Ooey, gooey, cheesy

By Lisa Losasso

It’s a perfect time for the goodness of a grilled cheese sandwich.

Did you know that April is National Grilled Cheese Month? It’s time to break out those skillets, cast iron pans, hobo pie makers or panini grills and get creative.

If you don’t feel like getting creative, a plain old grilled cheese sandwich made with sliced American cheese and white bread will do the trick. Add a piping bowl of tomato soup and you’re set.

No matter who you are, how old or young you are, where you come from, or where you live, grilled cheese sandwiches are a staple even if you have a twist on the traditional favorite.

They’re fun, fast, simple and filling and a great excuse to gather together at the table and share a favorite, but inexpensive, meal.

Grilled cheese sandwiches are said to have become especially popular doing the 1920s when inexpensive sliced bread and American cheese became widely available.

Amy (Vross) Murray, who grew up and still lives in Boardman with her husband Scott and her three daughters, Sarah, 8; Kaitlyn, 5; and Samantha, 2, fondly remembers making cheese sandwiches in hobo pie makers over an open fire at neighborhood cookouts, and her mother making grilled cheese on the stovetop for her whole family.

Chris Bell, who also grew up in Boardman remembers taking breaks from family chores, such as gardening or working in the yard, to have grilled cheese, or grilled cheese and salami sandwiches, with his mother Carol, dad Boots, and sister Leslie.

“Mom would make them on an electric cooker that could grill four sandwiches on both sides at one time,” he said. “Along with some chips, potato salad, tomato soup, or coleslaw, it made a quick mid-day or evening meal that we all loved.”

From the time my parents were young, through mine and my sisters’ and brother’s childhoods, through their children, my children, and our children’s children, everyone still loves a good grilled cheese sandwich.

At the age of 17, there is still nothing my son T.J. loves more than a plate full of grilled cheese sandwich wedges (cut diagonally in fours) with a big steaming bowl of tomato soup. Pickles and chips are also a great addition to the already tasty meal.

No one knows where this wonderful sandwich originated or in how many directions it has evolved, but everyone has their own variation.

Realizing the importance of low-fat and reduced fat dairy products, cheese makers have made alternative cheese products such as low moisture and low fat and even skim and non-fat varieties of cheese.

Using a light olive oil on a wheat or whole grain bread and grilling the sandwich on a panini grill, makes the favorite even more healthy and delicious.

Check out these options from the Wisconsin Milk Marketing Board.

CLASSIC GRILLED CHEESE SANDWICHES

8 slices firm-textured sandwich bread

Mayonnaise, optional

Mustard, optional

1‚Ñ2 pound (8 ounces) Wisconsin Cheddar cheese, mild, medium or sharp, grated

3 to 4 tablespoons butter, softened

Spread bread slices with a thin layer of mayonnaise and/or mustard. Evenly divide the grated Cheddar over four slices of the bread. Top with remaining four slices.

Heat half of the butter in a large (12-inch) skillet over medium heat. Place sandwiches in skillet. Spread remaining butter over top slices of bread. Cover skillet. Cook about 3 minutes, until underside is golden brown. Carefully flip sandwiches with spatula and continue cooking, uncovered, 2 to 3 minutes, until cheese is melted and underside is browned. Serve immediately.

Tip: Using 2 to 3 ounces of processed cheese to replace part of the Cheddar imparts a creamy, silky sandwich. Processed cheese was traditionally used in grilled cheese sandwiches.

Serves 4.

HAM AND CHEESE FRENCHIE

12 slices whole wheat bread

4 tablespoons butter, softened

6 slices New England style ham, bologna or luncheon meat

6 slices (1 ounce each) Wisconsin Cheddar cheese

3 eggs

1‚Ñ2 cup milk

Dash of salt

Spread bread with butter. Prepare sandwiches of ham, bologna or luncheon meat, and cheese. Beat together eggs, milk and salt. Dip sandwiches in egg mixture. Grill on lightly buttered griddle on medium heat until toasty and cheese begins to melt. Turn and brown on other side.

