Great Book of Grilled Cheese

GRILLED CHEESE

“Finally, a book that adores the
basic grilled cheese, but delivers

so many options ( from simple
to exotic) to elevate your melty,
cheesy, and tasty sandwich game.”

—Culinaire Magazine

BPODEPRENAFSIESURCEETRSDLTY!S

KIM WILCOX



















Super Cheesy
Grilled Cheese

Naan Caprese Peanut Butter and
Grilled Cheese Grilled Cheese Cheddar Grilled Cheese

BBQ Mac and Cheese Grilled Cheese 85

Caprese Grilled Cheese

This grilled cheese is a riff on the popular Caprese salad. Our Caprese is a favorite not

only for vegetarians, but for anyone who enjoys fresh, robust flavors and colors.

This sandwich is always most delicious when summer tomatoes are at their peak, but you can enjoy a Caprese anytime
throughout the year.

Ingredients Instructions

Ŋ 2 slices sourdough bread 1. Heat the griddle to 350°F.
Ŋ 4 slices provolone or 2. Using a pastry brush, butter one side of each slice of

mozzarella cheese bread. Place the buttered sides down on the griddle. Put
Ŋ 3–4 fresh tomato slices two slices of cheese on each slice of bread. On one piece
Ŋ 2 Tbsp. pesto of bread, on top of the cheese, add the tomatoes. On
Ŋ Crushed red pepper flakes the other piece of bread, spread the pesto and sprinkle
crushed red pepper flakes.
(optional) 3. When the bread is golden brown and the cheese
Ŋ Melted butter (for cooking) has melted, use a spatula to put the halves of the
sandwich together.

96 GREAT BOOK OF GRILLED CHEESE

A fresh spinach salad is a great partner for the fresh Fresh Spinach
tomatoes in the summery Caprese sandwich. Salad

Makes 4 servings

Ingredients

Ŋ Small bag of
baby spinach

Ŋ Blue cheese crumbles
Ŋ Dried cranberries
Ŋ Red onions, sliced
Ŋ Candied or

roasted pecans
Ŋ Balsamic

vinaigrette dressing

Instructions

1. Place the spinach in a bowl.
Sprinkle the blue cheese and
cranberries on the spinach,
then lay the red onions on top
of that. Finish with candied or
roasted pecans.

2. Dress with a balsamic
vinaigrette dressing.

Candied Pecans Instructions

Makes 4 cups 1. Heat a cast iron skillet and melt the butter
on medium heat.
Ingredients
2. Add the pecans and stir for a few minutes.
Ŋ 3 Tbsp. butter 3. Add the sugar and stir until it melts. If you
Ŋ 4 cups pecans, chopped
Ŋ 3/4 cup sugar want to add a little heat, now is the time to
Ŋ 1/4–1/2 tsp. cayenne pepper stir in cayenne pepper. Continue stirring
until the sugar starts to caramelize.
(optional) 4. Remove from the heat and spread the
Ŋ 1 tsp. kosher salt pecans out on parchment paper. As soon as
you put them on the paper, sprinkle them
These are easy to make and with kosher salt. Allow them to cool; as they
are great to freeze and have do, they will harden.
on hand for salads, desserts, 5. Store in an airtight container or freeze.
and main dish garnishing.
Tip vegetarian options 97

CHAPTER 5 SANDWICHES
Local/Regional SIDES
Flavors SAUCES, FILLINGS &
ADAPTABLE EXTRAS
Grilled cheese sandwiches
that incorporate locally
sourced ingredients, as well as
sandwiches with our favorite
regional flavors

102 Summer’s Delight Grilled Cheese 110 Taste of Tennessee Grilled Cheese
103 Fresh Berry Salad 110 Fresh Corn and Tomato Salad
111 Tomato Jam
104 Nashville Hot Grilled Cheese
105 Pear and Cheese Salad 112 Darcy’s Dressed-Up Gobbler
105 Nashville Hot Seasoning Grilled Cheese

106 All Shook Up Grilled Cheese 113 Fresh Pear and Cranberry Salad
108 Peanut Butter Stuffed Jalapeños 113 Turkey Dressing
108 Banana Jam
114 Blackberry Revival Grilled Cheese
115 Fresh Orange Salad
115 Blackberry Jam Spread

100 GREAT BOOK OF GRILLED CHEESE

All Shook Up
Grilled Cheese

Summer’s Delight Taste of Tennessee PeanBulatcBkubetrtreyrRaevnidvaCl heddar Grilled Cheese 101
Grilled Cheese Grilled Cheese Grilled Cheese

Nashville Hot Grilled Cheese

In Tennessee, Nashville Hot Chicken is a real and competitive food category.

