
AMAZING! I want to eat it right this second!
That is one fully-loaded grilled cheese! Very clever ingredient choice, I like it! Happy Easter!
Grilled cheese month? Hell yes! I actually just saw quesadillas made with grapes and now here’s your grilled cheese with grapes… I think I need to get on this grilled grapes bandwagon. Can’t wait to see your other creations! Are you entering yours in the the Wisconsin Cheese Academy contest? I think you should!
This looks so good! I love everything in this sandwich.
Looking forward to your other grilled cheese sandwich recipes!
Well doesn’t this look magical!!! What a pairing!
I cooked this tonight! It was overwhelming! The only thing I did was cook in a panini .
It was delicious. Thanks for putting it in here!
~glassy~
So good! I can’t wait to make this again!!
http://happyhubbygrub.blogspot.com/2012/04/turkey-and-10-year-aged-cheddar-with.html
This was phenomenal! I used spinach instead of arugula only because I had it on hand and I added a little feta and OMG…to die for! Thanks for the recipe!
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