I know that’s a bold statement for someone who spends hours and hours in the kitchen. However, of all the food groups (and yes stuffing is a food group), stuffing is the one! It evokes emotion.

Warm and fuzzy emotion!

For as far back as I can remember, all of my Thanksgiving memories, include this glorious side dish. Turkey, I can take it or leave it. But it’s just not Thanksgiving to me without stuffing!

I do believe where you grew up has something to do with it! I grew up in New England and our Thanksgiving dinner included the following:

• Roast Turkey with Stuffing (inside the bird)
• Mashed Potatoes & Gravy
• Creamed Onions
• Maple Brown Sugar Baked Acorn Squash
• Mashed Turnips
• Gruyere Cabbage
• Deviled Eggs
• Black Olives & Celery
• Cranberry Sauce
• Sometimes we’d also have Scalloped Corn, green peas or glazed carrots.

Flash forward to the early 90s when I moved from New Hampshire to Georgia. Thanksgiving Dinner took on a new look.

• Roast Turkey (sometimes deep fried) and Baked Ham
• Cornbread Dressing (plus I always made a side of stuffing too)
• Baked Mac ‘n’ Cheese
• Summer Squash Casserole
• Sweet Potato Casserole
• Mashed Potato Casserole
• Green Bean Casserole
• Corn Casserole
• Buttermilk Biscuits
• Deviled Eggs
• Cranberry Sauce

My current-day menu is now a wonderful blend of my New England childhood favorites with some delicious Southern comfort food classics!

Herb Browned Butter Stuffing however, will remain the sentimental favorite! It’s the one holiday side dish that my Shelby requests each year. Here’s how I add the LOVE to this heavenly dish!

The Stuffing Ingredients

Bread Cubes

Bread cubes are the foundation of this recipe and you’ll want a nice variety. You’ll want about 1 1/2 – 2 pounds of bread or about 12 cups of cubes. I find whole French or Italian Loaves, Ciabatta, Brioche, or even dinner rolls or bagels cut or torn into bite-sized pieces work well. Try for at least two different types of bread.

Here’s How To Make Bread Cubes for Stuffing.

The Herbs & Aromatics

When it comes to herbs & aromatics, the list of ‘add-in’ possibilities are abundant. For this recipe I begin with butter and fresh herbs. Lots of butter and chopped herbs that are slowly sautéed until the most fragrant rich browned butter aromas begin to dance around your kitchen.

As with the fresh herbs, a nice variety of diced veggies really gives your stuffing texture and personality. Traditionally onion and celery are the base of classic stuffing recipes. I use a large onion and a whole head of celery, about 3 cups diced of each. They are cooked down in the herb butter until tender.

For this recipe I also include leeks, mushrooms and garlic. All of that herb butter flavor is building throughout each layer.

Optional Veggie/Fruit/Meat Add-Ins

You can also add apple, fennel, carrots, dried cranberries or apricots, roasted chestnuts, water chestnuts, toasted pine nuts, sundried tomatoes, artichoke hearts, or olives.

Sometimes I add sausage or diced bacon. I also love Oyster Dressing where fresh shucked oysters are added before baking.

There are so many flavor combinations and directions you can take this stuffing.

The Broth

I traditionally use a nice rich chicken broth for my stuffing. However, you could certainly use veggie broth for a vegetarian stuffing.

You’ll want 4- 5 cups of broth, start with 4 and add more if needed. Once you add the broth to the sautéed aromatics, bring the mixture to a boil. This further incorporates all that buttery herb love.

The last step before baking is to gently fold in the dried bread cubes. The mixture should be quite moist. Transfer to a 3 quart or 9×13 baking dish and bake at 350 degrees F. for about 45 minutes or until the top and edges are nicely browned and crispy.

