So first, the cheese. Great Midwest is available at select retailers, club stores and cheese shops nationwide (find where to buy near you here). They're all natural, handcrafted in small batches and made in Wisconsin, using only pure, certified hormone free milk! The flavors range from sweet (ooh la la Blueberry Cobbler Cheddar) to savory (such as my personal favorite, Garlic & Dill Cheddar) to spicy (hoo! Most of all the Habanero Jack!)-and Michael and I tried them all. You know...for the sake of professionalism. The one big factor that struck both of us about all the cheeses-their smooth and silky texture, it is divine! Plus, they melt extremely well (part of why they make such phenomenal grilled cheeses!) All of the cheeses did an amazing job at representing their flavors-they were very true to them, but not overbearing. Plus-they're so versatile. Depending on which flavor, they can be used for snacks, on crackers, shredded over salads, added to casseroles, omelets, mac n cheese, even used in baking!
Now, this August and September, Great Midwest is hosting a recipe contest-inviting home chefs (or fellow food bloggers ;P) to submit their favorite grilled cheese recipe, using Great Midwest cheese(s), for a chance to win one of eight prizes including a vacation, Panini presses and cookbooks! You can enter through Facebook or their website, and you can check those out for more details on how the recipes will be judged as well as for any rules or restrictions. Essentially, though, key areas for the judging are: the use of Great Midwest cheeses, taste, and creativity/originality of the recipe (this is a big component so you're encouraged to go crazy and have some off the wall ideas!). They're also offering bonus points to entrants that share their participation on Facebook, anyone that posts anything on the Great Midwest Facebook page – whether it be a photo of their sandwich, their recipe, them in the kitchen cooking, etc. – will get bonus points on their entry. It's SUPER cool and I strongly encourage everyone to give it a shot and enter!
Since we're talkin' original grilled cheese recipes...obviously I had to make my own! So I did! Using that amazing ciabatta bread with the shredded Morel & Leek Jack, I then layered in some slices of the Garlic & Dill Cheddar (hands down my favorite cheese in the bunch, but are you really surprised?). And what did we get?
BEST GRILLED CHEESE EVER (in my humble opinion).
This ciabatta makes the most gorgeous golden brown, perfectly buttery and crisp bread for the grilled cheese, and it's simply stunning to see how beautifully the cheddar in the middle melted down (and how it really mellowed out the flavor). It is cheesy and buttery and garlic-y and herb-y and just like heaven dancing on your tastebuds. I cannot get enough of it. I didn't even used to like grilled cheese that much and now? I'VE EATEN THIS GRILLED CHEESE EVERY DAY SINCE I FIRST MADE IT-until I ran out of bread! And I miss it! Because oh em geeee. Fantastic. Just...so good. There aren't enough words to express my happiness over one lil cheesy sandwich.
Thank you Great Midwest.
Garlic Herb Ciabatta Grilled Cheese
A Kayle, Cooking Actress, original
Makes 1 grilled cheese.
- 2 slices of Ciabatta Bread with Morel & Leek Jack cheese
- salted butter
- thinly sliced Garlic & Dill Cheddar Cheese
- Spray a skillet or griddle with non-stick cooking spray. Heat over medium heat.
- Generously butter both sides of each slice of bread.
- Place one slice of bread on the heated skillet. Layer on desired amount of sliced cheese. Place 2nd slice of bread on top. Use a skillet to press the sandwich down, and flip when the first side has turned golden.
- Continue to cook grilled cheese until the second side is golden and the cheese is melt-y.
- Turn off heat, place on a plate, cut and serve!
Note: this sandwich's cheese was not cut thin enough...learn from my mistake. Cut the cheese thinly, it'll taste MUCH better. I've since made ohh...15 of these? ADDICTED.
Great Midwest Flavored Cheeses GIVEAWAY
The winner is "AnnaZed", who said: "Not revolutionary, but I love Gruyere with Cornichon pickles on sour dough. grilled cheese."
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Disclaimer: This post was sponsored by Saputo/ Great Midwest Cheeses, and they provided me with product, and I was under no obligation to review if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product. My opinions, as always, are all my own. We are not liable for technical failures or typographical errors, or resolving identity disputes related to the winner.VOID WHERE PROHIBITED BY LAW.