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“A grilled cheese with attitude: a hint of heat from creamy Tillamook Pepper Jack Cheese and a touch of smoky chipotle mayo, plus the cool, sweet tropical flavors of pineapple and mango, equals love at first bite. Tillamook’s award-winning Medium Cheddar Cheese chimes in here to temper the heat for those with tender taste buds - otherwise go all out with Tillamook’s Pepper Jack Cheese!” - Priscilla Willis of She’s Cookin’
*Note: canned chipotle peppers (packed in adobo sauce) can be found in most supermarkets. Fresh pineapple is my preference, but canned will do.
Measure 1 tablespoon of chipotle peppers (refrigerate the remainder for future use). Place in a mini food processor or blender and process until smooth. Add the mayonnaise and olive oil and process until blended.
In a small bowl, mix together the diced pineapple, mango, and red pepper. If using canned pineapple make sure to drain well. Makes about 1 cup of fruit salsa.
Heat a cast iron or other heavy skillet or grill over medium-low heat. Using a pastry or grill brush, brush one side of each slice of bread lightly with olive oil. Place bread, oiled side down, on a cutting board. Spread each slice with chipotle mayonnaise. Place one slice of cheese on each slice of bread. Add a tablespoon of the fruit salsa to one side of each sandwich, and spread to cover bread. Place the partner slice of bread with cheese on top and transfer to heated skillet.
Cook for about 3 minutes until golden brown, then (using a spatula) carefully turn over to brown the other side, about 2-3 more minutes. Watch carefully. Optional: cover with a pot lid to trap the heat to make sure the cheese melts - must have melted cheese!