Tantalize your taste buds with a culinary symphony of sweet and savory flavors in this delectable sweet grilled cheese sandwich extravaganza! Immerse yourself in a melty, gooey, and irresistibly crispy journey that combines the unexpected yet harmonious blend of sweet and savory ingredients. From the classic grilled cheese elevated with Nutella and banana to the tropical twist of pineapple and cream cheese, each recipe in this article offers a unique flavor adventure. Prepare to embark on a taste sensation that will leave you craving more. So, gather your ingredients, fire up your griddle, and let's embark on this delightful culinary escapade!
Check out the recipes below so you can choose the best recipe for yourself!
KIELBASA SANDWICHES WITH GRILLED SWEET ONIONS, SAUERKRAUT, MELTED CHEESE & MUSTARD JALAPENO SPREAD RECIPE - (4.3/5)
Provided by á-25138
Number Of Ingredients 7
Steps:
- Mix together your mustard and jelly until well combine. Your condiment is now ready. In a cast iron skillet, brown up the kielbasa. Once slightly darkened around edges, remove from the pan and set aside. Preheat broiler. In the same pan, add your sweet onions and grill up until just beginning to brown and soften. Add sauerkraut to the pan with the onions and cook together about 8 minutes, until most juices evaporate. Slice your rolls and scoop out a bit of the inside bread if desired. Next, assemble the sandwiches (in a pan preferably with sides if making many). First, spread some of the mustard/jelly condiment on the bottom. Next, pile on some kielbasa rounds (about 8 Don't Skimp!) then the onion/sauerkraut mixture and then top with a good slice of Gruyere Cheese. Place the pan under the broiler - along with the top of the rolls (facing inside up) to slightly crisp its edges Once cheese has melted, remove from the oven. PAY ATTENTION WHEN IN BROILER. Spread some more mustard/jelly condiment on the inside top of the roll and close the sandwich.
TOMATO SWEET POTATO BISQUE WITH PESTO GRILLED CHEESE CROUTONS
Provided by Carla Hall
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 425 degrees F.
- Place the sweet potato on a baking sheet and bake until soft, 35 to 40 minutes. Allow to cool, then peel it.
- Meanwhile, heat a large deep skillet over medium-high heat. Add the olive oil and heat until just hot. Add the carrots, celery, onion and salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes. Add the garlic, thyme and bay leaf and cook, stirring occasionally, until the vegetables are nice and brown, 5 to 7 minutes.
- Stir in the tomatoes with their juices and cayenne, then stir in the broth. Bring to a boil, then reduce the heat to maintain a steady simmer until the carrots are tender, about 15 minutes. Remove and discard the thyme sprigs and bay leaf. Add the roasted sweet potato.
- Using a blender, puree the soup until silky smooth. Return the soup to the skillet and heat on low. Stir in the cream. For a thinner soup, stir in more broth. Season to taste and serve hot with the micro basil and Croutons.
- To the bowl of a food processor, add the basil, garlic, pine nuts, Parmesan, lemon zest and salt. Pulse until the mixture forms a chunky paste, scraping down the sides and bottom of the bowl occasionally. With the machine running, add the olive oil in a steady stream. Keep processing until the desired consistency is reached, pulsing less for a more coarse pesto and more for a smooth one. Season to taste.
- To make the sandwiches: Spread some pesto on 1 side of 2 slices of bread. Arrange a slice of Cheddar over the pesto on 1 slice of bread. Sandwich with the other slice of the bread, pesto-side down. Repeat with remaining pesto, bread and Cheddar.
- Mix the butter and mayo together in a small bowl. Spread a generous layer on both sides of each sandwich.
- Place the sandwich in a nonstick skillet and turn the heat to medium-low. Cook, turning occasionally, until the bread is nice and toasty and golden brown, the cheese is melty and the sandwich is heated through. Repeat with the remaining sandwiches. Cut into croutons.
SWEET AND SPICY GRILLED CHEESE SANDWICHES
Steps:
- Heat oil in a nonstick skillet over medium-high heat. Lower heat to medium. Add onions and saute, stirring, until edges are browned, about 10 to 12 minutes. Season with salt and freshly ground black pepper, to taste.
