We invited 30 friends to share their favorite grilled cheese recipes. Yum!
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“As a Loaf Love Tour Brand Ambassador I traveled the country and lived in hotels. I spent my days surrounded by delicious Tillamook Cheese and incredible produce at Farmer’s Markets. When I got back to the hotel I had to find a way to combine this great food with my only option for cooking - the hotel BBQ. Thus, the hotel grilled cheese was invented.” - Kelly Sanders of Around the World in One Blog
Place asparagus, zucchini slices, and onion slices in a shallow pan. Cover vegetables with the remaining olive oil, kosher salt, pepper, and chopped garlic. Allow to marinate for as long as possible, but even 5 minutes is enough.
Pre heat grill. Brush 2 tablespoons of olive oil on all sides of the bread slices. Grill bread until grill lines appear on bread. Remove from heat.
Grill marinated veggies until charred with grill lines. Place shredded cheese in a grill safe pan and allow the cheese to melt. Watch the cheese closely as it can quickly overcook.
Assemble the sammich. Place one slice of bread on a plate. Add ¼ of the melted cheese, followed by 2 basil leaves, half the zucchini, a few onion slices, and 3 asparagus spears. Add another ¼ of the melted cheese. Place the second slice of bread on top and push firmly on the sandwich to help it stick together. Repeat for second sammich.