Can’t resist a sinful grilled cheese sandwich? Try these innovative recipes to elevate your taste buds

Cheese paired with any dish - from burgers, and pizzas to pastas and sandwiches - tastes heavenly. A grilled cheese sandwich is the best way to calm the hunger pangs that hit at any hour of the day. The perfectly grilled bread with butter and gooey cheese oozing between the bread slices is a quick, filling snack, not to mention comforting. For this writer, a grilled cheese sandwich is a go-to when she wishes for a break from mundane meals.

The taste of a grilled cheese sandwich is elevated when paired with flavourful dips and other stuffings. One can never run out of ideas to experiment with a classic grilled cheese sandwich. As April 12 is marked as National Grilled Cheese Sandwich Day, Mid-day.com invited chefs to share innovative recipes that bring a delicious twist to the classic grilled cheese sandwich.

Let's dig in!

Truffled Mushroom and Fontina Grilled Cheese Sandwich
This recipe takes inspiration from Italian cuisine, known for its rich flavours and high-quality ingredients, to elevate the humble grilled cheese into a gourmet experience. Chef Ravish Mukhri, Ditas, Lower Parel, tells Mid-day.com, "This recipe is shared to inspire home cooks to explore the depths of Italian cuisine within the framework of a beloved comfort food. The use of truffle and Fontina cheese brings a luxurious element to the sandwich, showcasing how simple ingredients can be transformed into an exquisite dish."

Ingredients:
Ciabatta or sourdough bread - 4 slices
Fontina cheese (grated) - 200 gm
Mixed wild mushrooms (porcini, shiitake, and cremini) - 250 gm
Truffle oil: 2 tbsp
Fresh thyme leaves (chopped) - 1 tbsp
Butter - 2 tbsp
Garlic (minced) - 2 cloves
Olive oil - 1 tbsp
Salt to taste
Pepper to taste

Method:
1. Heat olive oil in a pan. Add minced garlic and thyme, and saute the mushrooms until they turn soft and golden. Drizzle truffle oil towards the end, and season with salt and pepper.
2. Now start assembling the sandwich. On slices of ciabatta or sourdough, layer the sauteed mushrooms and grated Fontina cheese. Drizzle a little more truffle oil if desired.
3. Butter the outside of the bread and grill the sandwich in a pan over medium heat. Press down gently to ensure even cooking and flip once the bread is golden and the cheese has started to melt.
4. Cut the sandwich into halves or quarters and serve hot, ideally with a side of mixed greens tossed in a light vinaigrette to cut through the richness.

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Grilled Chicken Tikka Sandwich with Cheddar, Bacon, and Pesto Mayo
This sandwich combines Indian and American foods to create something unique. Grilled chicken tikka, a delicious spicy Indian dish is paired with cheddar cheese, bacon, and pesto mayo. This combination makes the classic sandwich even better. Chef Ishijyot Surri, executive chef, SJI Hospitality and Foods Private Limited, says, "The spicy chicken tikka complements the creamy cheese and savory bacon. The addition of pesto mayo adds freshness and balances the richness of all the components. The resulting flavour is satisfying for both Indian and American preferences."

Ingredients:
Boneless, skinless chicken breasts - 2
Slices of cheddar cheese - 4
Bacon strips - 4
Sandwiches bread - 4
Mayonnaise - 1/4 cup
Pesto sauce - 2 tbsp
Salt and pepper to taste
Olive oil

For preparing chicken tikka marinade:
Plain yogurt - 1/2 cup
Lemon juice - 2 tbsp
Garlic cloves (minced) - 2
Ground cumin - 1 tsp
Ground round coriander - 1 tsp
Garam masala - 1 tsp
Turmeric - 1/2 tsp
Ground ginger -1/2 tsp
Salt and pepper to taste

Method:
1. Mix all the ingredients for the chicken tikka marinade in a bowl.
2. Coat the chicken breasts with the marinade and refrigerate for at least an hour (or overnight, for best results).
3. Preheat the grill or grill pan over medium-high heat.
4. Cook the bacon until crispy and set aside on paper towels.
5. Remove the chicken from the marinade and season with salt and pepper.
6. Grill the chicken breasts for six to eight minutes per side until fully cooked.
7. Let the chicken rest for a few minutes before slicing.
8. Mix the mayonnaise and pesto sauce in a small bowl to make the pesto mayo.
9. Lightly toast the sandwich bread slices on the grill.
10. Spread the pesto mayo on the bread.
11. Top with a grilled chicken breast, two slices of cheddar cheese, and a strip of bacon. Your Grilled Chicken Tikka Sandwich with Cheddar, Bacon, and Pesto Mayo is ready to savour.

