Robert and I have a bit of a competitive relationship when it comes to cooking. We like to one-up each other, and with vastly different tastes it makes for a fun time in the kitchen whenever we set out to create a new dish. Since my other site is heavy on food he has been my official food tester over the years and just loves to “improve” (ha!) on my recipes with his own ideas for ingredients or methods. Most of the time it’s pretty funny to see him try (haha again) and at times the fails that come out of our kitchen when we start to experiment are downright hilarious. For real – a few months ago there was an epic OREO ball debacle that had us laughing so hard we cried into our pile of lumpy, disheveled balls.
Anyway, the point of all this is to say that since we have so much fun busting each other’s chops over who makes it better, we decided to take it to the internet and battle it out here! We’ll be doing a lot more of these (hopefully in video) and it will basically be a dish with each of our versions spelled out in a recipe. Then YOU get to decide which is better. Fun, right?
You might have also noticed the “of the month” part of our title. Well, I’ve been really wanting to do a grilled cheese series over at A Million Moments for the longest time and I just never had time to work on it. It started out as an idea for “52 weeks of grilled cheese” but honestly? Ain’t nobody got time for that. So this post is the first in a series that will be a smaller scale version of that. We’re calling it the Grilled Cheese Of The Month. YUM, right? I know, it’s going to be epic. Just look at all that ooey gooey melted cheese!
Before we get into the recipes there are a few things you need to know about what makes a fabulous grilled cheese. For me there are two big “stars”: the bread and the cheese. The res of the ingredients are just there to help dress it up. But a good bread and high quality cheeses are really what makes it shine. Some might call me a bread snob, but I’m just not keen on everyday sandwich bread. I buy it for the kids, but for my own sandwiches I always have a nice loaf of uncut multigrain or sourdough bakery bread around.
Another key to a fabulous grilled cheese sandwich is how you cook it. I personally start off slathering a little butter on both sides and then sautéing it for a few minutes to get the bread a really nice golden brown and then finish it off in the oven so that the cheese melts evenly.
Now that’s what I call golden and crisped to perfection! Lastly, make sure you pile high and don’t skimp on ingredients. I don’t like puny sandwiches, and grilled cheeses are no exception! I love experimenting with combinations and seeing what different fruits and vegetables work together, so don’t be afraid to go bold and get creative with your pairings.
And now that all that is out of the way let’s get down to our recipes! Here are the contenders: Tomato and Triple Cheese vs. Two Cheese Tomato & Apple oven baked sandwiches. I’m not going to tell you whose is whose because that would take the fun out of it (mine is totally better) but you can have fun seeing which is your favorite!
- 2 slices of whole grain bread
- 2 slices of swiss cheese
- 2 slices of sharp cheddar cheese
- 2 slices of mozzarlea cheese
- 2 slices of tomatoes
- red onion
- Start by preheating the oven to 350 degrees F
- Generously spread your pesto onto both slices of bread
- Add mozzarella and tomatoes to one slice of bread
- On the other slice add swiss cheese and red onions
- Now put the cheddar on top of the onions or tomatoes and fold the sandwich together
- Bake in the oven for around 6-7 minutes or until your cheese is nicely melted
- Eat and enjoy!
- Two slices of whole grain bakery bread (sliced thick if you can)
- Jarlsberg cheese
- Mozzarella cheese
- Granny Smith apple
- mayo (optional)
- First heat your oven to 350 degrees.
- Next, take two slices of bread and add a generous layer of Jarlsberg and Mozzarella onto each of them. (Lightly spread on mayo if you would like)
- Add slices of tomato and apple onto one side and then fold it all together.
- Spread a little butter onto each piece of bread and sauté on each side until golden brown.
- Pop it in the oven for 6-8 minutes or until your cheese is melted.
- Eat and enjoy!