Serves 6

HAM AND CHEESE WITH A TWIST

2 slices marble rye bread or pretzel roll

1 tablespoon honey-Dijon mustard

1 slice (1 ounce) Wisconsin Gouda Cheese

2 ham slices

2 very thin slices red onion or caramelized onions* (optional)

4 to 6 fresh spinach leaves, washed and patted dry

1 slice (1 ounce) Dill Havarti Cheese

1 teaspoon butter, melted

Spread bread slices with mustard. Layer Wisconsin Gouda, ham, onion, spinach and Wisconsin Dill Havarti between bread. Heat nonstick skillet over medium-high heat. Brush top and bottom of sandwich lightly with Butter; place sandwich in skillet and cook about 3 minutes per side until bread crisps slightly and Cheese begins to melt.

*Note: For caramelized onions, cut a small onion in half and slice thinly. Melt 1‚Ñ2 teaspoon Butter in a skillet. Add onion slices, a pinch each of salt and sugar; cook and stir over medium-high heat about 5 minutes or until the onion begins to brown. Add 1 tablespoon water and continue cooking on medium-low heat 10 to 15 minutes or until the onion is a deep golden brown.

Serves 1.

HOT TURKEY DIJON SANDWICHES

11‚Ñ2 tablespoons Dijon-style mustard

11‚Ñ2 tablespoons low-calorie mayonnaise

1‚Ñ4 to 1‚Ñ2 teaspoon tarragon

4 slices whole wheat bread

4 ounces sliced Swiss or Baby Swiss cheese

4 ounces sliced turkey or chicken

11‚Ñ2 tablespoons butter

In small bowl mix mustard, mayonnaise and tarragon. Spread on bread slices, dividing equally. For each sandwich, top one of the bread slices with half the cheese and turkey. Cover with another bread slice. Melt butter in large non-stick skillet. Add sandwiches. Cook over medium heat until bread is toasted and cheese is melted, 3 to 4 minutes on each side. Serve hot.

Serves 2

South of the Border Grilled Cheese

1‚Ñ4 cup tomato-based salsa

2 tablespoons fire-roasted canned, diced green chiles, drained

1 teaspoon taco seasoning

2 tablespoons butter, softened

8 (1/2 inch thick) slices hearty artisan jalapeno or tomato bread

4 ounces (1 cup) Queso Quesadilla cheese*, shredded

In a small bowl, combine salsa, chiles and taco seasoning; let stand 5 minutes. Butter one side of each slice of bread. Spread salsa mixture on the non-buttered side of 4 slices of bread; top with 1‚Ñ4 cup cheese. Cover with remaining 4 slices of bread, buttered side out.

Place sandwiches on an electric griddle heated to 275 degrees, or in a preheated skillet over medium heat. Cook 4 to 5 minutes per side, or until bread is golden brown, and cheese is melted.

*You may substitute another Hispanic melting cheese such as Asadero, Queso Oaxaca or Monterey Jack.

Serves 4

Mascarpone and Dulce de Leche Grilled Cheese Sandwiches

4 ounces Wisconsin Mascarpone cheese

2 tablespoons dulce de leche

1‚Ñ2 teaspoon pure vanilla extract

2 tablespoons butter, softened

8 slices cinnamon raisin bread

2 tablespoons raspberry preserves

In a small bowl, combine Mascarpone, dulce de leche and vanilla extract. Butter one side of each slice of bread. Spread Mascarpone mixture on the non-buttered side of 4 slices of bread. Spread raspberry preserves on the non-buttered side of the remaining 4 slices of bread. Place one slice of bread with raspberry preserves on each Mascarpone-topped bread slice, buttered sides out.

Place sandwiches on an electric griddle heated to 350 degrees, or in a preheated skillet or griddle over medium-high heat. Cook 1 to 2 minutes per side, or until bread is lightly toasted. Remove and serve immediately. Since cheese is very soft, serve sandwiches whole, rather than slicing.