Herb Browned Butter Stuffing of Love is the perfect balance of buttery crispy edges with an herby soft center. It’s delicious and you’ll want to include this dish on your Thanksgiving menu!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Herb Browned Butter Stuffing of Love

Herb Browned Butter Stuffing of Love is the perfect balance of buttery crispy edges with an herby soft center. It’s delicious

Course Side Dish

Prep Time 1 hour hour

Cook Time 1 hour hour 20 minutes minutes

Servings 12

Author Libby with Lemony Thyme

Ingredients

For the Bread Cubes

• 2 pounds or about 12 cups crusty bread cut into bite-sized cubes (french or Italian loaf bread works great, as does Ciabatta, Brioche, dinner rolls or bagels). fully dried

For the Stuffing

• 1 cup butter
• 1 1/2 cups finely chopped fresh herbs (parsley, sage, rosemary, thyme)
• 1 large diced onion about 3 cups
• 1 head diced celery about 3 cups
• 1 stalk sliced and rinsed leek about 1 1/2 cups
• 1 pound sliced button mushrooms about 3 cups
• 3 cloves minced garlic
• 5 cups chicken broth
• salt & pepper to taste

Instructions

For the Bread Cubes

• Cut or tear bread into bite-sized pieces. Spread onto baking sheets and either air dry for 1-2 days, loosely covered with a clean tea towel. Or oven dry at 275° F. for 45-60 minutes until very hard and dry, but not browned. Can be done up to 2 days in advance (or can freeze bread cubes for 2-3 months).

For the Stuffing

• Grease 3 quart or 9×13 casserole with butter. In a large stock pot or dutch oven, melt butter over medium-low heat. Add in chopped fresh herbs and sauté until butter is golden brown and very fragrant, about 8-10 minutes.
• Add in the diced onions, sauté for 4-5 minutes. Add diced celery, sauté for 4-5 minutes. Add in sliced leeks (be sure to clean well first by soaking in water) and mushrooms, sauté for another 8-10 minutes or until all veggies are cooked through and tender. Add minced garlic and cook 1 additional minute. Stir in 4 cups of chicken broth (reserve 1 cup) increase heat to medium-high and bring to a boil. Remove from heat. Season with salt & pepper to taste.
• Gently fold in dry bread cubes and continue to stir until all are coated well. Bread cubes should be soaked with broth (without broth pooling in bottom of pan). Add additional cup of reserved broth if needed. I always go for more moist than dry.
• Transfer stuffing to greased baking dish. Bake at 350° F. for 45 minutes or until edges and top are crispy deep golden brown and center is hot. If making ahead, cover tightly and refrigerate for up to 2 days. Allow to come to rest at room temperature for at least 30 minutes before baking.

The post Herb Browned Butter Stuffing of Love appeared first on Lemony Thyme.

Separating this process into a separate blog post is a way for me to more efficiently explain my stuffing-making-method.

And considering stuffing itself is considered a food group in my house…it deserves all the love and attention I can provide.

The Bread

I find whole French or Italian Loaves, Ciabatta, Brioche, or even dinner rolls or bagels cut or torn into bite-sized pieces work well. I’ve even used flavored artisan breads like rosemary garlic or sourdough. Shoot for at least two varieties when making stuffing.

Recipe Tip – a few days or even weeks in advance of making stuffing – watch the day old bread shelf at your local market. You can often find high quality artisan loaves reduced from $4.99 to $0.99. Just pop them in the freezer until ready to make cubes. Or go ahead and cut and dry the bread as outlined below and then freeze. This is a great time saver!

The MOST IMPORTANT thing is to dry the cubes thoroughly before assembling the stuffing. The bread must be very dry in order to absorb the buttery herby broth.

Air Dry Method

Once you have either cut or torn your bread into bite-sized cubes, spread onto baking sheets. Air dry them on the kitchen counter for a day or two (loosely covered with a clean tea towel).

Oven Dry Method

Spread cut or torn bread cubes onto baking sheets and bake in a low oven (275 deg. F.) for about 45 – 60 minutes, stirring occasionally. You want hard, crunchy, very dry bread cubes but not browned.

Storing Bread Cubes

Once dry, it’s best to use the bread cubes within two days or seal tightly in plastic bags and pop in the freezer. Bread cubes can be stored in the freezer for 2-3 months.

Then when you’re ready to make heavenly Herb Browned Butter Stuffing you just pull the prepared cubes out of the freezer, allow them to come to room temperature, and prepare for stuffing love!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

The post How To Make Bread Cubes for Stuffing appeared first on Lemony Thyme.

I am in sweet heaven. 

I sweetened the softened cream cheese with a little sugar, vanilla, and almond extract. 

For the blueberry syrup I simmered pure maple syrup with a handful of blueberries. 

The roll-ups are pan browned then rolled in cinnamon sugar. 

Lovefest I tell you.

