Grilled cheese is so great it deserves its own month of appreciation, right?
Well, April is Grilled Cheese Month, and we’re going to celebrate all month long — including National Grilled Cheese Day, which is April 12. After all, grilled cheese may be the most perfect sandwich. You’ve got the crunch of the bread and then the ooey gooey-ness of the cheese inside. And the options are just endless.
You can go from the traditional to the very gourmet and still be in the same grilled cheese family. Celebrate the start of this glorious month with us on Friday, April 7, when we'll be offering samples of the classic grilled cheese sandwich, along with tomato soup, in our Deli Department from 11 a.m. to 6 p.m.
This classic grilled cheese recipe from our friends at the Wisconsin Milk Marketing Board is just heavenly. Want to try something a little different? They’ve also got a Bacon and Avocado Grilled Cheese recipe that looks pretty amazing too, but we might change it up to use bread with Colby Jack.
We also really like the Mediterranean Grilled Cheese recipe we got from Cooking Classy, but we changed it up a bit and suggest provolone cheese.
1/3 clove garlic, finely minced
2 cups fresh spinach
2 tsp. chopped basil
Crumbled Feta cheese
4 Roma tomato slices
2 Tbsp. diced black olives or Kalamata olives
1 Tbsp. finely chopped red onion
Salt and pepper
2 slices of bread
Directions: Sautee garlic and spinach with olive oil. Remove from heat and stir in basil, set aside. Brush one side of each slice of bread with olive oil. Layer provolone, feta cheese, sliced tomato, spinach mixture, olives and red onions. Season with salt and pepper. Top with another slice of bread, oil side out, and grill in the skillet
*Per Sandwich: Calories 320, Total Fat 13g (Saturated 6g, Trans 0g), Cholesterol 30mg, Sodium 730mg, Total Carbohydrate 32g (Dietary Fiber 8g, Sugars 6g), Protein 19g, Vitamin A 160%, Vitamin C 60%, Calcium 45%, Iron 30%