The On the Grill Cheese Board
Fire up the grill! We’ve got the ultimate barbecue board right here. Made with burgers, hot dogs, and sausages in mind, we’ve combined some cookout staples with a few of our favorite summer cheese selections—perfect on the grill or off. Grill up some hamburgers, bacon, and cheese-studded sausages, and top them off with your choice of pepper jack, mozzarella, and not one but two types of cheddar, plus a helping of crunchy pickles and premium condiments. Piled high with best sellers and homemade bites, this board is guaranteed to elevate any backyard party or family dinner.
preparation & ingredients
Divide the ground chuck into 4 equal pieces, form them into patties, and grill to your preferred doneness.
Grill the sausage.
Cook the bacon.
Crumble about half of the High Plains Cheddar.
Slice the mozzarella into large coins.
Cut the pepper jack and Red Rock into even slices.
Slice the onions, tomatoes, and avocado.
On a round board, place four ramekins in a cluster at 12 o'clock. Place another ramekin diagonally down to the left of the cluster, leaving about an inch in between. Place a small bowl at 5 o' clock.
Arrange the cheeses: Place a shingled row of the pepper jack slices moving down from the cluster of ramekins to the left toward 9 o'clock. Arrange a shingled row of Red Rock slices along the bottom edge of the board, to the left of the small bowl. To the right of the cluster of ramekins, arranged a shingled row of mozzarella slices, moving toward 3 o'clock. Place the intact piece of High Plains Cheddar in the nook between the ramekins and the mozzarella, and arrange a pile of crumbled cheese moving toward the center of the board.
Add the meats: Place the strips of bacon in a neat pile between the pepper jack and the lone ramekin. Arrange the sausages in the middle of the board. Add the burgers patties between the sausages and the small bowl.
Make a pile of hot dog and hamburger buns between the bacon and the Red Rock.
Add the condiments: Fill the four clustered ramekins with the ketchup, mustard, French Onion Confit, and cornichons. Fill the lone ramekin with mayonnaise. Add the pickle slices to the small bowl.
Arrange the vegetables in the empty space on the right side of the board.