I’m already dreaming of the next batch of French Toast Roll-Ups.  Perhaps a savory filling is in order.  Ah the choices.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Blueberry Cream Cheese French Toast Roll-Ups

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For French toast roll-ups…

• 4 slices white sandwich bread crusts removed
• 2 ounces cream cheese softened
• 1 Tbl. sugar
• 1/4 tsp. vanilla
• 1/4 tsp. almond extract
• 1/2 cup blueberries fresh or frozen
• 1 egg
• 1 Tbl. milk
• 1/2 cup sugar
• 1 tsp. cinnamon
• butter

For blueberry syrup…

• 1/2 cup pure maple syrup
• 1/2 cup blueberries fresh or frozen

Instructions

For French toast roll-ups…

• Using a rolling pin, flatten each slice of bread.
• In a small bowl, combine cream cheese, sugar, vanilla, and almond extract. Spread 1/4 of mixture on half of each of the bread slices. Place a row of blueberries across the lower edge of each roll-up; roll tightly.
• Combine sugar and cinnamon in small dish. Beat egg and milk in separate shallow dish. Dip each roll-up in egg mixture. Heat 1 Tbl. butter in a skillet over medium heat. Cook roll-ups in skillet turning until browned on all sides. Remove from skillet and roll in cinnamon/sugar. Serve immediately.

For blueberry syrup…

• In a small skillet warm maple syrup with 1/2 cup blueberries.

The post Blueberry Cream Cheese French Toast Roll-Ups appeared first on Lemony Thyme.

This sandwich has always seemed a bit over the top for someone committed to making Healthy Choices.  However, when Cooking Light shared a Melty Monsieur recipe…that got me thinking.  Three of my favorite food groups are in play with our Lightened Up Croque Madame sandwich.

1. Grilled Cheese Sandwiches
2. French Toast
3. Fried Eggs

To lighten up our Croque Madame I used Canadian Bacon.  For my calorie counting friends I’m sure you’re all over this low-cal ingredient.  Three slices = 60 calories.  Bam! You’ve just become part of the starting lineup.

I paired the Canadian bacon with Lacey Swiss and Nature’s Own 40 calorie bread, two additional figure friendly choices.  Traditionally Croque Madame and Croque Monsieur sandwiches are topped with a béchamel sauce.  To keep it light, I skipped the béchamel and instead dipped it in beaten egg white and milk and skillet browned before baking.  This way I got to incorporate a favorite French toast element.  Adding the fried egg on top is what takes a Monsieur to a Madame and grabs your attention.  Love.

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Lightened Up Croque Madame

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 341kcal

Author Libby with Lemony Thyme

Ingredients

• 4 slices Nature’s Own Bread 40 calories per slice
• 6 slices Canadian bacon 3.5 ounces
• 2 ounces Lacey Swiss Cheese about 4 thin slices
• 2 Tbl. honey mustard
• 2 eggs
• 2 egg whites
• 2 Tbl. milk
• 1 Tbl. butter

Instructions

• Preheat oven to 350 degrees.
• Beat egg whites and milk in a shallow dish.
• Assemble sandwiches by spreading honey mustard on bread slices. Place 3 slices of Canadian bacon and a slice of Swiss cheese on slice of bread, top with second bread slice. Dip each sandwich in egg white/milk mixture, turning to coat both sides.
• Melt butter in skillet and pan brown both sides of each sandwich. Top each sandwich with a second slice of Swiss cheese and bake for 15 minutes.
• Meanwhile, spray skillet with cooking spray and fry eggs. To serve, top each sandwich with fried egg.

Notes

1 Croque Madame Sandwich = 6 WW Pts+

The post Lightened Up Croque Madame appeared first on Lemony Thyme.

Parmesan & Herb Savory French Toast {with Balsamic Onion Jam} is just one more reason I’m addicted to breakfast foods.  Fresh herb flavors with a bit of nutty parmesan went so well with the slightly sweet onion jam.  Let fresh herbs elevate the flavors in your dishes while you take full credit for the results.

Savory French Toast is such a nice variation on a classic breakfast favorite.  Simply replace hints of cinnamon & sugar with herbs & aromatics.

Whisk finely chopped herbs into eggs and cream.  Add favorite seasonings. I’m a huge fan of Mrs. Dash garlic & herb seasoning.  It brings a wonderful savory burst of flavor without adding unwanted sodium.  Allow your bread slices to soak up as much liquid as possible before pan frying.  Sprinkle with Parmesan cheese for a wonderful crispy edge.

