Wisconsin Milk Marketing Board Launches Grilled Cheese Month Issue of Online Magazine

The iconic grilled cheese sandwich is celebrated across the United States each April during National Grilled Cheese Month, but nowhere is this sandwich more beloved than America’s Dairyland

This year, the Wisconsin Milk Marketing Board is bringing childhood dreams of eating grilled cheese all day long to reality in a new collection of dressed-up grilled cheese sandwiches that span the day, from breakfast to dessert and every meal in between. Fifteen new recipes are featured in a special grilled cheese issue of Grate. Pair. Share., WMMB’s consumer online magazine dedicated to cooking and entertaining with Wisconsin Cheese.

Start the day with Apple French Toast Grilled Cheese, followed by Pimiento Grilled Cheese for lunch, Mediterranean Grilled Cheese for dinner and the Hummingbird Grilled Cheese for dessert. This special issue also includes grilled cheese tips and party ideas from the experts – cheese author Laura Werlin and Grilled Cheese Social blogger MacKenzie Smith.

A hi-res image of the spring 2013 cover is attached and the cover recipe, Apple French Toast Grilled Cheese, is included below. For more hi-res images, contact Joanna Miller, jmiller@stephanbrady.com, (608) 692-3234. For additional questions, contact Heather Porter Engwall, hporterengwall@wmmb.org, (608) 203-7235. For more information about Wisconsin Cheese, visit EatWisconsinCheese.com.


The Wisconsin Milk Marketing Board is a nonprofit organization of dairy producers that promotes the consumption of milk, cheese and other dairy products made in America’s Dairyland.

Apple French Toast Grilled Cheese

Servings: 4 sandwiches


3 tablespoons unsalted butter, divided
1 apple, cored and thinly sliced
1 tablespoon sugar
1 teaspoon cinnamon
1 tablespoon water
2 eggs
2 tablespoons milk
1/2 teaspoon vanilla extract
8 slices sourdough bread
8  1-ounce slices Wisconsin Gruyere Cheese 
Maple syrup, warmed, for serving


Melt 2 tablespoons butter in large skillet over medium heat. Add apple, sugar, cinnamon and  water. Cook, stirring occasionally, until apples are tender, about 5 minutes.

In large, wide bowl, whisk together eggs, milk and vanilla.

Top 4 sourdough slices with equal portions Gruyere and generous scoop of cinnamon apple mixture. Top with remaining bread slices.

Working one at a time, soak sandwiches in egg mixture, about 10 seconds per side, allowing excess batter to drip off.

Melt remaining 1 tablespoon butter in skillet. Place sandwich in pan and grill, flipping once, until golden and cheese has melted, about 2-3 minutes per side.

Serve immediately, drizzled with maple syrup, if desired.