National Grilled Cheese Month

I love me some grilled cheese.  Pair that with a bowl of tomato soup and I am one happy camper!  In honor of April being National Grilled Cheese Month, I am sharing some of my favorite grilled cheese sandwiches.  Please feel free to share yours in the comments section – I’d love to try some new versions!

At City Cellar, in West Palm Beach, you will see me either eating their Quinoa Salad with Grilled Chicken or their Pan Seared Little Mozzarella sandwich.  That is DELISH.  Fresh mozz, basil, tomato on country white bread with marinara to dip it in.  Heaven.

Grilled Four Grilled Cheese Sandwich (via Rachael Ray):

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 tablespoons butter
1 clove garlic, cracked away from skin
8 slices crusty Italian semolina bread
1 cup shredded provolone
1 cup shredded mozzarella
1/2 cup grated Parmesan or Romano
1 cup shredded Asiago
* All of these cheeses are available in specialty cheese case and dairy aisle already shredded

Directions

In a small skillet over medium-low heat, combine oil, butter, and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.

Place a large nonstick skillet on the stove over medium-high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in the skillet. Top each slice with equal amounts of the 4 kinds of cheese, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

Here is a Food Network video of the Ultimate Grilled Cheese.

I am getting VERY hungry!