Reviewed: Nov. 9, 2007

I think everyone will always change the fillings, so the best tip from this recipe was the garlic powder/butter spread. I put slices of fresh mozzarella and slices of muenster on each sandwich, with a bit of oregano. Didn't care for the oregano and will probably stay with cheddar or Velveeta...

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Lauren N.

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Prague, Hlavní Mesto Praha, Czech Republic

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Reviewed: Nov. 9, 2007

These are soooo good. I accidentally burned 1 side so i scraped off the burn part and they still tasted wonderful.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Nov. 8, 2007

OMG!I am not a fan of grilled cheese at all and I thought this was awesome! I served them with veggie soup, reminded me a bie of thin crust pizza! Yum...

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Ashley

Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA

Living In: Orlando, Florida, USA

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Reviewed: Nov. 6, 2007

Very yummy. I changed things up a bit based upon what was in the fridge. I used sprouted wheat/barley bread, shredded soy cheese that was a mix of mozarella, cheddar and some other kind, and I used pizza sauce and minced garlic because my garlic powder was hiding. I brushed the outside of the bread with light smart balance margarine and gave it a spray of canola oil and then put the pizza sauce on the inside on the sandwich. Just delicious. Perfect dinner with a cup of creamy tomato soup.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Nov. 5, 2007

I made this for my daughter, who loves grilled cheese sandwiches, 4 days ago. She has asked for it 3 times since then. I am going to the store today for more cheese, and she wants to try pepperoni on it. Like other reviewers, I make this on the stovetop, because that's how I'm used to making grilled cheese. I will mix up some garlic butter to keep in the refrigerator. She also loves having the marinara sauce for dipping. Thanks for the wonderful idea!

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Grace

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Reviewed: Nov. 3, 2007

Great recipe! I put some parmesan cheese, thin slices of tomato, and fresh basil with the mozzarella, and that made an awesome sandwich. Thanks!

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annanthony

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 2, 2007

This is absolutely fabulous & SO easy. I used whole wheat bread, my own garlic butter, low fat mozzarella cheese. I diced up 2 slices of turkey pepperoni to include in the filling with sprinkles of pizza seasoning & parmesan cheese. I loved the sprinkling of garlic powder & oregano on the hot bread; it added a great flavor. This is probably going to be the only way I make grilled cheese now! Thanks so much for sharing.

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LUVMYBOYS

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2007

Oh wow, what an ordeal I had cooking this. I followed everything except using frozen texas garlic toast. I got everything ready (preheated my broiler) and put them in the oven. I have a new oven and never broiled anything before, so after 3 minutes I smelt burning (thankfully I was standing at the oven) when I opened the door I saw flames a top my toast! I yelled for my hubby and he pulled them from the oven. I threw out the top pieces that were burned to a crisp, replaced with new bread, placed them lower in the oven and adjusted the temp (lower). They did good but I had a problem getting the cheese in the middle to melt so I took the top piece of bread off and put them to the side, stood at the oven and watched the cheese melt, pulled them from the oven, put the top pieces back on and served them. Very good and different - kids liked it.

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Jess

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2007

I tried this recipe a couple of weeks ago - trying to find something different for the kids. They absolutely loved it. These are the only grilled cheese sandwiches they want from now on! Thanks!

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MaryB

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Nov. 1, 2007

These sandwiches taste like fried mozzarella sticks, only way more healthy! Delightful and satisfying.

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mezo

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 1, 2007

My husband and I thought this recipe was quite good. We made it on the stovetop instead of the broiler as others have done. We followed some of the suggestions others have made, such as adding a slice of provolone to the mozzarella and grating some parmesan on top. We will definitely try it again.

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Jenny

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 1, 2007

my kids love this recipe. it is a nice change from the original grilled cheese and also quick and easy

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ERSFELD

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Reviewed: Oct. 26, 2007

Next time I'll make in a pan on the stove top but use the same ingredients. The endges burned too easily in my broiler. Very good though, especially with the sauce for dipping.

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PHOEBE51580

Cooking Level: Intermediate

Home Town: Watertown, Wisconsin, USA

Living In: Lomira, Wisconsin, USA

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Reviewed: Oct. 22, 2007

I'm a college kid, and this recipe is fantastic when I want something quick and delicious! I make them in the oven as the recipe suggests, but I broil them down near the bottom of the oven, instead of the top, because I find they toast quicker than the cheese melts if I don't. Also, I use regular thin spaghetti sauce and add in my own spices instead of marinara. My friends ADORE this recipe and beg me to make it all the time. Also, I've tried it several times, and it's much harder to make if you cut a loaf of italian bread on your own, I suggest buying pre-cut bread, much easier.

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Taryn M

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Reviewed: Oct. 21, 2007

Used fresh mozzarella and oregano - and instead of buttering bread, I used frozen garlic Texas Toast. Baked per directions at 425 for about 3 minutes - flipped and cooked another 3 minutes. Terrific!

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marilyn

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Reviewed: Oct. 21, 2007

How funny to come across this recipe - I have made something similar for years (w/out writing it down as a recipe) - it's a big hit here. I will cut it into sections and the kids love it plain, with sauce, different cheeses (whatever we have), slipping in some bits of salami or pepperoni that need using up - yum. Good stuff! Love it because so much is ready all at once. I also bake them instead of broiling sometimes at 400-425 about 5 minutes per side or until they are no longer soggy.

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Faith

Cooking Level: Expert

Living In: East Providence, Rhode Island, USA

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Reviewed: Oct. 20, 2007

My fiance and I found this recipe last winter. It's great because so many servings are ready and hot at the same time. The recipe didn't mention what temperature to set the broiler to, and so had to experiment (nearly burning an entire pan). The second time we made this, we forgot that it's best with a firm bread. So, the sandwiches weren't as crisp with regular sandwich bread, but they still tasted good.

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RecipeRenegade

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Reviewed: Oct. 19, 2007

I was so impressed by this recipe! I followed the instructions exactly except that I added some monterey jack cheese along with the mozzarella. This makes the cheese creamier, not as rubbery as mozzarella tends to get. That was just personal preference, but you may want to try it. The vodka sauce with it was stellar!! Along with some soup, this makes a great lazy night dinner.

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Reviewed: Oct. 17, 2007

sandwich was very good, but seemed to lack the classic grilled cheese taste. it was more like eating mozzarella cheese sticks. but still a very good sandwich

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chrisnheather0329

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Reviewed: Oct. 17, 2007

My 8 year old loved these! Thanks for the new twist on grilled cheese! PS Make mine on the griddle instead of in the oven. I even added a little Parmesan cheese to mine and it was delish (:

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