Grilled cheese is a classic comfort food. Surveys list it as either the first or second most popular one. (Some sites listed it first, others listed it as second to chocolate. I would definitely put it AFTER chocolate!) Humans have been making the bread and cheese combo for centuries, back to the times of the Ancient Romans when recipes for cheese melted on top of bread can be found. Then came the toasted cheese sandwich, a mix of grated cheese and salad dressing, white sauce or mustard, that was sandwiched between two slices of buttered bread, then toasted.

The grilled cheese version Americans are used to came about within the last 100 years after James Kraft manufactured a pasteurized cheese that would keep without spoiling in 1916. During both World Wars, the United States Armed Services purchased millions of pounds of Kraft’s cheese and their cooks prepared countless “American cheese filling sandwiches” for hungry enlisted men.

Depression era families also found the processed cheese and inexpensive sandwich bread concoctions to be a cheap and filling meal. It wasn’t until the mid-1960s that the sandwich was termed “grilled cheese” in print descriptions of the item. Prior to then it had been referred to as “toasted cheese”.

Gourmet versions of grilled cheese are the current trend. Our favorite combination is similar to the French Croque Monsieur, a broiled sandwich of Gruyere cheese, bechamel sauce, and ham. We’ve kept the Gruyere cheese, but traded the bechamel for a mixture of sour cream, Dijon mustard, and thyme, and replaced the ham with thinly-sliced prosciutto. Incredibly satisfying and comforting, but still second to chocolate in my book!

Chicken Cordon Bleu Grilled Cheese Sandwiches

Chicken Cordon Bleu Grilled Cheese Sandwiches (adapted from cookinglight.com) Makes: 4 sandwiches Time Required: about 1 hour

Ingredients:

• 1 1/2 teaspoons olive oil
• 8 slices country bread
• 2 ounces (1/2 cup) Gruyère cheese, shredded
• 2 ounces prosciutto, thinly sliced
• 1 pound skinless, boneless chicken breast
• 2 teaspoons Montreal Chicken seasoning
• salt & pepper to taste
• 2 tablespoons sour cream
• 2 teaspoons Dijon mustard
• 1/2 teaspoon dried thyme
• 2 teaspoons unsalted butter, softened

Preparation:

Preheat the oven to 350º F. Add Montreal Chicken seasoning to both sides of the chicken pieces. Lay the chicken in a baking dish, add a bit of salt and pepper to the top side of the pieces and bake the chicken for 40 – 45 minutes or until it is cooked through. Shred the chicken when it is done. (Precooked rotisserie chicken can also be used.)

Season the chicken and bake it.

Combine the sour cream, mustard, and thyme in a small bowl.

Combine the sour cream, mustard, and thyme for the spread.

Spread the sour cream mixture over half of the bread slices.

Spread the sour cream mixture on half of the bread slices.

Heat a griddle pan or nonstick skillet over medium heat. Add the oil to the pan. Arrange the other half of the bread slices on the griddle. Layer the cheese, prosciutto, and chicken over the bread slices. Top the sandwiches on the griddle with the bread slices spread with the sour cream mixture, spread side in the sandwich.

Layer the prosciutto and chicken over the cheese.

Spread the softened butter on the top side of the sandwiches. Cook the sandwiches for 3 minutes. Turn them over; and cook them for another 2 to 3 minutes.

Toasty golden brown!

Transfer the sandwiches to a cutting board and halve them. Serve immediately.

Grilled cheese is at a whole new level with this sandwich!

Delicious & comforting any time and especially in the throes of winter!  ~Linda

Chicken Cordon Bleu Grilled Cheese Sandwiches (adapted from cookinglight.com) Makes: 4 sandwiches Time Required: about 1 hour

Ingredients:

• 1 1/2 teaspoons olive oil
• 8 slices country bread
• 2 ounces (1/2 cup) Gruyère cheese, shredded
• 2 ounces prosciutto, thinly sliced
• 1 pound skinless, boneless chicken breast
• 2 teaspoons Montreal Chicken seasoning
• salt & pepper to taste
• 2 tablespoons sour cream
• 2 teaspoons Dijon mustard
• 1/2 teaspoon dried thyme
• 2 teaspoons unsalted butter, softened

Preparation:

Preheat the oven to 350º F. Add Montreal Chicken seasoning to both sides of the chicken pieces. Lay the chicken in a baking dish, add a bit of salt and pepper to the top side of the pieces and bake the chicken for 40 – 45 minutes or until it is cooked through. Shred the chicken when it is done. (Precooked rotisserie chicken can also be used.)

Combine the sour cream, mustard, and thyme in a small bowl. Spread it over half of the bread slices.

Heat a griddle pan or nonstick skillet over medium heat. Add the oil to the pan. Arrange the other half of the bread slices on the griddle. Layer the cheese, prosciutto, and chicken over the bread slices. Top the sandwiches on the griddle with the bread slices spread with the sour cream mixture, spread side in the sandwich.

Spread the softened butter on the top side of the sandwiches. Cook the sandwiches for 3 minutes. Turn them over; and cook them for another 2 to 3 minutes. Transfer the sandwiches to a cutting board and halve them. Serve immediately.