Winning Grilled Cheese Cook-off recipes, 2009
GRAND PRIZE WINNER
Taste of Vermont’s Seasons Goodness
From: Vermont’s Seasons Fine Catering, Brattleboro, Vt. — Professional entry
MAKER AND VARIETY OF CHEESE:
Vermont Shepherd Cheese
Grafton 2 yr. Cheddar
MAKER AND VARIETY OF BREAD:
La Panciata in Northfield Falls, Vt. – Pane Siciliano
INGREDIENTS AND QUANTITIES:
2 slices Pane Siciliano bread
1 Tbls. Cabot Creamery butter
2 oz. Vermont Shephard cheese
2 oz. Grafton 2-yr. cheddar
2 each thinly sliced fresh pear
½ tsp. Vermont honey
2.5 oz. Cob smoked Vermont ham (shaved)
½ tsp. 5-grain mustard
PREPARATION STEPS
- Lightly butter 2 slices of bread.
- Sauté fresh pear in 1 tsp. butter for 1 minute, add honey – remove from heat.
- Slice cheese thinly – place cheddar on non buttered side of bread.
- Add pear.
- Add ham and spread mustard on ham.
- Top with Vt. Shepherd and buttered bread.
- Grill until evenly browned and crispy.
- Cut on diagonal.
Serves: 1
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FIRST PLACE WINNER – PROFESSIONAL DIVISION
South-of-the-Border Grilled Flatbread, Vermont style
From: Against The Grain Gourmet, Brattleboro, Vt. — Professional entry
MAKER AND VARIETY OF CHEESE:
Neighborly Farms of Vermont – Chipotle Cheddar Cheese
MAKER AND VARIETY OF BREAD:
Against the Grain Gourmet – Gluten Free 12”, 3-Cheese Pizza Shell
INGREDIENTS AND QUANTITIES:
1 12” Gluten Free 3-cheese Pizza Shell (Against The Grain Goumet)
4 oz. Chipotle Cheddar Cheese, grated (Neighborly Farms of Vermont)
2 Tbls. Refried black beans
4 slices Bacon, cooked and crumbled (Vermont Smoke and Cure, Thick sliced)
2-3 Tbls. Cilantro Vinaigrette (1 Tbls. fresh chopped cilantro, 2 parts oil, 1 part white balsamic vinegar, salt and pepper to taste)
PREPARATION STEPS:
- Prepare cilantro vinaigrette ahead of time for optimum flavor.
- Cut pizza shell into halves. Brush the top surface of each half liberally with cilantro vinaigrette.
- Spread a thin layer of refried black beans on the bottom surface of one half, and top with grated cheese and bacon crumbles.
- Close the flatbread sandwich and place on grill. Grill for 4-5 minutes until the cheese is melted and shell is toasted with golden grill marks.
- Cut into quarters with pizza cutter to serve.
Serves: 4
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SECOND PLACE WINNER–TIED–PROFESSIONAL DIVISION
Taylor Farm’s Almost Rueben
From: Taylor Farm, Londonderry, Vt. — Professional entry
MAKER AND VARIETY OF CHEESE:
Taylor Farm Maple Smoked Chouda
MAKER AND VARIETY OF BREAD:
Taylor Farm Store WW Bread (Rye is a good choice too)
INGREDIENTS AND QUANTITIES:
1 lb. Taylor Farm Maple Smoked Gouda (sliced)
1 cup (at least) Sauerkraut, rinsed. Don’t skim, it is really good!
8 slices WW bread (Rye is a good choice too)
Butter for frying
PREPARATION STEPS:
- Heat butter in a heavy pan, place four slices bread, top with cheese, sauerkraut and other slice of bread.
- Brown on both sides and enjoy!
Serves: 4
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SECOND PLACE WINNER -TIED – PROFESSIONAL DIVISION
Mad Good Grilled Cheese Sandwich
From: The Putney Co-op, Robyn O’Brien, Putney, Vt. — Professional entry
(With a lot of help from Crescent Dragonwagon)
MAKER AND VARIETY OF CHEESE:
Grafton - 2 year aged Cheddar
MAKER AND VARIETY OF BREAD:
Red Hen - Mad River Grain Bread
INGREDIENTS AND QUANTITIES:
1 lb. Grafton 2 year aged Cheddar cheese
6 oz. Cream cheese, softened
2 cloves Garlic, pressed or minced fine
½ cup Roasted red peppers, chopped fine. (about one fresh roasted)
⅓ cup Toasted pecans, chopped fine
1 Tbls. Worcestershire sauce
1 tsp. Tabasco sauce (or more to taste(
1 large Handful minced parsley
8 slices Red Hen Mad River Grain Bread
Butter for frying
PREPARATION STEPS
- Blend softened cream cheese with all ingredients except the Grafton cheddar, stir in the cheddar.
