Does the mere suggestion of smooth, mild, patriotic American cheese, creamy Danish Havarti, buttery Norwegian Jarlsberg, or sharp Vermont cheddar—maybe even melded together in a crisp, four-cheese Panini sandwich—make your mouth water? Or how about a slice of mozzarella and some fragrant pesto, between thick slices of artisan bread, lightly grilled in salted butter? If cheese and its many manifestations are a big part of your DNA (card-carrying Wisconsin residents withstanding), you may be one of the millions likely to celebrate National Grilled Cheese Day on April 12th!

Grilled Cheese History

Though the history of “cooked bread and cheese” predates many records, the first U.S. modern accounts link an open-faced sandwich to the 1920s when inexpensive sliced bread and American cheese were readily available. Called a “cheese dream” during the Great Depression, the concept sometimes involved ham or bacon, or perhaps eggs, cayenne, mustard or mayonnaise, browned on both sides and served in tomato sauce at Sunday supper. In fact, a 1918 Good Housekeeping magazine also featured cheese dreams.

How Do You Like Your Grilled Cheese?

Maybe you’re a purist and fancy your grilled cheese simple and straight up: American cheese with a little butter on grilled or toasted white, rye or pumpernickel, or you’re something of a grilled cheese voyeur — inspired by the concept of salty Swiss and sliced Bartlett pears on grilled brioche, or maybe tangy goat cheese with roasted red peppers and spinach on grilled ciabatta bread. Whatever you like, and limited only by your culinary imagination, there’s a great grilled cheese experience out there for everyone.

From easy and traditional to elaborate and exotic, these tasty variations of warm, toasty cheese sandwiches will make you melt and help you and your family celebrate Grilled Cheese Day in gooey, gastronomical style:

South of the Border Grilled Cheese

Sourdough, Swiss, and Mango Chutney Grilled Cheese

Grilled Cheese, Ham, and Jam on Brioche

Beth Herman is a freelance writer with interests in healthy living and food, family, animal welfare, architecture and design, religion, and yoga. She writes for a variety of national and regional publications, institutions, and websites.

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