Tillamook Grilled Cheese Recipepalooza – Pigs in a Blanket…of Cheese from Head Cheesemaker Dale Baumgartner
Tillamook Corporate Cheese Production Manager, Dale Baumgartner has been making cheese at Tillamook for 44 years – the last 18 as Head Cheese Maker! In that time, he has developed quite a taste for cheese and in his opinion the sharper the better. He is an avid hunter who once dreamed of being a hunting guide in the wilds of Alaska – we at Tillamook are pretty glad he went into the cheese business instead!
- Prep time: 5 minutes
- Total time: 15 minutes
- Yield (number of servings): 4 sandwiches
Working at Tillamook I’ve had my fair share of delicious grilled cheese sandwiches. The Centennial Grilled Cheese at the Cheese Factory Creamery Cafe and the ol’ faithful with just Medium Cheddar and a bowl of tomato soup stand out, but none compare to my own favorite, Pigs in a Blanket…of Cheese. When I’m out hunting with my buddies, I need something that’s easy to make but that fills up our stomachs. I think I’ve found the perfect sandwich to do just that! The contrast of sharp (Vintage White Extra Sharp) and spicy (Pepper Jack) cheese with a mellow ham just can’t be beat. I know there are a ton of different breads to choose from, but my favorite bread to make a grilled cheese sandwich with is good ol’ white bread. Just talking about this sandwich makes me want to be out hunting again!
- 4 tablespoons Tillamook Salted Butter
- 12 slices Tillamook Vintage White Extra Sharp Cheddar
- 8 slices Tillamook Pepper Jack
- 8 oz of your favorite ham
- 8 slices of your favorite bread
Since we make these in the middle of nowhere I use a camper stove, but these directions will work just as well for your home stove. Butter one side of each piece of bread and put it on the grill butter side down on medium heat. For each sandwich place two slices of Vintage White Extra Sharp Cheddar and one slice of Pepper Jack on one side of bread and one slice of Vintage White Extra Sharp Cheddar and one slice of Pepper Jack on the other slice of bread. Next to the bread and cheese put a couple pieces of ham on the grill just enough to warm it. Warming the ham makes for a little better texture and consistency while pulling the sandwich together.
Melt the cheese on the bread gently, but don’t burn the bread. If you’re burning the bread you can lower heat or place the lid of a cooking pot over the bread to make the cheese melt faster. Put the ham onto one slice of bread per sandwich and put the two slices of bread together when they have reached desired gooey goodness level. Remove the sandwiches from heat, put them on a paper plate and eat with some chips and an ice cold root beer. I can’t take it anymore. See ya…I’m going hunting!