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Southwest Grilled Cheese and Bologna Sandwich for National Grilled Cheese Month

There’s nothing like the call of National Grilled Cheese Month to bring a gluten free blogger out of semi-retirement (a.k.a. Little League baseball season)!

I was recently challenged to come up with a grilled cheese sandwich recipe featuring Udi’s gluten free bread and Horizon Organic cheese, and I just couldn’t resist.

I know what you’re thinking so let’s address the issue up front.  What’s a gluten free, dairy free and corn free girl doing making a sandwich with ingredients she can’t eat?!  Other than the fact that I’m a glutton for punishment, I have a growing posse of gluten free friends and family who are more than willing to subject themselves to my sado-queso-masochistic antics for the greater gluten free good.

And I’m happy to report that I was able to resist the luring call of the casomorphins!

Okay fine, so maybe my loving husband had to lock me in the closet to save me from myself.  Whatever works, right?

The inspiration for my Southwest Grilled Cheese and Bologna Sandwich comes from a great little joint in Waldo, Ohio called the G&R Tavern.  Back when I was in high school, I befriended a local police officer (quite possibly after he gave me a ticket or two) and he quickly became a close family friend.  Officer Reardon had a gorgeous Harley Davidson and he would take me for long afternoon rides north of where I grew up in Westerville, to the G&R for their famous fried bologna sandwich.  I had never witnessed anything like it, bologna as thick as a ribeye and oh so mouthwatering sinful!

Flash forward some 20 odd years, a move to the desert, one celiac diagnosis (and an unrelenting lead foot) later and here’s my southwest spin of a sandwich that made a lasting impression on me.

Note: Green chile is a staple condiment here in New Mexico, quite possibly more popular than ketchup.  If you live in an area where green chile doesn’t line the shelves of your grocer’s freezer case, you can either omit it entirely or try using pickled jalapenos instead for a little added kick.

 

Southwest Grilled Cheese and Bologna Sandwich

Ingredients

Directions

  1. Heat a griddle on the stove top over medium heat.
  2. Spread butter on one side of each slice of bread (I find it easier to melt the butter first then apply it with a silicone pastry brush), place each slice buttered side down on the griddle.
  3. Place one slice of cheese on top of each piece of bread.
  4. Find a free spot on the griddle, and add remaining butter then add the bologna. Cook bologna for about a minute on each side, or until golden brown. Once heated through, place bologna slice on top of one of the cheese covered bread slices. Place 1 - 2 Tbs. chopped green chile on top of the bologna.
  5. Once the cheese has melted and the bread is golden brown, remove each slice with a spatula and place together to complete your sandwich and dig in!

Notes

Cheese Melting Tip: Place a saucepan lid over the bread (with the unmelted cheese) while cooking - this will create a little bit of steam to help the cheese melt quickly so you don't risk burning the bread!

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A big thank you to Udi’s and Horizon Organic for the complimentary products used to make this sandwich…my friends and family were in pure grilled cheese heaven!

What is your favorite grilled cheese sandwich combination?

 

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Comments

  1. LisaB says:

    I haven’t thought of fried bologna in ages!  My dad used to love grilled cheese with bologna.  But he also ate peanut butter and mayo sandwiches… I don’t recommend those.

    • Heidi Kelly says:

      Peanut butter with mayo???  I’ll go with your recommendation. Although…my sister would probably go for that one, she puts mayo on everything, including French fries!

  2. Rachel Lewis says:

    Oh man, cheese is the one thing I miss about being dairy free. Gluten free, no biggie, plenty of alternatives. Milk, eh, it’s great with cookies but since I don’t eat cereal anymore not a problem. But cheese? Oh man. I miss that.

    Has anyone come up with a good fix for a cheese craving? I can’t eat soy either, so cheese alternatives are out. (Not that they sound appetizing at all.)

    • Sam says:

      I so miss cheese too.  I try to tell myself it’s not good for you anyway–but I still miss it, and agree with you about the gluten thing.  Gluten free is easy for us now too, dairy…ugh, it complicates everything.  If it didn’t make me so ill I’d eat it anyway. I like the Galaxy Foods (soy free version) rice shreds–works good for tacos and burritos.  They also have sliced “cheese” that is soy free.  It’s ok, but not like good old fashioned dairy cheese.  It tastes salty to me too.

      • Rachel Lewis says:

        I looked up the Galaxy “cheese” and unfortunately the ingredients list casein, which is what I am intolerant of. I try to tell myself cheese wasn’t that healthy too, but I keep running into research that says otherwise! Hopefully once I get properly tested I can work on reducing my sensitivities and perhaps introduce small amounts of partially “digested” foods like yogurt back in one day.

        • Amanda in Ohio says:

          Hi Rachel,

          Not sure if I’m too late in responding here, but Daiya “cheese” is free of gluten, dairy, soy, eggs, peanuts and tree nuts.  It melts well and works for pizza…I’ve never tried to make a sandwich with it though.  This sandwich sounds delish!  Wish I could eat dairy too!

  3. Jo-Lynne Shane says:

    That is positively mouthwatering. So glad I am not dairy free so I can enjoy! ;-)

  4. Eleanor Jean Creasey says:

    Looks delish!

  5. Wisconsin Cheese says:

    We love this recipe! You should enter it in our grilled cheese recipe contest this month. http://grilledcheeseacademy.com

  6. Heidi Kelly says:

    Dad,

    I thought about adding grilled onions but decided to scrap it at the last minute.  I’ll make one for you next time you come over! xo

  7. Nancy Olson says:

    So delicious! I love this one.
    Thanks for sharing.

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