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Celebrate National Grilled Cheese Day with Melty Goodness

Celebrate National Grilled Cheese Day with Melty Goodness

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Sink your teeth into a grilled cheese sandwich on April 15th.

Melted cheese between two grilled and buttered slices of bread is probably one of the most beloved sandwiches out there. Whether you stray a little outside the box with this recipe for chips and guacamole grilled cheese, or keep it simple with some Kraft cheese and a pat of butter, celebrate your love for grilled cheese during National Grilled Cheese Day on April 12th.

Even though grilled cheese has become a whole lot more popular these days — with entire food trucks and restaurants like the popular New York City chains Melt Shop and Little Meunster (where we found out that you can get a free cup of tomato soup when you buy a grilled cheese on that day) devoted to the delicious and melty combination — grilled cheese is actually an ancient concept.

Get inspired with The Daily Meal's 12 Delicious Takes on Grilled Cheese Sandwiches(Slideshow)

Ancient roman cookbooks have been found with recipes for cheese sandwiches, but according to Grilled Cheesery, the grilled cheese fan site, a grilled cheese and bread sandwich became popular during the 1920s and 30s by down-on-their-luck Americans who couldn’t afford meat. It may have started out as a poor man’s food, but now a Chicago restaurant is offering a $100 grilled cheese, which features gold flakes and white truffle aioli.

We recommend celebrating National Grilled Cheese day any day of the year, because honestly, who needs an excuse to enjoy melted cheese?

Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter @JoannaFantozzi

Celebrate National Grilled Cheese Day with these tasty recipes

There&rsquos nothing like a Grilled Cheese Sandwich. To honor National Grilled Cheese Day April 12, celebrate with some of the best, most outrageously good grilled cheese recipes out there &mdash because everyone loves cheese.

The secret to a perfect grilled cheese is all about selecting the right kind of cheese for your sandwich. The best way is to have a mix of cheeses that will create a heavenly blend of gooey and melty deliciousness.

Other grilled cheese hacks, including coating each side of bread in mayo before placing it on a hot pan, and using shredded cheese instead of slices will guarantee the grilled cheese of your dreams.

For the more adventurous, check out these seven recipes to help celebrate Grilled Cheese Day in the best way. A classic grilled cheese is always good with tomato soup, but these recipes prove that there is no limit to what you can do with toasted bread and melted cheese.

Sweet Heat Grilled Cheese

Jalapeños and pineapple may sound like a strange combination, but take a leap of faith with A Beautiful Mess's hot and sweet sandwich makes for one seriously standout grilled cheese.

Fried Chicken Grilled Cheese

Nothing is better than fried chicken except for fried chicken with melted cheese and buttery toasted potato bread.Check out I Am A Food Blog for the recipe.

Dijon Brussels Sprout Grilled Cheese

You can have your veggies and a grilled cheese too with A Cozy Kitchen. Dijon mustard gives those Brussels sprouts something extra &mdash just be sure to shave them for proper sandwich placement.

Mini Polenta Grilled Cheese Bites

In need of an appetizer? Try out The Kitchn's polenta grilled cheese bites. Serve with marinara sauce and get your almost mozzarella sticks fix.

Spinach Mozzarella Grilled Cheese

Spinach and mozzarella may be a simple combination, but with pretzel bread, I Am A Food Blog's recipe has a slightly sweet maltiness to it.

Loaded Pepperoni Pizza Grilled Cheese

Skip the delivery charges and satisfy those pizza cravings with this sandwich. Yes, you read that right. Table for Two shows that pepperoni has a well-deserved spot in a grilled cheese sandwich.

Waffled Breakfast Grilled Cheese Sandwich

For all you breakfast lovers, skip your usual sausage, egg, and cheese for a different morning meal. Taste and Tell uses waffles instead of bread for a grilled cheese Ron Swanson would definitely approve of.

