Superstition Mountain Golf & Country Club Celebrates National Grilled Cheese Day
Superstition Mountain Golf & Country Club’s very own Chef John was on Good Morning Arizona this week to celebrate National Grilled Cheese Day. While many grew up with the classic grilled cheese sandwich, Chef John showed viewers how to take the comfort food to the next level with recipes that are both delicious and easy to make. See below for Chef John’s recipes and try them yourself today.
Tuscan Grilled Cheese
1/2 C butter (room temperature)
1/4 C tomato paste
1 T fresh oregano
In a mixing bowl, combine all ingredients
4 slices of eggplant, grilled
3 T fresh basil
4 slices of Fontal cheese
Spread Tuscan Butter on one side of each slice of bread. On the un-buttered side of each slice of bread, place two pieces of cheese. Place basil on top of cheese. Place slices of eggplant next followed by the remaining slices of cheese with the second slice of bread on top, butter side up. Place butter side down in a pan on medium heat. Cook until golden brown. Flip and cook second side until golden brown.
French Onion Grilled Cheese on Brioche
2 C julienne white onion
3 T salted butter
1/2 C sherry wine
2 slice Sharp Provolone
2 slices of Swiss Cheese
2 slices of Brioche bread
1/2 C butter, room temperature
In a non-stick sauté pan on medium, melt 3 T butter until foamy. Add white onion and sauté until golden brown. Reduce heat to low and let onions cook for approximately 1 - 1 1/2 hours. Once onions are soft and caramelized, increase heat to medium high and add sherry wine. Cook until liquid is almost evaporated. Remove from pan and let cool.
Butter one side of each slice of bread with room temperature butter. Place 2 slices of Swiss cheese on the non-buttered side of bread. Place a thin layer of onions on top of the cheese and add 2 slices of provolone on top of onions. Place second slice of bread on top and grill until golden brown. Flip over and grill until golden brown.
Artichoke Spinach on Garlic Bread
4T butter, unsalted
2 T minced garlic
1 C canned artichokes, drained
1 C fresh spinach
1 T minced garlic
1 T minced shallots
1/3 C Mascarpone Cheese
4 slices of Mozzarella cheese
2T Olive Oil
1/4 shredded Romano cheese
In a saucepan on low heat, melt 4 T butter and 2 T of minced garlic until fragrant. Remove from heat and set aside. In a sauté pan on medium-high heat add 2 T olive oil and sauté 1 T minced garlic and 1 T minced shallots. Once fragrant, add spinach and then sauté until wilted. Remove from heat and place on cutting board. Roughly chop wilted spinach. Once cooled, mix together chopped spinach, artichokes, Romano cheese and mascarpone cheese until fully combined.
Brush one side of each slice of bread with garlic butter. Place 2 slices of Mozzarella on top of non-buttered side of bread. Spread artichoke and spinach mixture on top of cheese, but do not spread to edges of the bread. Place two more slices of Mozzarella on top of the artichoke and spinach mixture and finish with the second slice of bread on top, buttered side up. Grill until golden brown. Flip and grill the second side until golden brown.
For more tasty dishes, stop into the Dining Room or Bar at The Clubhouse for a variety of culinary options.
Click here to see the Good Morning Arizona segment with Chef John.