Have you been keeping track of the number of grilled cheese sandwiches we’ve eaten over the past 30 days?  It’s a lot.

I went into the month of April with 17 grilled cheese recipes in the archives.  Simple math said we’d need to make 13 more to accomplish my goal of sharing one-a-day for 30 days.  I started out pretty strong introducing some new favorites like Strawberry, Basil & Brie and Roasted Lobster & Corn Cake.

As we entered the 4th week and approached the finish line I began to run out of steam.  One text message to the younger generation of our foodie family and within mere minutes I had four must-make recipes that have since been published.  Yet I was still coming up one short.  “One-a-day for 29 days” didn’t have the same ring as 30 days.

I’ve been thinking about it and while all these artisan grilled cheeses have been fun, for me a grilled cheese should be all about the cheese and the bread.  So my ultimate would use Amish butter, Amish cheddar, Havarti, Muenster and Monterey Jack.  And it would be made on sour dough bread.

This was one cheesy sandwich.  I may have overloaded them slightly.  There are worse problems to have.  Personally I think The Ultimate Grilled Cheese Sandwich was the perfect way to wrap up our 30 Day Grilled Cheese Palooza.

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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Ultimate Grilled Cheese

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 4 slices sour dough bread
• Amish butter
• 2 ounces Amish Cheddar cheese shredded
• 2 ounces Monterey Jack cheese shredded
• 2 slices Muenster cheese
• 2 slices Havarti cheese

Instructions

Skillet method…

• Butter sour dough slices. Top with cheeses. Pan grill until cheese has melted.

Oven method…

• Preheat the oven to 350 degrees. Pan grill the buttered bread slices in an oven-proof skillet on the stovetop until golden. Top with cheeses. Place in oven and immediately turn off heat. Leave in oven for 10 minutes. Cheese will be melted.

The post The Ultimate Grilled Cheese appeared first on Lemony Thyme.

Sometimes a recipe comes to me based on one single ingredient.  In this case it was a gorgeous Kimmelweck roll in the case at the bakery.  I couldn’t wait to get home and make tuna melts for lunch.  I promptly proceeded to burn the bun.  With all other ingredients gathered I turned to my freezer to find the tail end of a pack of Party Rye.  And that is how the Tuna Melt Grilled Cheese Slider was born.

Recipe Note:  By the time I got done picturing our Tuna Melt Grilled Cheese Sliders they were less than hot.  So I popped them in the oven and let them reheat for about 10 minutes.  Everything settled into happiness.  The cheese was nice and melty, the bread took shape around the other ingredients.  We decided that if we found these on a finger food buffet, we’d be very pleased indeed.  I wish I had pictured those however by this time lunch was a bit overdue.  And there was no stopping us.  Next time.

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Tuna Melt Grilled Cheese Sliders

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Libby with Lemon Thyme

Ingredients

For the tuna salad…

• 1 small can or pouch of tuna
• 1/4 cup mayonnaise
• 1 celery stalk finely diced
• 1 scallion thinly sliced
• 1 tsp. prepared horseradish
• salt & pepper to taste

For the sliders…

• 8 slices party rye bread
• 2 slices muenster cheese cut into 4ths
• 2 slices Havarti cheese cut into 4ths
• 1 plum tomato sliced
• 1 hard boiled egg sliced
• butter for pan grilling

Instructions

For the tuna salad…

• Combine all tuna salad ingredients and blend well.

For the sliders…

• Preheat oven to 350 degrees.
• Layer the party rye with piece of muenster, piece of Havarti, scoop of tuna salad, egg slice, tomato slice, piece of muenster, piece of Havarti and top with bread slice. Repeat.
• Melt butter in a skillet and grill sliders on both sides until golden brown and cheese has melted. Remove to a baking pan. Once all sliders have been grilled, transfer to oven for 7-10 minutes.

The post Tuna Melt Grilled Cheese Sliders appeared first on Lemony Thyme.

Thinly sliced chicken breasts are layered with sliced Virginia ham and muenster cheese then rolled tightly and coated in Dijon herb mayo and seasoned panko breadcrumbs. 

The chicken rolls are then lightly browned in a skillet before finishing in the oven.

