April is National Grilled Cheese Month! To give the grilled cheese sandwich the respect and honor it deserves, Tillamook invited our friends, employees, chef partners, blogger friends and fans to join us for the inaugural Tillamook Grilled Cheese Recipepalooza.

Each day during the month of April we shared a new grilled cheese recipe from one of our contributors in the Loaf Life Blog, Facebook, Twitter and Pinterest. Today, we are excited to share a compilation of these recipes and more in our first ever the Tillamook Grilled Cheese Recipepalooza digital cookbook!

Please share, download, cook and most of all – enjoy!

Happy grilling from your friends at Tillamook!

By Mary

Spice up your lunch with this sweet and spicy grilled cheese from She's Cookin

Priscilla Willis writes about food and dining on her website She’s Cookin’ | from the heart where you’ll find simple + seasonal recipes with a heart healthy focus, dining reviews highlighting healthy options, the occasional indulgence to drool over, and delicious Travel Eats from destinations near and far. Priscilla and her husband find respite in growing greens and tomatoes and walking their Corgi on the beach. Priscilla is a contributor at OC Menus and Honest Cooking and collaborates with Hoag Hospital on raising awareness and educating folks about cooking good foods for the heart.

Recipe Overview:

• Prep time:  20 minutes
• Total time:  30 minutes
• Yield:  2 sandwiches

A grilled cheese with attitude: a hint of heat from creamy Tillamook Pepper Jack Cheese and a touch of smoky chipotle mayo + cool, sweet tropical flavors of pineapple and mango = love at first bite. Award-winning Tillamook Medium Cheddar Cheese chimes in here to temper the heat for those with tender taste buds – otherwise go all out with more Pepper Jack!

Ingredients:

• 1- 7 ounce can Chipotle peppers*
• 2 tablespoons mayonnaise
• 1 tablespoon olive oil
• 1/2 cup pineapple, diced**
• 
3 strips dried mango, diced
• 
1/4 red bell pepper, diced
• 
2 slices Tillamook Medium Cheddar Cheese
• 
2 slices Tillamook Pepper Jack Cheese
• 
4 slices potato or whole grain bread
• olive oil for grilling

*Note: canned Chipotle peppers (packed in adobo sauce) can be found in most supermarkets. **Fresh pineapple is my preference, but canned will do.

Instructions:

Measure one tablespoon of chipotle peppers (refrigerate the remainder of for future use). Place in a mini food processor or blender and process until smooth. Add the mayonnaise and olive oil and process until blended.

In a small bowl, mix together the diced pineapple, mango, and red pepper. If using canned pineapple make sure to drain well. Makes about 1 cup of fruit salsa.

Heat a cast iron or other heavy skillet or grill over medium-low heat. Using a pastry or grill brush, brush one side of each slice of bread lightly with olive oil. Place bread, oiled side down, on a cutting board. Spread each slice with chipotle mayonnaise. Place one slice of cheese on each slice of bread. Add a tablespoon of the fruit salsa to one side of each sandwich, spread to cover bread. Place partner slice of bread with cheese on top and transfer to heated skillet.

Cook for about 3 minutes per until  golden brown then, using a spatula, carefully turn over to brown the other side, about 2-3 more minutes . Watch carefully. Optional: cover with a pot lid to trap the heat to make sure the cheese melts – must have melted cheese!

By Tillamook

Delicious Mexican flavors make this one yummy grilled cheese

Amy of Sing For Your Supper is an opera-singing cheese addict who loves to cook, bake, and EAT. Mom to 3 month-old Cassidy and furbaby Izzy, wife to Joel, the computer nerd, and food blogger extraordinaire!

Recipe Details

• Prep time: 5 minutes
• Total time: 10 minutes
• Yield (number of servings): 2

Recipe Overview

Spicy Tillamook Pepper Jack Cheese, creamy avocado and cilantro butter are grilled to perfection on slices of thick, buttery Texas toast. Dip in spicy salsa and enjoy!

