Amazing Grilled Cheese Meals – Part2

Grilled Cheese Recipes

Chicken, Pear and Brie

This one is perfect for an outdoor weekend lunch with friends as the weather starts to cool. Serve with a chilled Chardonnay and a spinach salad. 


  • 2 boneless skinless chicken breasts, poached and sliced thin (to poach, simmer for about 15 min in stock or water)
  • 2 Bosc pears, cored and sliced thin
  • 8 oz Brie, sliced
  • 8 slices of a fresh rustic bread
  • 1/4 c toasted walnuts
  • Butter

Spinach salad

  • 8 oz baby spinach
  • 1/2 c balsamic dressing (recipe in the last post)
  • 3 sliced hard boiled eggs
  • 1/4 c craisins


  1. Toast the walnuts- spread them out on foil and toast them in your toaster about 5 min
  2. Butter one side of a slice of bread and lay it butter side down
  3. Lay several slices of Brie on top to cover the surface
  4. Sprinkle a few toasted nuts on top
  5. Lay about 1/2 of a sliced chicken breast on top
  6. Cover with thin slices of pear
  7. Place a slice of bread on top and butter it
  8. Fry on med heat until golden on both sides

Preparation for Spinach Salad

  1. Toss the spinach with the balsamic dressing
  2. Mix in the craisins
  3. Place egg slices on top

Prosciutto, Fig and Mozzarella

Fresh figs are plentiful in August but they can be hard to find throughout the year. Use them while they’re here. We like to serve these in halves with a platter of grilled octopus and dishes of olives. We follow the meal with a fresh lemon sorbet. Pino Grigio pairs beautifully with this meal. 

fig, mozz, proscuitto


Per sandwich

  • 3 thin slices prosciutto
  • 2 figs, ends removed, sliced thin
  • 2-3 slices of fresh mozzarella

Grilled Octopus

  • 3 lbs octopus
  • 1 bay leaf
  • 1 head of garlic with the top section removed
  • 1 lemon, cut in half
  • 4 sprigs fresh thyme
  • 3 Tbsp olive oil
  • Salt and pepper to taste
  • 2-3 Extra lemons, sliced in half for garnish


  1. Butter the outsides of the sandwich
  2. Layer the ingredients
  3. Fry until both sides are golden

Grilled Octopus

  1. Place the octopus, bay leaf, garlic, lemon and thyme in a skillet
  2. Cover with water
  3. Simmer covered for about 1 hr until the octopus is tender to a fork
  4. Remove the octopus and cut it into attractive pieces
  5. Brush the pieces with oil and grill for a couple of minutes to brown the surface
  6. Serve with lemon wedges

Tuna Melt

This is one of our favorites. Serve with French fries, a dill pickle and a coke. 

tuna melt


  • 2 slices rye bread
  • 2 -3 slices Swiss cheese or white American
  • 2 thin slices tomato
  • 2 slices crisp bacon (optional)
  • Approx. 1/4 c tuna salad
  • Simple tuna salad is the best way to go. Surprisingly, darker tuna packed in oil, is amazing.
  • Add about
  • 1-2 Tbs minced sweet onion
  • 1 Tbsp diced celery
  • 2-3 Tbsp mayonnaise


  1. Butter the outsides of the sandwich
  2. Layer cheese, tuna, cheese, tomato
  3. If adding bacon, add it last before the second slice of bread
  4. Fry until golden on both sides

Home Made French Fries

There are good French fries in the freezer section of your super market but if you want to make them yourself it’s easy and fun for the kids.



  • 5lbs russet potatoes
  • Peanut oil


  1. Cut the potatoes into sticks
  2. Soak in cold water for 2-3 hrs
  3. Lay them on paper towels to dry as you heat the oil
  4. At 300 degrees, fry them in batches until soft, about 4-5 min per batch
  5. When they are all cooked, turn the heat up to 400 degrees and fry them again until golden
  6. Remove them with a slotted spoon and place them into a supermarket paper bag (they still have them but you have to ask) roll the top so that the bag is closed
  7. Have the children shake the fries in the bag while you cook the rest
  8. They get to help and they are removing a lot of the oil.

Next Time

The family’s top 3 grilled cheese favorites

Enjoy your grilled cheese meals

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The Scamper

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