The Dijon cream sauce was a wonderful addition.  Spoon it around the chicken before baking then serve it with a simple side of steamed fresh broccoli.

If you like classic chicken dish you’re sure to love it in sandwich form.  Try our new Chicken Cordon Bleu Grilled Cheese Sandwich.

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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Chicken Cordon Bleu {with Dijon Cream Sauce}

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the chicken cordon bleu…

• 2 boneless skinless chicken breasts about 1 lb., cut in half and pounded to about 1/2-inch thickness.
• 4 slices Virginia ham
• 4 slices muenster cheese
• 3 Tbl. mayonnaise
• 1 Tbl. Dijon mustard
• 1 tsp. Mrs. Dash garlic & herb seasoning
• 1 cup seasoned panko breadcrumbs
• olive oil for pan browning

For the Dijon cream sauce…

• 1 cup cream
• 1 Tbl. mayonnaise
• 1 Tbl. Dijon mustard
• 1 Tbl. flour
• 1/2 tsp. garlic powder
• salt and pepper to taste

Instructions

For the chicken cordon bleu…

• Pound chicken pieces between plastic wrap until even thickness (about 1/2-inch). Layer with a slice of ham and a slice of cheese and roll tightly. Secure rolls with a toothpick.
• Combine mayonnaise, mustard and Mrs. dash seasoning in a small bowl. Coat the outside of each roll in mayo mixture then dredge in panko.
• Heat olive oil in oven proof skillet over medium heat. Gently brown rolls on each side until golden. Set aside or refrigerate until ready to bake.
• Preheat oven to 350 degrees. Bake chicken for 30 minutes or until done (internal temperature registers 165 degrees on an instant read thermometer).

For the Dijon cream sauce…

• In a small saucepan combine all ingredients and whisk over medium heat until smooth and slightly thickened. Spoon around chicken rolls before baking.

To serve…

• Plate chicken cordon bleu. Spoon sauce from pan over chicken and side of steamed broccoli (optional).

The post Chicken Cordon Bleu {with Dijon Cream Sauce} appeared first on Lemony Thyme.

Chicken Cordon Bleu Grilled Cheese Sandwich.  Decadence and delight.

I made a creamy Dijon Herb Spread for the crusty baguette.  Then layered Virginia baked ham, Muenster cheese, and crispy breaded chicken breasts.  Pan grilled the sandwiches with butter.  Stood at the kitchen counter and bite by bite made it disappear.  Oh how I love a grilled cheese sandwich and this one was exceptional.

If you like our Chicken Cordon Bleu Sandwich, try our original Chicken Cordon Bleu with Dijon Cream Sauce.  You’ll love it too.

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Chicken Cordon Bleu Grilled Cheese Sandwich

Servings 4

Author Libby with Lemony Thyme

Ingredients

For Dijon herb spread…

• 1/3 cup mayonnaise
• 2 Tbl. Dijon mustard
• 1 tsp. Mrs. Dash garlic & herb seasoning

For Chicken Cordon Bleu Sandwich…

• 1 boneless skinless chicken breast
• 1 egg beaten
• 1/2 cup panko bread crumbs
• 1/4 tsp. Peri Peri or Cayenne pepper
• 1/4 tsp. black pepper
• 1 Tbl. olive oil
• 4 slices Virginia ham cut in half
• 4 slices Muenster cheese cut in half
• 8 slices of crusty baguette
• 2 Tbl. butter

Instructions

• Combine Dijon herb spread ingredients and reserve. Combine panko bread crumbs, Peri Peri seasoning and black pepper in a shallow dish and reserve.
• Cut chicken breast in half. Pound each half to an even thickness (about 1/2-inch thick). Dip each chicken piece in beaten egg, then seasoned panko crumbs. Heat olive oil in skillet over medium heat. Pan fry chicken pieces until golden brown on each side and cooked through, about 4 minutes per side. Remove and cut each in half.
• To assemble sandwiches, spread Dijon herb spread on one side of each slice of baguette. Layer with a piece of Virginia ham, Muenster cheese, half piece of breaded chicken, Muenster cheese, Virginia ham, then top with second piece of baguette. Butter both sides of each sandwich and pan grill until golden brown on each side.

The post Chicken Cordon Bleu Grilled Cheese Sandwich appeared first on Lemony Thyme.