My love of Nashville Hot Chicken inspired me to mix up some NHC seasoning

and make this grilled cheese at the café. Get ready to sweat, y’all!

Join us on the “hot side”—we have the best flavors here.

Ingredients Instructions

Ŋ 2 slices jalapeño cheddar bread 1. Preheat the griddle to 350°F.
Ŋ 4 slices pepper Jack cheese 2. Using a pastry brush, butter one side of each slice of
Ŋ 4–5 oz. baked chicken breasts and
bread. Place the buttered sides down on the griddle. Put
thighs, shredded and seasoned with two slices of cheese on each slice of bread. Put about 4–5
Nashville hot seasoning oz. of seasoned chicken on top of one slice of bread. Add
Ŋ 6 dill pickle slices the dill pickle slices on top of that.
Ŋ Melted butter (for cooking) 3. When the bread is golden and the cheese has melted, use
a spatula to place the bread slices together.

104 GREAT BOOK OF GRILLED CHEESE

Peanut Butter Stuffed Jalapeños

Makes 5 servings

Ingredients

Ŋ 1 cup peanut butter
Ŋ 3/4 cup cheddar cheese,

finely shredded
Ŋ 5 fresh jalapeños, cut in half,

ribs and seeds removed
Ŋ 10 slices raw bacon

Instructions

1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment

or foil. If using foil, coat it with
cooking spray.
3. In a bowl, mix the peanut butter and
cheddar cheese.
4. Fill each jalapeño half with the peanut
butter and cheese mixture.
5. Wrap each pepper with a slice of
bacon and place on the baking sheet.
6. Bake for 20–25 minutes until the
bacon is crispy.

Banana Jam Instructions

Makes 2 cups 1. Put the mashed bananas in a small saucepan. Add the sugars
and stir over medium heat.
Ingredients
2. Add the remaining ingredients, then stir until everything is
Ŋ 3 ripe bananas, mashed incorporated and the jam is warm.
Ŋ 1/2 cup white sugar
Ŋ 1 Tbsp. dark brown sugar 3. Allow to cool. Store in the refrigerator for up to one week. This
Ŋ 11/4 Tbsp. lime juice is excellent on ice cream, waffles, and pancakes.
Ŋ 1 Tbsp. water
Ŋ 1 Tbsp. dark rum Fun Fact
Ŋ 1 tsp. vanilla extract
In 1943, the United States briefly banned pre-sliced
bread as part of wartime conservation.

108 GREAT BOOK OF GRILLED CHEESE

CHAPTER 6 SANDWICHES
All My Chef SIDES
Friends SAUCES, FILLINGS &
ADAPTABLE EXTRAS
Recipe mash-ups with some of
my very favorite and talented
chef friends

I have a tendency to gravitate to people who think outside the box and have strong creative energy.
Owning and operating the café for the past 10 years has awarded me the opportunity to make lifelong
friends with these guys. Their backgrounds vary—some are professionally trained chefs, while others are
self taught. But what they all have in common is their love of great food and their amazing talent. Here's
to you, my friends; thank you for your contributions.

118 Spicy Italian Cutlet Melt 128 Giddle Pig Griddle Pig
by Ken Mayse Let Me In Grilled Cheese
by Chris Grove
120 Black Fig Grilled Cheese
by Frank Aloise 130 Hawaiian Pimento Grilled Cheese
by Dean Hitt
120 Black Mission Fig Jam
132 Manchego and Sriracha Orange
122 Taki Grilled Cheese Grilled Cheese by Jen Bixby
by Brandon Frohne
134 Loaded Lobster Grilled Cheese
124 The Nuna Grilled Cheese by Michael Kilby
by Najwan Natour
134 Candied Bacon
126 Berbere Roasted Pork 136 Chocolate Chip Cookie Dough
Grilled Cheese by Mark McKinney Grilled Cheese by Lisa Varnado

126 Berbere Pulled Pork
127 Caramelized Onions

116 GREAT BOOK OF GRILLED CHEESE

Taki Grilled Cheese

Berbere Roasted Loaded Lobster Chocolate Chip Cooklioecal/regional flavors 117
Pork Grilled Cheese Grilled Cheese Dough Grilled Cheese

