Bananas Foster Grilled Cheese. Photos: Dairy Farmers of Wisconsin
Are there ways to create the ideal, most sublime cheese-centric sandwich? According to the Dairy Farmers of Wisconsin, yes! Take note:
- Shredded cheese not only melts faster, but it also melts more evenly.
- Explore cheese varieties for different flavors. Semi-soft cheeses, including Gouda, fontina and Monterey Jack, and semi-hard cheeses, such as cheddar and Swiss, are excellent choices for melting. Crumbly cheeses, namely feta or blue, are great for adding a burst of flavor. Spice things up with a flavored cheese, including pepper jack, dill, Havarti or chipotle Gouda.
- If using butter, spread it all the way to the edges of the outside of the bread for an evenly toasted color and buttery flavor.
- Use day old bread. The firm texture will support the cheese and other ingredients for a better eating experience.
- Speaking of bread, rather than using white or wheat, consider brioche or cinnamon-raisin for a touch of sweetness.
- A skillet with a cover will lock in the heat for faster melting. Don’t keep it covered for too long and risk the sandwich getting soggy.
Flavor Flips
Try new takes on the old standard, thanks to the Dairy Farmers of Wisconsin. Its recipe for Bananas Foster Grilled Cheese uses mascarpone, vanilla extract and banana liqueur or brandy to elevate the flavor. The Nacho Grilled Cheese sandwich calls to the table crushed tortilla chips and pickled jalapeno pepper slices for texture and heat.
Bananas Foster Grilled Cheese
- 2 Tbsp. cream cheese
- 2 Tbsp. mascarpone cheese
- 1 large egg
- 1/4 cup milk
- 1/2 tsp. vanilla extract
- 2 Tbsp. butter, cubed and divided
- 1 Tbsp. brown sugar
- 1 Tbsp. banana liqueur or brandy
- 1/2 small banana, thickly sliced
- 2 slices brioche bread
- sea salt
Combine cream cheese and mascarpone in a small bowl. Whisk the egg, milk and vanilla in a large, shallow bowl. Melt 1 Tbsp. butter in a skillet over medium heat. Add brown sugar; cook and stir until sugar is dissolved. Stir in liqueur. Bring to a gentle boil. Reduce heat to medium-low. Simmer, uncovered, just until mixture begins to thicken. Add banana; cook and toss, constantly, for two to three minutes or until banana is well coated. Remove from the heat. Transfer banana and sauce to a bowl. Cool slightly. Wipe out the pan. Spread mascarpone mixture on bread slices. Layer banana mixture on one bread slice. Sprinkle with salt. Top with remaining bread slice mascarpone side down. Dip sandwich into egg mixture, coating each side. Melt remaining butter in the same pan over medium-low heat. Toast sandwich for two to four minutes on each side or until bread is light golden brown and cheese is melted.
Nacho Grilled Cheese
- 8 slices artisan whole grain bread
- 6 oz. Monterey Jack cheese, shredded (1 1/2 cups)
- 1/2 cup tortilla chips, crushed
- 4 Tbsp. pickled jalapeno pepper slices
- 6 oz. pepper Jack cheese, shredded (1 1/2 cups)
- 4 Tbsp. butter, softened
Top four slices of bread with Monterey Jack cheese, tortilla chips, jalapeno peppers and pepper jack cheese. Top with remaining bread. Spread butter on the outside of sandwiches. Toast one sandwich, covered, in a large skillet over medium heat for two to three minutes or until the side is golden brown. Flip sandwich; cook, uncovered, two to four minutes longer or until bread is light golden brown and cheeses are melted. Repeat steps with remaining sandwiches.
Not in the mood to craft your own grilled cheese at home? Check out our guide for getting your grilled cheese fix at restaurants around town.
