Huckle-Bacon Brie Grilled Cheese

I’ve saved my favorite for the last week of National Grilled Cheese Month. An unusual but amazing blend of flavors I hope you all love.

One of my favorite cheeses, Brie is often served in both sweet and savory experiences. Baked in puff pastry dough, topped with jam, and served with apple slices, melted into gooey crepes, or enjoyed plain on a cheese board, there’s really no wrong direction to go. Since lately I’ve been loving the sweet and salty combination, I went that route here.

Huckle-Bacon Brie Grilled Cheese {{Baking Bytes}}

Gooey Brie sandwiched with crisp bacon and tart huckleberry jam, this sandwich tastes almost like breakfast (and in fact, I think would also be awesome cooked French toast style) but works equally well for lunch or dinner. With the sweetness of the jam I recommend serving with a decidedly savory side dish, like roasted veggies or a green salad.

I chose sourdough bread for its wonderful crispy texture and neutral but tangy flavor, but any white-ish bread will be great. I would personally avoid a hearty wheat or multi-grain because I think the bread would overpower the filling, but obviously that’s completely up to you.

Huckle-Bacon Brie Grilled Cheese {{Baking Bytes}}

Be careful not to go overboard with the jam as a little goes a long way, but if you want to add an extra slice or two of bacon I won’t judge. I kept mine a bit lighter with three ounces of Brie and two slices of bacon, but if you’re looking for an extravagant and indulgent experience, definitely increase those portions. Or if your bread slices are on the smaller side, stick to two ounces of cheese. Brie is quite rich so a bit less can be plenty.

Huckle-Bacon Brie Grilled Cheese {{Baking Bytes}}

I will say this sandwich is best served immediately so if you’re serving more than a couple of people, plan to eat in stages or use a large griddle. (You could possibly keep them warm in the oven as well, but I’ve not personally tried this since I’m rarely cooking for more than two people anyway.)

Round out your month with a classy grilled cheese (can grilled cheese be classy? I’m going with yes) and a fantastic flavor profile. I hope you enjoyed the series and maybe even found a new sandwich to try.

Huckle-Bacon Brie Grilled Cheese
Makes 1 sandwich

Ingredients

2 slices bacon, cooked and drained

2-4 oz Brie cheese, thinly sliced
1 Tbsp huckleberry jam

2 slices bread
butter or oil

Directions

  1. If you haven’t already, cook the bacon. Set aside on a paper towel to drain.
  2. In a medium pan (big enough to fit both slices side by side), heat a little butter or oil over medium-low.
  3. Meanwhile, spread one slice of bread with huckleberry jam, and top with bacon.
  4. Arrange brie in a single layer on the other.
  5. Place a lid (or a plate, or whatever you have around) over the pan and continue to cook low and slow until the Brie is melty and the jam is warmed through.
  6. Gently transfer the Brie slice on top of the other, and cook an additional 30-60 seconds so the flavors meld.
  7. Remove from pan, slice in half, and enjoy immediately.

Notes

I like this method of grilled cheese preparation because it doesn’t require flipping the whole sandwich, and I think the cheese melts faster, but feel free to use your own preferred method!

If you don’t have huckleberry, any reasonably tart jam would work great; try raspberry, blackberry, boysenberry, marionberry, etc.

Pesto Chicken Grilled Cheese

Omnivores can cheer, this sandwich contains meat! Mildly inspired by my favorite panini at a local Italian restaurant, this recipe is hearty and filling but still a more exciting profile than your traditional cheddar.

I feel like most places with a “gourmet” grilled cheese option just shove about eleven pounds of cheese on there, with maybe the option of bacon and tomato. Although there’s nothing wrong with this method and it can be quite delicious (other than ruining a perfectly good sandwich with mostly raw tomato), I don’t find it particularly new and interesting anymore.

