Thinking ahead to April and National Grilled Cheese Month! And, in honor of that, I’m reviving my Pepper Jack, chipotle, mango, pineapple grilled cheese creation because Some Like It Hot!!
Indeed it is, and when I was approached by Tillamook to be a partner in their Grilled Cheese Recipepalooza, a month-long event dedicated to sharing Grilled Cheese recipes using Tillamook’s all-natural cheese, of course my reply was… “Maybe”. Well, only for a minute, as I eyed the calendar knowing that I would have only three days after returning from a trip to Hong Kong to conjure an awesome grilled cheese. Following that moment of hesitation came a resounding “Yes”!
As the reigning Orange County champ for Most Creative grilled cheese entry last year and a long-time fan of Tillamook’s award winning cheeses, I hope my “Some Like It Hot” Grilled Cheese is up to snuff! In case you’ve never tried their cheese or don’t know what’s so great about Tillamook – they are the kind of company that I wish the U.S. had more of: founded nearly a century ago in Oregon, they have maintained their “grass roots” core values and distinguished themselves as staunch supporters of local and state dairy associations, stewards of the environment, and are nationally recognized for their firm commitment to quality. Tillamook cheese is made with milk from cows not treated with artificial growth hormones – all their suppliers, whether farmer-owners or contract milk suppliers are in compliance certifying that the milk they supply is from cows not supplemented with rBST.
Being able to experiment with a mad variety of grilled cheese sandwiches and then eat the results of my labor definitely felt like an indulgent splurge – there hasn’t been another grilled cheese since our favorite summer savory treat of grilled cheese with homegrown tomatoes! Visions of ooey, gooey cheese concoctions swirled in my mind until at last I settled on a Southwest meets tropical, yin and yang of smoky chipotle and creamy Pepper Jack heat balanced with sunny, bright, sweetness of pineapple, mango, and crunchy red bell pepper.
A grilled cheese is only as good as it’s foundation: the bread. This mouthwatering grilled cheese is proudly sandwiched between tender slices of OC Baking CompanyOC Baking Company‘s Potato Sandwich Loaf whose crust, after grilling, added a delightfully crisp edge. OC Baking Company’s award-winning executive artisan baker Dean Kim has been baking handcrafted breads for many of Southern California’s leading hotels and restaurants for nearly 18 years. His breads are the ultimate in artisan bread baking and a staggering array of loaves,buns, rolls, ciabattas and baguettes, makes decisions on which to buy very difficult. And, if you come home with three half loaves (split with friends) of rye, whole grain, and potato, as well as 2 baguettes, as I did, the aroma wafting from the kitchen is as if you baked them yourself that morning!
Let’s get to the sandwich… one more note about the ingredients, fresh pineapple and mango are readily available in southern California and I use them often, but readers have commented that, especially fresh mango, is expensive or unavailable where they live. You can still transport yourself to the islands with tropical flavors of canned pineapple (packed in pineapple juice, not sweetened syrup) and dried mango, as used here 🙂 Enjoy!
A grilled cheese with attitude: a hint of heat from creamy pepper jack cheese and a touch of smoky chipotle mayo + cool, sweet tropical flavors of pineapple and mango = love at first bite.
- 7 ounce canned Chipotle pepper in adobo sauce
- 2 Tbsp mayonnaise
- 1 Tbsp olive oil
- 1/2 cup pineapple, diced
- 3 strips dried mango, sliced
- 1/4 red pepper, diced
- 2 slices Tillamook Medium Cheddar
- 2 slices Tillamook Pepper Jack
- 4 slices Potato or Whole Grain bread
- olive oil or butter for grilling
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1. Measure one tablespoon of chipotle peppers (refrigerate the remainder of for future use). Place in a mini food processor or blender and process until smooth. Add the mayonnaise and olive oil and process until blended.
2. In a small bowl, mix together the diced pineapple, mango, and red pepper. If using canned pineapple make sure to drain well. Makes about 1 cup of fruit salsa.
3. Heat a cast iron or other heavy skillet or grill over medium-low heat. Using a pastry or grill brush, brush one side of each slice of bread lightly with olive oil. Place bread, oiled side down, on a cutting board. Spread each slice with chipotle mayonnaise. Place one slice of cheese on each slice of bread. Add a tablespoon of the fruit salsa to one side of each sandwich, spread to cover bread. Place partner slice of bread with cheese on top and transfer to heated skillet.
4. Cook for about 3 minutes per until golden brown then, using a spatula, carefully turn over to brown the other side, about 2-3 more minutes . Watch carefully. Optional: cover with a pot lid to trap the heat to make sure the cheese melts - must have melted cheese!