This grilled cheese sandwich recipe requires a little bit of trust. Who knew adding fruit to your grilled cheese would take it to a whole new level thanks to that magic combination of salty and sweet? This strawberry grilled cheese recipe courtesy of How Does It Grow? may surprise you.

Take your grilled cheese up a notch with portobello mushrooms and serve it in a blazing cognac. Green Meets Grill celebrates meatless grilling in all its verdant glory, including in a grilled cheese sandwich. This recipe courtesy of Steven Raichlen's Project Fire isn't your typical grilled cheese.

Celebrate National Grilled Cheese Day by Making Your Most Melty Sandwich Ever With These Expert Tips

It’s not always clear who decides these things, but April 12 is National Grilled Cheese Day — and who would argue with that?

Actually, gooey grilled cheese has become such a unanimously craveable comfort food that somewhere along the way, it earned its own month. That’s right. As if we needed a reason to eat more grilled cheese, the whole month of April was declared as annual “National Grilled Cheese Month.”

Ranker, a leading digital media company for opinion-based, crowdsourced rankings, recently conducted a survey of more than 34,000 participants on “The Most Comforting Comfort Food.” Grilled cheese won the coveted top spot, beating out chocolate, pizza, ice cream, french fries, and even cheesy rival, mac and cheese.

Just about anyone can butter bread and slap some cheese in between, but there is actually a fair amount of science and research (read: dozens of enviable taste-testing sessions) that the experts put in, so they can elevate your grilled cheese eating experience.

In honor of this historic holiday, three experts on the topic discuss, in detail, how to craft your most satisfying grilled cheese sandwich ever.

Start with the obvious — the cheese

Not all cheeses are created equal — different cheeses have different melting points — so it’s important to know what you’re working with. For example, Manchego or Roquefort aren’t the best melters, but brie or gouda are perfect for that classic, stringy cheese pull.

“There needs to be some stretch to the cheese. I go for an oozy-gooey cheese like Gruyere,” said Heidi Gibson, co-owner of The American Grilled Cheese Kitchen in San Francisco, California. “I like to do thin slices of different types of cheese for variations in texture and flavors.”

But before you throw down any old cheese, keep in mind the style you’re going for.

Dave Danhi, owner of The Grilled Cheese Food Truck of Los Angeles, California, said, “When you make a grilled cheese, there’s a personality to each sandwich. Ooey gooey cheddar is different from brie that’s comforting and warm. Jarlesburg and blue are a bit more aggressive. It’s really where you want to go with it.”

Choose carbs with care — the bread

Bread can bring a grilled cheese from good to great. Choose a bread that has some texture and some density.

“A good bread has to have a good crumb to it. Less moisture in the bread means it crisps up better. No Wonderbready types,” said Danhi.

A butterkase grilled cheese sandwich on pretzel bread with tomato basil soup, made by chef Seth Murphy, waits on the pick-up counter at Wünderbar Coffee & Crepes in Harmony, Pennsylvania.

Seth Murphy, co-owner and chef of Wünderbar Coffee & Crepes in Harmony, Pennsylvania says good bread has to be dense enough to hold up to the weight of the cheese but still have some lightness to it — and it has to be fresh.

“I like a pretzel bread because it stays soft on the inside and toasts nicely,” said Murphy.

“Go light on the butter — you need less than you think,” said Gibson, “and look for an evenly toasted crust on your bread before you call it done. No one likes a pale grilled cheese.”

Murphy specifies, that it should be salted butter — on both sides.

But if you’re feeling a little more adventurous, Danhi offers an alternative.

“If you’re doing a grilled cheese that’s a bit thicker, mayonnaise helps to raise the smoking temperature, so you can keep it on the griddle longer. I mix butter and mayo together and it helps create a much crunchier outside.”

The great debate — extras or not

Extras can mean anything from fruits and veggies, to herbs, meats or spices.

Self-described purist Seth Murphy suggests simple basil and tomato, especially with a lighter cheese like Fontina. “I like to have a good cheese, and really let it shine.”