However, pesto and chicken are a match made in heaven and adding cheese to the concoction can only improve it. I chose Gruyère, mainly because I love Gruyere, but any sort of cheddar or pepper jack or whatever have you around would be equally delightful. A smidge of goat cheese adds a wonderful creaminess and a slight tang, but is totally optional if it’s not your thing. For an extra veggie boost I added a layer of fresh baby spinach which complemented everything nicely.

This is a great way to use up leftover chicken (which is what I did) but is definitely worth it to make specifically as well. I picked a striped rye bread I had around which was excellent, but almost anything would be awesome.

Also, tangy cheese and herby pesto are a fantastic combination in themselves, so for a vegetarian option just leave out the chicken (or replace it with roasted bell peppers). I promise it’s excellent both ways.

Pesto Chicken Grilled Cheese
Makes 1 sandwich

Ingredients

1 Tbsp pesto
1 Tbsp goat cheese (optional)
2 oz Gruyère, thinly sliced
1/4 cup cooked chicken, shredded or in thin slices
1/4 cup fresh baby spinach (optional)

2 slices bread
butter or oil

Directions

  1. In a medium pan (big enough to fit both slices side by side) heat a little butter or oil over medium-low.
  2. Spread pesto on one slice of bread. Dollop with goat cheese (if using) and top evenly with chicken. Optionally, add a layer of fresh spinach atop the chicken.
  3. Arrange Gruyère on the other slice and transfer both to the pan.
  4. Place a lid (or a plate, or whatever you have around) over the pan and continue to cook low and slow until the cheeses are melty and warmed through. 
  5. Gently move the Gruyère slice on top of the other and cook an additional 30-60 seconds so the flavors meld.
  6. Remove from pan, slice in half, and enjoy immediately.

Notes

I like this method of grilled cheese preparation because it doesn’t require flipping the whole sandwich, and I think the cheese melts faster, but feel free to use your own preferred method!

Boursin Veggie Grilled Cheese

As much as I love a gooey grilled delight just dripping with cheese, they can quickly become exceedingly heavy and high calorie. Sometimes this is fine and exactly what I want, and other times I wish for a slightly lighter experience with the same delicious profile.

Inspired by a veggie sandwich from a local restaurant, this grilled cheese is for the days when you’re looking for a lighter fair. Creamy herbed Boursin cheese (and optionally, a little cheddar) gives you plenty of melty goodness while roasted veggies keep it well-balanced and flavorful. Roasted is my preferred method of cooking most vegetables, and while it’s a little more time-consuming it really deepens the flavor here.

I chose the Garlic & Fine Herbs flavor, but any of them would be delicious (or a homemade version if you prefer.) Boursin is very creamy but feels lighter than actual cream cheese, which pairs nicely with the vegetables. I added a little bit of cheddar to one of my iterations and I liked the additional flavor, but it’s certainly not necessary if you want to leave it out.

Choose a bread you really like here as it’s a very prominent flavor, relatively unmasked by the usual gobs of cheese and toppings. I went with a local Norwegian Farm Loaf, which is a fairly mild but delightful wheat bread. Sourdough or ciabatta would be other excellent options if you want a more neutral flavor.

This is easily customized to whatever vegetables are in season; pictured is red bell pepper, zucchini, and yellow squash which makes a lovely array of colors, but almost anything would be great. Just make sure it’s thinly sliced (ideally to roughly the same length as your bread) and you cook things like carrots and broccoli longer than squashes. Feel free to add as many veggies as you like, but keep in mind without the excess of cheese to glue everything together it is most easy to eat if there’s only one layer of vegetables. Mix it up by adding extra spices during the roasting process; some red pepper flakes would be great.

Next time you’re looking for a cozy meal with a few less calories, give this a shot and let me know what you think.

(PS – it would also be great with a small cup of soup on a chilly day!)

