Skip to main content

DIY Grilled Cheese Bar #SundaySupper #Sleepover

By

Today the Sunday Supper tastemakers are sharing Sleepover Foods. Think about the best eats for a group of friends who will be with you from dinner through late night snacks all the way till the morning. Marion of Life Tastes Good is our host this week.

All the Sleepover Eats...

Breakfast

Desserts

Snacks


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

So...
Do I win the 'worst mommy' award if I admit that my boys have never been to a sleepover?!?! Never. Ever. Not one.

I mean, we have gone on overnight road trips with friends and countless camping trips with other families. So, does that count? The point of a sleepover is to have fun with friends for a hefty block of time, right?

So, on our trips with friends, we do crafts...


We cook...


We hike...


And we lounge on the couch and watch movies...


I think it counts. I'm just gonna say it counts. Anyway, I love hosting 'bars' for group meals. You know S'mores Bars, Taco Bars, Bloody Mary Bars.


It takes all the last minute assembly of a dish off the host or hostess and anything that is less work for me, lets me enjoy the party even more. Here's how I host an easy sleepover dinner...

DIY Grilled Cheese Bar

First, grilled cheese is not all about the cheese. You think that grilled cheese is about the cheese and that's certainly important, but there are a lot of elements needed to inspire grilled cheese creativity. And, yes, I did actually buy that cheese (pictured above) because it had my name on it!


As I wrote: I like to inspire creativity in my food bars. So I provide a variety of ingredients for guests! At this DIY Grilled Cheese Bar, I gave them everything from nasturium blossoms to prosciutto and radish flowers to dandelion pesto. I pickled onions, made blackberry jam, and crisped sage leaves. 


I offered six different kinds of cheese and four different kinds of bread.

Here are some grilled cheese basics to get you started...

Choose a hardy bread. Breads with dense crumb stand up better on the grill. 


Use thin slices of cheese in multiple layers. While thick slices of cheese are great to grab off the cutting board, thinner slices melt more easily. 

It's all about the extras. Well, it’s a balance, I suppose. But lots of extras add personality and intrigue to the sandwiches. Just make sure that there is a balance of extras plus cheese so that it all melts together into gooey deliciousness.


To cook the sandwiches, keep your heat low and melt slowly. Turning up the heat too high results in burnt bread and unmelted cheese.


What do you think? How do you make the perfect grilled cheese sandwich?!
Labels:

Comments

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Homemade Lorna Doone Cookies #SundayFunday

By
Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...
6 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...
1 comment
Read more