April is National Grilled Cheese Month so to celebrate let me offer this:

4 slices thick sourdough bread
6 slices bacon, cooked crisp
thin sliced red onions
sliced tomatoes
sharp cheddar cheese slices
2 tablespoons butter

  • Melt butter on skillet
  • Lay all four slices on skillet to brown.
  • On 2 slices arrange in the following order the cheese slices, tomatoes, bacon slices and onion rings.
  • Top with the other 2 bread slices and continue toasting, turning as necessary until brownness.


Large Apple
1 tablespoon butter
Coarse salt

  • Peel and core apple.
  • Slice into thin rings.
  • Melt butter in skillet over medium high heat.
  • Add apple rings.
  • Cook until soft and golden brown.
  • Drain on paper towels.
  • Sprinkle with coarse salt.
  • Cool & Eat.

4 Oatnut Bread slices
1 large apple, peeled, cored and grated
1/2 cup grated cheddar cheese
honey mustard
2 tablespoons butter

  • Mix together the grated apple and cheddar cheese.
  • Spread the mustard over 2 of the bread slices.
  • Top with apple and cheese mixture. Add top slice of bread.
  • In a large skillet melt the butter.
  • Grill sandwiches to desired crispness.


1 large can white albacore tuna packed in water, drained and drained again!

8 sweet pickles, chopped fine
2 green onions, chopped fine
1/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
1 hard boiled egg, chilled, peeled and chopped fine
2-4 tablespoons butter
1 slice Muenster cheese
1 slice extra sharp cheese
4 slices frozen potato bread

  • Drain the tuna in a fine mesh sieve and then use a spoon to mash all the water out again! Drying out the tuna is crucial.
  • In a mixing bowl whisk together the mayonnaise, lemon juice, salt and pepper.
  • Chop the sweet pickles and green onions extremely fine.
  • Fold tuna, pickles and onions into Mayonnaise mixture.
  • Chop egg finely and fold into mixture.
  • Melt 2 tablespoons butter on griddle over medium high heat. Add more as necessary to keep from burning.
  • Toast all 4 slices of bread while still frozen*.
  • When butter is melted lay all 4 slices in butter and top 2 slices with muenster and the other 2 slices with the sharp cheddar. Allow them to heat through, melting the cheese.
  • Add the tuna to 2 slices and close them up.
  • Continue cooking until golden on all sides and heated through.

*Using frozen bread makes the bread lighter and more easily toasted golden.


(sorry It’s not a great picture, but it tasted great)


8 ounce tube crescent rolls
1 cup grated mild Cheddar cheese
1 cup grated Monterey Jack cheese
1 cup grated Swiss cheese
1 cup grated Gruyere cheese
8 ounce package Philadelphia cream cheese
1 egg, beaten
1 tablespoon melted butter

  • Unroll crescent roll dough and divide in half.
  • Line the bottom of an 8×8 ungreased baking dish with half of the dough. Seal the perforated edges.
  • Layer the cheeses over the dough.
  • Pour the egg evenly over top.
  • Top with remaining dough.
  • Brush with butter.
  • Bake 30-35 minutes or until golden brown.
OPTIONAL: Drain a can of tuna and add it between cheese layers for a Baked Tuna Melt, rotisserie chicken pieces, green chile pieces… The possibilities are endless…

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