Today is the last day of National Grilled Cheese Sandwich Month! I had the pleasure of attending a grilled cheese sandwich competition yesterday, and there were a lot of fancy-schmance grilled cheeses. Take a look:
Much like my friend Josh, I’m a Wonderbread and American cheese kind of girl. I was inspired to do a little research into historic grilled cheese sandwich, and I came across this recipe from The International Jewish Cook Book (1919):
I liked the idea of adding a little kick to the cheese with paprika and mustard. It reminded me of when I would sleepover my best friend’s house in elementary school. Her mom would make the best grilled cheeses with Velveeta and spicy brown mustard.
So I decided to use the Toasted Cheese recipe to spice up my grilled cheese routine.
Spiced Grilled Cheese
16 oz (1 package) Velveeta Cheese
1 tablespoon Dijon Mustard
1 tsp Powdered Mustard
1 tsp Paprika
1 tsp Garlic Powder
8 Bread Slices
Add Velveeta and spices in a medium pan; melt until smooth over a low heat, stirring constantly. Spread a generous amount on a lightly toasted bread slice, and sandwich with another slice of bread on top. Finish as you would a grilled cheese sandwich: melt butter into a skillet, place sandwich into the skillet to toast, flip when golden brown. Will make about four sandwiches
Grilled cheeses are really something I can get behind.