Happy Grilled Cheese to you!

In case you didn’t know, April is National Grilled Cheese month. We take this time to celebrate and reflect….. on grilled cheese. Laugh all you want – but not only does grilled cheese get a month long celebration – it gets a separate day of honor as well, April 12th, National Grilled Cheese Day. In this country we take our grilled cheese as seriously as the Super Bowl.

Food for thought: why do our presidents get a one-day holiday and grilled cheese a month? Wonder if this would offend George and Abe? I would like to think they would rustle themselves up a gooey grilled cheese and have a chuckle about it.

Since the occasion was not marked on our calendar we missed out on many days of grilled cheese celebration. Would anyone in my house mind eating grilled cheese everyday for a month? I highly doubt it – next year I will be better prepared and plan ahead for this holiest of holidays!

In honor of the Holy Grail of sandwiches I came up with a somewhat unorthodox version that involved peas. It did not go well… here is the one that came after…

Roasted Tomato & Mozzarella Mini-Melt


Roasted Tomato Pesto

1 cup cherry tomatoes

1/3 cup olive oil, plus 2 Tbsp

Kosher salt & pepper

1/2 cup Pecorino Romano cheese, grated

1 clove garlic, minced

Zest of 1 lemon


12 slices sourdough baguette, 1/2” thick

6 slices fresh mozzarella, 1/4” thick

3 slices thinly sliced prosciutto, halved



Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss the cherry tomatoes with 2 Tbsp of the olive oil and spread in one layer on baking sheet, season with salt. Roast for approximately 30 minutes until charred in spots, shaking pan about halfway through.



Reduce oven to 350 degrees. Combine roasted tomatoes, grated cheese, garlic, lemon zest in food processor. Pulse until a paste forms and then add the olive oil and pulse again. Add salt and pepper to taste.

To assemble: Spread roasted tomato pesto on both top and bottom of the sandwich. Top one side with slice of mozzarella and prosciutto and then place the top halves on the bottoms.




Place assembled sandwiches back on baking sheet and cook approximately 20 minutes, turning once so both sides get crispy.



And the VERDICT is:

Matthew (age 5): “It looks so yummy but it is not so yummy”

Liam (age 4): “I don’t like this sandwich, I thought I would. It tastes annoying, sorry food”

Dylan (age 4): “It tastes like bugs- what kind of sandwich is this? Not grilled cheese…”

Luckily I had saved all the leftovers from the pea fiasco and they devoured those instead. Funny how things work out….

Moral of the story: Leave the grilled cheese to Brian!