Have A Gouda Day: 5 Savory Sandwiches In Honor Of National Grilled Cheese Day

Colleen Woodward
Colleen is a24-year-old recent college grad and NYC newbie who enjoys writing about her day to day life epiphanies (which hopefully help others around her). She's enjoys exploring all of the coffee shops Brooklyn has to offer, spending way too much time binge watching shows on Netflix and snuggling her dog (well, really any dog). Instagram: @Collwoodward Twitter: @Collwoodward LinkedIn: https://www.linkedin.com/in/colleenwoodward

We’re not sure who comes up with these random national holidays, but the good news is we don’t care. Because, seriously, who doesn’t love an excuse to delve into a delicious grilled cheese. I know you’re now fantasizing about that perfectly melted cheese in between two golden brown toasted pieces of bread, and about how that grilled cheese you’re going to make tonight is going to solve all of life’s problems with one bite (because it most definitely will).

Okay, enough teasing — let’s get straight to it. We’ve compiled a list of some not so traditional grilled cheese sandwiches that will bring all of your taste buds to life.

Yes, I know Guac Is Extra: The Bacon Guacamole Grilled Cheese

Via Closet Cooking

Can we just take a moment to praise the person who decided to put these three ingredients together? Moment of silence maybe? Just look at that.

Bacon Guacamole Grilled Cheese Sandwich 500 1953


  • 2 slices bacon
  • 2 slices sourdough bread
  • 1 tablespoon butter, room temperature
  • 1/2 cup jack and cheddar cheese, shredded
  • 2 tablespoons guacamole, room temperature
  • 1 tablespoon tortilla chips, crumbled (optional)


  • Cook the bacon until crispy and set aside on paper towels to drain.
  • Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.
  • Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.


For those that like it crunchy: The Late Night PPB aka Potato Chip, Pickle, and Bacon Grilled Cheese

via Cheese Rank

Let’s be real, we can’t resist potato chips, bacon, and cheese all mashed together.



  • Your choice of cheese, pepper jack was used here (personally, I’d go cheddar with this)
  • Bacon
  • Your choice of potato chips
  • Pickles
  • Sourdough bread
  • Butter
  • Hot Sauce (optional, ranch could also be a great side sauce for this)


  • Since bacon takes longer to cook than the sandwich itself, start there. You’ll have the added bonus of having a kitchen that smells like bacon.
  • Layer two pieces of bread with pepper jack cheese (make sure the bread is thin enough to allow the cheese to melt).
  • Top the cheese with chips, pickles, and a few slices of bacon. Combine bread and brush each side with melted butter.
  • Grill until golden brown, and then dig in!


For those who like a little spice in their life: The Buffalo Shrimp Grilled Cheese

via Snappy Gormet

Adding Buffalo sauce to anything makes it better, but to your shrimp grilled cheese? We’re speechless.



  • 1/3 cup mayonnaise (or plain yogurt)
  • 2-4 tablespoons buffalo hot sauce (such as Frank’s)
  • 1 teaspoon lemon juice
  • Dash garlic powder (or 1 garlic clove, minced)
  • Salt and pepper to taste
  • 3/4 cup shredded Monterrey Jack cheese
  • 1/2 cup crumbled blue cheese
  • 1 cup finely chopped vegetables (any combination of carrots, celery, and/or red onion)
  • 12 oz. cooked small or medium shrimp (or 16oz. raw shrimp and cook yourself)
  • 8 slices good quality bread
  • unsalted butter (or margarine)


  • In a large bowl mix together mayonnaise (or yogurt), hot sauce, lemon juice, garlic, and salt/pepper until combined. Mix in Monterrey Jack cheese, blue cheese, vegetables, and shrimp.
  • Place bread out on work surface. Lightly butter one side of each slice of bread. Spoon shrimp filling onto half of the slices of bread and top with another slice of bread (buttered side out).
  • Preheat large skillet over medium-high heat. Cook sandwiches 2 to 3 minutes per side or until golden brown.


