grilled cheese is easily one of my favorite weekend lunches. i try to always keep some good crusty bread in the freezer (presliced) and some cheese that melts nicely so that i can quickly throw together a sandwich based on whatever i have on hand.
when i was in college, grilled cheeses were one of my go to lunch items because the cafeteria had them everyday, they never ran out of them, and they were pretty good, in a terrible/greasy/diner food kind of way. cheap white bread, cheap american cheese, and an unholy amount of fat spread on the outsides of the bread. thank goodness the cafeteria didn’t post nutritional information…
these days, i like to experiment with a variety of cheeses and other fillings, often picking a “theme” for my grilled cheese based on what’s in season. to wit, this grilled cheese started with apples, which quickly led to cheddar, munster, and cranberries. the cranberry idea actually came from a brie and turkey sandwich i had recently that was served on cranberry bread (the hearty sandwich kind of bread, not the dessert cakey kind of bread) so if you can get your hands on some hearty cranberry bread, feel free to swap that into this grilled cheese. you could also use cranberry relish, if you happen to have that on hand (aka, you’ve stumbled across this post on the day after thanksgiving). finally, red onion, arugula, and mustard prevent you from wondering if your toaster handed you an iced apple pop tart sugar bomb instead of a grilled cheese with apple.
as far as ingredient ratios go, take this recipe as a guide but mostly, do what you like. whenever i’m making grilled for my husband and myself, i always put more cheese in his sandwich because he likes his cheesier than i do. similarly, i put more onions in mine. you know what you like, so feel free to adjust as you go. it’s pretty hard to go wrong when you’re starting with crusty bread and good cheese.
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