But Gibson and Danhi agree the extras are a great place to inject personality.

Gibson’s menu has sandwiches piled high with pastrami, smoked turkey or wile mushrooms — to name a few. And Dahni’s Grilled Cheese Truck serves creative sandwiches topped with pulled pork, mac and cheese or even Fritos corn chips.

Put a lid on it and other pro tips

And a final word from the expert panel before you go and conquer the fine world of grilled cheese:

Gibson: “Low and slow. Making a grilled cheese is like making love. Take your time. People try to rush it. Watch your heat and put a lid on it to help everything melt.”

Danhi: “You have to put a lot of love into your grilled cheese. If you’re just making one to get through, it’s just going to be satiating. It’s not going to be great.”

Murphy: “Whatever you do, don’t hide the cheese. Let the cheese flavor come through…And definitely get yourself a good bowl of soup to go with it.”

Strawberry & Cream Croissant French Toast For Your Weekend Brunch

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.


Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!

Subway’s Newest Sandwiches Are A Hearty Take On Grilled Cheese

Grilled cheese is the ultimate comfort food, perfect for a rainy day and quick to make when you’re crunched for time. It is not exactly a well-balanced meal, though, so Subway has come up with a more substantial version of the classic food.

The sandwich chain has just added Fresh Melts to its menu, which are essentially grown-up grilled cheeses . The new addition turns any footlong into a gooey, grilled sandwich with a triple portion of melty cheese.

While all footlong sandwiches can be turned into a Fresh Melt for $1, Subway has also created a few new sandwiches intended to be extra-melty: Ham & Cheese, Tuna and Steak & Cheese.

The Ham & Cheese Melt combines Black Forest ham, tomato and Swiss cheese, while the Tuna Melt takes tuna and blends it with mayo, fresh onion and melty provolone cheese. The Steak & Cheese Melt is loaded with melted cheese, steak, onions and peppers.

Subway is also offering a BOGO deal to celebrate the new sandwiches. Just p urchase a Fresh Melt online or through the Subway App and a second Fresh Melt will be 50% off with promo code BOGO50 at participating restaurants.

If ordering via Subway’s app or online, you can take advantage of contactless curbside pick-up and delivery. What’s better than a couple of warm, melty sandwiches delivered to your door?

If you’re a big Subway fan and also looking for a new job, Subway has announced that they’re looking to hire 40,000 new employees this month to become a part of their 20,000 Subway restaurant teams across the United States.

The sandwich chain is looking to fill multiple positions, from entry-level roles to management jobs. If you’re interested in joining the team of sandwich artists at Subway, visit Subway’s website to see a list of current job openings in your area, or text SUBHIRE to 242424.

Grilled Cheese Recipes with a Canadian Twist

Image courtesy of Jason Bangerter, Executive Chef, Langdon Hall

Niagara Gold Crunch – Award Winner

Jason Bangerter is an award-winning Canadian chef who started his career in 1994 in Toronto, Canada. His culinary journey has taken him to places like England, Germany, and France, where he worked at prestigious restaurants before returning to Toronto. Here, he joined the team at Auberge du Pommier, within the Oliver and Bonacini group of restaurants.

In 2010 , he was selected to lead and open two new downtown restaurants at the TIFF Bell Lightbox – O & B Canteen and an upscale dining room and lounge, Luma. It is here that the story of his award-winning Niagara Gold Crunch Grilled Cheese Sandwich begins.

While at O & B Canteen, Jason entered his Niagara Gold Crunch grilled cheese sandwich into the 2012 Great Canadian Grilled Cheese Cook-Off Competition held by the Dairy Farmers of Canada. His delicious masterpiece won the top prize, and since the competition has never been held again, the recipe remains undefeated. Even if another competition ever opens up, Chef Bangerter is confident there is no match for the Niagara Gold Crunch.

