Today is officially Grilled Cheese Day. I’m all for that any day. Who doesn’t like buttered crispy bread and gooey cheese?! We even served petite grilled cheese sandwiches with demitasse cups of tomato soup at my daughter’s wedding reception. People lined up for that faster than the She Crab Soup station.

While I love the classic version, I have also enjoyed being a little adventuresome ever since my mom served mine with crushed pineapple when I was a child. I now often make my own with fig jam and brie.

In honor of the day, I found some other versions for the comfiest of comfort food. I adapted a sweet and a savory version for us from Yammie’s Noshery to add to our grilled cheese repertoire.

Get the yummy recipe for Bacon, Brie and Apricot Grilled Cheese with Balsamic Reduction!

This savory version of grilled cheese also uses two of my favorite ingredients: caramelized onions and rosemary. I adapted this version from The Chunky Chef as well. 


Tell Me: What’s your favorite version of grilled cheese?