This post is part of my yearlong partnership with Arla Cheese!
File this under: things we realized as kids and never got full credit for: Grilled cheese is one of life’s sacred recipes.
I never outgrew it, what about you? It’s the reliable comfort of soft bread, cheese, and a hot pan. I love it just like that, but I also have a habit of wanting to stuff all my favorite things into one convenient eating vessel (a sandwich, taco, car, or purse), so I can’t help but want to add ingredients to a good ol’ grilled cheese.
Grilled Cheese with Havarti, Sun Dried Tomatoes and Prosciutto
I recently started using sun-dried tomatoes, because they’re sweeter and richer than fresh tomatoes, which just may be the most popular grilled cheese addition of all time. When I thought of adding bacon to my grilled cheese, I wondered if it might be a little too overpowering, and instead, decided on paper-thin slices of prosciutto, to keep with an Italian theme. I added a handful of briney artichoke hearts, and that almost felt like the rightest I’d been in years. And finally, havarti.
This Arla Havarti sliced cheese is the heartbeat of the sandwich. It has this buttery, just-gently creamy taste I can’t get enough of, and a semi-soft texture that melts perfectly on grilled cheese. Is there anything more satisfying than seeing that cheese pull? I’ve said it before and I’ll say it again–cheese is life and the rest is just details. Wait no. I mean–a good cheese is essential. I’ve told you about how much I love Arla before, and this time, I’m focused on their sliced cheeses, which come in Havarti, Fontina, Gouda, Muenster. They’re free from artificial flavors and preservatives, and made from milk that is free of added hormones*. These cheeses, just like the cream cheese, are simply better.
*FDA has determined that there is no significant difference between milk derived from rBST-treated and non-rBST treated cows.
Calorie-wise, between the bread, cheese, and whatever you add in, a grilled cheese can really start to add up quickly. I’ve learned through past attempts at lightening it, that you really do need two slices of cheese at the minimum, or else you just won’t taste the cheese, and even more than that, you won’t experience any of the melting quality that makes a grilled cheese what it is. Where I’m able to trim calories is with the butter/oil. Here, I decided to forgo buttering the bread and instead, simply use my oil mister (or cooking spray) to spray the pan and top of the sandwich, and then cook it over medium until crispy, melted, and warm throughout. And with all of the flavorful ingredients inside–the sweetness, the saltiness, and the buttery Havarti, there’s absolutely nothing to miss!
Happy National Grilled Cheese Day! What’s you favorite grilled cheese addition?
This post is sponsored by Arla Cheese.