This is no ordinary grilled cheese sandwich. What makes this recipe so special? It’s the ideal mix of local ingredients, cooked to perfection. To get this sandwich started, combine mayonnaise, garlic, thyme, and pepper in a small bowl. Spread the mixture on one side of each bread slice. Place half of the Niagara Gold cheese on one bread slice. Finish by topping with prosciutto, arugula, and any remaining cheese. The Niagara Gold cheese used in this recipe comes from the Upper Canada Cheese Company and is a washed rind that is semi-soft with nutty, earthy overtones and mellow buttery flavors. The Niagara region of Ontario is famous for its wineries. Pulverized wine must is added to the flour when making the dough for the bread, adding additional local significance and taste. Although the ingredients are important, the way it is cooked is also crucial to the final result. Combine butter, thyme, and garlic in a pan and cook the sandwich, almost as if you were cooking a roast! Continue adding butter into the pan as necessary. Once you’ve completed basting your Niagara Gold Crunch Grilled Cheese sandwich, be sure to place it in the oven for a few minutes to remove excess butter. Chef Bangerter recommends serving the dish with pickles.

You can find the full recipe at the Dairy Farmers of Canada official website.

Roasted Bell Pepper

This sweet and spicy grilled cheese sandwich is made with local BC cheeses and served with homemade jam. The chef behind this creation, Ned Bell, says that this recipe makes for a rustic, chewy, crunchy and cheesy experience. You can watch Chef Bell prepare the dish in the video above. It all starts with a medium saucepan. Combine red and yellow peppers, tomatoes, honey, vinegar, and salt. Don’t forget the cheese! Layer cheddar cheese, Pacific Pepper Spicy Verdelait cheese, and tomato slices on one of the bread slices. Be sure to serve the dish with a side of jam, preferably sweet and homemade.

The Stampede Centennial

When you think of Canadian grilled cheese sandwiches, there are few that reflect our nation better than the Stampede Centennial. Originally created by chef Liana Robberecht from Alberta, this dish is a combination of Canadian provolone, blue cheeses and Alberta BBQ pulled beef short ribs. The name of the dish is an honor to the over one hundred years of passion for agriculture in the province it originated in. Whether it be lunch, dinner, or an afternoon snack, you can make the Stampede Centennial at home using this recipe provided by the Dairy Farmers of Canada.

One of my favorite days of the year is finally here! National Grilled Cheese Day is a day to let your imagination run wild and indulge in all the possibilities of fried bread and cheese. This year, how will you celebrate National Grilled Cheese Day?

I like to try a new taste sensation… One year, I concocted a Gruyere and crabmeat on sourdough grilled cheese, and it was spectacular. Another year, I tried fried green tomato and jack on a cornbread focaccia. Let’s just say that that particular grilled cheese did not turn out as I had hoped. But last year, it was pimento cheese and jalapeño on Texas toast. And that one was a keeper.

So this year, I’m trying something completely new. I’ll be grilling up my grilled cheese in a cast iron skillet, as usual, but this year I will also be grilling my bread on both sides. I’ve read that buttering and grilling the bread on one side, then flipping and adding the cheese while grilling the other side, will result in a crispier sandwich. Can’t wait to try that one!

My love of cast iron is, of course, legendary, so now seems the right time to try a double-sided, cast iron grilled cheese. Cast iron makes the best grilled cheese because it makes use of fabulous cast iron, of course, but also because it’s guaranteed to be a melty masterpiece. And, it can help all you “newbies” to continue the seasoning process on your cast iron skillet. Remember, the more you use it the better it gets!

One addition I will try this year is adding a tablespoon of preserves (I’m thinking fig) to my grilled cheese combo of Gruyere and cheddar. I love a bit of salty/sweet action, especially when it’s a surprise as it would be in this sandwich.