I paired our Parmesan & Herb Savory French Toast with Balsamic Onion Jam.  Sweet red onions, slowly reduced with a sprinkle of brown sugar and a drizzle of balsamic vinegar.  I used my favorite blueberry balsamic but any flavor would be wonderful.

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Parmesan & Herb Savory French Toast {with Balsamic Onion Jam}

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the balsamic onion jam…

• 1 small red onion diced
• 1 tsp. butter
• 1 tsp. olive oil
• 1 Tbl. brown sugar
• 1 Tbl. balsamic vinegar

For the French toast…

• butter for pan frying
• 4 slices bread
• 3 eggs
• 1/3 cup cream
• 2 Tbl. fresh herbs finely chopped (we used lemony thyme, sage, parsley and chives)
• 1/2 tsp. Mrs. Dash garlic & herb seasoning
• 1/2 cup shredded parmesan cheese

Instructions

For the balsamic onion jam…

• Heat butter and olive oil in a skillet over medium-high heat. Sauté onion until tender, about 5 minutes. Reduce heat to medium-low, add brown sugar and continue cooking for another 5 minutes, stirring occasionally. Stir in balsamic vinegar and cook an additional 2 minutes.

For the French toast…

• Whisk together eggs, cream, herbs and seasoning. Dredge bread slices in egg mixture turning several times until each slice is soaked.
• Melt butter in skillet over medium heat. Add soaked bread slices, sprinkle tops of each slice with about 1 Tbl. of parmesan cheese. Pan fry until golden brown. Turn slices, sprinkle each with additional parmesan cheese. Pan try until golden brown.
• Serve topped with a spoonful of balsamic onion jam, sprinkle of parmesan, and fresh snipped chives.

The post Parmesan & Herb Savory French Toast {with Balsamic Onion Jam} appeared first on Lemony Thyme.

We rarely have a loaf of bread on hand, except when it’s tomato season.  So for brunch today I went with a savory French Toast recipe that incorporated fresh herbs, tomatoes, and Indian spices.  Masala Egg Toast might be a new favorite.

Combine egg, cream, diced tomato or salsa, scallion, cilantro, Garam masala, ground ginger, salt & pepper.  Dip bread slices in mixture, turning so they are well coated and egg mixture is absorbed.  Pan fry Masala Egg Toast in butter until golden brown on each side.  Serve with spicy tomato jam.

Every delicious bite is bursting with flavor.  Garam masala brings a warmth while the scallion and cilantro add just the right fresh herb balance.  We had just made a batch of spicy tomato jam the night before, which paired perfectly with the egg toast.  It’s nice to have a new easy go-to brunch dish.  Masala Egg Toast you’re a keeper.

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Masala Egg Toast

Author Libby with Lemony Thyme

Ingredients

• 4 slices bread
• 2 eggs
• 2 Tbl. cream
• 2 scallion thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup diced tomato or salsa
• 1/2 tsp. Garam masala
• 1/4 tsp. ground ginger
• pinch salt & freshly cracked black pepper
• butter for pan frying
• spicy tomato jam or tomato ketchup for serving

Instructions

• Whisk together eggs, cream, scallion, cilantro, tomato, Garam masala, ginger, salt & pepper in a shallow baking dish. Dip bread slices in egg mixture, turning over so they absorb the liquid.
• Heat butter in a skillet over medium-low heat. Pan grill each dipped bread slice until golden brown on both sides. Add additional butter in between batches.
• Serve with spicy tomato jam or tomato ketchup.

The post Masala Egg Toast appeared first on Lemony Thyme.

We’ve made this dish so often that frankly I’ve taken for granted how good it is.  Now that school is back in session the talk around the office has changed from backyard BBQ’s and poolside picnics to family friendly weeknight meals.  These Turkey Meatballs with Mushroom Gravy are simple and delicious.

We learned a long time ago that the secret to making ground turkey taste so good is some seasoning love.  The meatball mixture will be soft, so treat them gently when pan browning.  They’ll finish cooking in the amazing mushroom gravy.  You’ll definitely want a side of Herbed Mashed Potatoes or rice to serve with this dish.  Enjoy!

