We decided, after a little research, to try grilled cheese sandwiches on the grill. Everything I read was encouraging. Here are the best tips I can offer:
- Have a staging area for people to put together their sandwiches.
- Offer a variety of breads, condiments, and fillings.
- Denser, thick breads work better – think thick crust bread.
- Warm your butter so it’s easy to spread or melt it (or use oil) and brush it on the bread.
- Be creative with your combinations.
- Let the coals get low enough that you won’t burn your sandwich and even then, watch the grill closely! We had only one butter fire.
Sourdough bread, tomato, sharp cheddar cheese, habanero mustard, and mayo.
The grilled cheese on the grill took no time at all to cook. 1 minute per side if it was in the coals. If you put your sandwich on the edges, you have a couple minutes per side.
Start with bread and soft butter (or have the butter melted and ready to brush on at the grill).
Choose your cheese(s). Pre sliced makes it easier on your and the guests.
Use some creative fillers. We had sliced tomatoes, avocados, and smoked turkey.
Sometimes sweet goes well the smoky, cheesy, grilled flavor.
The spicy sauces.
The run-of-the-mill condiments. By the way, the ketchup made with agave syrup is the best ever! I never really liked ketchup until I tried this stuff!
Put all sandwich ingredients together and bring to the grill. Cook on each side for about 1 minute. This is a fun way to cook out because the kids can put together fun combinations, everyone has more choices, and it costs relatively little to feed a large group! It was a huge hit and we will most certainly be doing this again soon.
Mine: sourdough on one side and wheat on the other side, swiss cheese, tomato, and avocado.
I ate my sandwich with chipotle ketchup – just mix the two according to your taste.
So what did we serve with our grilled cheese? Whole kosher dill pickles were a must, as was potato salad and pasta salad. I had every intention of making potato salad but just ran short of time.
The grocery store brands were a no-brainer for these three.
We also served sliced watermelon, chips, and this amazing sweet and zingy Peach-ginger Slaw from Southern Living, July 2012. We skipped the pecans to keep this recipe nut-free for those not liking or able to eat nuts. See the recipe below.
- 1 cup chopped pecans
- 3 tablespoons pepper jelly
- 1/4 cup rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1/3 cup canola oil
- 1 (16-oz.) package shredded coleslaw mix
- 2 large fresh peaches, unpeeled and coarsely chopped (about 2 cups)
- 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 10 minutes).
- 2. Meanwhile, microwave jelly in a large microwave-safe bowl at HIGH 15 seconds. Whisk in vinegar and next 2 ingredients until blended. Gradually add canola oil in a slow, steady stream, whisking constantly until well blended.
- 3. Add coleslaw mix, and toss to coat. Gently stir in peaches. Stir in pecans; add salt to taste. Serve immediately, or cover and chill up to 8 hours, stirring in pecans and salt to taste just before serving.