As if we need a holiday to stuff down a delicious cheese sandwich.
Branny at Branny Boils Over uses homemade onion jam on her grilled cheese sandwiches. A dinner guest likened the taste to French onion soup, and her tasty recipe inherited the name.
This recipe was originally created by NYC's Westside Market in anticipation of the 2012 Olympic Games, as it features a harmonious meld of three delicious cheeses — Kefalograviera, Kerrygold and red Gouda — from all around the world (Greece, Ireland and Holland, respectively). Get the full recipe right here at FOX News Magazine.
A little ricotta, a little mozzarella, and a bit of parmesan really boost the flavor of White Pizza Grilled Cheese sandwiches from Kitchen Treaty's Karen Troughton. Check out her recipe here.
Joy, better known as Joy The Baker, makes her gourmet grilled cheese sandwiches with artichoke hearts, tender baby spinach and a mouthwatering blend of cheeses. Get the complete recipe here.
Hans Lienesch (otherwise known as the Ramen Rater) dubbed this creation a "Shinwich," named in part for the brand of instant ramen noodles he incorporates into the filling. It's toasty, cheesy, crunchy, and salty, and you can find the recipe here on FOX News Magazine.
If Erin from Naturally Ella has a favorite recipe for grilled cheese, this is probably it. It's a simple recipe, sure, but the earthy flavors of hummus and gooey melted cheese meld pretty perfectly. Get more info (plus links to Erin's sweet potato curry hummus) right here.
Food is always better on a stick, and now, thanks to Kathy at Panini Happy, grilled cheese sandwiches have joined the likes of corn dogs and cake pops. Check out her tutorial here, then whip up a bouquet of these Panini Pops for tonight's festivities.
If you, like us, can't get enough pizza, try this pepperoni grilled cheese recipe from Kristen at Forkful of Comfort. She also suggests you add your favorite pizza toppings to make a one-of-a-kind slice sandwich.
Faith at An Edible Mosaic describes the taste of her grilled cheese recipe as "a fresh, piping hot, lovely cheese danish." For more incredible strawberry flavor, she serves her sammies along with a side of strawberry balsamic relish.
Chef Simone Panella created the Mozarella in Canozza for the menu at Brooklyn eatery Antica Pesa. To make it, lay mozzarella and anchovies on brioche bread, then dip the sandwich in beaten egg, then flour, then back into the egg, then breadcrumbs. Fry in canola oil at 350 degrees F for 6 to 7 minutes, or until golden brown and crispy.