Ingredients List

• 4 slices Texas toast (not the frozen kind- you can find this with the other sliced breads)
• 3 tablespoons unsalted butter, at room temperature
• 1/8 teaspoon salt
• 2 tablespoons cilantro, finely chopped
• 2 slices Tillamook Pepper Jack Cheese
• 1 avocado, thinly sliced
• salsa, for dipping

Preparation/Instructions

Stir the chopped cilantro, salt and butter together until spreadable and smooth. Spread the butter mixture on one side of each slice of bread. Place two slices of bread buttered side down on a preheated grill pan over medium heat. Top each with a slice of cheese and 2-3 slices of avocado. Place the remaining two slices of bread, buttered side up on top. Cook for 2 minutes, then flip, cooking until cheese is melted and bread is lightly browned.

By Tillamook

A Texas-inspired grilled cheese that is not to be missed!

Jennifer of Real Posh Mom is a…Wife. Mom. Consultant. Editor. Culinary Explorer. Fashionista. Altruist. Persuader. Coffee Aficionado. Arachnophobic.

Recipe Details

• Cook time: 15 minutes
• Yield (number of servings): 4 servings

Recipe Overview

In celebration of Tillamook Cheese coming to Texas, let me introduced the Texas Grilled Cheese sandwich featuring plenty of melty cheese on fresh, extra large sizes of Texas Toast.

Ingredients

• 2 tablespoons Tillamook Salted Butter
• 4 slices Tillamook Sharp Cheddar
• 4 slices of Tillamook Medium Cheddar
• 1 cup shredded beef
• 8 slices Texas toast (thick sliced—42oz loaf)
• 2 tablespoons onion, chopped
• 2 tablespoons green or red pepper, chopped
• 2 tablespoons tomatoes, chopped

Preparation/Instructions

Combine onion, bell pepper and tomato. Set aside.

Lightly butter one side of each bread and place butter side down on medium heated pan or flat grill. Place one slice of Medium Cheddar on the untoasted side of 4 slices of bread. Spread 2 tablespoons of the shredded beef and 1 1/2 tablespoons of the onion mixture over each slice of cheese.

Top each sandwich with a slice of Sharp Cheddar and a slice of bread, toasted side down. Let the cheese melt on the bread while checking the underside so as not to burn. Lower heat if necessary. Place the sides together when they have reached desired melted consistency. Remove from heat and enjoy!

By Tillamook

Austin Grilled Cheese Week partner Austin Daily Press serves up a yummy grilled cheese for Recipepalooza

You’ve seen “The Hangover”, right? Remember the scene where the whole crew is riding through the desert and Zach Galifianakis blurts into impromptu song, “We’re the three best friends that anyone could have…” Well, that about sums up the three Chefs and Owners of Austin Daily Press. Just three best friends hungry for great food and a shared passion for getting the most out of life that you possibly can!

Recipe Details

• Prep time: 3 minutes
• Total time: 6-7 minutes
• Yield (number of servings): 1

Recipe Overview

In celebration of National Grilled Cheese Month, Austin Daily Press is pleased to feature one of its signature hot pressed sandwiches, the Turkey Club. This sandwich is packed with mesquite smoked turkey breast, Monterey Jack and Sharp Cheddar Cheeses, smoky bacon, fresh tomato, and mayo all pressed to gooey, crispy perfection between a buttery bolillo roll. It is a classic that just makes more sense as a panini.

Ingredients List

• 1oz cooking spray
• 2 slices Tillamook Monterey Jack Cheese
• 2 slices Tillamook Sharp Cheddar Cheese
• 3 slices mesquite smoked turkey breast
• 2 slices bacon
• 2 slices fresh tomato
• 2oz mayo
• 1 fresh bolillo roll
• ¼ teaspoon cajun seasoning/season salt

Preparation/Instructions

Cut your bolillo roll in half and add 1oz of mayo evenly to each side. Lightly sprinkle cajun seasoning to each half of the roll. Place the 2 slices of bacon on your panini press or a nonstick frying pan with the 3 slices of turkey breast placed on top to heat through. While the bacon cooks and the turkey warms add 2 slices of jack to one side of the sandwich and 2 slices of cheddar to the other. Slice a tomato and add to one side of the roll.

