Back when I was in college, toaster ovens or portable burners were not allowed in dorm rooms (yep, even in culinary school). This put a damper on all the grilled cheeses I wanted to make, and to skirt around this issue, I had a roommate teach me how to use an iron to create my beloved savory concoctions. Yes, we had a separate iron just for our clothes.
A lot has changed since then—including my cooking utensils—but grilled cheese has always been my ultimate go-to food. Whether it’s paired with tomato soup for a hearty lunch or a late-night snack after a night out, it’s hard to resist the gooey temptation of toasty bread and warm, melty cheese. Let’s be honest: There are few things that hit the spot like the combination of carbs and fat.
For such a simple food, grilled cheese can be incredibly versatile. We look to these recipes from feedfeed to boost our cheese creativity in the kitchen—no more yellow cheese slices on white bread!
A basic, reliable option fit for any grilled cheese beginner or expert. Cheddar provides the tangy element, while Gruyère comes in with a nutty layover. A well-harmonized sandwich.
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Obviously, the first thing I’m going to state is that regular bacon is a perfectly great substitution for turkey bacon. The fig jam brings a lovely sweet and tart component that complements the salt from the bacon wonderfully. Apples are totally optional, and if you want another crunchy ingredient, try arugula.
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Pesto is traditionally red, yes, but this zippy spread adds a kick to this grilled cheese. There’s also the old adage of: “The more colors you eat, the healthier it is.” So, in conclusion, this sandwich is clearly part of a balanced diet…
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All the flavors of the classic tomato soup and grilled cheese pairing, without the mess of dunking and, well, actually having to make soup.
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I’ve had a long-standing love affair with bacon onion jam, so this one stands out to me. Blend cheddar and Gouda for a taste that is part American apple pie, part smokehouse and completely delicious.
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When I was little, my mom would make split pea soup with hunks of ham hock and top with shredded cheese, which she then finished under the broiler. This sandwich is all of that in compact form. If mint seems a little crazy, try sage or parsley instead.
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As they say, save the best for last. The diner-staple spinach dip has now transcended bowls and pita chips for the saving grace of toasted bread. There’s nothing else to say about this cheesy perfection, and I’m going to go make five of them right now.
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