The name speaks for itself: The Trainwreck Grilled Cheese

via Olivia’s Cuisine



Let’s pause, and drink this in. Pair this with your favorite beer, and you will be winning on this glorious National Grilled Cheese Day.


  • 8 slices of bacon
  • 1 tablespoon good quality whiskey
  • 2 tablespoons good quality maple syrup
  • 1 tablespoon brown sugar
  • 8 tablespoons salted butter at room temperature, divided
  • 1 large onion, thinly sliced
  • Salt and pepper to taste
  • 1/3 cup mayo
  • 4 tablespoon grainy Dijon mustard
  • 6 oz. Arla Dofino’s Gouda, grated manually or in a food processor
  • 8 slices sandwich bread of your preference (This is to make four sandwiches, but if you’re not into sharing only 2 slices!)


To make the glazed bacon:

  1. Preheat your oven to 350 F degrees.
  2. Start by adding the whiskey, the maple syrup and the brown sugar to a medium sized bowl. Whisk everything together until well combined.
  3. Add the bacon and toss it until evenly coated with the maple-whiskey mixture.
  4. Line a baking sheet with foil and place an oven proof baking rack on top.
  5. Lay the bacon on the baking rack in a single layer and bake it for 15 to 20 minutes or until the bacon is cooked and crispy.
  6. Drain the bacon with paper towel and, once cool, cut the bacon slices in half. Reserve.

To make the caramelized onions:

  1. Heat 2 tablespoons of butter on a large skillet. Add the onions and cook over medium heat for 25 to 30 minutes, stirring every now and then, until the onions are caramelized. Season with salt and pepper. Reserve.

To make the Mayo-Dijon “sauce”:

  1. Combine the mayo and the grainy Dijon mustard and mix well using a spoon.

To assemble the grilled cheese:

  1. Lay the bread slices on a board.
  2. On 4 of them, spread each with 1/2 tablespoon of butter. On the other 4, spread some of the Mayo-Dijon sauce.
  3. Add the grated cheese to the buttered slices. On top of that, pile the bacon and the caramelized onions. Top with the remaining slices, sauce side down.
  4. Butter (1/2 tbsp per slice) the outside of the sandwiches.
  5. Preheat your grill over medium heat for at least 5 minutes. Add the sandwiches and grill for 3 to 5 minutes per side or until the cheese is melted and the bread is toasted.
  6. Allow the sandwiches to cool for a few minutes, cut them in half and serve.

This one clearly takes a bit more effort, but the payoff is so worth it.


A rule-breaking sweet and  savory sandwich: The Doughnut Grilled Cheese Sandwich

via Taste Spotting

We’re a culture of foodies who can’t resist doughnuts, so why not make a grilled cheese with one?




  • 1 tablespoon each olive oil for frying
  • 1 glazed doughnut
  • 1 tablespoon softened butter
  • 1-2 slices cheddar cheese (shredded cheese is a sub-optimal option here since it will fall through the doughnut hole and probably melt too fast)
  • salt to taste


  • Heat olive oil in frying pan over medium low heat.
  • Slice the doughnut in half around the middle. Spread the cut halves with softened butter. This sounds disgusting because you’re doing it to a doughnut, but you need that butter.
  • Place the doughnut halves, cut/buttered side down, into the oil in the frying pan. Sprinkle the doughnut halves with a little bit of salt (it sticks to the sugar glaze! how convenient!) Place cheese on one of the halves. Allow the doughnuts to brown a bit and get warm, then close the sandwich, press down gently with a spatula, and continue cooking in the pan until the cheese melts. You might flip the sandwich over one more time to brown the other side more.
  • Remove doughnut grilled cheese from pan. Cut. Serve. Eat.


So, there you have it — the five insanely good grilled cheese sandwiches that we know you’ll want to cook up after work tonight (or any night).

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