Grilled Cheese

    There is something addictive about grilled cheese whether it’s toasted in a sandwich, grilled on a slice of bread, on fish or part of a larger recipe.

    18 Recipes




    Global Cuisine

    No reviews

    This is my version of the American Philly Cheese Steak (sometimes also called a Philly Steak, or Cheesesteak). Basically it is marinated meat and vegetables combined in a roll with cheese melted into it. Super tasty and a great option for the BBQ, especially when camping.

    Recipe by: BushCook

    92 reviews

    And extremely easy and delicious panini, the perfect light lunch or snack. You don't need a panini press to make it so long as you have a heavy frypan.

    Recipe by: Mrs.Williams

    1 review

    This is a simple treat for lunchtime or even for a light dinner with a green salad. You can down scale to bread and cook in a toasted sandwich maker.

    Recipe by: Diana

    No reviews

    This is perfect for a cold winter's night; a rich capsicum soup that has grilled cheese on top. Serve with a warm bread roll accompanied by a red wine and life cannot get any better.

    Recipe by: Annika

    No reviews

    Keep the chill of those long winter nights at bay with this warming recipe for Swedish soup and cheesy dipping sticks. The light, nutty flavour of cannellini beans along with aromatic rosemary is the perfect partner for those moreish cheese toasts, made with sourdough bread.

    Recipe by: Felice

    No reviews

    Boosted with vegetable goodness, this tasty grill is ideal for a quick, midweek supper dish. Crisp fennel and red capsicum bring terrific texture contrast and a really fresh flavour to tuna and corn toasted on top of focaccia with a sprinkling of cheese.

    Recipe by: Zoë Harpham

    3 reviews

    Fennel is first baked in white wine and rosemary and then grilled with goats cheese in this elegant entrée or side dish.

    Recipe by: k861084

    4 reviews

    Tangy cheese and sweet mango; this is absolutely heavenly. My sister made this for me one day and now I cannot get enough of it.

    Recipe by: Lana MacKenzie

    2 / 2

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