Weary of Fish on Friday? Try Gourmet Grilled Cheese Instead

Since Ash Wednesday, the arrival of Lent, meatless Fridays are back. For the past few weeks, countless plates of fish and meatless spaghetti have been served.

While I look forward to Lenten fish fries I must admit after a few weeks my enthusiasm has waned. Looking for an alternative to fish I've rediscovered an old childhood favorite, grilled cheese.

Crisp, brown and oozing with a variety of cheeses, today’s grilled cheese sandwich is far from the sandwich served with tomato soup in the school cafeteria. Grilled cheese has become trendy and downright gourmet, appearing on menus as melts, flat-breads or disguised as toasted cheese crostini.

And while the classic American Grilled Cheese built on Wonder Bread remains the sentimental favorite, I encourage grilling the unusual. Consider Brie, Blue, Havarti or Gouda grilled on specialty breads as multi-grain and raisin with add-on extras as veggies, sliced fruit and on days other than Lenten Fridays, bacon or thin sliced Black Forest ham.

Wisconsin’s Master Cheesemakers knows what it takes to make great grilled cheese. Beyond a few fancy ingredients it takes technique, which is easily mastered with the following tips. 

• Grate, don’t slice the cheese. Grating helps the cheese melt faster and promotes a more even melt.
• Pile it on. Don’t be afraid to use several cheeses and add interesting toppings. Your taste buds will thank you! 
• Grate when cold; cook when warm. It is easier to grate the cheese when it is cold; however, it melts better when brought to room temperature. 
• Go wild with bread. If you choose dense bread, make sure you slice thinly so that the heat can penetrate and melt the cheese.
• Soft butter is best. It spreads on the bread better and makes the sandwich brown evenly.
• Size up your skillet. If you use too small of a pan, your sandwiches will not cook quickly or uniformly.
• To avoid leaving half of your sandwich stuck to the pan, use a nonstick skillet. 

Cheese is best stored at temperatures of 35 to 40 degrees, wrapped in the original container or wrapped in foil or plastic. For best taste and flavor, serve cheese (except for fresh cheeses such as cottage and cream cheese) at room temperature. Hard cheese can be frozen, however, there can be a change in texture.

With the variety of affordable cheeses on today's market it's easy to indulge yourself with a little meatless luxury. Consider adding grilled cheese to Lenten menus, served with or without that bowl of tomato soup.

Recipes courtesy of the Wisconsin Milk Marketing Board. For more tips and recipes on Wisconsin cheese check out www.eatwisconsincheese.com

Double Delicious Grilled Wisconsin Cheese Sandwiches

• 3 to 4 tablespoons butter, melted
• 8 slices whole wheat bread
• 4 3/4-ounce slices processed American cheese
• 8 vertical slices of dill pickle
• 8 thin slices ripe medium-sized tomato
• 2 to 16 red onion rings
• 4 1 1/2-ounce slices Sharp (aged) Wisconsin Cheddar 

Using a pastry brush, butter each slice of bread on one side, and place 4 slices, buttered side down, on a work surface. Place on each of these slices one slice processed American cheese, 2 slices dill pickles, 2 slices tomato, 3 to 4 red onion rings and 1 slice of Cheddar. Top with the remaining 4 bread slices, buttered side up.

Lightly butter and heat a griddle or heavy skillet until hot. Place 2 sandwiches in the skillet and weight with another heavy pan or skillet. Brown slowly on one side for 2-3 minutes before turning, with a spatula, and grilling the other side until brown and cheese melts. It may be necessary to add a bit of butter to the skillet. Repeat with remaining two sandwiches. Serve immediately.

If you like, you may spread mayonnaise or mustard on the unbuttered sides of the bread.

Grilled Havarti Sandwich with Spiced Apples

• 1/4 cup plus 3 tablespoons butter, softened, divided
• 2 Granny Smith apples, cored and thinly sliced
• 4 to 6 tablespoons sugar, to taste
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 8 thick slices rustic round loaf bread (French or Italian)
• 8 thin slices Wisconsin 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 bread on a griddle. Top each with one slice of Wisconsin Havarti Cheese, 1/4 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 3-5 minutes, until golden and Havarti begins to melt. Cool 5 minutes before serving. Serves 4.

Tuscan-Style Grilled Cheese Sandwich

• 8 spears (2 pounds) grilled asparagus, grilled
• 1/2 cup prepared balsamic-garlic-olive oil vinaigrette
• 12 slices crusty sourdough bread
• 12 slices (12 ounces) fontina cheese
• 2 slices (1 pound from 4-ounce ovals) fresh mozzarella cheese
• 1 cups (2 ounces) fresh basil leaves
• 1 cups (12 ounces) roasted red pepper pieces
• 12 slices (12 ounces) provolone cheese
• Extra-virgin olive oil, as needed
• 6 fresh fruit kebabs, such as melon, pineapple, strawberries

In a large bowl, toss the grilled asparagus with vinaigrette. Cover and refrigerate for at least 2 hours before using.

Preheat the oven to 350°F. Lay 6 slices of bread on a clean, flat surface. Top each slice with (in order): 2 slices of fontina cheese; 3 marinated, drained asparagus spears; 2 slices of fresh mozzarella; 6 fresh basil leaves; 2 1/2 tablespoons of red pepper pieces; and 2 slices of provolone. Top with a second slice of bread. Cover and reserve.

Brush both sides of each sandwich lightly with olive oil.

Heat a large nonstick skillet over medium heat and grill the sandwiches on both sides until golden brown. Transfer to a sheet pan and bake for 8 to 10 minutes or until heated through. To serve, cut each sandwich on the diagonal and serve with a fresh fruit kebab. Serves 6.

Grilled Wisconsin Blue Cheese and Bacon Sandwiches*

• 1/2 cup (about 3 ounces) Wisconsin Blue cheese, crumbled
• 4 ounces cream cheese, softened
• 1 scallion, thinly sliced
• 1/2 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 275ºF, 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. Serves 4.

*Editor's note: For those following meatless Lenten guidelines, remove the bacon and add a few slices of fresh pears before grilling.