Pull, Melt, and Celebrate The Cheesiest Month of the Year (with Disney Favorites)

Four show-stopping grilled cheese recipes made in your favorite character sandwich makers — with tips for the ultimate cheese pull every single time.

April is the happiest month in your kitchen, and if you have a character sandwich maker sitting on your countertop, this is its moment to shine. National Grilled Cheese Month runs all 30 days of April, and tucked right inside it is the crown jewel of comfort food holidays: National Grilled Cheese Sandwich Day on April 12th. Together, they give us a full, glorious month to explore every ooey, gooey, golden-brown possibility this humble sandwich has to offer.

From sourdough stuffed with aged Gruyère to Hawaiian bread pressed with tropical havarti, there is no wrong way to celebrate. And if you happen to own a Lilo & Stitch, Mickey Mouse, Harry Potter, or Toastmaster sandwich maker, you already have four very good reasons to fire up the kitchen this month. We have dreamed up four creative, indulgent, pull-worthy recipes, one for each maker,  so you can celebrate in style all month long.

But first, let's give credit where it is due and dig into the rich, melty history behind these two beloved food holidays.

From Ancient Rome to Your Kitchen Counter: The Delicious History of Grilled Cheese Month and Sandwich Day

Food historians tell us that cultures around the world have been enjoying cheese on bread since ancient times, but the modern grilled cheese sandwich as we know it today originated in the 1920s. Its rise owes a great debt to two inventors: Otto Frederick Rohwedder, who perfected the bread slicer, and James L. Kraft, who created processed cheese that could travel long distances without spoiling.

The sandwich was originally called the "Cheese Dream" and was served open-faced. It skyrocketed in popularity during the Great Depression as an inexpensive, filling meal. During World War II, U.S. Navy chefs prepared hundreds of "American cheese-filled sandwiches" for military personnel, and the term "grilled cheese" itself wasn't coined until the 1960s, when someone finally added that glorious second slice of bread on top.

A Cheesy Timeline

• Ancient Times Ancient Romans pair cooked bread and cheese, establishing the earliest known form of this comfort food.

• 1900s Early American cookbooks feature recipes for "toasted cheese" and the open-faced "cheese dream."

• 1920s The classic American grilled cheese sandwich emerges as affordable sliced bread and processed cheese become widely available.

• WWII The U.S. Navy's Bureau of Supplies publishes recipes for "American cheese sandwiches," served in military galleys.

• 1949 Kraft launches individually wrapped singles, encouraging home cooks to make quick, uniform grilled cheese sandwiches.

• 1960s The second slice of bread is added and the term "grilled cheese" is officially coined.

• 1990s National Grilled Cheese Sandwich Day is created in the late 1990s to recognize one of America's most beloved comfort foods, observed every April 12th.

• 2018 April is officially declared National Grilled Cheese Month in the United States.

Americans consume a whopping 2.2 billion grilled cheese sandwiches every year and in April, that number gets a serious boost. There is even a National Grilled Cheese Invitational held in Los Angeles during the month to celebrate the most creative and delicious takes on this iconic sandwich. Now it is your turn to get creative at home, and your character sandwich maker is the perfect tool for the job.

Here are four recipes designed specifically for your favorite character sandwich makers. Preheat, press, and pull.

The Aloha Pull: Hawaiian Luau Grilled Cheese (Lilo & Stitch Sandwich Maker)

Cheese Pull Level: Tropical Stretch

This recipe brings the spirit of Ohana right into your kitchen. Sweet Hawaiian rolls pressed in the Lilo & Stitch maker create adorable, compact sandwiches loaded with a tropical-sweet-savory filling that will have everyone pulling and stretching for more. The combination of low-moisture mozzarella and havarti creates one of the most satisfying cheese pulls you can get from a mini sandwich maker, creamy, long, and lacy at the edges. A toasted coconut crust adds the finishing touch that makes this sandwich unforgettable.

