From barbecues and cookouts to other summertime celebrations, warmer weather means plenty of opportunity to test your grill skills—but it doesn’t have to be hard.
Put the “grill” back into grilled cheese this summer with The Essential Baking Company’s new Take and Bake bread. The fresh bread is partially baked and sealed to last for several months on the shelf, if needed. And with varieties such as rosemary, sourdough, French, Italian and baguette, there’s something for every occasion.
Take and Bake lends itself perfectly to countless grilled cheese creations. The slightly under-baked loaf lets you create the perfect sandwich fresh on the grill, without overcooking or burning your bread. Below are a few of The Essential Baking Company’s favorite ways to entertain family and friends by grilling delicious, artisan grilled cheese sandwiches and filling them with fresh ingredients.
1 - The Essential Baking Company Take and Bake French
6 slices - Cheddar cheese
6 slices - Colby-Jack cheese
½ cup - Chipotle mayonnaise
2 - White onions
½ stick - Butter
Elevate your classic grilled cheese game with a spicy twist on an old favorite. Slice the bread generously, about an inch thick. Lightly butter one side of each bread slice and set aside.
Thinly slice and caramelize the onions in butter until they’re a deep golden-brown. Coat half of the bread slices in chipotle mayonnaise and top with enough caramelized onions to cover most of the mayonnaise. Top with one slice of cheddar and one slice of Colby-Jack, then sandwich with another piece of bread so the buttered sides are facing out.
Carefully place each sandwich on the hot grill until the cheese is melted, about two minutes, then flip and wait another two minutes. Watch carefully to make sure the bread doesn’t burn and only golden grill marks are left. Plate and serve!
1 - The Essential Baking Company Take and Bake Italian
12 oz. - Fresh mozzarella cheese
½ cup - Fresh basil leaves
2 - Large tomatoes
¼ cup - Extra virgin olive oil
½ stick - Butter
Italian seasoning (optional)
Even if the warm summer days of Italy feel far beyond reach, you can still taste them. This caprese sandwich takes a classic pizza and turns it into an easy-to-eat, quick and simple grilled cheese recipe. As always, begin by buttering one side of each slice of bread, cut one-inch thick.
Slice the mozzarella into half-inch pieces and do the same with the tomatoes. Wash and dry the basil leaves and cut them into thin slices.
Top half the bread slices with basil, tomato and mozzarella slices. Drizzle with the olive oil and season with Italian seasoning to taste, if desired. Cover with another slice of bread and gently press together, making sure the butter sides are facing out.
Place each sandwich on the hot grill until the cheese is melted, about two minutes, then flip and wait another two minutes. Again, watch carefully to make sure the bread doesn’t burn and only golden grill marks are left. Salute!
1 - The Essential Baking Company Take and Bake Sourdough
6 slices - Havarti cheese
1 ½ cups - Arugula
12 slices - Bacon
½ stick - Butter
Somehow, bacon goes with everything, but its smoky flavor blends surprisingly great with soft, mild Havarti and bright, spicy arugula. Lightly butter one side of each bread slice and set aside.
Fry the bacon until fully cooked and blot off the excess oil with a paper towel. Place one slice of Havarti cheese on half of the bread slices and top with two strips of bacon and plenty of arugula. Feel free to tweak as needed to your taste—aka, add more bacon. Cutting the strips into smaller pieces will help the sandwich stay together.
After you place the other slices of bread on top to make sandwiches, butter side facing out, they’re ready for the grill. Place each sandwich on the hot grill until the cheese is melted, about two minutes, then flip and wait another two minutes. Enjoy!