This post was created in partnership with Mirum. All opinions are our own.
Ever heard of a Strangewich? If you’re like me and Alex, the answer is a hearty no. Well, let us enlighten you because it’s our new favorite trick and is a great way to use up Easter leftovers! Instead of using butter on the outside of the bread in a grilled cheese, a Strangewich uses Hellmann’s mayo as a substitute. Maybe this doesn’t sound as groundbreaking as it actually is. Alex and I tried it and are happy to report it is legit good.
First of all, it gets rid of the annoying spreading-cold-butter-onto-bread problem. And not only does it make the bread perfectly crispy, it brings in a little savory flavor that elevates from a standard grilled cheese. Count us new believers! In this recipe, we’ve used just 1 tablespoon of mayo per sandwich, so it’s not overly rich. It’s similar in calories to using 1 tablespoon of butter.
How does this apply to Easter leftovers? This grilled cheese uses up any of the extra hardboiled eggs left over from Easter. I can’t believe we’ve never thought of this before! This recipe uses just one egg, so it’s similar to an egg sandwich but instead of a dippy egg, the egg is hardboiled. To compliment it, we’ve used a smoked cheddar cheese–which truly tricks the brain into thinking there is ham inside! When I first served this to him, Alex swore there was ham in it. Then he said, “This is the best grilled cheese you’ve ever made.” So there’s that. To top off the filling, I used a sliced green onion, which brings in a little color and a fresh, savory flavor.
Obviously a grilled cheese isn’t a health food, but in the scheme of things, this Strangewich is not so terrible for you either. One hardboiled egg, a bit of cheese and a tablespoon of mayo, and you’ve got a meal. Here we’ve used Alex’s homemade sourdough bread; we’d also recommend using whole grain bread. Mayo is made of just a handful of ingredients, so it fits into our our whole foods diet: Alex and I do eat it in moderation.
How about you: what do you think of the Strangewich concept? Do you eat mayo, and would you use it as a sub for butter on a grilled cheese? What ingredients would you use from your leftovers, Easter or otherwise?
Find it: Here in Indiana, you can find Hellmann’s mayo at your local Kroger. Check your local Kroger for in-store savings on Hellmann’s! Recipe is below.
Looking for more grilled cheese recipes?
Aside from this hard boiled egg and smoked cheddar grilled cheese, here are a few more grilled cheese recipes we love:
- Roasted Tomato Basil Grilled Cheese
- Mint Pesto Grilled Cheese on the Grill
- Spinach Artichoke Grilled Cheese
This recipe is…
Vegetarian. For gluten-free, use gluten-free bread.Print
This grilled cheese “Strangewich” uses mayonnaise instead of butter for the outside of the bread to make it perfectly crispy. You’ll never guess it’s vegetarian; the hardboiled egg and smoked cheddar give it a savory, almost meaty flavor.
If not using leftovers, hard boil the eggs according to the Perfect Hard Boiled Eggs or Instant Pot Hard Boiled Eggs methods. Roughly chop the hard boiled egg. Shred the cheese. Thinly slice the green onion. Slice the bread.
Spread one side of each bread slice with mayo. Place one slice on a griddle or in a skillet, mayo side down, then, top with half the shredded cheese, the chopped egg and sliced green onion, then the remaining shredded cheese and bread slice. Cook until the bread is golden brown and toasted, then flip and cook a few minutes more until the second bread slice is toasted and the cheese is warm.
Slice in half and serve immediately.
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.