Grown-up grilled cheese

I have always loved grilled cheese. The gooey, creamy cheese with nice toasted bread…perfection! Here is a quick and easy version of ‘grown up’ grilled cheese.

What you will need:

  • 2-3 slices of turkey lunch meat, I used Boar’s Head (which is all gluten-free)
  • 1 slice cheddar cheese
  • 2 slices of gluten-free bread. I adore Udi’s because it tastes like the real thing!
  • mayo (optional)
  • poultry seasoning
  • salt and pepper
  • macadamia nut oil


  • Saute turkey in a pre-heated skillet with a very small amount of macadamia nut oil (butter, EVOO, or vegetable oil would work fine also)
  • Add seasonings: pinch of poultry seasoning and pepper.
  • Take out of pan, build sandwich (turkey, mayo and cheese)
  • Place back in pan and heat through until cheese is melted.

Yummy goodness!


  1. ooooh, nice! I have never tried Udi’s.. where do you find it? Freezer section?

  2. Sometimes I just call that dinner. LOL Mr. GFE won’t go for a traditional grilled cheese alone for dinner, but if I add meat, he’s always game. ;-) My favorite grilled cheese these days is made from cheddar cheese between two corn tortillas. I just don’t miss bread and have never found a really good commercial gluten-free bread that I could buy. Not locally anyway.

    Lovely simple meal!

    • Thank you Shirely :)

    • Barbara R. Briody says:

      My favorite “grilled cheese” is also on corn tortillas, but I use provolone cheese as the first layer [broken into quarters, with the gaps filled by shredded mozzarella], than Oscar Meyer wafer thin smoked turkey [3 slices, layered and pin-wheeled to cover the entire surface] topped with a TBS or so of chopped ripe olives], and then another slice of cheese [havarti, muenster or such], and then the final tortilla.
      Because of the multiple layers, I make up about half a dozen or so at a time, slide them into fold-top sandwich bags, and then put several of those into a larger bag. When I’m ready for a quick meal, I pull one out, swipe a bit of butter over the bottom of a small skillet and cook 5 – 7 minutes per side on medium heat. Learned from a library book on Quesadillas that these cook more evenly and faster when covered – a perforated or mesh [bacon spatter catcher type] lets steam escape, but holds the heat in.

  3. This sandwich sounds yummy! Udi’s is definately the best!


  4. So, how did you make the brussel sprouts and the mushrooms? I am going to try this, but instead of this bread, I am going to try it on Elana’s Pantry “simple bread” with almond flour.

  5. I didn’t know about Udi’s. Next time at my local HEB (Williams Drive in Georgetown) I’ll look for it – it’s on my grocery list. And thanks!
    Mom (Gretchen)


  1. [...] taste and the texture is just like real bread. It is shelf stable and great for sandwiches. Click here for a recipe on Sassy Grilled Cheese. PB&J would also be a good choice for a lunch box. For [...]

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