Favorite Grilled Cheese Meals – Part 3

Eyeball Egg

This has been Brother Scamper’s favorite breakfast since childhood. He named it. He called it that because every single time he had one, he would puncture the yolk with his knife and announce that he had popped the eye ball. He found it uproariously funny every time. In college he decided that it was the ideal hangover meal. He serves it with a Bloody Mary.


  • 2 slices white bread
  • 3 slices bacon
  • 1/3 c shredded cheddar cheese
  • 1/3 c hash browns
  • 1 extra lg egg
  • Butter for the outsides of the bread



  1. Cook the bacon until crisp
  2. Remove the bacon and fry the hash browns in the fat
  3. Butter each slice of bread on one side
  4. Place the slices on top of each other and cut a circle in the center. Make it the size of an egg yolk
  5. Remove the top slice of bread
  6. Later the cheese, hash browns and bacon
  7. Place the second slice of bread on top
  8. Place the sandwich in a hot skillet
  9. Let it cook for a couple of min so that it starts to brown
  10. Flip it
  11. Crack the egg right into the hole that you cut in the bread
  12. Be careful not to break the yolk
  13. Flip it gently with a spatula after about 3 more minutes
  14. Let it cook for 1-2 min
  15. Just to cook the egg
  16. Serve with a Screwdriver.

French Onion Grilled Cheese

This is a perfect sandwich for a weekend lunch. We serve it with a cup of beef consommé and a glass of Pinot noir.  Make the consommé ahead of time. It can be refrigerated for 3 days or frozen for 3 months.


  • 2 med onions sliced thin
  • 3 Tbsp butter plus extra to spread on the bread
  • 3 Tbsp white wine
  • 4 1/2 oz shredded Gruyere
  • 4 slices sourdough bread

french onion grilled cheese

Beef Consommé

  • 4 Tbsp oil
  • 4 lbs beef bones. Ask the butcher for them
  • 16 c cold water
  • 1 onion, peeled and quartered
  • 1 carrot peeled
  • 1 rib of celery
  • 2 cloves of garlic crushed
  • 2 sprigs of fresh thyme
  • 1 bay leaf
  • 1/2 tsp salt


  1. Melt the butter in a skillet and caramelize the onions over low heat. About 30 min. They will turn golden brown. Do not burn them
  2. When they are golden add the wine and scrape any bits off of the bottom of the skillet.
  3. Let the wine evaporate
  4. Butter the bread one one side of each slice
  5. Place 2 slices butter side down on a work surface and layer each with 1/2 of the onions and 1/2 of the cheese
  6. Place the top slices on, butter side up
  7. Sauté each sandwich about 4 min per side

Beef Consommé 

  1. Brown the beef bones in the oil, in a large pot, about 6-8 min on each side. Do not let them burn use med heat and turn it down if it seems too high
  2. Once they are well browned, remove the bones and drain the oil
  3. Return the bones to the pot
  4. And cover with the cold water
  5. Bring to a simmer. Do not boil
  6. Skim the frothy scum off the top and add the remaining ingredients
  7. Simmer for 2-4 hours
  8. Let stand for 15 min
  9. Strain through cheese cloth in a china cap or fine strainer

Philadelphia Grilled Cheese

This one is a game day favorite. We serve these sandwich with beer and chips. We often make homemade potato chips on the side. 

Philadelphia grilled cheese


  • 1/2 lb thin slices deli roast beef
  • 1 onion sliced thin
  • 1 green bell pepper sliced thin
  • 2-3 Tbsp oil
  • 1 clove garlic minced
  • 1/2 lb shredded provolone
  • 4 slices white bread
  • Butter to spread on bread

Homemade Potato Chips

  • 6 Yukon gold potatoes, sliced thin
  • Peanut oil to fry
  • Salt


  1. Sauté pepper and onion slices in oil over med – low heat until soft and caramelized about 15-20 min
  2. Drain the oil
  3. Butter 1 side of each slice of bread
  4. Place 2 slices on a work space butter side down
  5. Layer 1/2 of the beef, cheese and pepper and onion mixture on each slice
  6. Place the second slices on top, butter side up
  7. Sauté for about 4 min per side until golden
  8. Serve with ice cold beer and chips

Homemade Potato Chips

  1. As you slice the potatoes place them in a bowl of ice water
  2. Heat the oil to 400 degrees in a Dutch oven or fryer
  3. Lay the potato slices on paper towels to dry
  4. Fry in batches, about 5 min per batch
  5. Lay on paper towels while you fry the rest
  6. Salt and serve

Enjoy these grilled cheese favorites

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The Scamper

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