4 Grilled Cheese Recipes with a Twist on Your Kid's Favorite

Let’s face it guys , there are just too many delicious ways to tweak our favorite grilled cheese sandwich. Sure, we love the original— and who doesn’t? But every once in a while, don’t you have the urge to shake things up a bit and try something new?

With that in mind, I present to you some more yummy ways to recreate our coveted grill cheese sandwich (drum roll please…)

Grilled Pear, Brie, Mascarpone Breakfast Bars

Prep: 10 min.
Yields: 3-6 servings

Ingredients:
6 slices whole grain rustic bread (I like to use Trader Joe’s Force Primeval Bars in Raisin Walnut Apple, sliced in halves)
1 ripe pear, washed, thinly sliced
12 slices smoked gouda
6 tablespoons mascarpone cheese
6-8 tablespoons butter
Orange blossom honey

1. Spread a tablespoon of mascarpone cheese on all the halves of bread. On three of the slices, place four slices of pear and 2 slices of cheese. Drizzle a little honey over the cheese and place a piece of bread on top.
2. In a pan on medium high, melt 3-4 tablespoons of butter. Working in two batches, place 3 of the sandwiches in the pan, cover with a lid, and cook 3 to 4 minutes until nice and crisp. Turnover with a spatula, cover, and cook an additional 3-4 minutes. Repeat with the remaining 3 sandwiches. Transfer from pan to a cutting board and cut each bar into 3 small pieces.

Open-Faced Camembert and Fig on Baguette

Prep: 5-10 min
Bake: 350° F; 5-7 min.
Yields: 4 servings

Ingredients:
1 demi-baguette
2 rounds camembert cheese
4-6 ripe figs, quartered
2 tablespoons orange juice
1 tablespoon honey
¼ teaspoon fresh thyme leaves
Olive oil
Freshly ground black pepper

1. Preheat oven to 350°F. Whisk orange juice and honey until smooth. Add figs, thyme, and pepper; toss to coat.
2. Cut the baguette in two, and then horizontally. Brush the camembert very lightly with olive oil and place it on a baking sheet. Bake for 5-7 minutes. Grill the baguette directly on the grate.
3. Carefully remove the bread and cheese from the oven. Slice camembert and place onto bread. Top with fig mixture. Garnish with a sprinkling of thyme.

The Croque Monsieur: A Classic French Grilled Ham and Cheese

Prep: 30-35 min.
Yields: 4 servings

Ingredients:
5 slices rustic bread
8 slices French ham (Jambon de Paris)
1 ½ cups grated gruyere
Herbes de Provence
Dijon mustard
Cornichons

For the bechamel sauce:
½ stick butter
¼ cup flour
1 ½ cups milk
¼ teaspoon ground nutmeg

1. For the sauce: Melt butter completely in a saucepan. Whisk in flour, stirring and cooking for 3 minutes. Gradually whisk in milk a little at a time until completely combined. Add nutmeg and salt to taste; cook while stirring for another 4 minutes until thick.
2. Preheat oven to 425°F. Spread 4 slices of bread with bechamel, top with ham, then half of the cheese. Cover with the other slices of bread, topped with remaining bechamel and cheese. Sprinkle on the herbs and bake until bubbling with the cheese turning dark in spots. Serve with Dijon mustard and cornichons on the side.

Note: For the lady-like version of the classic brasserie fare (aka the Croque Madame), top each sandwich with one sunny-side up egg!

Gooey Grilled Cheese for Veggie Lovers

Prep: 15 min.
Yields: 4 servings

Ingredients:
8 slices whole grain rustic bread
1 large buffalo mozzarella, cut into rounds
2 vine-ripened tomatoes
1 cup arugula
1-2 teaspoons thinly sliced red onion
¼ teaspoon fresh oregano
6 tablespoons butter

1. Butter the outside of each slice of bread. Heat a pan on medium-high. Place 4 slices of bread, buttered side down into pan. Layer mozzarella rounds, arugula, tomatoes, onions; sprinkle on fresh oregano. Cover with remaining slices of bread.
2. Butter the tops. Cover with a lid and cook 3-4 minutes, checking to make sure bottoms don’t get too brown. Carefully flip over and cook an additional 3-4 minutes, careful not to over brown. Remove, cut diagonally, and serve.

How do you like to prepare your grilled cheese? Plain? With chili? Share your recipes with us!