by Lauren Miyashiro in Food Network Magazine, Recipes, September 20th, 2015
by Allison Milam in Recipes, February 26th, 2015
Dear Grilled Cheese,
Everything about you is intoxicating: your sizzling buttery aroma as you hit the pan, the golden-sunrise hue of your exterior, the way your cheese turns into wonderful yellow ribbons. Grilled cheese, let me just say three words — words it has taken me much, much too long to proclaim: Get in m’belly.
With love and passion,
Jeffrey Michael Mauro
In case you missed it, the September issue of Food Network Magazine focused on reinventing the beloved grilled cheese sandwich. So it only seemed fitting to ask the Sandwich King for his overall thoughts on the subject, which are so passionately stated above. Jeff’s go-to recipe: a white-bread classic with a twist. He calls it the French Onion Grilled Cheese.
by Nikhita Mahtani in Recipes, July 21st, 2014
Though the staple of your youth may have been nothing more than American cheese on butter-smeared white bread, modern takes on grilled cheese consider that assembly just a starting point. Next time you get a hankering for the buttery, griddled goodness of an oozing grilled cheese sandwich, stack a few creative ingredients that can elevate the childhood classic to a satisfying, comforting main.
Get this: When you sandwich smoky roasted poblano peppers and creamy Monterey Jack cheese between two slices of bread, you’ll get a flavor reminiscent of classic chiles rellenos. Bring two cultural classics together for a Roasted Poblano and Mushroom Grilled Cheese, and don’t forget to brush the bread with a little chipotle in adobo for added heat.
by Allison Milam in Recipes, February 20th, 2014
For an inventive twist on a comfort-food classic, look no further than this Smoked Gouda and Roasted Red Pepper Grilled Cheese recipe from Food Network Kitchen. By replacing the type of cheese or bread, grilled cheese can be recreated in a number of different ways, from adding fruits like apples for a sweet crunch to throwing in a couple of chiles for a spicy kick. In this recipe, two cheeses are combined to create a unique flavor profile. Try this exciting pairing as a quick lunch or a relaxing dinner; it’s easy, gooey and delicious.
The secret to this combination is in the texture; while Gouda has a remarkable earthy tang, it can’t be used on its own in the sandwich because it doesn’t have the ability to melt in the way required to create the perfect grilled cheese. As a solution, this recipe combines extra-flavorful smoked Gouda with Muenster, a gooey, less assertive cheese. By adding arugula for a nutritional boost and red peppers for a salty kick, you’ll make this childhood favorite anything but boring.
by Allison Milam in Recipes, March 6th, 2013
Remember when grilled cheese meant nothing more than bread, cheese and butter? It turns out that’s all just a starting point for this cheesy hand held favorite. Before taking out the panini press or heating up a skillet, help your grilled cheeses grow up by stacking them high with all kinds of fun add-ins. With just a little creativity, grilled cheese can mature into a cheesy meal worthy of lunch or dinner. And, when it comes to comfort food, few things in this world can compare.
1. Perfected — For the Barefoot Contessa, the Ultimate Grilled Cheese means layering thick slices of smoky bacon, multiple types of cheese and even a swipe of Dijon on sourdough.
2. Wide Open — Assembled on a crusty halved baguette, this Open-Faced Tomato Grilled Cheese by Food Network Magazine is so good it doesn’t even need that top layer of bread.
3. Smoky Spin — Pack all of the flavors of chile relleno, a Mexican favorite, into Roasted Poblano and Mushroom Grilled Cheese. With a noted smokiness for chipotle peppers, this sandwich has all the vibes of the traditional dish.
by Gaby Dalkin in Events, Recipes, August 2nd, 2012
We don’t need to be the ones to tell you there’s no science to a grilled cheese. For a Classic American Grilled Cheese, simply slather slices of white bread with some butter, pile on the American cheese and get it on the griddle. Things start to get more interesting, however, when your ingredient list broadens beyond just one cheese, bringing on a whole new spectrum of flavor.
Let’s start on the grilled sandwich that focuses on the cheese itself: This Three-Cheese Grilled Cheese recipe by Food Network Magazine stacks cheddar, Swiss and American before heating to melted perfection. Forgoing slices, Rachael Ray’s garlic-buttered Grilled 4-Cheese Sandwiches come laden with four shredded varieties — provolone, mozzarella, Parmesan and Asiago.
More often than not, the supreme grilled cheese is achieved using two simple ingredients: cheese and juicy tomatoes. Food Network Magazine’s Open-Faced Tomato Grilled Cheese renounces that extra dose of bread, and its Triple Grilled Cheese With Tomato Soup pairs the sandwich with its consummate match.
Add meat to the traditional grilled cheese for a well-rounded sandwich. Ina Garten’s Ultimate Grilled Cheese (pictured above) for Food Network Magazine fuses bacon and two kinds of cheese, while its Corned Beef Grilled Cheese comes together with spicy whole grain mustard, grated Jarlsberg and freshly sliced deli meat. Food Network Magazine’s Ham-Taleggio Grilled Cheese counters the salt of the meat with the sweet crunch of green apple.