When the Bacon is cooked and the turkey is warmed through removed from panini press and place over tomato. Close the sandwich and place back on the panini press in the bacon grease. Spray top with cooking spray if needed and press for 3-4 minutes or until bread is crisp and cheese is beginning to melt from the sandwich. Remove from press and let rest for 1 minute. Enjoy!

By Tillamook

A simple recipe meets complex flavors for something extra yummy

Angela Bishop, blogger at Nine More Months, is a stay at home mom of two (soon to be three) crazy boys just trying to keep her sanity.

Recipe Details

• Prep time: 15 minutes
• Total time: 20 minutes
• Yield (number of servings): 4 sandwiches

Recipe Overview

Celebrating National Grilled Cheese Day with a delicious Mexican-inspired sandwich that is perfect for lunch or dinner. It is simple to put together but with complex flavors that are sure to be a crowd-pleaser at your next dinner party.

Ingredients List

• 4oz Tillamook Salted Butter
• 8 slices Tillamook Sharp Cheddar Cheese
• 8 slices of round French bread
• 8oz Tillamook Premium Sour Cream
• 1 package taco seasoning
• 1lb carne asada seasoned beef
• 2 cups of fresh arugula

Preparation/Instructions

Grill carne asada according to your favorite recipe or package directions if using prepackaged. In the meantime, mix your taco seasoning into your sour cream. Depending on the brand, you may not need to use the whole package, so be sure to taste as you mix. Butter one side of each slice of bread, and place a slice of cheese on the un-buttered side. Set aside. Once your carne asada has cooked, slice it very thinly against the grain.

Place two slices of bread in a pan on med-low, butter side down. Cover to let the cheese melt. Once cheese had melted, add about 1oz of your carne asada to one slice. Follow with a dollop of sour cream mixture and handful of arugula. Place the other slice of bread on top and press down with spatula. Continue cooking until both sides of the sandwich are golden brown.

Repeat for each sandwich.

Note: You will most likely have leftovers of the ingredients. Use them to make a yummy salad the next day!

By Tillamook

Spicy, smooth, grilled cheese yumminess!

Fab Find Foodie is a place for creator Angela Williamson to share her love for food and kitchen products, recipes, family entertaining and local DFW events.

Recipe Details

• Prep time: 10 minutes
• Total time: 15 minutes
• Yield (number of servings): 3

Recipe Overview

My goal was to combine two of my favorite foods, guacamole and grilled cheese.  I made a simple, yet tasty, guacamole that doesn’t overshadow the deliciousness of Tillamook Monterey Jack Cheese.  The result?  A creamy, fresh-tasting  grilled cheese unlike anything you’ve ever tried!

Ingredients List

• 6 slices Goldminer California Sourdough Square Bread*
• 6 slices Tillamook Monterey Jack Cheese
• 3 medium-sized avocados
• 6 tablespoons Tillamook Unsalted Butter
• juice of half a small lime
• ½ of a jalapeno, roasted and rough chopped
• 1 tablespoon green onion, sliced  (green part only)
• 1 teaspoon red onion, minced
• 1 clove garlic
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly cracked black pepper

Preparation/Instructions

To Roast Jalapeno:
Cut jalapeno in half, and remove seeds and ribs.  Place on  a small baking sheet lined with foil.  Put baking sheet underneath the broiler and  roast for 5 minutes, or until skin is bubbly and darkened.  Immediately place in a small bowl and cover with saran wrap.  After five minutes, remove jalapeno and remove the outer skin.  Chop one of the jalapeno halves and set aside.