Ingredients

• 2 Hawaiian sweet rolls, sliced in half horizontally
• 1 oz low-moisture mozzarella, thinly sliced
• 1 oz havarti cheese, thinly sliced
• 2 thin slices deli ham or teriyaki chicken
• 2 pineapple rings, patted very dry
• 1 tbsp cream cheese, softened
• 1 tsp toasted shredded coconut
• 1 tsp butter, softened
• 1 tsp teriyaki glaze
• Pinch of crushed macadamia nuts (optional)

Instructions

1. Preheat your Lilo & Stitch sandwich maker for 3 minutes until the indicator light signals it is ready.
2. Spread softened butter on the outer-facing sides of both Hawaiian roll halves (the sides that will touch the press plates).
3. Spread the softened cream cheese on the inner side of the bottom roll half.
4. Layer the havarti first, then the ham or teriyaki chicken, then the dried pineapple rings cut to fit the maker's footprint.
5. Drizzle 1 tsp of teriyaki glaze directly over the pineapple layer.
6. Add the mozzarella slices on top. These go last before the top bread so they melt against both layers for maximum pull.
7. Sprinkle the toasted coconut and macadamia bits over the mozzarella.
8. Place the top roll half butter-side-up and carefully lower it into the preheated sandwich maker.
9. Close the lid and press gently. Cook for 3–6 minutes until the exterior is golden and the indicator light cycles off.
10. Open carefully, let sit for 60 seconds to let the cheese set slightly, then pull apart slowly from the center for the full luau cheese stretch.

Cheese Pull Pro Tip

Havarti and low-moisture mozzarella are the dream team for long, clean pulls. Pat the pineapple rings completely dry before assembly because excess juice creates steam that softens the bread and breaks the cheese pull. Letting the sandwich rest for 60 seconds off the heat is the single best thing you can do to preserve the pull.

The Fab Five Fondue Press: Truffle Mushroom Grilled Cheese (Mickey Mouse Sandwich Maker)

Cheese Pull Level: Iconic Arc

Mickey Mouse deserves a sandwich as iconic as he is, and this gourmet truffle mushroom grilled cheese delivers exactly that. The Mickey-shaped press creates those signature three-circle cutouts that are instantly recognizable, and the filling is deeply savory, rich, and absolutely spectacular. A blend of Gruyère, fontina, and a touch of sharp white cheddar produces a fondue-like pull with golden, lacy edges. Roasted cremini mushrooms and a whisper of truffle oil make this feel like a fine dining experience pressed into the shape of the most famous mouse in the world.

Ingredients

• 2 slices brioche bread, cut to fit the maker
• 1 oz Gruyère, grated
• 1 oz fontina, grated
• 0.5 oz sharp white cheddar, grated
• 1/4 cup cremini mushrooms, thinly sliced
• 1 small shallot, minced
• 1 tsp unsalted butter (for mushrooms)
• 1 tsp unsalted butter (for bread)
• 1/2 tsp truffle oil
• 1 tsp fresh thyme leaves
• Pinch of black pepper and flaky salt
• 1 tsp Dijon mustard

Instructions

1. Preheat your Mickey Mouse sandwich maker for 3–4 minutes.

2. In a small skillet over medium heat, melt 1 tsp butter and sauté the minced shallot for 1–2 minutes until translucent. Add the sliced mushrooms and cook for 4–5 minutes until deeply golden. Remove from heat and drizzle with truffle oil. Season with black pepper and flaky salt and toss with fresh thyme.

3. In a small bowl, combine the grated Gruyère, fontina, and white cheddar. Mixing them before assembly ensures every bite gets all three melty layers.

4. Spread a very thin layer of Dijon mustard on the inner side of one slice of brioche.

5. Butter both outer sides of the brioche generously. Brioche browns beautifully and the fat content creates an extra-crispy crust against the press plates.

6. Layer half the cheese blend on the mustard side of the bread, followed by the truffle mushroom mixture, followed by the remaining cheese blend.

7. Top with the second slice of brioche, butter-side-up, and lower into the Mickey maker.

8. Close firmly and cook for 3–6 minutes. The Mickey plates will seal and trim the sandwich into that perfect three-circle silhouette.

9. Remove carefully, allow to rest for 90 seconds, then hold the sandwich at the ears and pull slowly from the center circle. The Gruyère and fontina will stretch in dramatic, golden arcs.

