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![\"Tillamook](\"https:\/\/shescookin.com\/wp-content\/uploads\/2012\/04\/Grilled-Cheese-4018.jpg\")
<\/a><\/p>\nIndeed it is, and when I was approached by Tillamook<\/strong>\u00a0to be a partner in their Grilled Cheese Recipepalooza, a month-long event dedicated to sharing Grilled Cheese recipes using Tillamook\u2019s 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”!<\/p>\n Jump to Recipe<\/a><\/p>\n As the reigning Orange County champ\u00a0for Most Creative grilled cheese entry last year and a long-time fan of Tillamook’s award winning cheeses<\/a>, I hope my “Some Like It Hot” Grilled Cheese<\/strong> is up to snuff! \u00a0In 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: \u00a0founded 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.<\/p>\n 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.<\/p>\n A grilled cheese is only as good as it’s foundation: \u00a0the bread. This mouthwatering grilled cheese is proudly sandwiched between tender slices of OC Baking CompanyOC Baking Company<\/a>‘s Potato Sandwich Loaf whose crust, after grilling, added a delightfully crisp edge. OC Baking Company’s\u00a0award-winning executive artisan baker Dean Kim has been baking handcrafted breads for many of Southern California\u2019s 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!<\/p>\n 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 \ud83d\ude42 Enjoy!<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/p>\n