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the meltdown

Find a great new grilled cheese sandwich or, better yet, share your own recipe and photo. We'll pick one to appear in each issue of Culture. Happy melting!

This issue's Featured Recipe

The Nantucket

 by Courtesy Wisconsin Milk Marketing board
Makes 4 servings
¼ cup capers, rinsed and drained
4 green onions, thinly sliced
4 ounces cream cheese
8 diagonal slices country French bread
4 slices Wisconsin aged cheddar
8 ounces lox or smoked salmon, thinly sliced
...
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Here's how to add your own Grilled Cheese Recipe! It's a simple two-step process:
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2) Create the recipe using this form.
As soon as our editor reviews it, we'll post it live, right here!

Our Meltdown Recipes

Barossa Melt by Tony B
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Brie & Bacon Grilled Cheese by Whispers Restaurant
Featured in: Web Exclusive
Cheddar, Bacon, Grilled Apple and Onion on Toasted English Muffin by Maggie Foard
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Chutney Cheese Sandwiches by Lisa Barnett
Featured in: Web Exclusive
Cypress Grove Grilled Cheese by La Donna Cullinan
Featured in: Spring 2010
Figgy Blue by C Sullivan
Featured in: Web Exclusive
Healthy and Delicious Grilled Cheese by Rebecca Rice
Featured in: Web Exclusive
Simple Melted Cheese by Tony Bogar
Featured in: Web Exclusive
Smoky Southwestern Grilled Cheese by Laura Werlin
Featured in: Winter 2009
Tangy Grilled Cheese sans Pan, Butter by Jill-Birchbark
Featured in: Web Exclusive
The Nantucket by Courtesy Wisconsin Milk Marketing board
Featured in: Summer 2010
Ungrilled by Will Fertman
Featured in: Web Exclusive
Whisky Rarebit by Mike Jones