Cabot, VT – (April 12, 2010): How big a deal is a grilled cheese sandwich? Well, if you ask Cabot Creamery Cooperative, it’s 320-pounds BIG! That’s right, Cabot holds theGuinness World Record for the biggest, huge-est, most humongous Grilled Cheese Sandwich ever made. The record, established on November 4, 2000 during the 2nd Annual Everglades Cheese Cracker Festival in Everglades City, Florida, still stands despite several [failed – Boo!] attempts by various groups over the past decade to better Cabot’s record.
“We’re thrilled we still hold the Guinness World Record,” says Cabot Senior Vice President of Marketing, Roberta MacDonald. “But you don’t need to set a world record to enjoy the best tasting grilled cheese sandwiches ever made. All you need to do is visit Cabot’s website to download our fantastic grilled cheese recipes. They’re delicious, easy to make, and your family and friends will love them. After all, they’re made with the world’s best cheddar!”
Here’s a sampling of five of the most popular grilled cheese sandwiches featured on Cabot’s website: Cheddar and Pear Panini Grilled Cheese Sandwich, Cheese and Roasted Peppers Panini, Cheese and Avocado Panini, Cuban-Style Grilled Cheese Sandwich and Cabot Cheddar Cheese Dreams. As an added bonus for those watching their fat intake, each of these recipes can be made with Cabot’s 50% Reduced-fat Omega 3/DHA cheddar.
Cheddar and Pear Panini
akes 2 sandwiches
2 tablespoons mango chutney
1 tablespoon reduced-fat mayonnaise
4 slices whole-wheat sandwich bread
3 ounces Cabot Seriously Sharp or 50% Reduced-fat Omega 3/DHA Cheddar, thinly sliced, divided
¼ of pear or apple, thinly sliced
1. Preheat a panini press or contact grill, if using.
2. Mix chutney and mayonnaise; spread over 4 slices bread. Place half the cheese on 2 slices bread. Top with pear slices, remaining cheese and bread slices, chutney-side down. Spritz both sides of sandwiches with cooking spray.
3. Place sandwiches in panini press or contact grill; cook 4 to 8 minutes or until golden brown and cheese has melted. Alternatively, heat a skillet, preferably cast-iron, over medium-low heat. Place sandwiches in skillet. Set a piece of foil on top, then weigh with a heavy saucepan or smaller skillet. Add a few unopened food cans for extra weight, if needed. Cook 2 to 4 minutes, or until underside has browned. Turn and cook 2 to 4 minutes more. Cut sandwiches in half and serve immediately.
Calories 371, Total Fat 19g, Saturated Fat 10g, Sodium 632mg, Carbohydrates 39g, Dietary Fiber 5g, Protein 16g, Calcium 352mg
For other delicious panini sandwich variations, try:
Cheese and Roasted Peppers Panini
or filling, use 2 tablespoons reduced-fat mayonnaise, 1/4 teaspoon chili powder, 3 ounces Cabot Pepper Jack (thinly sliced), 1/4 cup sliced bottled roasted red peppers and 1 tablespoon coarsely chopped cilantro. Mix mayonnaise and chili powder; spread over 4 slices bread. Place half of cheese on 2 slices bread. Top with peppers, cilantro, remaining cheese slices and remaining bread slices, mayonnaise-side down. Spritz sandwiches with cooking spray and grill as directed in Step 3 of master recipe.
Cheese and Avocado Panini
For filling, use 2 tablespoons reduced-fat mayonnaise, 1/4 teaspoon chili powder, 3 ounces Cabot Pepper Jack (thinly sliced), 1/2 ripe but firm avocado (peeled and thinly sliced) and 1 tablespoon coarsely chopped cilantro. Mix mayonnaise and chili powder; spread over 4 slices bread. Place half of cheese on 2 slices bread. Top with avocado slices, cilantro, remaining cheese slices and remaining bread slices, mayonnaise-side down. Spritz sandwiches with cooking spray as directed in Step 3 of master recipe.
Cuban-Style Grilled Cheese Sandwiches
akes 2 sandwiches
1 tablespoon Dijon mustard
1 tablespoon reduced-fat mayonnaise
4 slices whole-wheat sandwich bread
3 ounces Cabot 50% Reduced Fat Cheddar, thinly sliced, divided
1 (1-ounce) slice low-sodium deli ham, halved
2 ounces sliced cooked skinless chicken or turkey breast
2 tablespoons coarsely chopped dill pickles
1. Preheat panini press or contact grill, if using.
2. Mix mustard and mayonnaise in small bowl. Spread over bread slices. Place half of cheese over 2 slices of bread. Top with ham and chicken (or turkey). Sprinkle with pickles, then top with remaining cheese and bread slices, mustard-side down. Spritz both sides of sandwiches with cooking spray.
3. Place sandwiches in panini press or contact grill; cook for 4 to 8 minutes or until golden brown and cheese has melted. Alternatively, heat skillet, preferably cast-iron, over medium-low heat. Place sandwiches in skillet. Set piece of foil on top, then weight with heavy saucepan or smaller skillet. Add a few unopened food cans for extra weight, if needed. Cook for 2 to 4 minutes, or until underside has browned. Turn and cook for 2 to 4 minutes more. Cut sandwiches in half and serve immediately.
Calories 364, Total Fat 21g, Saturated Fat 9g, Sodium 771mg, Carbohydrates 30g, Dietary Fiber 4g, Protein 15g, Calcium 273mg
Cabot Cheddar Cheese Dreams
akes 4 sandwiches
8 slices firm bread
2 teaspoons Dijon mustard
4 slices mild ham or smoked turkey breast
8 ounces Cabot Mild, Sharp or Extra Sharp Cheddar, sliced
2 large eggs
1/3 cup milk
1 tablespoon Cabot Salted Butter
1. Spread 4 of bread slices with 1/2 teaspoon mustard each. Top with ham or turkey, cheese and final bread slices.
2. In shallow bowl, whisk egg and milk until well combined. Briefly soak both sides of each sandwich in egg mixture.
3. Melt butter in large skillet over medium-low heat. Add sandwiches and cook until well browned, about 5 minutes per side. (Alternatively, cook sandwiches without butter in two-sided electric indoor grill.)
Calories 485, Total Fat 27g, Saturated Fat 15g, Sodium 1437mg, Carbohydrates 28g, Dietary Fiber 3g, Protein 33g, Calcium 473mg
In addition to these delicious grilled cheese recipes, Cabot’s website offers dozens of other tasty reduced fat recipes that are sure to please anyone looking to improve their eating habits at: http://www.cabotcheese.coop/recipes
ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and we make a full line of cheeses, yogurt, sour cream, cottage cheese, and butter. Best known as makers of “The World’s Best Cheddar,” Cabot is owned by 1200 dairy farm families located throughout New England and upstate New York. For additional information on Cabot Creamery, visit http://www.cabotcheese.coop
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