What takes these grilled cheese sandwiches to the next level are the condiments — like sliced mango and homemade smoked ketchup — and a mix of cheeses!
Mango, Brie and aged cheddar grilled cheese with green onion pesto and smoked tomato ketchup
Makes 4 sandwiches
Ingredients:
- 1 semi-firm mango, peeled and sliced
- 2 cups aged cheddar, grated
- 8 slices Brie
- 8 slices of white rye bread
- Unsalted butter
Green onion pesto
- One bunch green onions, stems removed, rough-chopped
- Juice and zest of 1 lemon
- 1/2 cup vegetable oil
- 1/2 cup extra-virgin olive oil
- 1/4 cup grated Parmesan
- 1/4 cup pine nuts
- 1 clove garlic
- 1 tsp salt
- 1/2 tsp freshly-cracked black pepper
Ketchup
- 4 tomatoes
- 1 tbsp tomato paste
- 1/2 red onion, chopped
- 1 cloves of garlic, minced
- 1/4 cup red wine vinegar
- 1/4 cup apple cider vinegar
- 1/2 cup sugar
- 1 tbsp vegetable oil
- 1/4 tsp liquid smoke
- 2 tsp sea salt
- 1 tsp fresh-cracked black pepper
Method:
In a pot on medium heat, add vegetable oil. Add onions, salt and pepper and caramelize onions for approximately 10 minutes. Add garlic and stir for 1 minute before adding all other ingredients. Stir ketchup often and reduce for approximately 10 minutes until it becomes thick. Blend and pass through a fine sieve. Ketchup can be stored in the fridge for up to 10 days.
Blend all ingredients for the green onion pesto until incorporated. Store in the fridge up to one week.
Brush 4 slices of bread with 1 tablespoon of pesto each, then lay cheddar, mango, Brie and more cheddar evenly across all 4 slices. Cover with 4 slice of bread.
In a large frying pan on medium-low heat, add enough butter to lightly coat the pan. Place as many sandwiches as can fit in pan and brush tops with butter. Brown sandwiches for approximately 3-4 minutes a side until cheese melts. Repeat with remaining sandwiches.
Remove and serve with ketchup.
Blueberry, balsamic and havarti grilled cheese with garlic-basil mayo
Makes 4 sandwiches
Ingredients:
- 1 cup blueberries
- 2 tbsp balsamic vinegar
- 2 tbsp brown sugar
- 1 tsp lemon zest
- 4 slices of Havarti
- 8 slices of egg bread
Aioli
- 1/2 clove garlic
- 4 basil leaves
- 1/2 cup mayonnaise
Method:
For aioli, blend ingredients in a blender and remove to an appropriate vessel, ideally a squeeze bottle.
In a sauce pan on medium heat, add blueberries, balsamic vinegar and brown sugar. Cook for approximately 5-7 minutes until all ingredients combine well. Finish with lemon zest.
Place 4 slices of bread on a clean surface, and add 1 slice of Havarti, 2 tablespoons of blueberries, and top with a sprinkling of white cheddar. Cover with four more slices of bread.
In a large frying pan on medium-low heat, add enough butter to lightly coat. Place as many sandwiches as can fit in pan and brush tops with butter. Brown sandwiches for approximately 3-4 minutes a side until cheese melts. Repeat with remaining sandwiches.
French onion soup grilled cheese
Ingredients:
- 1 baguette
- 2 cups Gruyère, grated
- Unsalted butter
Onions
- 2 yellow onions, finely sliced
- 1 clove garlic, minced
- 3 tbsp butter
- 1 tbsp vegetable oil
- 1 tsp fresh thyme leaves
- 1/4 cup beef stock
- 1/4 cup red wine
- 2 tsp parsley, finely chopped
Method:
In a large sauce pan or medium pot on high heat, add butter and oil. When butter begins to bubble, add onions and cook until golden brown. Add garlic and cook for one more minute. Add thyme, beef stock and red wine and reduce heat to medium-low. Cook until the onions take on a deep brown colour, approximately 15-20 minutes. Remove from heat, stir in parsley and allow to cool.
Slice baguette into half-inch slices. Cover half of the slices with Gruyère, 1-2 tablespoons of onions and more Gruyère. Cover with the rest of the slices of bread.
In a large frying pan on medium-low heat, add enough butter to lightly coat. Place as many sandwiches as can fit in pan and brush tops with butter. Brown sandwiches for approximately 3-4 minutes a side until cheese melts. Repeat with remaining sandwiches.
Courtesy Devan Rajkumar
@chefdevan