To Make Guacamole:
Scoop the center of 3 medium-sized avocados into a small bowl and gently mash together, leaving it fairly chunky.  Add the fresh lime juice, green and red onion, garlic and jalapeno and mix.  Add salt and pepper.

To Make the Grilled Cheese:
Preheat a non-stick skilled on medium heat.  Butter one side of three slices of bread.  Spread 3 tbsp. guacamole on each of the dry sides of the bread.  Place buttered side of bread with guacamole down in preheated pan.  Top with two slices of cheese and second slice of bread.  Butter the top of the bread.  Cook for two-three minutes, until bottom side of the bread is golden brown.  Flip the sandwich over with a spatula, and cook and additional 2 minutes.  Again, until the bread is golden brown.  Allow grilled cheese to sit for one minute before butting in half.

*This specific bread can be found at your local Walmart in the bakery section.

Everything you need for one tasty sandwich

Holy guacamole!

By Tillamook

Pulled pork, Tillamook Cheese and fresh guacamole. Yum yum!

Sweet Basil is all about getting everyone back into the kitchen where good food is approachable and where friends and family can build healthy and happy relationships. Carrian has been writing Sweet Basil for about three years and is a wife, and mother to two girls. If the kitchen is the center of the home why not try heading in there and cooking up something that is delicious and brings everyone together?

Recipe Details

• Prep time: 5 Min (or if you are doing the pork fresh that day, 6-8 hours in the crock pot)
• Total time: 10 min
• Yield (number of servings): 4

Recipe Overview

In celebration of National Grilled Cheese month I’ve created a gooey, cheesy, smoky and delicious grilled cheese recipe that will make you want to roll over and groan with pleasure. Meet a grilled cheese packed full of tender, juicy BBQ pork, Tillamook Sharp Cheddar Cheese and my personal favorite, fresh guacamole! Oh, sweet deliciousness!

Ingredients List

• 2-4 tablespoons  Tillamook Unsalted Butter, softened
• 4 slices Tillamook Sharp Cheddar Cheese
• 2 cups cooked, shredded pork (see note in recipe)
• 2 cups of your favorite BBQ sauce
• 1 avocado, smashed with a fork in a bowl with 1-2 teaspoons lime juice and 1/4 teaspoon salt
• 8 slices good quality white bread

Preparation/Instructions

*Note* It is easiest to buy a pork shoulder and cook it in the crockpot for 6-8 hours on low depending on the size. You can do salt and pepper, or your favorite pulled pork recipe. Eat it for dinner and save the leftovers for Grilled Cheese Night.

Lay the bread out on a plate or cutting board.

In a small bowl mix together your pork and BBQ sauce. Spread a little of the BBQ pork all over one slice of bread. Top with one slice (or two depending on how big your bread is) of Tillamook Sharp Cheddar Cheese. Spread a spoonful of the guacamole on the cheese so that all areas are covered.

Cover with another slice of bread and lightly butter it. Place it butter side down on a medium heated skillet or griddle. Butter the top of the bread while the bottom side is cooking. Allow to cook until golden brown and then turn over onto the other side. Continue to cook until melty and perfect. Remove from the heat and devour like there is no tomorrow! ;)

All the fixins' for a fresh and delicious BBQ grilled cheese

By Tillamook

An unexpected concoction of yummy

Laurie Caspell has been a dedicated member of the Tillamook packaging team since 1989 – 23 years!  Laurie, who grew up with a wonderful cook for a mother, said she never liked to cook!  She would have rather spent all her time outside, playing and being a tomboy.  It wasn’t until she had a family and had to learn to cook that she actually started enjoying it.  Nowadays Laurie cooks mostly from recipe ideas she creates in her head (she’s not much for using recipes, because she can’t ever seem to find the one she wants)!  Laurie says the packaging department is full of adventurous cooks who share ideas and recipes back and forth.  Laurie has a great big garden every year and really likes cooking with the fresh ingredients that she grows herself.