Pesto, Sun-Dried Tomato, and Mozzarella Grilled Cheese Sandwich
Drawing inspiration from the vibrant flavours of the Mediterranean region, this grilled cheese sandwich combines classic Italian ingredients with a modern twist. Chef Ajay Kumar, executive chef at Tapas, Jaypee Vasant Continental tells us, "Pesto, sun-dried tomatoes, and fresh mozzarella are staple ingredients in Mediterranean cuisine, known for their bold flavours and versatility. By incorporating these ingredients into a grilled cheese sandwich, we create a delightful fusion of Mediterranean and comfort food."

Ingredients:
Bread slices (your choice of bread, but something sturdy works best I use ciabatta) - 2
Basil pesto - 1 tbsp
Fresh mozzarella cheese slices - 2-3
Sun-dried tomatoes (drained of excess oil) - 2-3
A few leaves of cleaned lettuce
Butter or olive oil for grilling

Method:
1. Start by thinly slicing the sun-dried tomatoes. If the dried tomatoes are packed in oil, drain them well and pat them dry with a paper towel before slicing them.
2. Lay out your bread slices on a clean surface. Take one slice of bread and spread the basil pesto evenly over one side.
3. Arrange lettuce and sun-dried tomatoes over the pesto-covered slice of bread.
4. Place the mozzarella cheese slice on top of the sun-dried tomatoes.
5. Place the second slice of bread on top of the mozzarella cheese, creating a sandwich.
6. Heat the sandwich griller on medium heat. Add a small amount of butter or olive oil to it.
7. Once the griller is hot, carefully place the assembled sandwich.
8. Cook for two-three minutes until the bread is golden brown grilled mark and crispy, and the cheese is melted.
9. Once the sandwich is grilled to your liking, remove it and transfer it to a cutting board.
10. Allow it to cool for a minute or two to avoid burning your mouth.
11. Cut the sandwich in half if desired, and serve it warm.
12. Serve with a portion of French fries, mustard, ketchup and side salad.

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Apple and Gouda Grilled Cheese with Caramelised Onions
What makes this recipe special is how it mixes up flavours you might not expect in a grilled cheese sandwich. "You've got the creamy Gouda cheese and the tangy Granny Smith apples that add a nice kick and crunch to the sandwich. Further, those sweet caramelized onions come together with a touch of balsamic vinegar adding more taste to the dish," says Chef Chef Rahul Desai, Blah, BKC.

Ingredients:
Multigrain bread slices - 4
Gouda cheese (thinly sliced) - 120 gm
Granny Smith apple (thinly sliced) - 1
Onion (thinly sliced) - 1
Butter - 2 tbsp
Olive oil - 2 tbsp
Balsamic vinegar - 2 tbsp
Salt and pepper to taste

Method:
1. Start by caramelising the onions. Heat the olive oil in a skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown. Stir in the balsamic vinegar and continue cooking for another five minutes. Remove from heat and set aside.
2. Heat a non-stick skillet over medium heat. In the meantime, assemble the sandwiches.
3. On two slices of bread, layer the Gouda cheese slices, followed by a layer of thinly sliced apples and a generous spoonful of caramelized onions. Top with the remaining bread slices.
4. Spread a thin layer of softened butter on the outsides of each sandwich.
5. Place the sandwiches in the preheated skillet and cook until golden brown and crispy on one side - about three to four minutes.
6. Carefully flip the sandwiches and continue cooking until the cheese is melted and the other side is golden brown.
7. Remove from the skillet and let it cool for a minute before slicing and serving.

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Ham & Jam Melt
Speaking about her choice of a grilled cheese sandwich, Chef Amrusha, Amour Bistro says, "I have always loved combining sweet and savoury elements. My favourite snack as a teenager was always peanut butter and Jam sandwiches. So I added my next most favourite thing to it, smoked ham, Black Forest Ham would be my ideal ham or a good smoked ham."