- Place 3/4-ounce Cheddar on 1 slice bread. Spread 1 tablespoon caramelized onions on top of cheese and top with 3/4-ounce pepper Jack. Top with 1 large or 2 medium slices tomato and other slice of bread. Repeat with 3 other sandwiches.
- Spray a nonstick skillet or griddle with cooking spray and heat until hot. Place sandwich on griddle and weigh down with a heavy skillet or plate. Lower heat to medium-low and grill until underside is a deep brown but not burnt and cheese is partially melted, about 5 to 6 minutes. Flip sandwich and grill other side, an additional 4 to 5 minutes. Slice in half and serve hot.
Nutrition Facts : Calories 350 calorie, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 46 milligrams, Sodium 601 milligrams, Carbohydrate 29 grams, Fiber 5 grams, Protein 18 grams, Sugar 6 grams
GRILLED SWEET PEPPERS WITH GOAT CHEESE AND HERBS
Provided by Martina McBride
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to 350 to 400 degrees F, or medium-high heat.
- Place the peppers in a large mixing bowl and drizzle with the olive oil. Toss with the salt, pepper and paprika.
- Grill the peppers, without the grill lid and turning often, until just slightly softened, 2 to 3 minutes.
- Spoon the goat cheese evenly into the pepper halves. Sprinkle with the rosemary and thyme.
GRILLED FLANK STEAK WITH PARSLEY SAUCE, ROASTED SWEET PEPPERS AND GRILLED ONIONS AND GOAT CHEESE POTATO PUREE
Steps:
- Combine the olive oil and garlic in a large shallow baking dish. Add the flank steak and turn to coat on both sides. Cover and marinate in the refrigerator for 2 hours or overnight. Remove from the refrigerator 30 minutes before grilling. Heat the grill to high heat. Remove the steak from the marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for rare to medium-rare doneness. Let rest 10 minutes before slicing across.
- Heat 1 tablespoon of olive oil in a small saute pan over medium heat. Add the sliced garlic and saute until lightly golden brown. Remove with a slotted spoon to a paper towel-lined plate. Heat 2 tablespoons of olive oil in a medium saucepan. Add the shallot, remaining chopped garlic, carrots and celery and cook until softened. Add wine and reduce by half. Add chicken and veal stock and cook until reduced by half. Strain the mixture into a clean medium saucepan. Add the toasted garlic, parsley, peppers and onion and cook for 5 minutes. Season with salt and pepper and spoon over the steak.
- Place goat cheese in a small food processor with 1/4 cup of the heavy cream and process until smooth. Rice potatoes into a large bowl. Mix in the butter and 1 cup of the heavy cream. Fold in the goat cheese mixture and season with salt and pepper to taste.
SWEET GRILLED CHEESE
This sandwich recipe has been passed down in my family for years and I even sold my husband on it and it's now his favorite. It's your average grilled cheese but with brown sugar added.
Provided by Teresa L
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Heat a skillet over medium heat. Spread butter onto one side of a piece of bread and place butter side down in the skillet. Place one piece of cheese on top of the bread, then sprinkle with brown sugar. Top with the other slice of cheese. Butter the other slice of bread and place on top with the butter side up. Fry on each side until golden brown, 3 to 5 minutes per side.
Nutrition Facts : Calories 452.5 calories, Carbohydrate 35.3 g, Cholesterol 74.8 mg, Fat 27.5 g, Fiber 1.2 g, Protein 16.5 g, SaturatedFat 16.7 g, Sodium 1245 mg, Sugar 11.4 g
SWEET & SALTY GRILLED CHEESE SANDWICH
This is my favourite way to eat this classic comfort food and express meal. I know everyone has their own way of making it, but I'm posting this recipe because most people probably haven't thought about adding dates. Quantities will vary depending on the size of your bread and your personal taste. Enjoy!
Provided by Geniale Genie
Categories Lunch/Snacks
Time 7m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Spread a THIN coat of butter or mayonnaise on one side of each slice of bread.
- On unbuttered side, layer cheese and dates.
- Cover with the second slice, buttered side out.
- Preheat a frying pan on med-high heat.
- Place sandwich in pan.
