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The Indulgence of Grilled Cheese

January 20, 2011 | by Jamie Geller

A no-fuss winter meal that you can throw together easily.

Grilled cheese is a no-fuss winter meal that you can throw together easily. You can even let the kids help. We love to see that gooey cheese ooze out when you cut the sandwiches in half. It’s so warm and comforting. I’m not sure who enjoyed it more, the kids or me.

Double Grilled Cheese with Seasoned French Fries

My Double Grilled Cheese with Seasoned French Fries is a sure way to indulge your need for extra cheesy goodness with the crunch of delicious fries on the side.

I use Colby Jack and Havarti cheese because they are delish, I love them both and I want to tell the whole world about them. So now hear this — you haven’t lived if you haven’t tasted Havarti! Such a creamy delight!

Of course, if you don’t happen to have those in your fridge, you can use anything you have on hand: American, Cheddar, Mozzarella. If you only have one kind of cheese, just double that.

The trick to amazing grilled cheese is generously buttering the outside of the bread – the butter melts into the bread as it gently browns and toasts in your griddle or pan. Ridiculously delicious.

    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Serves: 4
    Yield: 4 sandwiches
    Kosher Designation: Dairy
    Difficulty: Beginner


  • 1 (1-pound) bag frozen French fries
  • 8 slices white bread
  • 8 slices colby jack cheese
  • 4 slices havarti cheese
  • 2 tablespoons softened butter
  • 2 tablespoons Gefen French fry seasoning


  1. Cook French fries according to package instructions.
  2. While fries are cooking, assemble and grill the sandwiches.
  3. Heat griddle over medium high heat. Assemble sandwiches by placing 2 slices Colby jack and 1 slice havarti on each sandwich. Spread butter on outside slices of bread and transfer to griddle. Cook 4 to 6 minutes on each side or until bread is golden brown and cheese is warm and melted. Serve immediately.
  4. Remove fries from oven and toss with seasoning before serving.

Lite Grilled Cheese with Tomato Chutney and Coleslaw

Worried about all that butter and cheese? Fear not. I have an alternative, if you want to indulge without guilt. Light Grilled Cheese with Tomato Chutney and Coleslaw will totally tickle your taste buds, feed the craving, and leave you feeling satiated and happy. This one is made with whole wheat bread and reduced fat cheese. Add avocado slices and tomato chutney and you’ve got a stacked and satisfying sandwich. This recipe even uses cooking spray instead of butter.

Lighten up a traditional grilled cheese by using whole grain bread and reduced fat cheese. Add loads of flavor with a tomato chutney and slices of rich creamy avocado. The tomato chutney is also a great condiment for chicken or fish!

    Prep Time: 8 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Serves: 4
    Yield: 4 sandwiches & 2 cups coleslaw
    Kosher Designation: Dairy
    Difficulty: Beginner


For coleslaw:

  • 2 cups classic coleslaw mix
  • 1/4 cup low fat Greek yogurt
  • 2 tablespoons white wine vinegar
  • 2 teaspoons granulated sugar
  • Pinch fennel or caraway seeds

For sandwich:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon dry mustard
  • 3 Roma tomatoes, diced
  • 1/4 cup red wine vinegar
  • 2 tablespoons raisins or currants
  • 1 tablespoons honey
  • 1/4 tablespoon kosher salt
  • 8 slices whole wheat bread
  • 8 slices reduced fat Monterey jack cheese
  • 1 avocado, peeled, pitted and sliced


  1. In a large bowl, combine coleslaw with yogurt, vinegar, sugar and fennel seeds. Stir well and set aside for 10 minutes before serving with sandwiches.
  2. In a medium saucepan heat oil over medium high heat. Add onion and sauté 5 minutes or until translucent. Add garlic and ginger and sauté 1 minute more. Stir in spices and tomatoes and cook 5 minutes or until tomatoes begin to soften and break down. Add vinegar, raisins and honey and simmer 15 minutes. Remove from heat, stir in salt and let cool completely.
  3. Heat griddle over medium high heat and lightly grease with cooking spray. To assemble sandwich, spread about 2 tablespoons of chutney on 4 slices of bread. Top with 2 slices of cheese and a few slices of avocado. Cook sandwiches for 4 to 6 minutes each side or until cheese is melted and bread is golden brown. Cut in half to serve with coleslaw on the side.

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