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This stacked creation was born out of Ontario-based chef Randy Feltis’s adoration for exotic cheeses and thick-cut bread. Melted in between the garlic-, parsley- and butter-seasoned loaf lies a brilliant blend of brie, aged Cheddar, Italian Asiago and Havarti cheeses.
A delectable grilled cheese sandwich coupled with cured meats and topped with a fried egg is one of the many appetizing creations on the menu at Campanile in Los Angeles as part of its weekly Grilled Cheese Night.
YumSugar, the savvy food column on the Sugar Network, made this delicious sandwich in honor of National Grilled Cheese Month. They crafted this stack of melted goodness with mozzarella, fontina, fresh basil, tomatoes and honey.
This salad-turned-sandwich is inspired by Insalata Caprese, a dish consisting of mozzarella, ripe tomatoes and fresh basil from the Campania region in southwestern Italy.
The Oregon Grille in Cockeysville, Maryland—a quaint eatery surrounded by horse country—is responsible for this rustic white bread explosion, topped with Boursin and provolone cheeses as well as roasted tomato and portobello mushrooms.
Stuffed Grilled Cheese Pretzel
You can get six of these stuffed-to-perfection soft pretzels for $28. Oozing from the plump curves of this toasted treat is real Cheddar cheese, which is also sprinkled on top.
Gruyère with Caramelized Onions
This simple creation is one of several hot-sandwich options in celebrity chef Tom Colicchio’s book ’Wichcraft. It’s inspired by french onion soup and contains Gruyère cheese with roasted onions on sliced rye bread
This twist on a Southern classic creates a grilled cheese out of a gourmet version of pimento cheese—made with Gruyère, provolone and piquillo peppers—and is served with a shot of tomato soup at Max’s Wine Dive in Houston.
“The Inner Workings of a College Graduate” blogger, Meghann, decided to overhaul the tasteless grilled cheese sandwiches she ate as a kid. The result? Between two slices of Jenna’s Oatmeal Bread she layers Swiss cheese, goat cheese, apples and spinach—grilled to perfection on a George Foreman Grill.
Mozzarella and Provolone with Roasted Tomatoes and Black Olives
Another delicious delight from the ’Wichcraft cookbook, this pizza-inspired creation combines mozzarella, roasted tomatoes, niçoise olives, oregano and aged provolone on country bread. Though traditionally cooked in a sandwich press, it can also be grilled in a pan with olive oil or heated open-face in an oven.

Ladies and Gentleman, may I present to you the Beer Pouch Hoodie.
The sweatshirt has a built in beer-holder so your hands can be free to make baby batter relax.
This fratastic article of clothing can be found in a variety of designs at Brew City.
Video of a cooking show host and her son hunting and killing a squirrel. Next, she shows how to make a tasty sandwich.
“I promised him a squirrel sandwich and that is what he’s gonna get after school. You’ve heard of tuna melts or patty melts, well why not squirrel melts.”
Saturday Night Live couldn’t have done better than this.
I’m going to have to take a rain check on this one. Not to mention there’s no way this is kosher.
After the Beer Launcher, the Breakfast Sandwich Machine (Thanks Adam) and the Hot Dog Bun Toaster, of course.
Presenting:
Toastabags
It turns your toaster into a sandwich maker.
What the Toastabags is all about…
“Whether you’re a student, teenager or busy professional on the go, why not invest in this neat little gadget that turns your toaster into a sandwich maker. This UK design allows you to simply add all your favourite fillings and toast them in a standard upright toaster.
Toastabags have many advantages: 1. Healthy eating, no added fats required2. Tough enough to be used over and over again3. Just wipe clean ready for next time4. Cook meals in a tiny, low-budget space Toastabag – it turns your toaster into a sandwich maker.”
That’s some awesome lot-ware. My Grilled Chesse is going to be so much headier than everyone else’s.
I claim gift dibs for the Bayless-Brunks nuptials.

Yes, this cocktail has eight and a half shots in it and it still manages to taste pretty damn good (apparently) because of the blackberry liqueur.
It turns out this cocktail has an interesting history. It was invented in the 1800s by a mulatto prostitute who was running a bootleg drinks shack.
Apparently, she stumbled upon it when drunk and was never able to get exactly the right measures again. One of her patrons took the recipe to New York and got rich selling it in his bar.
Roughly 34 people died while drinking at Aunt Roberta’s place during the two years it was open. (She also served homemade moonshine and it was a pretty rough crowd.)
So make sure you have life insurance before you mix this one up.
Once you try this (I know you will), leave comments.