- Heap a generous amount onto bread.
- Heat butter in heavy pan, add sandwich and fry each side over medium low heat till melted and browned.
Serves: 4-6, depending on who is loading them.
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FIRST PLACE WINNER – AMATEUR DIVISION
The Apple Snap
From: Kate Bailey, Heath, Ma. — Amateur entry
MAKER AND VARIETY OF CHEESE:
Grafton -5 Star Cheddar Cheese
MAKER AND VARIETY OF BREAD:
Amy's Bakery Arts Café- Country White
INGREDIENTS AND QUANTITIES:
2 Slices Amy¹s Country White bread
4 Slices Grafton-5 Star Cheddar cheese
3-4 Slices Tart Apple (Honey Crisp, Empire, etc.)
1 ½ Tbsp. Caramelized onions
PREPARATION STEPS:
1. Caramelize onion s
2. Slice / peel apple
3. Slice / grate cheese
4. Prepare pan – melt butter
5. Grill sandwich
Serves: 1
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SECOND PLACE WINNER – AMATEUR DIVISION
Smokey Bacon Cheddar
From: TD Banknorth, Brattleboro, Vt. — Amateur entry
MAKER AND VARIETY OF CHEESE:
Grafton Village Cheese Co. – Maple Smoked Cheddar
MAKER AND VARIETY OF BREAD:
Vermont Bread Co. – Whole Wheat
INGREDIENTS AND QUANTITIES:*
Grafton Village Cheese Co. – Maple Smoked Cheddar
Vermont Bread Co. – Whole Wheat
Smoked Bacon Strips – 2 strips per sandwich
Baby Spinach
Butter
PREPARATION STEPS:
- Pre-Cook the Bacon
- Lightly butter the Vermont Whole Wheat bread
- Thinly slice the Grafton Maple Smoked Cheddar and place on bread
- Top the cheese with Baby Spinach
- Assemble top and bottom and place on heating surface
- Cook until underside is golden brown (darker or lighter if desired) and flip it onto the other side.
- Repeat step six. Depending on the desired toasting of the bread additional flips may be necessary to ensure the cheese fully melts.
*all ingredients’ proportions may be adjusted depending on desired taste
Serves: 1
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THIRD PLACE WINNER – AMATEUR DIVISION
Jota’s Amazing Inside-Out Grilled Cheese Sandwich
From: Jota Weeks, Brattleboro, Vt. — Amateur entry
MAKER AND VARIETY OF CHEESE:
Grafton Village Cheese Co. – Cheddar 1 yr. old or younger
Maple Brook Farm – Mozzarella
Vermont Butter & Cheese – Chevre
Spring Brook Farm - Tarentaise
MAKER AND VARIETY OF BREAD:
Amy’s Bakery Art’s Café – Country White Sourdough bread
This sandwich gets it's magic by the selection of tangy and creamy internal cheeses and the crusty heady chewy cheese grilled on the outside. It is especially delicious when dipped in cream of tomato soup.
INGREDIENTS AND QUANTITIES:
2 Slices Amy’s Bakery Arts Café Country White Sourdough Bread
2 Tbls. Butter, more as needed
2 oz. Grafton 1 yr.- Cheddar, thin slices
2 oz. Maple Brook Farm- Mozzarella
2 oz. Vermont Butter & Cheese-Chevre
Salt
Amy’s Cream of Tomato Soup
PREPARATION STEPS:
1. Begin Heating the Soup over a low flame.
2. Begin Heating the grill to a medium/low temperature.
3. Melt the butter and minced garlic together adding a little salt.
4. Stack the bread as if the sandwich were already made and you were going to grill it.
5. Open the sandwich and brush the garlic butter on the INSIDE of both slices of the bread spooning any left over minced garlic onto one side of the bread..
6. Spread the Chevre on the side of the bread with the extra minced garlic.
7. Evenly stack the Mozzarella on top of the Chevre.
8. Place the Cheddar on top of the Mozzarella.
9. Close the sandwich.
10. Place half of the Tarentaise slices ON TOP of the OUTSIDE of the CLOSED sandwich.
11. Invert the sandwich onto the heated grill so that the Tarentaise is in direct contact with the grill and the sandwich is on top. Allow to cook. Don’t worry the cheese won’t burn.
12. While the sandwich is cooking, place the remainder of the Tarentaise on top.
13. Allow the sandwich to cook until the Tarentaise is a golden brown and then flip the sandwich over so that the un-grilled cheese is in direct contact with the grill and the sandwich is on top as in step 11.
14. While the sandwich is cooking place your heated soup in a bowl or cup.
15. When the cheese is a golden brown on the grilling side remove the sandwich.
16. Allow the sandwich to set for a minute before cutting.
17. Slice the sandwich in half and consume by dipping it in the cream of tomato soup.
Serves: 1
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