The Champion's Table
View my food journey on Zomato!

Search This Blog

Friday, June 23, 2017

2017 Grilled Cheese Recipe Showdown: My Savory and Sweet Recipes

The produce in this post were provided by Melissa’s Produce but the opinions expressed here are my own.

At the end of March, Wisconsin Cheese announced the 2017 Grilled Cheese Recipe Showdown. Anyone could submit their grilled cheese recipe for a shot at a grand prize of $15,000. I love to create dishes in the kitchen so I submitted two entries this year, one savory and one sweet. I didn’t win, but the hubby and I had fun in the kitchen making and eating these sandwiches. I hope you’ll give them a try!

If you like it spicy and savory, try this recipe:


Mangia Grilled Cheese by Chelsea Madren, OC Food Diva
Makes 2 sandwiches

This grilled cheese will have you speaking Italian! Homemade herbaceous pesto, sun ripened tomatoes, spicy Italian sausage and gooey mozzarella on grilled sourdough will make you exclaim, “Mangia!”


1 cup fresh basil leaves + 12 basil leaves for bread
½ cup fresh parsley
¼ cup Melissa’s pine nuts
¼ cup + 4 tbsp grated Wisconsin parmesan, divided
½ cup extra virgin olive oil
2 tsp Melissa’s minced garlic or 2 cloves garlic
¼ tsp salt
1 lb ground Johnsonville Hot Italian Sausage
4 slices of round loaf sourdough bread
4 tbsp softened butter or margarine
½ tsp garlic powder
2 cup shredded Wisconsin mozzarella cheese, divided
2 roma tomatoes, sliced

  1. Make pesto sauce: Place basil, parsley, pine nuts, ¼ cup parmesan cheese, extra virgin olive oil, garlic, and salt into a blender or food processor and blend until smooth. Set aside.
  2. Make four thin elongated patties with Italian sausage to fit sourdough bread.
  3. Heat pan to medium heat and fry Italian sausage patties to golden brown on one side. Flip and add a ¼ cup of mozzarella cheese on top of patties. Fry until cheese is melted.  Set aside.
  4. Mix butter/margarine, parmesan cheese, and garlic powder until combined. Spread on one side of sourdough. Press three whole basil leaves into spread until they are secured to bread.
  5. Heat pan to medium heat and grill sourdough bread with parmesan garlic spread side down. Add ¼ cup mozzarella cheese on top of sourdough bread to melt.
  6. Remove grilled sourdough to cutting board. Cool slightly before constructing sandwich.
  7. Starting with one slice of grilled sourdough with melted mozzarella facing up, layer two Italian sausage patties, sliced tomatoes, and pesto sauce. Top with another slice of grilled sourdough with garlic parmesan crust facing up.
  8. Slice in half and serve.

If you like it creamy and sweet, try this recipe:


Fruity Cheese Board Grilled Cheese by Chelsea Madren, OC Food Diva
Makes 2 sandwiches

Grilled cheese sandwiches are normally known to be savory. This grilled cheese is inspired by the fruit and cheese board presented during wine tastings. It is savory enough to eat with as an entrée yet sweet enough to have as dessert. For a more savory experience, try pairing it with a glass of chardonnay. For a sweeter experience, try pairing it with a glass of moscato.

2 tbsp butter
1 green apple, peeled and sliced
½ cup + 2 tbsp brown sugar
1 oz dark rum
2 tbsp softened butter or margarine
4 slices of cinnamon raisin bread
1 wedge Wisconsin brie from large wheel or 1 Wisconsin baby brie, sliced

  1. Make caramelized apples: Heat pan over low heat and melt butter. Add ½ cup brown sugar and stir to melt. Add dark rum and tilt pan slightly to ignite (USE CAUTION). When alcohol is burned off, add apples and stir until apples are coated. Take off heat and set aside.
  2. Mix butter/margarine and 2 tbsp. brown sugar until combined. Spread on one side of each cinnamon raisin bread slice.
  3. Heat pan over low heat and grill cinnamon raisin bread with the brown sugar spread side down. Add 2-3 slices of brie on top of bread to melt.
  4. Remove grilled cinnamon raisin bread to cutting board. Cool slightly before constructing sandwich.
  5. Starting with one slice of grilled cinnamon raisin bread with melted brie facing up, layer a generous helping of caramelized apples. Top with another slice of grilled cinnamon raisin bread with brown sugar crust facing up.
  6. Slice in half and serve.

Let me know if you end up trying one of these recipe by submitting a comment below. See you next time in the Test Kitchen!

On the search for an ingredient that you can’t find in the store, check out Melissa’s Produce.

If you like this blog post, check out these:

No comments:

Post a Comment