What's Cooking: Grilled Cheese Sandwich Variations - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Grilled Cheese Sandwich Variations

Posted: Updated:

Chef Tom Bivins made these adult-sized dairy variations on grilled cheese sandwiches.

For now, Chef Bivins is the main chef at the Crop Bistro & Brewery in Stowe. However, he will soon move on to the Vermont Cheese Council.

Try your hand at these grilled cheese variations and pair them a spicy tomato soup to warm your day.

Cream of Spicy Tomato Soup


2 24 to 28 oz cans chopped Tomatoes with chilis or stewed southwestern tomatoes (like Rotel or Hunt's), with juice

1 onion

2 tablespoons butter

1 tablespoons flour

4 cups milk

salt and pepper


Heat butter to bubbling, add the onion. Cook on low heat until tender and translucent. Add flour and cook for 1 minute. Add tomatoes with juice and simmer for 5 minutes. Add milk. Bring to a simmer, and cook for on low heat for 20 minutes, stirring frequently. Place in a blender or use a stick blender to puree the soup. Season to taste. Serve warm with grilled cheese sandwiches.  



1 slice of Spring Brook Farms Tarantaise

1 slice of Blythsdale Farm Green Mountain Gruyere

1 slice of Grafton Village Cheddar

2 slices of tomato

1 slice of red onion

3 slices of bacon if desired

1 tablespoon of butter and 2 slices of sourdough bread


Slather butter on the slices of sourdough and place butter side down in a medium hot skillet. On the unbuttered sides, arrange the slices of cheese. In the same pan, place the tomato and red onion to heat up and color slightly. When the cheese is melted and the bread is toasted golden brown, top one slice of bread with the red onion, tomato and bacon. Top with the second slice. Serve with tomato soup or other soups of your choice.





2 slices of rye bread

2 oz of Vermont Creamery Creamy Goat cheese or Boston Post Creamy Goat Cheese or slices of Lazy Lady Thin Red Line (for a little zing)

1 ripe avocado

1 slice of red onion

2 thin slices of tomato

1 tablespoon of butter

Slather the bread with butter on one side and place butter side down in a medium hot pan. Spread the exposed sides of bread with goat cheese. Top one slice of toasting, goat cheese spread rye bread with sliced avocado, tomato and red onion. Pan fry the bread until golden brown and place the other slice on top of the other rye slice. Place in oven for a few minutes if necessary to get cheese bubbly.




2 slices of bread

2 slices of good quality Vermont Cheddar

3 slices of thinly sliced ham

1 egg

1 tablespoon of butter

salt and pepper


Slather the bread with butter and place in a medium high pan, butter side down. Top with cheddar and melt. Add a small amount of butter to another small pan and melt butter to bubbling. Place an egg on one side of the pan and ham on the other. Flip egg and cook to desired doneness. Flip the ham. Place the egg on one slice of toasted bread. Top with ham and the other slice of toasted bread. Slice in half and serve warm with tomato soup.



Grilled Bacon, Ham and Cheese


Grilled Goat Cheese



Big Kid's Grilled Cheese Sandwich

Powered by Frankly
All content © Copyright 2000 - 2017 WCAX. All Rights Reserved. For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.