Love Your Cheese? It's National Grilled Cheese Sandwich Month
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Love Your Cheese? It's National Grilled Cheese Sandwich Month

I’ve always been partial to the Grilled Cheese Sandwich at Cafe Brazil in Dallas. The delectable sammie was an infrequent order for me as the Asiago, Cheddar, Monterrey Jack and Feta Cheeses, served on buttery bread was not the ideal -nutritionally NOR lactose-ally. (if you get my drift). I loved it with added avocado and tomato. It was a far cry from the white bread-and-American Cheese product sammies of my childhood back in Peoria, IL.

Apparently, National Grilled Cheese Month (NGCM) is a big deal. In fact, the folks at Dupont, makers of Teflon non-stick coating, sponsored a contest in which 7 winners took home over $40,000 in cash and prizes for their delicious submissions.

Ashley Berman of Coral Springs, FL was the grand prize winner and won $10,000 plus a trip to Sonoma cheese country for her exotic Caribbean Grill Sandwich which used Swiss cheese, mango salsa and curry buttered Italian bread. To see all of the recipes, click here. Think you’ve got what it takes to be crowned the Best Grilled Cheese Maker? See the website for entry details.

For a healthier version of these sammies, I recommend using the Cabot brand. Their low fat versions are the best in helping slim down this family favorite. In their line, you’ll find:

  • 50% reduced fat cheddar
  • 50% reduced fat Omega-3 DHA Cheddar
  • 75% reduced fat Cheddar
  • 50% reduced fat Pepper Jack
  • 50% reduced fat Jalapeno Cheddar

And, these cheeses taste GREAT! I can attest to that as I’ve tasted them many times and have recommended them more than once. Cabot also has a great website full of nutrition information, recipes, kids stuff and more. Another thing-this company is owned by dairy farmers and their commitment to the community is clear. www.cabotcheese.com

  
Tips for Cooking a Great Grilled Cheese

* Grate the cheese to help it melt without overcooking and burning the
bread;

* Butter the bread rather than the pan for evenly crisped and flavorful
bread;

* Use a non-stick pan or griddle, so the bread doesn't stick to the
surface and clean up is easier; and

* About halfway through cooking, be sure to press the sandwich firmly with
a spatula, to ensure the bread is golden and toasty and the cheese is
evenly melted.

Tell me, how do you like your Grilled Cheese Sandwich? Make it at home? Have a favorite at a local dining spot? Let me know!
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