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the meltdown

Find a great new grilled cheese sandwich or, better yet, share your own recipe and photo. We'll pick one to appear in each issue of Culture. Happy melting!

This issue's Featured Recipe

The Nantucket

 by Courtesy Wisconsin Milk Marketing board

Makes 4 servings

¼ cup capers, rinsed and drained

4 green onions, thinly sliced

4 ounces cream cheese

8 diagonal slices country French bread

4 slices Wisconsin aged cheddar

8 ounces lox or smoked salmon, thinly sliced

2 large dill pickles, sliced...

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Here's how to add your own Grilled Cheese Recipe! It's a simple two-step process:
1) Create an account or log in if you already have an account. Or, you can post anonymously by using the link below.
2) Create the recipe using this form.
As soon as our editor reviews it, we'll post it live, right here!

Our Meltdown Recipes

Barossa Melt by Tony B
Brie & Bacon Grilled Cheese by Whispers Restaurant
Featured in: Web Exclusive
Cheddar, Bacon, Grilled Apple and Onion on Toasted English Muffin by Maggie Foard
Chutney Cheese Sandwiches by Lisa Barnett
Cypress Grove Grilled Cheese by La Donna Cullinan
Featured in: Spring 2010
Figgy Blue by C Sullivan
Healthy and Delicious Grilled Cheese by Rebecca Rice
Simple Melted Cheese by Tony Bogar
Smoky Southwestern Grilled Cheese by Laura Werlin
Featured in: Winter 2009
Tangy Grilled Cheese sans Pan, Butter by Jill-Birchbark
The Nantucket by Courtesy Wisconsin Milk Marketing board
Featured in: Summer 2010
Ungrilled by Will Fertman
Whisky Rarebit by Mike Jones