Yes, it’s all kinds of wrong, but I do love a good grilled cheese. There is almost nothing more comforting to me than a ooey-gooey, crispy-on-the-outside, melty-on-the-inside grilled cheese sammy. But I’m long past the white bread and american staple of my childhood. And I am certainly not one of those stodgy traditionalists that thinks only pre-sliced bread and store-sliced cheese can make a grilled cheese, either.

So, if like me, you’re into National Grilled Cheese Day, and are going to celebrate with your own creation, here’s to you! And to all the wonderful, oozy, creamy, crunchy goodness that this most special national day represents.

Here are a few good selections from around the web to get your creative juices flowing:

Grilled Cheese and Delta-8: How To Make the Best Grilled Cheese

Of course, before we discuss grilled cheese and Delta-8, we have to have a quick conversation about how to make the best possible grilled cheese sandwich. We’re sure that everyone has their favorites, from what type of bread to use to what kind of cheese they prefer, and it’s no different for us here at Diamond CBD. In fact, we consider ourselves to be experts on the matter when it comes to grilled cheese.

For us, it’s all about a nice thick crust on the bread and lots and lots of butter. When making our grilled cheese, you need at least five tablespoons of butter (but the more, the better) and four slices of sourdough bread. We like sourdough because it’s so full of sweet, delicious flavor.

And when it comes to the cheese, the only way to go is cheddar. You can use slices or anything pre-shredded, however. You need a nice block of cheddar cheese that you shred on your own for this king sandwich. Once done, be sure to butter up the bread on both sides and grill to perfection. It’s the perfect piece of comfort food to enjoy with your favorite type of Delta-8 THC.

Celebrate National Grilled Cheese Day with Melty Goodness - Recipes

Today is National Grilled Cheese Day … a fan-favorite day of the year! Last year, Disney chefs shared the insanely delicious Grilled Three-Cheese Sandwich from Woody’s Lunch Box in Toy Story Land on Disney Parks Blog. This year, they are again celebrating and sharing another ooey, gooey sandwich recipe, this one from ABC Commissary at Disney’s Hollywood Studios – Buffalo Chicken Grilled Cheese Sandwich!

Disneychefs have taken the grilled cheese to the next level and created a cheesy, melty sandwich with just a hint of heat from the buffalo sauce. This sandwich has the perfect combo of buffalo chicken, Monterey Jack, provolone, cheddar, and cream cheese between grilled sourdough. If you want the full ABC Commissary experience, serve this sandwich with steak fries or an arugula-farro salad, and have a side of extra buffalo sauce at the ready. Or go old-school with a steaming bowl of tomato soup for dipping. Happy National Grilled Cheese Day!

BUFFALO CHICKEN GRILLED CHEESE SANDWICH from ABC Commissary at Disney’s Hollywood Studios
Serves 4


  • 1 cup whipped cream cheese
  • 1 cup shredded Monterey Jack cheese
  • 2/3 cup shredded cheddar cheese
  • 1/2 cup buffalo hot sauce, plus more, to taste
  • 2 cups shredded chicken


  • 8 large slices sourdough bread
  • 8 slices non-smoked provolone cheese
  • Buffalo chicken filling
  • 8 tablespoons mayonnaise


  1. Combine cream cheese, Monterey jack cheese, and cheddar cheese in a large bowl. Beat with a hand mixer on medium speed until combined. Add hot sauce and beat until incorporated.
  2. Add chicken and beat for 30 seconds. Add additional buffalo hot sauce, if desired.
  3. Refrigerate until ready to use.


  1. Heat a large skillet over medium-low heat for 5 minutes.
  2. Place 4 slices of sourdough bread on a large cutting board and top each with one slices of provolone cheese. Evenly divide buffalo chicken filling among the 4 sandwiches. Top with remaining slices of provolone and bread.
  3. Spread 1 tablespoon of mayonnaise on both sides of each sandwich.
  4. Cook on preheated skillet for 1-2 minutes per side, until desired doneness.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Watch the video: Φτιάχνω τυρί Γραβιέρα -Μυζήθρα #2 Homemade cheese