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4.27.2011

Grilled Cheese : Gruyere, Monterey Jack and Tomato


April is national grilled cheese month, and as this is the last week of the month, I couldn't let the opportunity to have a grilled cheese post go out the window! When I make a grilled cheese I usually go for good ole' American cheese (I know most of you are cringing right now, including my husband), but what would a grilled cheese, the staple American sandwich, be without ooey, gooey, melted American cheese goodness?

Well, it seems that a grilled cheese can survive without American cheese just fine. I used vine ripened tomatoes and amazingly delicious gruyere and monterey jack. Although, I will continue to eat some of my grilled cheeses with American cheese, this grilled cheese is definitely the blue ribbon winner today!


 You Will Need:
  • 4 slices of bread, 1/2 inch thick
  • 2 slices Gruyere cheese
  • 2 slices Monterey jack cheese
  • 1 vine ripe tomato
  • 2 Tbsp butter

Here We Go:
  • Heat a pan over medium-low  heat
  • Butter one side of each piece of bread
  • Place two slices, butter side down, in the pan, top with the cheeses and tomato and the remaining slices of bread, butter side up
  • Grill until the cheese has melted and the bread is golden brown on both sides; roughly 5-7 minutes 

Serves 2
Happy Feasting!



  

6 comments:

  1. I love grilled cheese sandwiches. This sounds great with gruyere and tomato!

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  2. Simple and tasty. I think once you use gruyere or another quality melting cheese for a dish you'll never go back to processed American cheese food squares.

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  3. Ok, this is one of the best grilled cheese sandwiches I have ever seen. Looks so good!

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  4. I LOVE grilled cheese and yours sounds awesome! I did a post on it too... I used gruyere too :) It's one my favorite cheeses and I thank you for another awesome idea for a gruyere sandwich! Happy Grilled Cheese month!

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  5. I adore gruyere cheese. This looks mouth watering.

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  6. I am always looking for sandwich ideas and this looks wonderful Kate! Thank you!

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