12 Grilled Cheeses

Find a dozen great twists on grilled cheese from Food Network Magazine.

From: Food Network Magazine

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Photo By: Andrew Purcell

Classic (No. 1)

Sandwich 2 slices cheddar, Monterey jack or Swiss cheese between 2 slices country white bread. Cook, flipping once, until golden.

Crunchy Nacho (No. 5)

Sandwich 2 slices white bread with 1 slice Monterey jack or American cheese, some pickled jalapeno slices, 1 tablespoon crushed corn chips and 1 slice cheddar. Cook, flipping once, until golden.

Goat Cheese-Peppadew (No. 6)

Mix 1/2 cup cream cheese with 1/4 cup goat cheese and 8 chopped Peppadew peppers. Sandwich one-quarter of the mixture between 2 slices multigrain bread. Cook, flipping once, until golden. (Use the remaining cheese mixture for more sandwiches.)

Grilled Cheese Fingers (No. 7)

Sandwich 2 slices cheddar, Monterey jack or Swiss cheese between 2 slices country white bread. Cook, flipping once, until golden. Cut off the crusts and cut the sandwich into strips.

Avocado (No. 14)

Toss 1/4 sliced avocado with lime juice and lime zest to taste. Sandwich 2 slices white bread with 2 slices pepper jack and the avocado. Cook, flipping once, until golden.

Blue Cheese and Onion (No. 21)

Sandwich 2 slices marble rye bread with 1 slice each Muenster and soft blue cheese, some caramelized onions and another slice of Muenster. Cook, flipping once, until golden.

Bacon-Waffle-Cheddar (No. 33)

Sandwich 2 thawed toaster waffles with 1 slice cheddar, 2 slices crisp bacon and another slice of cheddar. Cook, flipping once, until golden. Serve with maple syrup.

Egg in a Hole (No. 34)

Cut out a 2-inch round from the center of 1 slice country white bread; place the bread in a hot buttered skillet and crack an egg into the hole. Cook until the white sets, then flip and top with 1 slice cheddar. Meanwhile, add another slice of bread to the skillet and top with 1 slice cheddar and 3 slices crisp bacon. Sandwich the two halves and cook until golden.

Pizza (No. 43)

Spread 2 slices Italian bread with marinara sauce and sandwich with 1 slice provolone, 2 slices pepperoni and 1 slice mozzarella. Cook in a mixture of butter and olive oil.

Open-Face French Onion (No. 44)

Broil baguette slices until toasted. Top with caramelized onions and shredded Gruyere; broil until the cheese melts. Top with chives.

BBQ Roast Beef (No. 46)

Spread 1 slice country white bread with 1 tablespoon barbecue sauce. Top with 2 slices each cheddar and roast beef, then top with another slice of bread. Brush melted butter on the outside of the sandwich and cook on a grill, turning, until golden.