Black Fig Grilled Cheese
______ C H E F F R A N K A LO I S E ______

“A big part of my culinary adventures is finding ways to pair foods that are
different but whose flavors complement one another. I particularly enjoy the

combination of various textures and flavors that awaken the senses. This
sandwich does just that—Italian comfort food at its best!” —Frank

Ingredients Instructions 4. Put the second piece of bread on
top of the sandwich and place
Ŋ 2 slices round 1. Heat a nonstick pan to medium- the sandwich in the pan. The
Italian bread high heat. key is to slowly cook it to get the
perfect doneness.
Ŋ 2 Tbsp. fig jam 2. On one side of both slices of
Ŋ 3–4 oz. Taleggio cheese bread, lightly spread “olive 5. After cooking one side for a
Ŋ 4 slices prosciutto di oil” mayonnaise. short while, flip the sandwich.
Repeat as needed. When it’s
Parma, sliced thin 3. On one slice of bread (a plain perfect, remove it from the heat,
Ŋ Olive oil mayonnaise side), spread 2 Tbsp. of fig jam, let it rest for a minute, cut it in
or more if you desire. Add thinly half, and enjoy!
(for cooking) sliced Taleggio cheese to cover
the surface of the bread, then lay
on four slices of prosciutto.

Black Mission Fig Jam

Makes 3 cups

Ingredients Instructions

Ŋ 2 cups dried black mission 1. In a bowl, add the dried black mission figs, red wine, and
figs, de-stemmed and cut balsamic vinegar. Soak until the figs rehydrate, about 30 minutes.
in quarters or smaller
2. In a medium saucepan, add the shallot, butter, and red pepper
Ŋ 2 cups of your favorite flakes. Start caramelizing the shallots on low heat. Add the figs
red wine and all the liquid. Add the sugar and water to the mixture.

Ŋ 1/2 cup balsamic vinegar 3. Slowly bring the mixture to a simmer, then turn the heat to low
Ŋ 1 medium shallot, and allow to reduce for about 45 minutes to 1 hour.

sliced thin 4. Take the mixture off the heat and purée it in a blender, adding
Ŋ 4 Tbsp. butter cold water slowly if needed to help the process. Place the purée
Ŋ 1/2 tsp. red pepper flakes in a shallow pan and put it in the refrigerator to allow it to solidify
Ŋ 1 cup sugar into a jam state.
Ŋ 1 cup water

120 GREAT BOOK OF GRILLED CHEESE

Black Fig Grilled Cheese 121

CHAPTER 7 DESSERTS
Family FROSTINGS
Desserts

Dessert recipes that have been
passed down in my family and
that are staples at the café and
family gatherings

140 The Best Carrot Cake 146 Mom’s Texas Sheet Cake
140 Cream Cheese Frosting 146 Chocolate Frosting

142 Bread Pudding 148 Banana Cheesecake

143 Grandma’s Shaum Torte 149 Chocolate-Covered Grapes

144 Sugar Cookies 150 Pumpkin Bread
144 Colored Cream Cheese Frosting
152 German Apple Cake
152 Simple Cream Cheese Icing

138 GREAT BOOK OF GRILLED CHEESE

Pumpkin Bread

Bread Pudding Sugar CookiesChocolCahtoceoClahtiep-CCoovoekreide Dough Grilled Cheese 139
Grapes

The Best Carrot Cake

I have always been a big fan of carrot cake, but I found that I was disappointed
more than I was happy with the cakes that I tried. Most were very dry

or tasted like a spice cake instead of a carrot cake. I decided to make one
just as I would like it to be: moist and full of flavor. This is the result.

Makes 1 cake Instructions

Ingredients 1. Preheat the oven to 350°F. Spray pan spray on either a Bundt
pan, two 9-inch layer pans, or a 9-inch x 13-inch pan.
Ŋ 11/4 cups vegetable oil
Ŋ 2 cups sugar 2. Cream together the oil and sugar until mixed well.
Ŋ 4 eggs, room temperature 3. Add the eggs and the baby food and mix well.
Ŋ 14 oz. carrot baby food 4. Add the dry ingredients, including the carrots, and mix gently.
Ŋ 2 cups flour 5. Stir in the pineapple, raisins, and nuts. The batter will be thin,
Ŋ 2 tsp. baking soda
Ŋ 1 tsp. salt so do not be alarmed.
Ŋ 11/4 tsp. cinnamon 6. Pour into your baking pan(s). Bake for 30–35 minutes until a
Ŋ 3 large carrots, shredded
Ŋ 10-oz. can crushed toothpick comes out clean. Cool on a wire rack.
7. Frost with cream cheese frosting.
pineapple, drained
Ŋ 1 cup raisins
Ŋ 1 cup nuts (optional)
Ŋ Cream cheese frosting