Ingredients:
Toasted Country Loaf - 2 slices
⁠Brie cheese (thinly sliced) - 20 gm
⁠Emmental cheese sliced - 20 gm
Vintage cheddar (optional)
Oak smoked ham - 3 slices
Raspberry jam (should be tart, not too sweet) - 1-2 tbsp
Peanut butter (optional) - 1 tsp
Baby Rocket leaf (optional) - 2 sprigs
Butter as desired

Method:
1. Apply butter on both sides of bread and toast until golden on both sides. The toast at this stage may be semi-toasted. A bit of a soft centre is good.
2. Spread your raspberry compote or jam (store-bought or homemade) on one toast.
3. Layer it up with folded slices of smoked Ham. The smoky salty flavour of ham compliments the tartness of the raspberry.
4. ⁠Next drizzle a teaspoon of peanut butter over the ham. Skip this step if you have nut allergies.
5. ⁠Now, layer the Brie cheese over lofty slices of ham. The choice of cheese is not sharp but mild and extremely melty. If you'd like a sharper cheese included, add vintage cheddar for that extra kick.
6. ⁠If you'd like to add some rocket leaf for a little green freshness, now would be the time to place a couple of sprigs on top.
7. ⁠Finally, cover with the second slice of toast.
8. ⁠Place the sandwich on a heavy bottom pan on the stove or a flat grill. Cover with a stainless steel bowl or a cloche. On medium heat, allow the cheese to melt inside the sandwich, flipping the sandwich as required to prevent burning. This may take a few minutes, and voila! There you have it - the Ham and Jam Melt.

Smoked Mushroom Ciabatta
Chef Sufeeyan Khan, Sao By The Shore says, "This sandwich is unique as it combines flavours and textures - the savoury smoked wild mushroom pairs perfectly with the tangy horseradish sauce, sweet caramelised onions, and the sharpness of the provolone cheese. The ciabatta bread adds a crispy exterior and a soft interior, enhancing the overall eating experience."

Ingredients:
Loaf of freshly baked ciabatta bread - 1
Smoked wild mushrooms (thinly sliced) - 200 gm
Creamy horseradish sauce - 1/2 cup
Onion (thinly sliced) - 1
Sharp provolone cheese (sliced) - 150 gm
Olive oil - 2 tbsp
Salt and pepper to taste

Method:
1. Preheat your oven to 350°F (175°C).
2. Begin by caramelising the onions. Heat a tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they turn golden brown and caramelised, about 15-20 minutes. Season with a pinch of salt and set aside.
3. While the onions are caramelised, slice the ciabatta bread horizontally to open it up for the sandwich.
4. Spread a generous layer of creamy horseradish sauce on both halves of the ciabatta bread.
5. Layer the thinly sliced smoked wild mushrooms on one-half of the ciabatta bread.
6. Place the caramelised onions on top of the mushrooms.
7. Arrange the slices of sharp provolone cheese over the onions.
8. Close the sandwich with the other half of the ciabatta bread.
9. Brush the outer side of the ciabatta bread with the remaining olive oil.
10. Wrap the assembled sandwich in aluminium foil and place it on a baking sheet.
11. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and the bread is crispy on the outside.
12. Remove from the oven and let it cool for a few minutes.
13. Unwrap the sandwich, slice it into individual portions, and serve immediately.

Gourmet Truffle Grilled Cheese Sandwich
This gourmet truffle grilled cheese sandwich is a decadent delight for cheese lovers. The sandwich is perfectly balanced with a crispy exterior and a gooey, melted cheese interior. Whether enjoyed on its own or paired with a bowl of tomato soup, this sandwich is sure to satisfy your cravings and leave you craving for more. Chef Ajay Thakur, head chef, Hitchki Resto Bar tells Mid-day.com, "I'm sharing this gourmet truffle grilled cheese sandwich recipe because it's my twist on a classic comfort food. It combines the richness of Gruyere and white cheddar cheeses with the luxurious aroma of truffle oil, elevating the humble grilled cheese sandwich to a whole new level of indulgence. I believe everyone deserves a taste of gourmet goodness, especially on National Grilled Cheese Sandwich Day."

