20 Best Grilling Cheeses and Grilled Cheese on a Stick Recipe
Equipment
- 1 Grill pan , or outdoor grill
Ingredients
- 20 oz halloumi queso fresco, or other grilling cheese [Paneer, Kefalotyri, "Tropical grilling Cheese" (queso de freir), queso panela, Brazilian queijo de coalho, queso fresco, etc.)
- No stick cooking spray to grease grill pan
Instructions
- Soak wood skewers in a rectangular container with cold water for 10 minutes. This will help them not to burn when grilling the cheese.
- Cut cheese into thick sticks. NOTE: If using halloumi cheese, soak cheese sticks in a bowl with cold water for about 30-60 minutes and then pat them dry before grilling because halloumi is quite salty. Otherwise, skip this step!
- Pat cheese sticks dry very well with a paper towel.
- Preheat a grill pan until sizzling hot over medium-high heat and then grease it with the cooking spray.
- Cook cheese sticks for 2-3 minutes per side, or until golden brown with grill marks. TIP: Depending on the type of grilling cheese you use, it can take between 1-3 minutes per side to grill (or get grilled marks with a golden brown, crispy crust).
- Lastly, season your grilled cheese skewers with salt (only if your cheese is not salty), pepper flakes, fresh herbs, and drizzle with honey or maple syrup. They are crispy and quite yummy! TIP: Chimichurri sauce also makes a great savory choice to serve these Brazilian grilled cheese skewers with. In Brazil, these can be served with black treacle or molasses. This means, you can serve them either with a sweet or savory side.
Recipe Video
Recipe Notes
- Before grilling: Keep most cheeses stored in the fridge in their original packaging, an airtight container, or a sealable plastic bag.
- After grilling: Let the leftover cheese cool completely, then transfer it to an airtight container and store it in the fridge for 2-3 days. You can reheat it again on the grill, skillet, or air fryer when you’re ready for more. If reheating in a microwave, it will melt!
- Freezing: Freezing grilled cheese is not recommended as it can really affect the taste and texture once thawed. Harder cheeses (like halloumi or paneer) can be frozen before grilling, but it’s best to just keep them in the fridge.
Nutrition
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