MONDAY, 4/12 – National Grilled Cheese Day – We’ll celebrate National Grilled Cheese Day with a Grilled Cheese Sandwich Recipe Contest outside our Studio on the Square, pitting three of the most creative culinary students from Le Cordon Bleu College of Culinary Arts in Portland against one another.
Recipes for fabulous Grilled cheese sandwiches, courtesy Le Cordon Bleu College of Culinary Arts:
Hollie’s Dungeness Crab Creation:
2 slices Franz Seattle International Sliced Sourdough Bread
1 tablespoon of Dungeness crab
1-1 ½ slices Tillamook medium cheddar cheese
Spread outside of bread with butter
Grill over medium heat so cheese melts before bread gets too brown
Chris’ Three-slice Insanity:
3 slices Franz Snake River Valley All Natural Potato Bread
2 slices Cooked Bacon
2 slices Garlic Dill Pickle (Length Cut)
2 slices Havarti Cheese
2 slices Gruyere Cheese
4 oz Clarified Butter
Brush bread with moderate amount of butter on one side, third slice brush both sides.
Toast third slice on both sides in a sauté pan over medium heat. Reserve
Assemble sandwich, bread, havarti cheese, bacon, toasted bread, pickles, gruyere cheese, bread
Toast on each side in a dry sauté pan, till bread is golden brown and cheese is melted, cover if needed while cooking.
Robin’s Marbled Madness:
Brie cheese, 3 rectangular slices
Franz Sweet Home Maple Sugar Swirl Bread, 2 slices
Thin Granny smith apple slices, 3 each
Assemble sandwich with bread, apple slices, brie slices, bread…butter outside of bread generously, grill over medium-high heat until brie melts
Chef Paul’s Cougar Gold Concoction:
Cougar gold cheese slices
Cooked bacon slices
Franz Snake River Valley All Natural Potato Bread
Best foods mayonnaise
Assemble like a standard grilled cheese, but slather the outside of the bread with mayonnaise and grill. You will be thrilled with the taste and texture.