April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 21. See all of our grilled cheese sandwiches >> here << .
The name says it all, so we won’t go into too much else…
It’s a glazed doughnut, sliced in half, buttered and grilled with a slice (or two) of cheese in between.
We can’t be sure how the original Grilled Cheese Doughnut made its way into our knowledge, but once we found about it (and discovered that it seems to have originated somewhere in our old “home” state of Ohio), we had to add it to our list when we began planning out our 30 grilled cheese sandwiches for National Grilled Cheese Month. We don’t know if this is a sweet breakfast grilled cheese, a savory lunch grilled cheese, or just… a grilled cheese.
The sandwich is a pretty balanced combination of sweet and savory. (We love using fancy foodie words like “balanced” when talking about junky-ish foods). If you’re into things like chocolate-covered potato chips, kettle popcorn or salted caramel, this (like the Fried Chicken and Waffle Grilled Cheese) is probably going to taste pretty good to you.
(If you’re not into that stuff, don’t make this, don’t hate, and just wait for the next grilled cheese on our list.
Doughnut Grilled Cheese
makes 1 sandwich
Ingredients
1 tablespoon each grapeseed (or 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
Directions
Heat grapeseed 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.
{ 6 comments… read them below or add one }
That’s a Tom + Chee creation, featured in a zillion places, including Man vs. Food and the Today Show.
tomandchee.com
thanks, Julie! yes, tom+chee…! (wish it had been around back when I was living in Cincinnati!)
I wish I could say I wasn’t tempted.
OMG! This looks so amazing. I’m pretty much drooling right now. I figure the sweetness of the doughnut and the mild sharpness of the cheddar can make for an unexpected combination.
Oh wow. No words for these. Im too busy drooling.
Oh! yum…..