Grilled Cheeses You Have To Try Before You Die (Part 1)

Grilled Cheese Roll Ups

If you love to pair your grilled cheese with a warm tomato soup, this recipe for grilled cheese roll ups will give you a fun new twist for your favorite meal! You can pair it with almost anything and with its quick and easy preparation, its perfect for a meal or a snack!


  • 8 slices soft white bread
  • 1 cup shredded cheddar cheese
  • 6 tablespoons butter, divided


  1. Trim the crusts from each slice of bread. Roll one slice out to about ⅛-inch thickness with a rolling pin. Sprinkle the rolled out slice with about 2 tablespoons shredded cheese. Roll up tightly. Repeat with remaining bread slices and shredded cheese.
  2. Place 2 tablespoons butter in a large non-stick saute pan and melt over medium heat.
  3. Melt remaining 4 tablespoons butter in a shallow bowl in the microwave. Dip one roll up at a time in the melted butter in the shallow bowl and then transfer to the saute pan. Allow roll ups to saute for 1-2 minutes per side until golden brown and buttery crisp on the outside. Remove to a serving platter.
  4. Serve with tomato sauce, ranch or tomato soup for dipping, if desired.


The Madisonian

This Wisconsin Homestyle grilled cheese sandwich by is far from the ordinary grilled cheese sandwich. It was rated Judges Choice in 2014 and I can certainly see (or taste) why. This recipe combines the deliciously cheesy flavors in a new form- mac and cheese! The soft texture of the macaroni and warm melted Wisconsin cheddar create the perfect balance with the crunchy shell of the cheddar bread.


  • 1 cup elbow macaroni
  • 1 1/2 cups Wisconsin Cheddar cheese, grated, divided (or, if you’d like, you can use Velveeta– whichever works for you!)
  • 2 tablespoons butter, divided, plus additional for spreading on bread slices
  • Pinch of salt
  • 1 – 2 tablespoons green onions, finely diced
  • Splash of heavy cream
  • 4 slices hot and spicy cheese bread, such as jalapeño-cheddar bread
  • Dijon mustard
  • 1 – 2 bratwursts, cooked and sliced
  • Sauerkraut
  • Dijon mustard


  1. Cook macaroni al dente, according to package instructions. Drain, rinse and immediately add pasta back to same pot. Over low heat, immediately add 1 cup cheddar cheese, 1 tablespoon butter, salt, green onions and heavy cream. Mix thoroughly until cheese melts and coats macaroni. Turn off heat and set aside.
  2. Butter 2 bread slices on both sides and set aside. In cast iron or nonstick skillet, heat 1 tablespoon butter over medium heat. When almost completely melted, place the 2 slices of buttered bread in skillet and top with 1/4 cup of grated cheddar cheese. Cover until cheese is almost entirely melted, about 2-3 minutes.
  3. Remove lid and top melted cheese with prepared macaroni and cheese; re-cover skillet for a minute or 2. Butter one side of remaining 2 bread slices and spread Dijon mustard on the other side. Remove lid from skillet and place bratwurst slices over macaroni and cheese and top with sauerkraut. Place Dijon mustard-side-down slices over sauerkraut and carefully flip sandwich to toast this side, adding more butter if necessary. Do not cover skillet. Flip sandwich one more time, if desired, to crisp toast.


Spicy Mini Meatball Grilled Cheese

If you’re tired of the same old thing every day and you’re looking for something to spice up your meal, this recipe is worth the try- and its worth investing the time! This recipe made it to “58 Grilled Cheeses Worth Selling Your Soul For”—let’s hope it lives up to the title!



  • 1 pound lean ground beef
  • 1/3 cup romano cheese
  • 1/4 cup panko bread crumbs
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 (14-ounce) can diced tomatoes
  • 1 tablespoon unsalted butter


  • 2 tablespoons softened butter for spreading
  • 4 slices seedy whole grain bread (or your favorite bread)
  • 4 ounces fontina cheese, freshly grated
  • 2 ounces provolone cheese, freshly grated



  1. To make the meatballs, combine the beef, cheese, bread crumbs, garlic, basil, parsley, pepper flakes, salt and pepper in a large bowl. Mix until just combined (don’t overmix!) and them form meatballs that are a little less than 1-inch in diameter. Heat a large skillet over medium-high heat and add the olive oil. Add the meatballs and cook until they are browned on all sides (don’t worry about them being cooked through yet), about 5 minutes total.
  2. Reduce the heat to medium-low, add the diced tomatoes, butter, another pinch of salt and pepper and stir. Cover and let simmer for 15 minutes. Now, do what you want with your meatballs! Like make grilled cheese.
  3. To make the grilled cheese, spread the outsides of the bread with a 1/2 tablespoon of softened butter. Heat a skillet or griddle over medium heat. Add some grated fontina to the bottom slice of bread, cover it with a few meatballs (I sliced mine in half), add a bit more fontina and another bread slice. Cook the sandwich until the cheese is melted and the bread is golden and toasty. Serve immediately!
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