- Cook 2-3 minutes until golden and cheese has melted enough that you can flip it without everything slipping out.
- Flip over, flatten with spatula if desired.
- Cook another 2-3 minutes until golden.
SWEET POTATO AND TOASTED PECAN GRILLED CHEESE
Because sweet potatoes are a staple of most Thanksgiving tables, Chef Mauro felt it was important to make them part of a leftover sandwich. The combination of melted cheese, toasted pecans and mashed sweet potatoes creates a gooey treat that will quickly become a favorite holiday tradition.
Provided by Tara Parker-Pope
Categories lunch, main course
Time 10m
Yield 4 sandwiches
Number Of Ingredients 7
Steps:
- Heat nonstick skillet over medium heat.
- Layer on the bottom slice of bread one slice of Swiss cheese, a schmear of sweet potatoes, crispy onion, a tablespoon of crushed pecans, a couple pinches of chili powder and another slice of cheese. Place slice of bread on top.
- Spread both sides of bread with softened butter and griddle each side slowly, until golden and insides are melted and gooey.
SRIRACHA GOUDA GRILLED CHEESE WITH SWEET POTATO TOTS
I thought that sweet potato tots would be a fun way to add some sweet earthy flavor to grilled cheese. Once I had the sweetness, I added some bacon for saltiness, and used Roth® Sriracha Gouda for a kick! The sandwiches came out amazing with tons of gooey spicy cheese oozing out of every bite.
Provided by Dan Whalen
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Toss tots with oil on a baking sheet.
- Bake, turning over halfway through, until browned, about 24 minutes.
- Meanwhile, heat 1 tablespoon butter in a large skillet over medium heat. Stir in kale, salt, and pepper; cook until kale is wilted and lightly browned in places, about 5 minutes. Transfer kale to a plate and wipe skillet clean.
- Spread 2 bread slices with mayonnaise, then top each with 2 slices cheese and 1/2 of the bacon and kale. Add tots, pressing lightly, then top each sandwich with remaining cheese and bread.
- Melt remaining 1 tablespoon butter in skillet over medium heat. Add sandwiches; cook, lightly pressing with a spatula, until cheese is melted and bread is golden brown, about 3 minutes per side.
Nutrition Facts : Calories 415.9 calories, Carbohydrate 26.1 g, Cholesterol 59.7 mg, Fat 28.4 g, Fiber 2.2 g, Protein 14.4 g, SaturatedFat 11.3 g, Sodium 923.1 mg, Sugar 1.3 g
SWEET GRILLED CHEESE
Steps:
- Preheat a grill pan over medium heat.
- In a medium-sized bowl add the mascarpone and cream cheese. Using an electric mixer on medium speed, beat the cheeses until combined. Slowly add the powdered sugar, while mixing, until well incorporated and fluffy. Set aside.
- Lay out the 12 slices of pound cake on a work surface. Spread a liberal amount of the cream mixture on 6 slices and cover with the remaining 6 slices. Spread each side of the sandwiches with a little butter. Put them on the hot grill pan and cook for 2 to 3 minutes on each side. Remove them to a cutting board. Slice each sandwich, diagonally, and arrange them on a platter before serving.
Tips:
- Choose the right bread: Thick, sturdy bread like sourdough or brioche will hold up well to the grilling process and prevent the cheese from seeping out.
- Don't overcrowd the pan: Grill the sandwiches in batches if necessary to prevent them from steaming rather than grilling.
- Use a variety of cheeses: Experiment with different types of cheese to create unique flavor combinations. Try a blend of sharp cheddar and mozzarella, or add a layer of goat cheese or brie.
- Add mix-ins: For a more flavorful sandwich, add mix-ins like sliced ham, bacon, or sautéed vegetables before grilling.
- Grill until golden brown: Cook the sandwiches over medium heat until the bread is golden brown and the cheese is melted and gooey.
- Serve immediately: Grilled cheese sandwiches are best enjoyed hot and fresh off the grill.
Conclusion:
With its crispy, buttery exterior and melted, gooey cheese interior, the sweet grilled cheese sandwich is a classic comfort food that is easy to make and loved by people of all ages. By following these tips, you can create the perfect grilled cheese sandwich that is sure to satisfy your sweet tooth.
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