Discover 4 tasty new ways to build your next Grilled Cheese Sandwich! Featuring Roth's specialty cheeses, there's something for everyone in the family here.
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Grilled Cheese 4 Ways

Discover 4 tasty new ways to build your next Grilled Cheese Sandwich! Featuring Roth's specialty cheeses, there's something for everyone in the family here.
Course Main Course
Cuisine American
Keyword cheese, sandwich
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 710kcal
Author Meggan Hill

Ingredients

For the Presto:

  • 1/4 cup butter softened
  • 8 slices oat bread
  • 1 pound Roth Van Gogh Original Gouda
  • 4 slices roasted red peppers
  • 1/4 cup Homemade Pesto or store-bought

For the Nord:

  • 1/4 cup butter softened
  • 8 slices challah bread
  • 1 pound Roth Havarti Dill
  • 8 ounces deli ham
  • 1 cup arugula
  • 1/4 cup whole grain mustard

For the Texan:

  • 1/4 cup butter softened
  • 8 slices Texas toast (French toast bread)
  • 1 pound 3 Chili Pepper Gouda
  • 1/2 cup caramelized onions
  • 1/4 cup barbecue sauce

For the Californian:

  • 1/4 cup butter softened
  • 8 slices Seeded bread
  • 1 pound Roth Sriracha Gouda
  • 8 ounces cooked chicken sliced or shredded
  • 2 avocados pitted, peeled, and sliced

Instructions

To make the Presto:

  • Butter one side of each slice of bread (8 slices). In a large skillet over medium-high heat, lay 4 slices of bread butter-side down (work in batches if necessary). 
  • Top with Van Gogh Original Gouda, roasted red peppers, and a spread of pesto. Top with second slice of bread and flip when the bottom is golden brown and the cheese has begun to melt. 
  • Continue cooking until the second side is golden brown and the cheese has melted (reduce heat to low and cover if the bread is golden brown but the cheese needs to melt more). Remove to a cutting board, cut each sandwich in half, and serve.

To make the Texan:

  • Butter one side of each slice of bread (8 slices). In a large skillet over medium-high heat, lay 4 slices of bread butter-side down (work in batches if necessary). 
  • Top with 3 Chili Pepper Gouda, caramelized onions, and a spread of barbecue sauce. Top with second slice of bread and flip when the bottom is golden brown and the cheese has begun to melt. 
  • Continue cooking until the second side is golden brown and the cheese has melted (reduce heat to low and cover if the bread is golden brown but the cheese needs to melt more). Remove to a cutting board, cut each sandwich in half, and serve.

To make the Nord:

  • Butter one side of each slice of bread (8 slices). In a large skillet over medium-high heat, lay 4 slices of bread butter-side down (work in batches if necessary). 
  • Top with Havarti Dill, ham, arugula, and a spread of whole-grain mustard. Top with second slice of bread and flip when the bottom is golden brown and the cheese has begun to melt. 
  • Continue cooking until the second side is golden brown and the cheese has melted (reduce heat to low and cover if the bread is golden brown but the cheese needs to melt more). Remove to a cutting board, cut each sandwich in half, and serve.

To make the Californian:

  • Butter one side of each slice of bread (8 slices). In a large skillet over medium-high heat, lay 4 slices of bread butter-side down (work in batches if necessary). 
  • Top with Sriracha Gouda, chicken, and avocados. Top with second slice of bread and flip when the bottom is golden brown and the cheese has begun to melt. 
  • Continue cooking until the second side is golden brown and the cheese has melted (reduce heat to low and cover if the bread is golden brown but the cheese needs to melt more). Remove to a cutting board, cut each sandwich in half, and serve.

Nutrition

Calories: 710kcal