Get more grilled cheese recipes from friends and family
by Maria Russo in Recipes, October 3rd, 2011
Grilled cheese is my jam. When I was younger, my dad would make my sister and me a grilled cheese sandwich every day after our morning swim practice. It was basically the best treat in the world. Stuffed with Colby jack cheese and buttered to perfection, my dad would slice it in half on a diagonal, rather than a boring down-the-middle cut, and we would gobble it up with big smiles on our faces. But those were my picky eater days. Now I stuff my grilled cheese sandwiches with lots of fun ingredients.
And what better event to pair with an all-American jazzed-up classic, like the grilled cheese, than the Olympics? So I’ve decided to share my grilled cheese — Olympic edition. It’s loaded with two kinds of cheese, juicy tomatoes and sliced avocados, then slathered with a healthy dose of butter and a sprinkle of red pepper flakes and grilled to perfection. Try serving this tonight for the Olympic swimming matchups — invite your friends over and tell them to bring over their favorite ingredients for a grilled cheese sandwich soiree.
I’ve taken a classic recipe from Tyler Florence and made additions to it.
Click here to get Gaby’s Double Cheese Grilled Cheese recipe
by FN Dish Editor in Recipes, August 8th, 2011
For a comfort food favorite with endless dipping possibilities, whip up this classic soup-and-sandwich combo. Our hearty grilled cheese is made with rich, gooey-good Muenster, mozzarella and Parmesan cheeses on warm buttered bread, and the thick tomato soup takes on a creamy texture after a quick puree. Serve this simple supper on a busy weeknight, and your family will be full for hours.
Get the recipe: Food Network Magazine’s Triple Grilled Cheese With Tomato Soup
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
by FN Dish Editor in Recipes, April 22nd, 2011
Three ultimate comfort foods all in one sandwich: grilled cheese, macaroni and cheese and pulled pork come together to form a cheesy pork sandwich that will be a special treat for you and your family. Don’t worry about making the pulled pork from scratch — if you have some leftover from a recent barbecue, feel free to use that or store-bought.
Get the recipe: Grilled Mac and Cheese With Pulled Pork
Browse more of Food Network’s comfort food recipes.
by Sara Levine in View All Posts, April 23rd, 2010
In honor of National Grilled Cheese Month and Los Angeles’ annual Grilled Cheese Invitational (taking place Saturday April 23), we’re diving into the cheesy world of previous Invitational winners. This year’s event will draw more than 200 competitors, all hoping to take home the grilled cheese title in one of three categories: classic, freestyle and dessert.
From savory to sweet, each of these award-winning sandwiches pack a flavor punch:
Grilled Mac and Cheese with Pulled Pork (pictured above) by Dave Danhi of The Grilled Cheese Truck
Three-Cheese Grilled Cheese by Mathew Michaud
Grilled Cheese with Dates and Prosciutto by Shaelyn Clements
Grilled Cheese with Bacon and Thousand Island Dressing by Greg Morris of Oaks Gourmet
Grilled Pound Cake with Mascarpone by Robert Atallah, Jr.
Which one will you try first? Tell us in the comments below.
- Janet Johnston cooks spiced-up dishes on her new show, Spice & Easy
Janet Johnston’s road to Food Network started two years ago, when Pat and Gina Neely headed to Denver for an episode of Road Tasted with the Neelys. They stopped in at Savory Spice Shop, which Janet owns with her husband, Mike.
The Johnstons and the Neelys hit it off right away, and since then Janet and Mike have guest-cheffed on episodes of Down Home with the Neelys and Paula’s Best Dishes. It soon became clear that Janet’s delicious spice-inspired food deserved a show of its own, and the idea for Spice & Easy was born. The new show premieres tomorrow morning at 9:30am/8:30c.
The Colorado shop owner and home cook films in her home kitchen as well as in the nearby Denver outpost of Savory Spice Shop. Janet couldn’t be more excited to share her love of spices and cooking with Food Network fans: “We’re having a little viewing party with our employees…It was my husband’s excuse to buy a 55-inch TV!”
To get to know FN’s newest star, read our 20 Questions for Janet Johnston.
1. What are five spices everyone needs in their pantry?
Can we eliminate salt and pepper? That just has to be a given; they are such important ingredients! Okay, then I’d start with a really good fresh ground cinnamon. I don’t know if this is cheating, but seasonings and blends are really important—I’d do an Italian herb blend and a paprika-based barbecue blend. A really good vanilla extract. Lastly, a good seafood blend like some kind of a citrus pepper or garlic pepper—a pepper-based blend. Those are some great basics that will get you there. I carry almost 500 products so this is really hard for me!
2. What did you have for dinner last night?
I made leftovers with my carrot risotto. Wow, I’m glad I made a good dinner last night…if that was my frozen pizza night I would have been embarrassed! I made the risotto two nights ago for dinner, so with the leftovers I made patties that I folded around mozzarella cheese. I floured and panko-breaded them and gave them a light fry. Mike had three of them and they were the size of burgers!