This week’s theme for my appearance on THV11 This Morning was grilled cheese — Kicked Up Grilled Cheese.  Try hosting a grilled cheese bar for your next party or family gathering.  It’s guaranteed fun for adults and kids as well.

(Update: THV has archived the video and original text so that is no longer available. For my original post for them, see below.)

You can find a list of the ones we prepared for the show, but just about any variation you can come up with will be a winner.  A few things to keep in mind when planning your grilled cheese bar:

• Have a variety of sliced breads — marbled rye, sourdough, crusty Italian, multi-grain, raisin, cinnamon, cranberry (or other fruit) are a few of our favorites.
• Try out some new cheese but have some regular favorites available as well:  Brie, Gruyere, Smoked Gouda, Blueberry-Vanilla Goat Cheese, Havarti, Buffalo Mozzarella–check out the odds and ends available in the deli counter and don’t be afraid to experiment.  While they will taste the same, grated cheeses work best, I think.  I prefer to grate my own.  The prepackaged  grated cheeses have a coating on them which doesn’t always melt the way I like.  Pimento cheese varieties are also preferred by some.
• I think thinly sliced meats work best — ham, pastrami, corned beef, roast beef, steak, prosciutto, smoked chicken, smoked turkey, salami,  even tuna and salmon. 
• I know some people use mayonnaise (not salad dressing!) instead of butter because they feel it doesn’t burn as easily as butter. Personally, I prefer to lower the heat and use butter. Mayonnaise is a combination of oil, eggs and salt which I think takes away from the overall taste of the sandwich. Just call me “old school.”

• BACON — and lots of it already cooked till crisp
• Pesto, Guinness Mustard, tapenade, horseradish sauce, hot pepper jelly varieties, basil, fresh tomatoes, avocado, Granny Smith apples, blueberries, cherries, strawberries,  pears, bananas, peanut butter, Nutella, Biscoff — go wild!

Original post for THV:

For your next family fun night or party, try setting up a grilled cheese bar. Set out a variety of cheeses, meats, fruits and condiments and let your guests have fun with their combinations either as sandwiches for the meal or as desserts. Set up a griddle, Panini press or grill pan(s) and let each person grill as desired. Combinations are only limited by your imagination.

Here are some ideas to get you started:

Ricotta. Nutella or Biscoff and Banana:
Spread 1 ½-inch slices challah or brioche with ricotta; spread an additional slice with Nutella or Biscoff Sandwich with sliced bananas; Spread the outside of the bread with softened unsalted butter; grill, flipping once, until golden.

Variation: Use chocolate Nutella and finish the sandwich with a dusting of powdered sugar.

Brie or Mascapone,* Turkey and Green Apple
4 slices cinnamon-raisin or Irish Soda Bread
Brie or Mascapone, softened
8 ounces thinly sliced smoked turkey
1 Granny Smith apple, cored and thinly sliced
Hot Pepper Jelly (Cranberry or Cherry Hot Pepper Jelly), Raspberry or Strawberry Preserves, Fig Jam
Unsalted butter, softened

Spread one side of two bread slices with the softened cheese; spread the remaining two slices with your choice of jelly, preserves or jam. Top two slices with the smoked turkey and apple slices; place the remaining bread slices on top. Spread the outside of each sandwich with softened butter. Grill each sandwich until heated through and golden.

*The Mascapone is sweeter.

Caprese Melt
4 slices sourdough or crusty Italian bread
4-8 slices fresh tomato, drained (or jarred tomato bruschetta) (depends upon size)
4-8 slices fresh buffalo mozzarella (depends on size)
Pesto
Fresh basil
Unsalted butter, softened, or garlic-infused olive oil
Marinara sauce

Spread one side of each bread slice with pesto. Place 1-2 slices of mozzarella on two of the slices; top with tomatoes or tomato bruschetta and 1-2 fresh basil leaves. Top with remaining bread slices. Spread the outside of each slice with softened butter or olive oil.

Grill over medium heat until the cheese is melted and the bread is golden brown. Cut each sandwich in half and serve hot with marinara sauce, if desired.

Gruyere, Ham and Pears

4 slices sandwich bread
8 ounces Gruyere cheese or Baby Swiss, thinly sliced
1 pear, thinly sliced
8 ounces Petit Jean hickory-smoked peppered ham slices
Unsalted butter

Layer 4 slices of sandwich bread with 8 ounces Gruyere, 1 thinly sliced pear, and 8 ounces ham slices’; top each with bread.
Heat a large skillet over medium heat. Spread outside of both bread slices with butter. Cook sandwiches in batches, if necessary, until golden and cheese is melted, flipping once, 3 to 5 minutes per side. Cut sandwiches in half and serve hot.

Swiss, White Cheddar or Provolone, Corned Beef and Guinness Mustard
4 slices Irish Soda Bread, marbled rye, sourdough, whole wheat or pumpernickel bread
8 ounces Swiss, White Cheddar or Provolone, sliced
8 ounces corned beef, thinly shredded or sliced
Guinness Mustard
Unsalted butter, softened
Horseradish sauce, optional

Spread one side of each of the bread slices with the Guinness Mustard. Place one slice cheese on each of the bread slices and top 2 of the slices with corned beef. Top with the remaining bread slices with cheese. Spread the outside of each slice with softened butter.
Heat a large skilled or grill pan over medium heat. Grill the sandwiches until golden and the cheese is melted, flipping once, 3-5 minutes per side. Cut sandwiches in half and serve hot with extra Guinness Mustard or horseradish sauce

Fontina, Prosciutto and Pesto

1 10-ounce loaf ciabatta, halved horizontally and soft interior removed
1/3 cup
1/3 pound Prosciutto de Parma, thinly sliced
Pesto
1 roasted red bell pepper, roasted, peeled, seeded, and cut into strips (or jarred variety, drained)
1/4 pound Fontina cheese, thinly sliced
1/2 cup baby arugula or basil
Extra-virgin olive oil
Coarse salt
Freshly ground pepper

Preheat a grill pan or a Panini press over medium-high heat.
Spread one cut side of ciabatta with the pesto and the other with olive oil. Layer one side of ciabatta with prosciutto, pesto, red pepper, and arugula; top with cheese. Drizzle with olive oil and season with salt and pepper. Top with remaining bread.
Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a Panini press grill according to manufacturer’s instructions. Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.
Cut sandwich into quarters. Serve immediately.

Parmesan and Fig Grilled Cheese

Sourdough bread slices
Shredded fresh parmesan cheese (or parmesan and white Cheddar)
Fig jam
Arugula or spinach leaves
Unsalted butter or olive oil
Balsamic vinegar reduction, optional

Spread the inside of each bread slice with fig jam. Top each with shredded cheese and arugula leaves. Drizzle with a little of the balsamic vinegar reduction. Put two of the sandwich halves together. Spread the outside of each bread slice with softened unsalted butter. Grill for a few minutes per side, pressing if desired.