Reviewed: Dec. 14, 2011

I love a nice grilled cheese sandwich with some tomato soup for lunch during the colder months, but wanted something more than the same old tired slice of cheese between bread slices. This is a pretty good sandwich. While I wouldn't say it's really gourmet (which I am actually glad for as some of the gourmet grilled cheese sandwiches I've seen don't sound very good), it is pretty tasty. I reconfigured the serving size to one as I was just making it for myself. Then I made it once as written-it was good but I thought needed some tweaking. So the next time I switched it up to my own preferences. I used the amount of mayo and cream cheese called for, but doubled the shredded cheese as I thought it needed less sauce and more cheese. It made enough of the mix for 3 sandwiches even though I had reduced the servings to one, which meant I had grilled cheese three days in a row-not a problem for me. I also used a little less than the recipe called for of plain garlic powder as there is plenty of salt already in the other ingredients. I chopped up some tomatoes and added them, I used several of my favorite cheeses instead of just the colby and I used a really nice sliced sourdough sandwich bread, then cooked it on my cuisinart griddler so it would cook on both sides at once. I think using a griddle of that type makes a much nicer sandwich. Overall, it's a nice change from plain grilled cheese.

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Reviewer:

Kim R.

Cooking Level: Expert

Home Town: Fair Oaks, California, USA

Reviewed: Aug. 27, 2011

Following the recommendations of other reviewers, I modified this recipe as follows: reduced mayo to 1/2 cup and swapped 1 tsp garlic powder for the garlic salt. I did away with the butter and replaced the sliced bread with what our deli calls a "mini loaf" of French or whole grain Italian bread. Just slathered everything on the open loaf along with sliced tomatoes and sliced ham, closed the loaf and baked for 10 minutes at 350-degrees. The bread came out wonderfully crusty and sliced nicely to make individual sandwiches without the mess of grilling.

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Reviewer:

motiff

Reviewed: Jul. 9, 2011

It was good, but I made a few variations. I used tomato and basil and mozzarella cheese. I kept the garlic salt and the mayo, but I'll definitely try it next time with very little if any mayo- I don't think it really adds too much, other than calories.

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Reviewer:

moiraecuadora

Reviewed: May 17, 2011

very good sandwich i used garlic herb cream cheese and not very much mayo gunna add bacon bits next time and sourdough bread

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Reviewer:

cooterbrown619

Reviewed: Mar. 30, 2011

These were very good and my kids devoured them. They were very rich... almost too rich.

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Reviewer:

juliev

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Reviewed: Mar. 27, 2011

Nice take on grilled cheese! Not sure if I'd call it "gourmet", but it definitely takes regular grilled cheese to a new level. I used reduced fat cream cheese and Hellman's light mayo along with just a bit of garlic vs. garlic salt. I added a couple of slices of tomato which took it over the top! Perfect with a bowl of hot soup!

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Mar. 14, 2011

Just tried this tonight after someone recommended it. It was way too cheesy and garlicky. No one liked it. That is myself- my 9 yr old daughter and 7 yr old son. We will be going back to regular grilled cheese next time.

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Reviewer:

eliblue1

Cooking Level: Expert

Reviewed: Mar. 9, 2011

My husband loved, loved, loved this sandwich. I too added garlic powder instead of salt and also included some bacon. I really didn't measure out any ingredients just eyeballed it. I definatley didn't use a whole package of cream cheese but used equal amts of cream cheese and cheddar cheese. Was waaaay yummy! Thanks for making the ordinary EXTRAordinary.

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Reviewer:

sizzlin'incanada

Living In: Georgetown, Ontario, Canada

Reviewed: Feb. 25, 2011

I gave this a 3 because there is WAY to much mayo. This is a 5 if you use about 1/4 cup mayo, 4oz cream cheese and granulated garlic. I used chedder cheese because that is all I had also I used fresh baked italian bread. Yummy! Left overs are great is you mound spread on some party rye and toast in the oven until the cheese is melted.

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