Grilled Cheese Night at La Brea Bakery & 4 Mouth-Watering Grilled Cheese Recipes

La Brea Bakery’s party is boasting a feast of assorted passed grilled cheese sandwiches including:

• Havarti, house-cured Gravlax, and Red Onion compote on Pumpernickel Bread
• Roquefort and Spicy Apple Chutney on Walnut Bread
• Gruyere and “French Onion Soup” Shallots on our French Baguette
• Taleggio, Wood Roasted Mushrooms, and Roasted Garlic on Kalamata Olive Bread
• Tomato Soup Shooter topped with a Cheddar, Brie and Fontina Grilled Cheese
• Spanish Ossau Iraty Cheese, Piquillo Peppers, Fennel, and Pickled Raisins on La Brea Bakery Reserve Pain De Campagne

It’s a grilled cheese festival if there ever was one! La Brea Bakery will also be showcasing wines and champagnes from Navarro Winery, Opolo Vineyards, Tablas Creek Vineyards, and, of course, Moet Chandon. There will also be a professional Cheese Stretcher from DiStefano Cheese pulling fresh Mozzarella cheese. Yum! Plus a live DJ and giveaways of wine, cheese, and La Brea Bakery Breads will be there to complete the night. Get your tickets here and hope to see you there!

And be sure to check out these delicious grilled cheese recipes below. Happy eating!

THE CLASSIC GRILLED CHEESE

Prep Time
15 mins
Cooking Time
35 mins
Servings
Makes 1 sandwich

Your childhood favorite to a whole new level. Enjoy!

INGREDIENTS
1 Tablespoons Softened Butter
2 x White Cheddar Cheese Slices
2 1-ounce slices American cheese
French Loaf

PREPARATION

1. Place a medium cast iron skillet or similar over medium-low heat and preheat the pan for 2 minutes while you assemble the sandwich.
2. Butter each slice of bread on one side and lay the bread out on your cutting board butter side down.
3. Place two slices of both cheeses on each piece of bread and top with the remaining bread slice.
4. Carefully transfer the sandwiches to the preheated pan and cook over medium-low heat for 3 minutes per side or until bread is golden brown and cheese has melted.
5. Cut and serve.

CAMPANILLE GRILLED CHEESE

Prep Time

20 min

Cooking Time

20 min

Servings

Makes 1 batch

Perfect for Lunch!

INGREDIENTS
8 oz. Bresola Slices
8 oz. Smoked Caciocavallo, Sliced
1 ea. Yellow Onion, Julienned
2 oz. Balsamic Vinegar
3 oz. Clarified Butter
Gluten Free White Artisan Sliced Sandwich Bread

PREPARATION

1. Saute the onions in 1 oz. of the clarified butter over medium heat. Add the balsamic vinegar and reduce heat to low. Cook until balsamic is reduced and onions are reduced down.
2. To assemble sandwich: Place cheese on both slices of the bread. Place 1/4 of onions on top of cheese along with 2 oz. of sliced bresaola. Brush outside of sandwich with clarified butter. Saute in nonstick pan on both sides until bread takes on golden color. Place in 375 degree oven to melt cheese if it has not melted.

THE COWBOY: SHORT RIB GRILLED CHEESE

Prep Time
15 mins
Cooking Time
35 mins
Servings
Makes 1 batch

Wow – this grilled cheese recipe is on another planet good!

INGREDIENTS

4 x Jack Cheese Slices

1 Tablespoons BBQ Onion Jam

3 oz Short Ribs

Three Cheese Semolina Loaf

PREPARATION

1. Place a medium cast iron skillet or similar over medium-low heat and preheat the pan for 2 minutes while you assemble the sandwich.
2. Butter each slice of bread on one side and lay the bread out on your cutting board butter side down.
3. Place two slices of Jack on each piece of bread add the short rib and onion jam and top with the remaining bread slice.
4. Carefully transfer the sandwiches to the preheated pan and cook over medium-low heat for 3 minutes per side or until bread is golden brown and cheese has melted.
5. Cut and serve.

THE VEGGIE: PORTABELLA MUSHROOM, BRUSSEL SPROUTS AND FONTINA GRILLED CHEESE

Prep Time

15 minutes

Cooking Time

35 minutes

Servings

Makes 1 batch

You won’t miss this meat on this ooey gooey and delicious grilled cheese sandwich. One of our favorite grilled cheese recipes.

INGREDIENTS

1 Tablespoons Softened Butter

4 Slices Fontina Cheese

1 x Portabella Mushroom, Grilled and Sliced

½ cups Shaved Brussel Sprouts

1 Teaspoons Roasted Red Pepper

1 Teaspoons Thyme Aioli

Whole Grain Loaf

PREPARATION

1. Place a medium cast iron skillet or similar over medium low heat and preheat the pan for 2 minutes while you assemble the sandwich.
2. Butter each slice of bread on one side and lay the bread out on your cutting board butter side down.
3. Place two slices of Fontina on each piece of bread, add Portabella mushroom, roasted red pepper and shaved Brussels sprouts.
4. Spread Thyme Aioli on second slice of bread and top to complete the sandwich.
5. Carefully transfer the sandwiches to the preheated pan and cook over medium low heat for 3 minutes per side or until bread is golden brown and cheese has melted.
6. Cut and serve.

All grilled cheese recipes and photos courtesy of La Brea Bakery. What are your favorite grilled cheese recipes?

A new favorite of ours is to use a Homemade French bread recipe courtesy of Jens Reviews. It’s deceptively simple and altogether delicious, pairing perfectly with the recipes listed above. The secret to the perfect French bread? Head over to Jens Reviews for the recipe.

 

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