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Wisconsin Milk Marketing Board in Search of Next Great Grilled Cheese Sandwich

Apr 01, 2014

MADISON, Wis. – The Wisconsin Milk Marketing Board (WMMB) is kicking off April, National Grilled Cheese Month, with the launch of their third annual Grilled Cheese Recipe Showdown contest. This year, the contest is bigger than ever with a $10,000 grand prize.

The contest, which begins April 1 and ends May 12, 2014, invites grilled cheese fans to submit original recipes featuring at least one Wisconsin Cheese along with photos of their sandwich creations to www.GrilledCheeseAcademy.com. Recipes will be judged by a panel of professional food bloggers, including Grilled Cheese Social, Foodie Crush, and bell'alimento.

In addition, the Grilled Cheese Academy website was recently updated to include new functionality and an expanded recipe gallery. For more information, or to enter the contest, visit www.GrilledCheeseAcademy.com.

A recipe for The Kennebunkport, the winning recipe of the 2013 Grilled Cheese Recipe Showdown, is included below. For hi-res images and additional recipes, contact Joanna Miller at jmiller@stephanbrady.com, 608-692-3234. For more information about Wisconsin Cheese, contact Marilyn Wilkinson, mwilkinson@wmmb.org or visit EatWisconsinCheese.com.

The Kennebunkport

Created by Veronica Callaghan, Glastonbury, Conn.
Servings: 2

Ingredients:

4-6 tablespoons (1/2 to 3/4 stick) butter, room temperature
1 teaspoon chili paste
1/2 cup (4 ounces) Wisconsin mascarpone cheese, softened
2 scallions, thinly sliced (white and green parts)
1/4 cup tomatoes, small dice
4 slices country-style white bread
4 thin slices Wisconsin provolone cheese
1/2 cup arugula
1 cup cooked Maine lobster, coarsely chopped

Cooking directions:

In small bowl stir together butter and chili paste. Set aside. In medium bowl stir together mascarpone, scallions and tomatoes. Spread mascarpone mixture over each bread slice, evenly dividing.

Top mascarpone on 2 slices with 2 provolone slices followed by arugula, evenly dividing.

Arrange lobster in even layer over arugula, then top with remaining provolone slices followed by remaining bread slices, mascarpone side down.

In large nonstick skillet, melt 2-3 tablespoons butter over medium heat. Place sandwiches in skillet and spread remaining butter over sandwich tops. Cook sandwiches until bottom bread is golden brown, about 3 minutes. Using a spatula, carefully flip sandwiches, pressing down gently. Continue cooking additional 3 minutes, or until both sides are golden brown and filling is warm and melted.

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The Wisconsin Milk Marketing Board is a nonprofit organization of dairy producers that promotes the consumption of milk, cheese and other dairy products made in America’s Dairyland.

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