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RECIPES: Gourmet Grilled Cheese Sandwiches ~ With Strawberries Or Brussels Sprouts

April is National Grilled Cheese Month, a sandwich we love so much we could eat a different recipe every day.

We’re beginning our “grilled cheese coverage” with two creative recipes from Vermont Farmstead Cheese Company, an artisan creamery.

The first gourmet grilled cheese sandwiches is called the French Connection, because it uses the creamery’s Lille cheese, patterned on the French cheese Coulommiers a member of the Brie family. The difference between the two is that Coulommiers is smaller with a thicker rind and a nuttier paste than Brie. But you can use any of these cheeses to make this delicious sandwich. The addition of fresh basil is simply delightful.


Ingredients For 2 Sandwiches

  • 4 slices of French bread (we cut long slices from a

    This sandwich combines creamy, sweet, tart and fresh and is splendid. Photo courtesy Vermont Farmstead Cheese Company.

  • 4 ounces Vermont Farmstead Cheese Company Lillé or Brie-style cheese, sliced
  • 10 strawberries, quartered
  • 2 tablespoons butter, room temperature
  • 8 fresh basil leaves
  • 1 teaspoons balsamic vinegar
  • ½ tablespoon granulated sugar

    1. CLEAN strawberries 30 minutes before making sandwich. Wash, pat dry, hull and quarter the strawberries. Combine them with the balsamic vinegar and sugar in a bowl and gently toss. Let the ingredients sit at room temperature for 30 minutes or longer. When ready to make sandwich…

    2. BUTTER sliced bread. Place bottom bread slices butter-side-down and layer the cheese and basil leaves. Top with the strawberry mixture and the top slices of bread.

    3. TRANSFER to a hot skillet and cook until cheese is melted and bread is nicely browned. Serve immediately.


    Add Brussels sprouts to your grilled cheese—
    really! Photo courtesy Vermont Farmstead
    Cheese Company.


    And now for something completely different: grilled cheese with Brussels sprouts. This creative combination rocks! TIP: Never overcook Brussels sprouts or any of the cruciferous vegetables family (broccoli, cabbage, etc.): It breaks down chemical compounds that create the infamous unpleasant sulfuric aroma and flavor.

    This recipe was created with Vermont Farmstead Cheese Company’s BrickHaus Tilsit. Tilsit or Tilsiter cheese is a versatile, semi-hard cheese originally produced by Danish settlers in Prussia. It is now commonly produced in Switzerland. You can substitute Havarti or Monterey Jack cheese.


    Ingredients For 2 Sandwiches

  • 6 ounces Vermont Farmstead Cheese Company BrickHaus Tilsit?
  • 6 Brussels sprouts, sliced thin
  • 2 cloves of garlic, minced
  • 6 ounces turkey breast, sliced
  • 4 slices of marbled pumpernickel rye bread
  • Lemon aïoli (recipe below)
  • 2 tablespoons butter, room temperature
    Ingredients For Lemon Aïoli

  • ½ cup mayonnaise
  • 1 teaspoon grated lemon zest
  • ?1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Pinch of salt and pepper
    1. BLEND aïoli ingredients in bowl and set aside.

    2. ADD 1 tablespoon butter to a heated skillet; once melted, add the Brussels sprouts and 2 cloves of garlic. Stir while cooking until Brussels sprouts are slightly wilted, about 3 minutes. Season with salt and pepper.

    3. TRANSFER cooked Brussels sprouts to a bowl and set aside.

    4. WIPE out the skillet. ??Butter one side of each slice of bread and place butter-side-down. To construct, lay sliced bread butter-side-down and layer with cheese, turkey and cooked sprouts.

    5. SPREAD the top slices with aïoli and close the sandwiches. Place butter-side-up on the bottom half of the sandwich.

    6. CAREFULLY place sandwiches in skillet and grill over medium-high heat until cheese is melted and bread is nicely browned. Serve immediately.
    Stay tuned for more gourmet grilled cheese!

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