Cheese Pull Pro Tip

Grating your own Gruyère and fontina rather than using pre-shredded cheese is the most important step in this recipe. Pre-shredded cheese contains cellulose coatings that prevent proper melting and reduce pull quality significantly. Grate fresh, mix well, and let the cheese come to room temperature for 10 minutes before assembly.

The Butterbeer Brie Melt: A Wizarding Grilled Cheese (Harry Potter Sandwich Maker)

Cheese Pull Level: Enchanted Ribbon

Step into the Great Hall of grilled cheese with this Wizarding World-inspired creation. The Harry Potter sandwich maker presses your sandwich into the iconic lightning bolt and Hogwarts imagery, making every bite feel like a spell was cast. Inspired by the flavors of Butterbeer, that beloved butterscotch-cream treat from Hogsmeade, this sandwich pairs creamy brie with a brown sugar and apple butter glaze, smoked gouda for depth, and caramelized onions for a savory anchor. The result is a sweet, salty, gooey masterpiece with a cheese pull so soft and ribbon-like it feels almost enchanted.

Ingredients

• 2 slices thick-cut white sandwich bread or sourdough
• 1.5 oz brie, rind removed, sliced
• 1 oz smoked gouda, thinly sliced
• 2 tbsp apple butter
• 1/4 cup caramelized onions (pre-made)
• 1 tbsp butter, softened
• 1 tsp brown sugar
• 1/2 tsp cinnamon
• Pinch of flaky salt
• 2–3 thin apple slices (optional, for extra crunch)

Instructions

1. Preheat the Harry Potter sandwich maker for 3–5 minutes.
2. Stir together the softened butter, brown sugar, and cinnamon in a small bowl to create a Butterbeer compound butter. This is your outer spread and it is the secret to the caramelized, golden crust that forms against the press plates.
3. Spread the Butterbeer compound butter generously on both outer sides of the bread.
4. Spread apple butter on the inner side of both slices. A thin, even layer goes a long way.
5. Layer the brie slices on one side. Because brie has a very low melting point, it will become almost liquid inside the press, so arrange it so it covers the bread evenly without spilling over the edges.
6. Add the caramelized onions in an even layer over the brie, followed by the thin apple slices if using.
7. Top with the smoked gouda slices, then cap with the second slice of bread, Butterbeer butter-side facing up.
8. Lower into the Harry Potter maker and close the lid. Cook for 3–5 minutes. Brie melts quickly so check at 3 minutes. The crust should be deep golden and fragrant.
9. Remove from the maker, rest for 60 seconds, and sprinkle a pinch of flaky salt over the top crust before pulling. The brie and gouda combo creates a silky, ribbon-like pull with a slightly sweet aroma.

Cheese Pull Pro Tip

Brie is the queen of soft, luscious pulls but it melts fast and can become oily if overheated. Remove the rind before assembling and keep your cook time at 3–4 minutes max. The smoked gouda acts as a structural cheese that gives the pull its body and length while the brie delivers the silky, creamy texture.

The Classic Reinvented: Smash-Pull Bacon Jalapeño Grilled Cheese (Toastmaster Sandwich Maker)

Cheese Pull Level: Championship Stretch

The Toastmaster is the workhorse of the sandwich maker world, reliable, even-heating, and built to press with authority. For this recipe, we give it the ultimate test: a bold, stacked bacon jalapeño grilled cheese with a four-cheese blend engineered specifically for the longest, most dramatic pull possible. This is the sandwich you make on April 12th, National Grilled Cheese Sandwich Day, when you want to go all in. Crispy applewood bacon, pickled jalapeños, and a sharp-sweet honey drizzle round out a filling that is complex, craveable, and built for serious cheese pull video footage.