Canned Chipotle peppers (packed in adobo sauce) can be found in most supermarkets. Fresh pineapple is my preference, but canned will do. Tillamook's award-winning medium cheddar chimes in here to temper the heat for those with tender taste buds - otherwise go all out with the pepper jack.
Now go eat some grilled cheese!
Disclaimer: I received no compensation, except in the form of cheese, all opinions are my own.
Patty
April 11 at 8:31 amLove this combination of flavors in a grilled cheese sandwich;-) Very pretty photos!
Erin @ Dinners, Dishes, and Desserts
April 11 at 9:52 amMy husband would be all over this! Spicy, and cheesy – his favorite combo!
pasqwal
April 11 at 10:37 amThe mango and pineapple probably adds just the right amount of “cool” and you know I’m all about cool.
Jen L @ Tartine and Apron Strings
April 11 at 2:04 pmoh, Liren did a grilled cheese post with Tillamook cheese, too! I think with all these grilled cheese sandwiches I see around our blog circle, I am going to fix one for my family now! Too bad, we don’t get Tillamook cheese here 🙁
by the way, congrats on your move to the beach!!!! i am green with envy!!!!!
Terra
April 11 at 8:15 pmI discovered yesterday it was National Grilled Cheese Month, and did a happy dance! I told hubby what we must make this month, and he thought of a fun sandwich right away:-) Your Grilled cheese looks delicious, I love Tillamook:-) Take care, Terra
Lisa
April 11 at 9:31 pmI was just telling Barb how bummed I was that I probably won’t be able to take part in grilled cheese month, but I can live vicariously through you guys 🙂 This is a grilled cheese right up my alley..I LOVE super spicy heat (I eat pepper jack out of hand or melt it on a flour tortilla as a snack) and the added sweetness of fruit is genius. A unique masterpiece of grilled cheese, one I will definitely try!
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April 12 at 2:36 amI sure wouldn’t just eat one sandwich when there’s the hot grilled cheese involved!
Jean (Lemons and Anchovies)
April 12 at 10:04 amGosh, Priscilla. I love all the textures and flavors you incorporated into this sandwich–and the bread is perfectly grilled! I don’t think I’d be able to eat just one of these. I love the smoky chipotle mayo!
Barbara | Creative Culinary
April 12 at 12:52 pmWasn’t it fun ‘having’ to concoct a grilled cheese sandwich? I made another I loved and will post next week using the Tillamook Pepper Jack cheese; loved that bit of heat.
I also love your ingredients and yes, I would probably do pineapple before mango; we don’t even have tulips yet much less tropical fruits!
Sandra's Easy Cooking
April 12 at 6:32 pmWow..you know how to give a nice kick to your grilled cheese:)) Great combination and photos are mouthwatering too!!!
Jessica @ Cajunlicious
April 12 at 7:22 pmYUM, this is amazing!
Kim
April 12 at 11:15 pmMy family has a beach house in Rockaway, just a few minutes north of Tillamook Bay in Oregon. As a child, the tradition was to always go to the cheese factory, either on the way up for the weekend, or on the way down at the end. I always got a scoop of ice cream and a bag of cheese curd. (And a mytlewood keychain from the gift shop.) The curd squeaked in my mouth the entire 90-minute drive back to Portland… every single time. Bet my cousins loved me for that!
Since it’s National Grilled Cheese Month, I may have to pick up a block and make my own sandwich… just because. 🙂
[K]
Baker Street
April 13 at 12:25 amOh this would be such a big hit in my house. Love the last picture with the cheese oozing out.
Jamie
April 13 at 9:19 amMy son scolded me for doing nothing for National Grilled Cheese Day! I guess I better cook! I love your recipe… wow I could eat a few of these! And I will say that bread looks fabulous, too!
Suzanne
April 13 at 11:51 amLovely grilled cheese that I could sink my teeth into and be satisfied, nice photos.
Magic of Spice
April 16 at 4:37 pmI am crazy for the spiciness here…what a fantastic grilled cheese this is!
Liren
April 16 at 11:20 pmOh my goodness. I LOVE this, Priscilla! I know the hubs would love it too, anything with kick!
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April 18 at 10:26 amWoo! Spicy Mama!! Sounds delish!
Kiri W.
April 18 at 11:40 amYes please! 🙂 I love spicy things, and who can resist grilled cheese with a kick? 🙂
Peggy
April 19 at 5:23 amSounds like a winning grilled cheese to me!
Susie
April 19 at 11:24 pmThis sounds like a dynamite grilled cheese. YUMMY! I love Tillamook cheese and always buy it and their ice cream. 🙂
Monet
April 20 at 9:07 pmI love this tillamook cheese sandwich. It looks so good, my dear. I had a lovely dinner tonight, but this still looks so delicious. I’m hungry again! I hope you have a wonderful weekend.