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Turkey Meatballs with Mushroom Gravy

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

For the meatballs…

• 1 ~ 1 1/4 lb. pkg. ground turkey
• 1/3 cup panko breadcrumbs
• 1 egg
• 1 Tbl. olive oil
• 1 Tbl. Worcestershire sauce
• 1/2 tsp. dried thyme
• 1/2 tsp. garlic powder
• 1/2 tsp. black pepper
• 1/2 tsp. salt

For the mushroom gravy…

• 1 Tbl. butter
• 8 oz. sliced mushrooms
• 2 shallots thinly sliced
• 1 Tbl. fresh thyme leaves minced
• 1 1/2 – 2 cups chicken or beef broth
• 2 Tbl. flour
• salt & freshly cracked pepper

Instructions

For the meatballs…

• Preheat the oven to 400° F. Line a baking sheet with parchment paper. In a medium bowl, combine all ingredients, except turkey. Then add turkey and mix just until incorporated. Do not overwork. Roll into meatballs, about 1 1/2-inches in diameter and place on baking sheet. Bake for 15 minutes or until meatballs are firm.

For the mushroom gravy…

• To same skillet add 1 Tbl. butter, sliced mushrooms, and shallots and sauté for 4-5 minutes. Add the fresh thyme and cook an additional minute. Dust mixture with flour and cook for 1-2 minutes. The mixture will be thick. Gradually stir in broth 1/2 cup at a time, allowing mixture to come to a boil in between each addition. Add more broth until desired thickness is achieved. Season with salt and pepper.
• Return meatballs to gravy, reduce heat to low, and allow to braise until meatballs are cooked through.
• Serve over mashed potatoes or rice with fresh parsley to garnish.

The post Turkey Meatballs {with Mushroom Gravy} appeared first on Lemony Thyme.

My first experience with fondue was in the mid to late 70s while visiting New York City.  Mom took us to a trendy new restaurant called The Melting Pot.  Fondue was the hottest craze to hit the restaurant scene.  We gleefully dipped breads, meats, and seafood into broths and cheeses.  As a kid this might have been the coolest dining experience in my entire 12 year life.

Twenty years went by and somewhere in about the mid-90s fondue made a resurgence.  I’ll never forget the one Christmas that I received three fondue pots as gifts.  Oh yes I did, and one of them is pictured above.

Flash forward another 10 years and fondue once again became engrained in my fond-memory bank.  We had a house full of family in town for my mom’s 75th birthday celebration.  My niece Kate had taken a job at The Melting Pot while attending college.  She began sharing stories of preparing their famous cheese fondue tableside.  Stories alone weren’t going to cut.  Oh no, no, no.  She was going to have to give us the full blown demonstration.  And so she did, down to the exact number of turns on the pepper grinder and shakes of Worcestershire sauce.  It was delicious and entertaining and all 12 of us gleefully dunked bread into her amazing fondue.  In honor of Kate’s birthday today, I’m sharing her recipe above, along with our Tomato & Cheese Fondue recipe below.  Happy Birthday Katie-loo.  We love you!!

Tomato & Cheese Fondue is reminiscent of a good ole grilled cheese sandwich with a side of tomato soup.  And a bit of sophistication.

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Tomato & Cheese Fondue

Ingredients

• 6 plum tomatoes peeled, seeded & diced
• 1 garlic clove minced
• 1/4 cup tomato juice
• 6 ounces gruyere cheese shredded
• 6 ounces Emmentaler cheese shredded
• 6 cracks fresh black pepper
• 1 tsp. dried oregano
• 1 Tbl. flour
• 1 Tbl. cream
• Crusty bread

Instructions

• Combine tomatoes, garlic and tomato juice and heat until tomatoes are soft.
• Add shredded cheese, pepper and oregano. Stir until melted.
• Combine the flour with 1 Tbl. cream; whisk into cheese.
• Serve with bread cubes.

The post Tomato & Cheese Fondue appeared first on Lemony Thyme.

At first this Turkey Divan Grilled Cheese Sandwich vision seemed a bit of a stretch.  However, since it was born out of ingredients already in our fridge/pantry it was worth giving it a go.  No risk, no reward.

We love recreating comfort food classics like Turkey Divan.  And then re-recreating them into things like grilled cheese sandwiches.  I make no excuses.  Offer no apologies.  Everything in moderation is what I say. Good laaawd this was good.