Serves 4

GRILLED HAM, BRIE BLUE CHEESE SANDWICH

2 slices (1‚Ñ2 inch thick) rustic white country bread or hearty raisin-pecan bread

1 tablespoon apricot or peach preserves

1 slice (11‚Ñ2 ounces) Brie

2 slices Country Carved Deli Thin Ham or Dainty Ham

2 tablespoons crumbed Blue Cheese

1 teaspoon Butter, melted

Spread 1 slice of bread with preserves. Top with Wisconsin Brie, ham, Wisconsin Blue Cheese and second slice of bread. Heat nonstick skillet over medium-high heat. Brush top and bottom of sandwich lightly with butter; place sandwich in skillet and cook about 4 minutes per side until lightly browned and cheese begins to melt.

Serves 1

GRILLED HAVARTI SANDWICH WITH SPICED APPLES

1‚Ñ4 cup plus 3 tablespoons butter, softened, divided

2 Granny Smith apples, cored and thinly sliced

4 to 6 tablespoons sugar, to taste

1‚Ñ2 teaspoon ground cinnamon

1‚Ñ2 teaspoon ground cardamom

8 thick slices rustic round loaf bread (French or Italian)

8 thin slices Havarti Cheese

Melt 3 tablespoons butter in a skillet over medium heat. Add apples, sugar, cinnamon and cardamom; cook about 7 minutes, stirring frequently until most of the apple juices are reduced and the fruit is coated with a syrup. Remove pan from heat. Set aside.

Place four slices of the bread on a griddle. Top each with one slice of Wisconsin Havarti, 1‚Ñ4 of the spiced apples, another slice of Havarti and top with remaining slices of bread. Butter sandwich tops. Turn over and butter again.

Place griddle over medium heat. Brown on each side 3 to 5 minutes, until golden and Havarti begins to melt. Cool 5 minutes before serving.

Serves 4

GRILLED FONTINA SANDWICH

Cherry Chutney:

1 tablespoon olive oil

1‚Ñ4 cup red onion, chopped

1‚Ñ4 cup apple cider vinegar

1 cup dried cherries, coarsely chopped

1‚Ñ2 teaspoon kosher salt

1‚Ñ4 teaspoon dried tarragon leaves

11‚Ñ2 tablespoons honey

1 cup water

Sandwich:

8 slices hearty bread

1‚Ñ2 cup (1 stick) butter, room temperature

16 slices of Wisconsin Fontina cheese

1 pound smoked turkey, shaved

1 Granny Smith apple, sliced thin

To prepare chutney, heat oil in a non-stick skillet over medium heat. Saut onions until beginning to brown. Deglaze pan with vinegar. Add cherries, salt, tarragon, honey and water and simmer for 20 to 25 minutes; cool.

To prepare sandwiches, butter one side of each slice of bread. Place four slices of bread, buttered side down, in a large, non-stick pan or griddle on medium heat. Top each with Wisconsin Fontina cheese, turkey, sliced apple, and 1 tablespoon of chutney. Top with remaining four slices of bread, buttered side out. Grill each side until golden brown and cheese is melted.

Serves 4

Grilled Wisconsin Blue Cheese and Bacon Sandwiches

1‚Ñ2 cup Blue cheese, crumbled

4 ounces cream cheese, softened

1 scallion, thinly sliced

1‚Ñ2 teaspoon coarsely ground black pepper

8 (1/2 inch thick) slices hearty onion artisan bread

2 tablespoons butter, softened

4 slices bacon, cooked crisp

In a small bowl, combine Blue cheese, cream cheese, scallions and pepper; mix well. Butter one side of each slice of bread. Spread the Blue cheese mixture on the non-buttered side of 4 slices of bread. Cut bacon slices in half; place 2 halves on top of each Blue cheese topped slice. Cover with remaining 4 slices of bread, buttered side out.

Place sandwiches on an electric griddle heated to 275 degrees, or in a preheated skillet over medium heat. Cook 4 to 5 minutes per side, or until bread is golden brown, and cheese is melted.