Boursin Veggie Grilled Cheese
Makes 1 sandwich

Ingredients

Veggies, in long slices (I used zucchini, bell pepper, and yellow squash)
olive oil
salt and pepper, to taste

1-1.5 oz Boursin cheese (about 1/4 of a “block”)
1 oz cheddar, thinly sliced (optional)

2 slices bread
butter or oil

Directions

  1. Heat oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil.
  2. Toss veggies with just enough olive oil to coat, then spread in a single layer on prepared pan.
  3. Roast 15-20 minutes, to desired doneness.
  4. When veggies are almost done, heat a little butter or oil over medium-low in a medium pan (big enough to fit both slices side by side).
  5. Spread half of Boursin cheese on each slice of bread. Top one side with cheddar, if using.
  6. Place a lid (or a plate, or whatever you have around) over the pan and continue to cook low and slow until the cheeses are melty and warmed through. 
  7. When the veggies are done, place in a single layer on one slice of bread. Gently top with the other side of bread and cook an additional 30-60 seconds so the flavors meld.
  8. Remove from pan, slice in half, and enjoy immediately.

Notes

I like this method of grilled cheese preparation because it doesn’t require flipping the whole sandwich, and I think the cheese melts faster, but feel free to use your own preferred method!

Sweet Potato Grilled Cheese

Happy April! Meatless March is over but, psych! Here’s another vegetarian recipe. I actually did not struggle too badly with the no meat thing until the last week, at which point I suddenly had the giantest of cravings for a Canyon Creek burger from Ted’s Montana grill. I still have not satiated this craving, but it’ll just be all the better when I do.

Regardless, in case you are not aware, April is National Grilled Cheese Month! Yep, that’s a thing. ‘Merica. I happen to super love grilled cheese and as such will be employing the theme this month; check for a new flavor every week. Hope you enjoy the series!

First off I went with one of my favorite things, sweet potato. You may have noticed I have a slight obsession so if it’s not your thing just close this tab and come back next week. If it is your thing, however, trust me when I say this is a grand adventure for your mouth. Several weeks ago a friend was making dinner and ran out of the main course (in her defense, I arrived quite late) and offered to make me a grilled cheese. On a whim she threw some cooked sweet potato in with it and on that day began a new era.

In my version I upped the flavor complexity a bit by mashing my sweet potato with goat cheese and a little chipotle, and then layered it with sliced Gruyère. I opted for sourdough bread from a local bakery but I think a seeded multigrain would also be excellent, as well as a fluffy potato bread. Whatever you decide to envelope your cheese delight with, I’m sure you’ll be thrilled with the outcome.

Creamy sweet potato with the slight tang of goat cheese pairs beautifully with Gruyère, and the chipotle adds a nice little kick. I made mine pretty mild (shocking, I know) but you can definitely play with the ratios to suit your fancy. Step up your grilled cheese game and make yourself a Real Adult Dinner this evening.

But if you want to pair it with chocolate milk, I won’t judge.

Sweet Potato Grilled Cheese
Makes 1 sandwich

Ingredients

1/4 cup cooked, mashed sweet potato
2 Tbsp goat cheese
1/8 tsp ground chipotle, to taste (or cinnamon!)

2 oz Gruyère cheese, thinly sliced

2 slices bread
butter or oil

Directions

  1. In a medium pan (big enough to fit both slices side by side), heat a little butter or oil over medium-low.
  2. Meanwhile, mash together sweet potato, goat cheese, and chipotle; add more spice if necessary.
  3. Spread sweet potato mixture on one slice of bread, and arrange Gruyère in a single layer on the other.
  4. Place a lid (or a plate, or whatever you have around) over the pan and continue to cook low and slow until the Gruyère is melty and the sweet potato is hot.
  5. Gently transfer one side on top of the other, and cook an additional 30-60 seconds so the flavors meld.
  6. Remove from pan, slice in half, and enjoy immediately.

Notes

I like this method of grilled cheese preparation because it doesn’t require flipping the whole sandwich, and I think the cheese melts faster, but feel free to use your own preferred method!