The 3 Ultimate ‘Grown Up’ Grilled Cheese Sandwiches

Who doesn’t love a grilled cheese sandwich? I don’t know about you, but the thought of ooey gooey cheese that filled my mouth as a kid from a good grilled cheese makes me warm and fuzzy on the inside. I may just be hungry though! Anywho, here are some ways to make your grilled cheese not so childish.

Blue Cheese and Smashed Avocado with Roasted Tomato Grilled Cheese

Ingredients

• 1 cup grape tomatoes (cut in halves)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 avocado, lightly mashed
• 1 cup fresh arugula
• 4-6 ounces blue cheese, crumbled
• 4 slices seedy bread
• softened butter, for spreading

Directions

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1. Preheat oven to 400 degrees.
2. Toss the tomatoes with olive oil, salt and pepper.
3. Grease a baking sheet and add the halved tomatoes.
4. Roast for 25 to 30 minutes, remove from the oven and set aside.
5. Turn the oven to broil.
6. Lightly mash the avocado with the salt and pepper.
7. Spread one side of each bread slice with softened butter.
8. Take the unbuttered sides and evenly spread the mashed avocado among the insides of all 4 slices of bread.
9. Add the blue cheese right on top of the mashed avocado.
10. Place the slices of bread on a baking sheet and broil for 30 seconds to 1 minute. Cook until the blue cheese begins to melt.
11. Remove from the oven and heat a skillet over medium heat.
12. Divide the arugula in two and place right on top of the melted blue cheese. Add a handful of the roasted tomatoes. Place the other half of the bread on top to make a sandwich. Place both sandwiches in the skillet
13. Cook until cheese is melted and both sides are golden brown
14. Serve immediately.

Loaded Baked Potato Grilled Cheese 

Ingredients 

• 4 slices country potato bread
• 4 slices cooked bacon
• 1-2 TBSP chopped green onions
• 4 slices sharp cheddar cheese
• sour cream
• butter

Directions

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1. Pre-heat a griddle or skillet to 350°F.
2. Take 4 slices of potato bread and spread a thin layer of sour cream onto each slice of potato bread.
3. Top each slice of potato bread with a slice of sharp cheddar cheese.
4. Place bacon onto two of the slices of bread.
5. Sprinkle each slice of potato bread with chopped green onions.
6. Put the sandwiches together
7. Spread butter onto the outsides of both sandwiches.
8. Place on the griddle and cook until golden brown and the cheese is melted.

Roasted Poblano and Mushroom Grilled Cheese

Ingredients

• 1 large or 2 small poblano chiles
• 2 portobello mushroom caps, thinly sliced, gills removed, optional
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• Eight 1/3- to 1/2-inch-thick slices Cuban sandwich bread, sliced on the diagonal
• 8 slices Monterey Jack cheese (about 6 ounces)
• 1 tablespoon chipotle in adobo puree
• 6 tablespoons unsalted butter, softened

Directions

1. Roast the poblano over an open flame or under the broiler until charred all over, turning as necessary.
2. Place into a bowl and cover with plastic wrap to loosen the skin. Once cooled, peel off the blackened outer skin
3. Slice into thin strips, and then into 1-inch pieces.
4. Cook the mushrooms in a medium skillet over medium-high heat with the olive oil.
5. When almost softened, about 3 minutes, season with salt and pepper.
6. Lay out 4 slices of the bread. Layer each with 1 slice of cheese (of your choice), about 1 tablespoon of the chopped poblanos, 1 tablespoon of the mushrooms and another slice of cheese.
7. Brush a thin layer of chipotle in adobo sauce on the underside of the remaining bread and close the sandwiches.
8. Thinly and evenly spread the butter on both sides of the bread.
9. Place the sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip and repeat.
10. Remove and serve.