Ingredients:
Slices of your favourite bread (sourdough works great) - 4
Shredded Gruyere cheese - 1 cup
Shredded white cheddar cheese - 1 cup
Truffle oil - 2 tbsp
Unsalted butter - 2 tbsp
Grilled chicken (optional)

Method:
1. In a small bowl, mix the shredded Gruyere and white cheddar cheeses.
2. Drizzle truffle oil over one side of each slice of bread.
3. Heat a skillet or griddle over medium heat.
4. Spread butter on the side of each slice of bread that doesn't have truffle oil.
5. Place one slice of bread, buttered side down, onto the skillet.
6. Sprinkle a generous amount of the cheese mixture onto the bread in the skillet.
7. If using, add a layer of grilled chicken on top of the cheese.
8. Place another slice of bread on top, truffle oil side up.
9. Cook until the bottom slice of bread is golden brown and crispy, and the cheese is melted, about three to four minutes.
10. Carefully flip the sandwich using a spatula and cook until the other side is golden brown and crispy, and the cheese is fully melted.
11. Remove from the skillet and let it cool for a minute before slicing and serving.
12. Serve with a portion of French fries.

Chili Chorzio Toastie
Urvika Kanoi, Head chef and Founder of Cafe Duco and The Daily Kolkata tells us, "This dish is the ultimate crispy, cheesy and absolute flavour bomb toastie. Packed with a cheese blend , pickled chilis and chorizo its going to tantalise your tastebuds and satisfy those cravings."

Ingredients
Brioche, white bloomer, sourdough, shokupan (any of your choice) - 2 slices
Sliced chorizo sausage - 3-4
Jalapenoes - 5-8 slices
Garlic butter - 1 tbsp
Pepper - a pinch
Spanish paprika - a pinch

For making the cheese blend
Cheddar - 1/4 cup
Mozzarella - 1/4 cup
Monterey Jack - 1/4 cup
Mix all and use as needed

Method:
1. Toss the chorizo in a grill pan / regular pan. Do not wash the pan.
2. Top a slice of bread with chorizo, cheese, jalapenos and seasonings. Sandwich together with the other slice.
3. Put a little garlic butter on both sides and use the same pan to cook the sandwich till its crispy.
4. Serve with hot sauce and garlic aioli (optional)

Grilled Cheese Chutney Sandwich by Chef Ronik Kumar, Ministry of Appetite
Packed with protein and calcium from the cheese, vitamins, and minerals from the mint, coriander, and garlic, as well as heart-healthy fats from butter, this sandwich provides a balanced mix of nutrients. The chef says, "When enjoyed as part of a balanced meal, the Grilled Cheese Chutney Sandwich can contribute to overall well-being, making it a flavourful and nutritious option for any time of the day."

Ingredients:
Bread slices - 2
Butter - 10 ml
Mint leaves - 20 gm
Coriander leaves - 30 gm
Garlic cloves - 5 gm
Green chilies - 2-3
Salt - 3 gm
Roasted jeera (cumin seeds) - 2 gm
Lemon juice - 5 ml
Cheese slice - 1

Method:
Prepare the Chutney
1. Wash the mint and coriander leaves thoroughly.
2. Chop the mint, coriander, and green chilies.
3. Peel and chop the garlic cloves.
4. In a grinder, add mint leaves, coriander leaves, chopped green chilies, chopped garlic, salt, and lemon juice.
5. Grind all the ingredients to form a smooth paste.
6. Transfer the chutney to a bowl and mix in the roasted jeera. Set aside.

Assemble the Sandwich
1. Take two slices of bread.
2. Apply a light layer of butter on one side of each bread slice.
3. On the unbuttered side of one bread slice, spread a generous amount of the prepared chutney.
4. Place a slice of Amul cheese on top of the chutney.
5. Cover the cheese with the other bread slice, buttered side facing outwards, to form a sandwich.

Grill the Sandwich
1. Preheat a grill pan or a sandwich maker.
2. Place the assembled sandwich onto the grill or sandwich maker.
3. Grill the sandwich until it turns golden brown and the cheese melts, typically for about 2-3 minutes on each side.

Serve
1. Once the sandwich is grilled to perfection, remove it from the grill.
2. Cut the sandwich diagonally into halves or quarters, as desired.
3. Enjoy your delicious and flavourful sandwich!

Note: You can adjust the spiciness of the chutney according to your taste preferences by adding more or fewer green chilies. Additionally, feel free to add any other desired toppings or fillings to customise your grilled cheese chutney sandwich.