Grilled cheese makes me think of my five-year-old niece. Since I am living with my husband’s family right now, I often get to see this sweet bundle of energy when she comes over a few times a week for one-on-one schoolwork time with her “Grammy,” my husband’s mom. Around noon, they take a break from schoolwork and Grammy makes grilled cheese.
In my adult quest for gourmet flavor combinations, sometimes I forget that kids often just like things simple. I want to add raspberry jam and bacon to my grilled cheese; kids just want the regular old cheddar, bread and butter. That simple mix is a classic for a reason, and I know I can’t pass it up either when my mother-in-law makes her classic grilled cheese with a side of carrot soup or baked potato soup on a rainy day.
So, this month, I am sharing a gourmet grilled cheese I would make for myself, and the kind I might make for somebody who just took a break from practicing her addition flashcards.
Because it can be tricky to get aged cheddar to melt just at the time the bread is reaching peak toastiness, I suggest that in the kids’ version, you mix Conebella Farm cheddar with a soft cheese like Brie, as suggested on an America’s Test Kitchen episode.
For the version a kid might call “weird grown-up food” and I would call “fancy deliciousness,” I decided to use mozzarella because Conebella Farm has just launched NEW fresh mozzarella! (And cheese curds, so you can have some of those on the side!)
- ⅔ cup shredded Conebella Farm Cheddar
- ⅓ cup cubed Brie or Camembert cheese
- ½ to 1 tablespoon milk
- 4 pieces favorite bread
- butter for pan
- Blend cheddar and soft cheese in a blender or food processor and add just enough milk until the mixture is spreadable.
- Spread on bread and grill on buttered skillet.
- 2 slices Conebella Farm Fresh Mozzarella
- 2 tomatoes
- 2 basil leaves
- 2 slices bread
- butter for pan
- Top bread with mozzarella, tomatoes and basil.
- Grill in a buttered pan.