Welcome to April – the land of rain, clouds, and … grilled cheese.
Yup. Grilled Cheese. It’s National Grilled Cheese month and I’m in the mood to celebrate. So, get out that loaf of your favorite bread and a block of Wisconsin cheese. Cuz we’re going to do some grilling!
Nothing takes me back to my childhood like the memory of a warm, ooey-gooey grilled cheese sandwich, hot from the skillet. I have fond memories of grilled cheddar on Roman Meal bread served up with a steaming bowl of tomato soup. As I grew older, we got around to experimenting with different cheeses – Monterey Jack, Swiss, and (my favorite) Garlic Cheese. Sometimes we’d add ham or bacon. And every now and again we’d pile the cheese so high that it would ooze out of the sandwich and form deliciously crispy cheese crisps while the sandwich was cooking.
As an adult, I’m even more inclined to play around with the flavors in my grilled cheese – which is part of the reason why I’m so excited about Laura Werlin’s new book, Grilled Cheese, Please!
Although Werlin, a James Beard Award-winning author, is from San Francisco, she has a Wisconsin connection. She’s teamed up with the Wisconsin Milk Marketing Board during the month of April to generate some excitement about Wisconsin cheese (as if we needed help with that!) I must admit, the book is pretty amazing. Featuring 50 new recipes, it takes the adventurous grilled cheese lover on an awesome adventure — from basic to creative, nostalgic to modern, savory to sweet. Best of all, it includes a host of tips and tricks for making the best grilled sandwiches ever.
For example, did you know that Grated cheese melts faster and more evenly than sliced cheese? It’s true. The grating ensures the perfect melt before the sandwich burns. Choose an easy melting cheese, such as Cheddar, Fontina or Gouda, for maximum melt.
And how about pressing that sandwich? Well, it turns out that (unlike burgers) grilled cheese sandwiches really benefit from some pressing with a spatula. Werlin recommends flipping each sandwich twice (pressing with each flip) to ensure crisp bread and thoroughly melted cheese.
Butter or oil? Wisconsin butter, of course! Use salted butter for the best flavor, and butter the bread, not the pan.
Of course, with all this talk about grilled 
cheese, you’re probably starting to drool a little bit. So, in the spirit of fairness, I figured I’d share a recipe. The decision wasn’t easy, since just about every recipe in Werlin’s book made be drool. But, somehow, the Wisconsinite sounded just perfect. This creative grilled cheese pays homage to several Wisconsin greats: the Wisconsin Original Colby, the Mustard Museum and the abundance of cranberries produced in the state. Together, the ensemble of ingredients creates a grilled sandwich with sweet, tangy and earthy flavors.
Oh, yum.
And, if you’re itching to get a copy of Werlin’s book for yourself, why not take a visit over to the Burp! Blog, where they’ll be giving away copies to five lucky readers before the end of April.
Happy eating!
The Wisconsinite
From Grilled Cheese, Please! By Laura Werlin
1/4 cup cranberry sauce
4 teaspoons Dijon mustard (use a Wisconsin mustard if you can)
2 tablespoons butter, at room temperature
8 sandwich-size slices dark rye or marble bread
8 ounces Wisconsin Colby Cheese (or use Wisconsin Colby-Jack or Wisconsin Cheddar)
2 ounces Wisconsin Blue Cheese, (such as Hook’s Blue or Seymour Dairy’s Ader Käse), coarsely crumbled (or use any creamy yet slightly crumbly blue cheese)
In a small bowl, mix the cranberry sauce and mustard together.
To assemble: Spread the butter on one side of each slice of bread. Place 4 slices of bread, buttered side down, on your work surface. Spread the cranberry mixture on the bread. Distribute the Colby and crumble the Blue Cheese over the Colby. Top with remaining bread slices, buttered side up.
For stovetop method: Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 2 to 3 minutes or until the undersides are have darkened and become crisp. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2 to 3 minutes, until the undersides are crisp. Remove the cover, turn the sandwiches once more and press firmly with the spatula once again. Cook for 1 minute, or until the cheese has melted completely. (You might have to peek inside to make sure). Remove from the pan and let cool 5 minutes. Cut in half and serve.
For sandwich maker method: Preheat the sandwich maker. Follow directions for assembly above. Cook according to manufacturer’s instructions.
Makes 4 sandwiches.
