<http://schema.org/articleBody>
" There are grilled cheeses far and wide, for good reason. Many of them are good. Some, great. For April, Grilled Cheese Month, we&amp;#039;ll be trying grilled cheeses from all over, and dispensing a little wisdom along the way. There are many gourmet variations on the grilled cheese, plenty probably not worth your time. But if there&amp;#039;s one you&amp;#039;re considering making yourself for the weekend \u2014 or, who knows, an indulgent Wednesday snack \u2014 why not consider the grilled blue cheese? This recipe below, which comes from Bourbon Steak in Washington, DC, is everything you&amp;#039;d find in a great raddichio-and-blue-cheese salad but, you know, melted on two slices of pumpernickel. Enjoy. Grilled Raddichio  4 oz raddichio  2 tbsp olive oil  pinch salt  pinch cracked black peppercorn   Method of Preparation  1. Season raddichio with salt, peppercorn. 2. Toss with olive oil and grill until 2/3 cooked (about 5 minutes). 3. Chill and reserve for sandwich. To assemble the Grilled Cheese:   2 ea pumpernickel slices (1/2 inch thick)  2 ea Moody Blue slices (thick enough to hold together)  2 ea low-moisture mozzarella (thin slices)  room-temperature butter (enough to spread on the slices)  Method of Preparation  1. Brush butter on both pieces of pumpernickel. 2. Build sandwich with mozzarella, blue cheese, and grilled raddichio.  3. Heat a skillet, add the buttered sandwich to the pan.  4. Over medium heat gently brown both sides making sure inside is hot. 5. Once cheese is melted, cut in half, add a pickle; serve.  More Grilled Cheese Month on Eat Like a Man &amp;amp;gt;&amp;amp;gt; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/how-to/a21808/grilled-blue-cheese-recipe/>