Have you ever thought about grilled cheese for breakfast? Dee-licious. And why not.
It is a game-changer for us, especially because Charlie has decided that he no longer wants or needs to eat breakfast. On weekends when there is nothing much happening for the first hours of the day, that’s fine, he can eat when he’s hungry. I am the same way – I don’t usually like to eat as soon as I rise and shine. But I’m a grown up and can do what I want, nah nah nah nah nah.
But on a school day, or any day where he has to jump up and make the magic happen either academically (Wait, you have a Latin test? Did we know about this?) or physically (Pre-season football workout) getting something substantial into that skinny growing body is non-negotiable.
Here are the foods that work when other more traditional breakfast foods aren’t cutting it: pizza (cold or hot, leftover regular pizza or English Muffin pizza), breakfast quesadillas, soup, sometimes leftover pasta, maybe an extra meatball or two if he’s lucky, and grilled cheese sandwiches.
This one seems very much in the breakfast camp, as far as grilled cheese goes, thanks to the jam. Play around with different jams and different cheeses. And remember, grilled cheese isn’t just for breakfast any more; you can also have it for lunch.
Other Grilled Cheese Recipes to Try:
- Jalapeno Popper Grilled Cheese
- Grilled Cheese with Roasted Peppers and Salad
- The Ultimate BLT Grilled Cheese
And continuing with the savory-sweet cheese theme, you may want to give Blintzes with Sour Cream, Cottage Cheese and Berries a shot.
Grilled Cheese with Apple Jam
- 2 teaspoons unsalted butter softened
- 4 slices rustic country white bread
- ½ cup shredded fresh mozzarella
- ½ cup shredded sharp cheddar
- 2 to 3 tablespoons apple jam or other fruit jam
- Kosher or coarse salt and freshly ground pepper to taste
- Spread one side of each of the four slices of bread with an equal amount of the softened butter. Place two slices on a cutting board, butter side down (a bit messy, yes), and layer sprinkle half of each type of grated cheese on the bread. Spread the other two slices with the jam. Top the sandwiches with the jam-spread two slices bread, butter side up.
- Heat a large pan with a lid (either nonstick, or one that has been sprayed with non stick spray) over medium heat until hot. Place the sandwiches in the pan, cover, and cook until the bottom starts to turn golden brown, about 2 minutes. Uncover, turn the sandwiches over with a spatula (be careful if you’ve used grated cheese so the filling stays put), press them down a bit with the spatula and cook uncovered until the bottom is golden brown and crisp, about 3 minutes. Flip one more time, and cook until the bottom crust is fully golden brown and crispy, another minute or two.
- Transfer the sandwiches to the cutting board, let them sit for two minutes for the cheese to firm back up a bit, then cut in half and serve.
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