Cream Cheese Frosting

Makes 6 cups, enough for 1 cake

Ingredients Instructions

Ŋ Three 8-oz. blocks cream 1. Mix the cream cheese and butter until smooth and creamy.
cheese, room temperature 2. Mix in the vanilla and salt until blended.
3. Add the powdered sugar 2 cups at a time, mixing well
Ŋ 1 cup butter, room temperature
Ŋ 1 Tbsp. vanilla extract between additions. Start with a total of 6 cups; if you think it
Ŋ 1/2 tsp. kosher salt is too thin after that, add more until the desired consistency
Ŋ 6–7 cups powdered sugar is achieved. If you add too much and think that it is too thick,
Ŋ Heavy cream to thin frosting you can add heavy cream or milk a few teaspoons at a time
to thin it back out.
if needed 4. Spread onto carrot cake or any other desired dessert.
Refrigerate any leftover frosting.

140 GREAT BOOK OF GRILLED CHEESE

The Best Carrot Cake 141

Mom’s Texas Sheet Cake 147

Tip

This recipe instructs you to bake it in
loaf pans, which will make two or three
regular-size pans, depending on your
pan size. But you can also make one
loaf and use the remaining batter to
mix it up a little—try muffin tins, cast
iron skillets, and individual loaf pans.

Pumpkin Bread 151

YGoruirlGloe-dTo Cheese Grilled and Glazed Grilled Cheese

Guide

The ultimate crowd-pleaser, nothing beats a warm and crispy grilled Chicken Noodle Soup
cheese sandwich. With the Great Book of Grilled Cheese, you’ll “Kim Wilcox brings you more glorious grilled
never run out of ideas or inspiration again! Filled with more than 100 cheese recipes than you probably thought
recipes for specialty grilled cheeses, sides, salads, soups, desserts— possible, along with all the sides, salads, and
and including vegetarian options—this must-have cookbook offers even desserts you’ll need to turn a grilled
endless, out-of-the-box possibilities for everyone’s favorite comfort cheese sandwich into a complete dining
food, plus what to serve with it! From author Kim Wilcox’s best- event!”
selling recipes that she serves at her Knoxville café, It’s All So —Tod Stewart, Contributing Editor,
Yummy, to contributions from restaurant owners, industry leaders, Quench magazine
and celebrity and TV chefs, such as Brandon Frohne (Chopped,
Chopped Redemption, Chow Masters, Secret Eats, and Snack “A must-have for those willing to learn how to
Attack) and Lisa Varnado (Sugar Rush), the delicious dishes inside make the best grilled sandwich and find new
this book are sure to delight and become instant family favorites! ways to enjoy some melty goodness.”
—Adriana Martin, adrianasbestrecipes.com
“Grilled cheese is one of the great “Take your love of grilled cheese
staples of comfort food. Kim Wilcox to the next level with this
takes us on a deep dive with tried and comprehensive guide to the diner
true recipes from her café and rounds classic.”
them out with sides and desserts, —Rachel Rappaport, author of the
creating complete feel-good dishes.” Everything Healthy Slow Cooker Cookbook
—Tara Cox, Executive Managing Editor, and recipe developer for
Rachael Ray In Season magazine www.coconutandlime.com

“Is there anything better or more $14.99 US | $18.99 CAN
comforting than a good grilled cheese
sandwich? Kim Wilcox gives readers EAN ISBN: 978-1-4971-0164-7 51499
all the tips, recipes, and condiment
ideas to help transform the American 9 781497 101647
classic into the best sandwich ever.”
Meatloaf Melt Grilled Cheese — Sarah Walker Caron, editor of Bangor
Metro Magazine, cookbook author, and
creator of SarahsCucinaBella.com

“This tome should be a staple in every
home cook’s pantry.”
—Angela Covo, Editor-in-Chief, edible
San Antonio & Adjunct Faculty, Culinary
Institute of America