August was our month to host Supper Club again, and Brittney, Michelle and I decided to do a grilled cheese bar!  What is a grilled cheese bar, you ask?  Basically you have an assortment of breads, cheeses, and toppings, then everyone chooses what they want, and makes their own sandwich.  It’s a perfect option when planning ahead, and only has a little prep time.

So what did our grilled cheese bar include?


We had 3 different breads for people to use: Sourdough, honey wheat, and multi-grain.  Susu also brought a gluten free option.  The sourdough and 5 grain were the most popular options.

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We offered 5 different types of cheeses: Mozzarella, cheddar, pepper jack, jalapeño pimento, and brie. Honestly, just about every cheese was seriously depleted at the end of the night, so there was something for everyone.




I’m not gonna lie, coming up with the toppings to offer was really fun.  We had an assortment of spreads and toppings to make fancy grilled cheeses with: Mayo, cranberry spread, pesto, sriracha, turkey, bacon, prosciutto, apple slices, avocado slices, tomatoes, spinach, and caramelized onions.

Of course, everything was labeled with my new wine cork place card holders



After you finally figured out what toppings you wanted, it was time for the grilling.



Michelle and Brittney grilled everyone’s sandwiches on the stove, with a little butter.


Finally, we cut them in half and demolished them.  I don’t even have a picture of any of the grilled cheeses when they were all melted and delicious — we ate them that quickly.

Strategy: It was pretty hard to choose what you wanted on your sandwich, so in some cases people make their own and then traded 1/2 with someone else for a different grilled cheese.

My sandwich included cheddar and pimento cheeses, bacon, prosciutto, and apple slices.  Other popular combos were the brie with cranberry spread and apples, pepper jack cheese with tomatoes and avocado, and mozzarella, with spinach and onions.  There were so many possible combinations..


This was one of the more creative culinary nights, and I personally had a blast with the grilled cheese bar.  The other nice thing was that there was something there for everyone, and it was a great way to handle food allergies and such.


Now that we’re done hosting, we get a few months before we’re up again — Happy Labor Day Weekend!

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