Yee-Haw (chicken, red onion, pickled peppers, smoked mozzarella, and barbecue sauce) from Melt in Cincinnati, Ohio.

Bananarama grilled cheese donut (caramelized banana with gouda) from Tom+Chee in Newport, Kentucky.

BLT and Chee (exactly what it sounds like), from Tom+Chee in Newport, Kentucky.

The Flying Pig (roasted turkey, bacon, gouda and pickle) from Tom + Chee in Newport, Kentucky.

Grilled cheese with brie, grapes, and red onion.

The grapes fell out of this.  A lot.

Ham, gruyere, gouda, and pickle on sourdough.

Sourdough + havarti with dill + cucumbers + tomatoes

Also, it’s National Grilled Cheese Month!

Maybe not technically grilled cheese, but born out of a desire to use up these tiny rolls before they started growing.

• Preheat the oven to 400
• Slice the rolls in half and toast them in a frying pan (butter the pan, put the rolls on cut-side down, keep on low heat until they’re as toasty as you want)
• Top with whatever you want (I used tomato sauce, pepperoni and mozzarella)
• Stick in the oven until the cheese melts
• Garnish of green onions is totally optional; I needed something other than shades of red and white in the picture.

Cheese: gouda, cheddar
Insides:  caramelized onions, grilled red pepper, crumbled bacon, lemon honey mustard
Garnish:  scallions, diced tomatoes

This was…not entirely successful, from a technical standpoint.  I am having Serious Problems melting cheese lately (swiss cheese and I are done, professionally) and those problems were in full force tonight.  When the bread was golden and crispy and toasted to perfection, the bottom layer of cheese had only just begun to melt and the top layer had never even heard of the concept of melting.  Rather than have cheese- and veggie-covered charcoal for dinner (and lose my status as Only One In The Building Who Has Never Set Off Her Smoke Detector), I stuck this in the microwave for about a minute to finish off the melting.  And then I had melty cheese, but my bread lost some of its toastiness in the process.  Oy.

Tasty, though.