Grill, dip and SCORE this weekend with a Grilled Cheese and Soup Sharing Board made only with wholesome Real California Milk!
No need to pick sides on Game Day, you can have it all with 4 delicious grilled cheese recipes using Real California Cheese. Look for the Real California Milk seal on dairy products like Mollie Stone’s sliced cheeses. They pair perfectly with our Mollie Stone’s ready-to-go bisques.
Why Choose California Dairy?
Glad you asked. Every product stamped with the Real California Milk® Seal is made with wholesome dairy from the Golden State – where we believe in real food made by real families who are focused on a cleaner, more sustainable future.
GRILLED CHEESE AND SOUP SHARING BOARD
BOARD INGREDIENTS:
- Clockwise from upper left corner:
- Panini-Style Caprese Grilled Cheese
- Jalapeño Popper Grilled Cheese
- The Real Californian Grilled Cheese
- Three-Cheese Grilled Cheese
- Mollie Stone’s Butternut Squash Bisque garnished with yogurt sauce and pepitas
- Mollie Stone’s Tomato Bisque garnished with basil pesto
- Mixed greens dressed with oil, vinegar, salt and pepper
Here’s how you can build your own Sharing Board perfect for Game Day:
PANINI-STYLE CAPRESE GRILLED CHEESE:
INGREDIENTS:
Serves 4
- 3 tablespoons Clover Sonoma Real California Unsalted Butter, softened
- 8 slices Italian bread
- 6 ounces sliced Mollie Stone’s California Mozzarella cheese
- 2 ounces sliced Mollie Stone’s California Provolone cheese
- 1 tomato, sliced
- 1/4 cup pesto
Special equipment: Panini grill
DIRECTIONS:
Prep time: 12 minutes
Cook time: 4 minutes
1. Butter one side of each slice of bread and place buttered side down on a work surface.
2. Top 4 slices with cheeses and tomato. Spread remaining 4 slices with pesto; close sandwiches.
3. Cook on a panini grill until bread is golden brown and cheese is melted, 3 to 5 minutes, or in a large skillet over medium-low heat, 3 to 5 minutes per side.
JALAPEÑO POPPER GRILLED CHEESE:
INGREDIENTS:
Serves 4
- 1 1/2 cups shredded Mollie Stone’s California Pepper Jack cheese
- 3 tablespoons Clover Sonoma Real California Unsalted Butter, softened
- 8 slices sourdough bread
- 1 to 2 fresh jalapeños, thinly sliced
- 1/4 red onion, thinly sliced
- 1/2 cup sliced roasted red peppers
- 2 tablespoons canned diced green chiles
- 1/4 teaspoon ground coriander
- 6 ounces sliced Mollie Stone’s California Monterey Jack cheese
- 2 ounces sliced Mollie Stone’s California Provolone cheese
DIRECTIONS:
Prep time: 25 minutes
Cook time: 8 minutes
1. Scatter the shredded Pepper Jack cheese on a plate or in a shallow bowl and set aside.
2. Butter one side of each slice of bread and place buttered side down on a work surface.
3. Top 4 slices with jalapeños, onion, roasted red peppers, green chiles, coriander, and sliced cheeses: close sandwiches.
4. One sandwich at a time, press both buttered sides of the sandwiches into the shredded cheese, coating the outsides.
5. Cook in a large nonstick skillet over medium-low heat until bread and shredded cheese are golden brown and sliced cheese is melted, 3 to 5 minutes per side.
THE REAL CALIFORNIAN GRILLED CHEESE:
INGREDIENTS:
Serves 4
- 8 (1/2-inch thick) slices rustic grainy bread cut on the diagonal to make slightly larger
- 2 tablespoons Clover Sonoma Real California Unsalted Butter, softened
- 1 ripe avocado peeled, pitted, and coarsely mashed
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon lemon pepper
- 1/4 cup diced tomato
- 2 teaspoons minced roasted garlic
- 4-6 ounces sliced Mollie Stone’s California Cheddar cheese
DIRECTIONS:
Prep time: 5 minutes
Cook time: 10 minutes
1. Butter one side of each bread slice and place buttered side down on a cutting board.
2. Stir together avocado, salt and lemon pepper in a small bowl.
3. Top half the bread with avocado, tomato, garlic, and cheese; close sandwiches.
4. Cook in a large skillet over medium heat for 5 minutes on each side or until bread is golden brown and cheese is melted, tenting with foil after turning.
THREE-CHEESE GRILLED CHEESE:
INGREDIENTS:
Serves 4
- 3 tablespoons Clover Sonoma Real California Unsalted Butter, softened
- 8 slices country-style white or wheat bread
- 3 ounces sliced Mollie Stone’s California Mild Cheddar cheese
- 3 ounces sliced Mollie Stone’s California Mozzarella cheese
- 2 ounces sliced Mollie Stone’s California Monterey Jack cheese
DIRECTIONS:
Prep time: 10 minutes
Cook time: 8 minutes
1. Butter one side of each slice of bread and place buttered side down on a work surface.
2. Top 4 slices with cheeses and close sandwiches.
3. Cook in a large skillet over medium-low heat until bread is golden brown, and cheese is melted, 3 to 5 minutes per side.
Mollie Stone’s Butternut Squash Bisque:
DIRECTIONS:
1. Stove Top: Add soup to a pot and heat on medium heat until soup comes to a simmer.
2. Garnish with yogurt sauce and pepitas
Mollie Stone’s Tomato Bisque:
DIRECTIONS:
1. Stove Top: Add soup to a pot and heat on medium heat until soup comes to a simmer.
2. Garnish with basil pesto
Don’t forget to look for the Real California Milk seal when choosing your ingredients! You can feel good knowing that each product is made with sustainably sourced milk from California’s dairy farm families.
We’re proud that our sliced cheeses are made with Real California Milk. They can be your secret ingredient this Game Day!
