Tasty Tuesday: National Grilled Cheese Day

CHARLOTTE, N.C. — We are celebrating National Grilled Cheese Day on Tasty Tuesday! Chef Mara Norris from the Foodie School is showing off two modern twists on a classic.

Pickled Pepper & Pork Grilled Cheese


  • 3 cups pulled pork
  • 2 cups Shredded Cheese (or Pimento Cheese)
  • ½ cup pickled pepper relish (recipe follows)
  • 8 Slices Hearty Bread
  • Butter for brushing bread


1. Assemble 4 sandwiches with all ingredients divided evenly between them. Brush the exterior with butter. Grill in Panini press until macaroni and cheese is melted and exterior is crispy.

Vanilla Mascarpone Stuffed French Toast

Filling Ingredients

  • 1/4 lb. mascarpone cheese
  • 1 Tbs. sugar
  • 1 tsp. fresh lemon zest
  • 1/2 tsp. vanilla extract
  • 8 slices brioche or challah, each 1/2 inch thick, with crusts

Batter Ingredients

  • 2 eggs
  • 1/2 cup half and half
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. salt


1. In a bowl, whisk together the mascarpone, sugar, lemon zest and vanilla. Spread 2 Tbs. of the mascarpone mixture on 4 of the bread slices, leaving a 1/4-inch plain border on all sides. Top with the remaining bread slices.

2. To make the batter, in a bowl, whisk together the eggs, half and half, vanilla and salt. Pour the batter into a baking dish.

3. In a large nonstick skillet over medium heat, melt 1 1/2 tsp. of the butter and continue to heat until it foams but does not brown.

4. Place each of the sandwiches in the batter and let stand for 5 seconds. Turn the sandwiches over and let stand for 5 seconds more. Using a wide spatula, carefully lift the sandwiches from the batter, letting any excess drip back into the baking dish, and transfer to the hot pan. Cook until browned, about 3 minutes. Add the remaining 1 1/2 tsp. butter to the pan, turn the sandwiches over and cook until browned on the other side, about 2 minutes more.