During the Pickle Creek 2023 Grilled Cheese Challenge, we asked Iowans to submit their inspired grilled cheese recipes featuring flavored olive oils and vinegars. We tested, tasted, and shared a grilled cheese idea for each day in February—28 recipes in all! All the submissions were delicious, ranging from savory to sweet to downright interesting. We share some of our very favorite recipes here. Each one makes two sandwiches.
You can find all of the 2023 Grilled Cheese Challenge Recipes at PickleCreek.com.
House of SOBS Grilled Cheese Delight
This recipe, courtesy of Dennis James of the beloved local duo Society of Broken Souls (SOBS), is truly unique and tasty.
¼ cup Pickle Creek Greek Oregano & Garlic Infused Olive Oil, divided
1 whole sweet onion
4 slices sourdough bread
6–8 oz. shredded Radiance Dairy jack cheese
½ cup curtido (Salvadoran cabbage slaw)
Applewood smoked salt
Freshly ground black pepper
Thinly slice the sweet onion to prepare it for carmelization. Heat a large skillet over medium heat and add enough Greek Oregano & Garlic Olive Oil to coat the bottom of the pan (and then some). Add the sweet onions and sauté, stirring frequently, for 10–15 minutes, until thoroughly caramelized. Set aside.
Reduce the heat in skillet to medium low and add more Greek Oregano & Garlic Olive Oil to once again coat the bottom of the pan. Place 4 slices of sourdough bread in skillet and distribute shredded jack cheese evenly on top of the 4 slices. Slowly cook until cheese is melted, while keeping a close eye so as not to burn the bread.
While the cheese melts, add the caramelized onions on top of the cheese on 2 slices. Add the curtido to the other 2 slices and sprinkle with freshly ground pepper and smoked salt. Put the 2 halves of each sandwich together to make 2 sandwiches. Enjoy!
Cranberry Walnut Grilled Cheese
This sweet sandwich from Sherri Caldwell was voted our Week 1 Favorite.
4 slices sourdough bread
4 oz. soft goat cheese
¼ cup dried cranberries
2 Tbsp. walnuts, roughly chopped
2 Tbsp. Pickle Creek Lavender Infused Balsamic Vinegar
2–3 Tbsp. Pickle Creek Blood Orange Thyme Infused Olive Oil
In a small bowl, mix together the goat cheese, dried cranberries, walnut pieces, and Lavender Balsamic Vinegar.
Heat a large skillet over medium heat. Add Blood Orange Thyme Olive Oil to coat the bottom of the skillet.
Spread the goat cheese mixture on 2 slices of bread. Place the bread into the skillet and cook until bread is golden brown, about 3–4 minutes.
Top each sandwich with another slice of bread and flip. Cook another 3–4 minutes until bottom bread is golden brown and cheese is melted. Enjoy!
Pickle Wrap Grilled Cheese
This savory grilled cheese from Becky Fitzgerald transformed one of our favorite snacks into a sandwich that really hit the spot.
2–3 Tbsp. Pickle Creek Roasted Garlic Infused Olive Oil
4 slices sourdough bread
2–3 Tbsp. cream cheese
2 slices mozzarella cheese
2 slices corned beef (optional if you prefer to keep it vegetarian)
Several dill pickle slices
Heat a large skillet over medium heat. Add 1 tablespoon Roasted Garlic Olive Oil and swirl to coat the bottom of the skillet.
Spread a thin layer of cream cheese on each slice of bread. On 2 of the slices, layer mozzarella, corned beef, and pickles. Top each sandwich with one of the remaining slices of bread.
Place the sandwiches in the skillet. Let cook until the first side is golden brown, 3–4 minutes. Brush the top slices of bread with Roasted Garlic Olive Oil and use a spatula to flip.
Cook for an additional 3–4 minutes until bread is golden and cheese is melted. Enjoy!
Find all grilled cheese recipes at PickleCreek.com.