I schmeared the bread with a dijonnaise-thyme spread that gave it the extra flavor kick of casserole comfort.  Smoked turkey, steamed broccoli, two kinds of cheese all sandwiched between buttery bread, then pan grilled into Turkey Divan Grilled Cheese Sandwich love.

I’ve come to embrace that one unctuous grilled cheese sandwich, shared by two, is a sure fire way to strengthen a relationship.  Kind of like the saying “a couple who eats grilled cheese sandwiches together, stays together.”

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Turkey Divan Grilled Cheese Sandwich

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1 -2

Author Libby with Lemony Thyme

Ingredients

• 2 ounces smoked turkey breast sliced thin
• 1 cup steamed broccoli florets
• 1 ounce gruyere cheese shredded
• 1 ounce parmesan cheese shredded

Dijon herb spread…

• 1 Tbl. mayonnaise
• 1 tsp. Dijon mustard
• 1/4 tsp. dried thyme
• 1/4 tsp. Mrs. Dash garlic & herb seasoning
• freshly ground black pepper
• butter for pan grilling

Instructions

• Heat cast iron or heavy skillet over medium heat.
• Combine Dijon herb spread ingredients and spread on both slices of bread. Layer one slice with shredded gruyere cheese, smoked turkey, broccoli florets, and shredded parmesan cheese; top with second slice of bread.
• Melt butter in pan and grill sandwich until nicely browned before turning and grilling second side. Using a bacon press or other weight is recommended for grilling.

The post Turkey Divan Grilled Cheese Sandwich appeared first on Lemony Thyme.

I declared I would share a different Grilled Cheese Sandwich recipe each day for the entire month of April, also known as National Grilled Cheese Month.  While we had a good amount in the archives we’ve had to put on our creative recipe hats to fill out our offering.  What a month!!  Are you ready?  Recipe links are below each photo.  Enjoy!!

~ Spinach & Avocado with Pesto Grilled Cheese Sandwich ~

~ Roasted Grape, Brie & Bacon Grilled Cheese Sandwich ~

~ Spinach Alfredo Grilled Cheese Sandwich ~

~ Pepperoni Pizza Grilled Cheese Sandwich ~

~ Fried Bologna & Mozzarella Grilled Cheese Sandwich ~

~ Caprese Grilled Cheese Sandwich ~

~ Chicken Cordon Bleu Grilled Cheese Sandwich ~

~ Parmesan Pesto Grilled Tomato, Ham & Cheese Sandwich ~

~ Monte Cristo Sandwich ~

~ Pimento Cheese Grilled Cheese Sandwich ~

~ French Onion Soup Grilled Cheese Sandwich ~

~ Smoked Turkey & Brie Grilled Cheese with Apples & Spinach ~

~ Tuna Melt Grilled Cheese Sliders ~

~ The Cuban Sandwich ~

~ Grilled Rosemary Ham & Gruyere Cheese Sandwich with Sundried Tomatoes ~

~ Roasted Lobster & Corn Cake Grilled Cheese Sandwich ~

~ The St. Patty’s Melt ~

~ Roasted Italian Veggie Grilled Cheese Sandwich with Kalamata Olive Ciabatta ~

~ Strawberry, Basil & Brie Grilled Cheese Sandwich ~

~ Jarlsberg BLT with Fried Egg ~

~ Apple, Smoked Bacon & White Cheddar Quesadilla ~

~ California Grilled Cheese Sandwich ~

~ Spaghetti & Meatball Grilled Cheese Sandwich ~

~ Mushroom & Thyme Truffled Grilled Cheese Sandwich ~

~ The Classic Reuben Sandwich ~

~ Three Cheese Mac ‘n’ Cheese Grilled Cheese ~

~ Roasted Buffalo Cauliflower Grilled Cheese ~

~ The ‘Real’ McGriddle ~

~ Monterey Chicken Grilled Cheese Sandwich ~

~ The Ultimate Grilled Cheese ~

~ Turkey Divan Grilled Cheese ~

~ Blueberry Balsamic Red Onion & Gruyere Grilled Cheese ~

~ Mediterranean Grilled Cheese ~

I’d love for you to leave a comment below and let us know if you’ve found a new favorite OR if you have a favorite you’d like us to recreate.  What’s YOUR Ultimate Grilled Cheese Sandwich?

The post Grilled Cheese Sandwiches {one-a-day for 30 days} appeared first on Lemony Thyme.