No, I don’t mean a more environmentally-friendly grilled cheese sandwich. I mean the color, as in using greener ingredients as you explore variations on a classic comfort food.
In anticipation of National Grilled Cheese Day today (#GrilledCheeseSandwichDay), we tried Jalapeño Popper Grilled Cheese last night. Mmm mmm good! As we savored every bite of our first experience with jalapeños on grilled cheese, the kids and I started listing all of the green things we’ve enjoyed with melted cheese between two pieces of sliced bread.
- Jalapeño Popper Grilled Cheese — roasted jalapeños with cheddar and whipped cream cheeses on sourdough bread. Inspired by the recipe that Kevin Lynch posted over at Closet Cooking, these spicy sandwiches did not disappoint! We omitted the tortilla chips (because we were out), used whipped cream cheese (because it’s more spreadable and I prefer the lighter consistency), and used sliced cheddar (rather than a combination of shredded jack and cheddar). Plus, as I always do when making grilled cheese, we brushed on olive oil instead of butter. Everyone wanted seconds, but I was out of the jalapeños I’d roasted earlier, so I made the second batch using Uncle Phil’s Jalapeño Relish, and it was every bit as delicious.
- Avocado — bacon, avocado, sliced tomato, and cheddar on multi-grain bread. This is probably the green grilled cheese that we make most often. After all, what’s not to love about bacon, avocado, fresh-from-the-garden tomatoes, and melted cheddar?
- Guacamole — turkey, sliced tomato, guacamole and Colby on multi-grain bread. California seems to get credit for putting turkey and avocado together on a sandwich. All I know is that whoever did it first, where ever it was, was a genius.
- Spinach — fresh spinach leaves, chunks of roasted red pepper, and feta on whole wheat bread. Give your grilled cheese a Greek flair!
- Pesto — pesto, prosciutto, sliced tomato, and provolone cheese on whole wheat bread. We make our own pesto when the basil is coming out of our ears in the garden. The rest of the year, we buy a jarred version at Sprout’s that is made with white wine. I highly recommend it!
- Basil — balsamic blueberries, basil leaves, and goat cheese on organic white bread. Bring the blueberries to a boil in equal parts balsamic vinegar and brown sugar then let them simmer until they start to burst. Drain the liquid and save for salad dressing or another delicious purpose. Use the blueberries that remain in this recipe, adding basil leaves and goat cheese to make grilled cheese.
- Sage — sage, thinly sliced apples, and Gruyere on whole wheat bread. Naturally, this is one of my favorites, because of the (HELLO!!!) sage! First crisp whole sage leaves by briefly placing them in hot olive oil in the pan. Remove the sage from the pan and layer between very thinly sliced apples (organic gala or fuji are my favorites) and shredded Gruyere to make a fondue-inspired grilled cheese.
What do you think? Is there a great green grilled cheese that belongs on this list? Share your thoughts in the comments section below.