Cheese Melts and Grilled Cheese recipes

Say Cheese

Cheese has been around for at least 7,500 years. I am not talking about the single sliced process cheese that many of us use in sandwiches from cheese and tomato to grilled cheese.

I am talking about extra old white cheddar, blue, brie and gouda to name a few. I do, now and then, use sliced cheese to make cheese melts but I find mozzarella, the cheese best know as a pizza topping, even tastier.

Cheese melts:


4 slices whole wheat or 7 grain bread,

1 cup shredded mozzarella

1 medium onion (optional)

Red or green pepper sliced


Place cheese on bread slices

Add onion, pepper slices and if you like it hot

Crushed red chilies.

Place in toaster oven and toast.

A quick and simple treat when you want something cheesy but do not want to send out for pizza or are tired of ordinary sandwiches.

Grilled Cheese:


Sliced extra old white cheddar cheese

2 slices whole wheat bread

2 tablespoons butter


Put the cheese between the slices of bread.

Heat 1 tablespoon of the butter in a skillet or grill and when melted add the sandwich. Gently press down with a spatula once or twice during the grilling.

When one side is golden, add the remaining tablespoon of butter,

Turn the sandwich over, and brown.

To vary this sandwich you can add one of the following, bacon, ham, or onion. I am fond of cheese and onion together so this is the choice I make when I am looking for something a little more.

Cheese Platter

The cheese platter is commonly found at wine and cheese affairs or served at home as an appetizer before dinner. You have a number of choices and which ones you make depend on your guests and your personal favourite cheeses.

I enjoy trying cheese that I do not normally buy, so when I go to a wine or cheese or a similar event I look for something different, but at home stick with a blue cheese, Gouda and white cheddar (cubed). Instead of crackers, which are a fine choice, I use radishes, apple slices, celery and carrot sticks to complement the cheeses.

You do not need to put out plates, serviettes are ideal for this type of fare. Make sure you have several knives handy so that you guests can spread the brie and blue cheese and if you cube the cheddar before serving and provide toothpicks, everyone can enjoy their snack and serve themselves.

You do not need a special occasion; we set out a cheese platter for ourselves before settling down to a movie,

More by this Author

  • Landscape Add Value to Your Property

    Landscaping your front yard can increase your property's value by up to 20 per cent. I divide home buyers/owners into three broad categories. This is simply done in order to help the buyer make appropriate...

  • Breakfast: A Vital Meal Plus recipe

    Breakfast is the day’s most important meal. It is also one of the easiest meals to prepare. Better yet, when your breakfast is scrambled eggs or an omelet, it can be lunch or supper as well. Eggs are versatile food...

  • Rose Hip Recipes

    From Spring to fall as we walk about town we pass by and fail to recognize the foods that are all around us. Even foods that we do not such as apples, pears and raspberries go unpicked because they sit on property that...

Comments 6 comments

Stacie Naczelnik profile image

Stacie Naczelnik 9 years ago from Seattle

I love cheese, especially melted! Gouda is a favorite in my household. I'm also a fan of cheese and onion combinations.

Michele Engholm profile image

Michele Engholm 9 years ago from Hutchinson

With 2 kids still in the house, I go through a ton of cheese in a month. I think I could throw some gouda at them in a grilled cheese...but I would get the brie and blue thrown back at me... They do eat vegies though. : )

Julie-Ann Amos profile image

Julie-Ann Amos 8 years ago from Gloucestershire, UK

Nice hub, have linked it to mine on blue cheese

Bob Ewing profile image

Bob Ewing 8 years ago from New Brunswick Author

Thanks, I like blue cheese.

profile image

SamAntone 7 years ago

I like frying Mozzarella cheese until its edges turn a crispy golden brown. I enjoy eating it plain, just like that. But your suggestion to add onions is driving me to the kitchen again!

Bob Ewing profile image

Bob Ewing 7 years ago from New Brunswick Author

Cheese and onions are a natural, thanks for dropping by.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.

    Click to Rate This Article