Both at work and home, Laurie is a volunteer first responder.  Laurie says that helping others in times of need is her greatest passion and she prides herself on being able to comfort and aid others.  Someday Laurie hopes to go on a volunteer mission for a disaster relief mission.

Recipe Details

• Prep time:  2 minutes
• Cook time: 10 minutes
• Total time: 12 minutes
• Yield (number of servings): 3 servings

Recipe Overview

The Grilled Strawberry ‘Cheese-Cake’ Sandwich is a sweet take on the traditional grilled cheese sandwich that is unexpectedly delicious.

Ingredients List

• 6 Slices of buttermilk bread
• 6 slices of Tillamook Cheddar Cheese, either Sharp or Medium, depending on your preference
• 5 tablespoons of strawberry jam
• 1/3 cup of cream cheese
• 1 tsp. of honey
• 1/8 tsp. of vanilla flavoring
• 4 to 5 fresh strawberries
• 3 grapes
• Tillamook Salted Butter

Preparation/Instructions

Spread butter on 3 slices of bread and place them butter side down on a flat skillet.

Place 2 slices of cheese on each piece of bread. Top each sandwich with a buttered slice of bread and grill 4 to 5 minutes, or until you see the cheese has melted and the bread is golden brown.

Set grilled cheese sandwich on a plate.

Mix cream cheese with the honey and vanilla. Powdered sugar can be used in place of the honey, if desired.

Spread approximately 1 tablespoon of strawberry jam over the grilled sandwich.

Gently spread 1 tablespoon of the cream cheese mix on top of the jam.

Place the strawberries in a flower design as shown in the picture, and place 1/2 of a grape in the center of the strawberry flower. Enjoy!

By Tillamook

Portabella mushrooms and pepper jelly make one unique and yummy grilled cheese sandwich

Awake at the Whisk, created by Amber Stott, is an online lifestyle guide to living la vida locavore. It’s about food that’s good for you and good for the planet. On this blog you’ll find original recipes, book reviews, gardening tips, food stories, and more!

Recipe Details

• Prep time: 10 minutes
• Total time: 20 minutes
• Yield (number of servings): 2 sandwiches

Recipe Overview

This grilled cheese recipe takes classic ingredients, adds some heat and meaty mushrooms, a touch of sweet, and leaves you with a gooey, chewy, and hearty sandwich. The best sandwiches are those that require a large, cloth napkin to continuously catch the drippy, sticky goodness. Consider this a 2-napkin sandwich.

Ingredients List

• 2 large portabella mushrooms, stems removed
• 2 cloves garlic, minced
• 1 inch ginger root, thinly sliced
• 2 Tablespoons soy sauce
• 2 Tablespoons olive oil
• 4 slices artisan bread
• 2 Tablespoons pepper jelly
• 4 slices Tillamook Pepper Jack Cheese

Preparation/Instructions

Place mushrooms gill-side-up on a small platter. Place half the garlic and half the ginger root in each mushroom, distributing evenly over the mushrooms’ surface. Drizzle 1 tablespoon soy sauce and 1 tablespoon olive oil over each mushroom. Let rest about 10 minutes.

Heat BBQ grill to medium heat. Place mushrooms gill-side-up on the grill for about 6 minutes, (check the mushrooms after 3 minutes to be sure the flame isn’t too high). Turn mushrooms over and cook on the second side for about 6 minutes, or until tender. Most of the garlic and ginger will fall off when you flip them. If the ginger is still clinging to the mushroom, remove it now. Set mushrooms aside and cover with foil to keep warm.

Spread half a tablespoon pepper jelly on each slice of bread. Place a slice of pepper jack cheese on top of jelly on each slice of bread. Place bread cheese-side-up on grill over low flame, checking the underside so as not to burn. If necessary, lower heat.

When cheese has melted, place a portabella mushroom between two slices of the bread to create a sandwich. Repeat with the second mushroom and remaining two slices of bread. Serve immediately.

Putting it all together!

By Tillamook