Ingredients

• 2 slices thick-cut sourdough or white pullman bread
• 1 oz low-moisture mozzarella, grated
• 0.75 oz Monterey Jack, grated
• 0.5 oz sharp yellow cheddar, grated
• 0.5 oz provolone, thinly sliced
• 3 strips thick-cut applewood bacon, cooked crispy and halved
• 1 tbsp pickled jalapeño slices, drained and patted dry
• 1 tbsp mayonnaise (for outer bread)
• 1 tsp honey
• 1/2 tsp smoked paprika
• 1 tsp butter (for extra richness, mixed with mayo)
• Pinch of garlic powder

Instructions

1. Preheat your Toastmaster sandwich maker for 3–5 minutes on its highest setting. An evenly preheated press is essential for a perfectly crispy, even crust.
2. Combine the grated mozzarella, Monterey Jack, and cheddar in a bowl. This is your pull blend. Each cheese contributes something: mozzarella for stretch, Jack for creaminess, and cheddar for sharp flavor.
3. Stir together the mayonnaise and softened butter with a pinch of garlic powder and smoked paprika. Spread this on the outer sides of both bread slices. Mayo's high fat and low water content creates a superior golden crust compared to butter alone.
4. On the inner side of the bottom bread, lay down the provolone slices flat. They act as a moisture barrier that keeps the bread crisp even with the jalapeños and bacon.
5. Add the pull-blend cheese over the provolone, piling it generously in the center (it will spread as it melts).
6. Layer the crispy bacon strips over the cheese, then scatter the pickled jalapeño slices evenly.
7. Drizzle the honey over the jalapeños. This caramelizes slightly against the heat and creates a spicy-sweet layer that is absolutely addictive.
8. Top with the remaining pull-blend cheese, then cap with the second slice of bread, mayo-side up.
9. Place in the Toastmaster and press the lid down firmly. Cook for 3–6 minutes. The Toastmaster's consistent heat will produce a deep, even golden crust on both sides simultaneously.
10. Remove the sandwich, let it rest for 90 seconds on a wire rack (this preserves the crust's crispiness), then pull from the center dramatically and slowly. The four-cheese blend will produce a record-worthy stretch that holds its shape before finally breaking into a perfectly golden strand.

Cheese Pull Pro Tip

This four-cheese pull blend is designed around the science of cheese proteins. Mozzarella has the longest elasticity at peak melt, Monterey Jack melts at a lower temperature for early creaminess, provolone provides structure, and cheddar adds the fat content that keeps everything fluid and pull-worthy. Always grate fresh, always let the sandwich rest, and always pull slowly for maximum stretch.

Share Your Cheese Pull!

Made one of these recipes in your sandwich maker? We want to see the stretch! Post your best cheese pull photos and tag us on social media. April is the most delicious month of the year, let's celebrate it together.

Frequently Asked Questions

When is National Grilled Cheese Month and National Grilled Cheese Sandwich Day?

National Grilled Cheese Month is celebrated throughout the entire month of April, from April 1st through April 30th. National Grilled Cheese Sandwich Day falls on April 12th each year and serves as the centerpiece of the month-long celebration. April 12th is the perfect day to try a new recipe, host a grilled cheese party, or pull out your favorite sandwich maker for a showstopper of a meal.

What cheeses give the best cheese pull in a sandwich maker?

Low-moisture mozzarella is the gold standard for long, elastic cheese pulls because of its high protein content and stretch when melted. Fontina, Gruyère, and Monterey Jack are excellent partners because they melt smoothly and stay creamy at press temperatures. Avoid pre-shredded cheeses, which are coated in cellulose and anti-caking agents that reduce both melt quality and pull length. For the best results, always grate your cheese fresh from a block and let it come to room temperature for 10 minutes before assembling your sandwich.

Can I use any bread in a character sandwich maker?

Most character sandwich makers work best with soft sandwich breads that compress easily under the press plates — brioche, white pullman loaves, and Hawaiian sweet rolls all perform beautifully. Thicker artisan breads like sourdough can be used but should be sliced to about ½ inch thick so the press can seal the edges without tearing. Always check your specific sandwich maker's instruction guide for the recommended bread thickness, since plate depth varies between models.

What is the history behind National Grilled Cheese Sandwich Day on April 12th?

National Grilled Cheese Sandwich Day on April 12th traces its origins to the late 1990s, created by grilled cheese enthusiasts to honor one of America's most beloved comfort foods. The sandwich itself has a much longer history, with the modern American version emerging in the 1920s when affordable sliced bread and processed cheese became widely available. U.S. Navy cookbooks documented versions of it during World War II, and the term "grilled cheese" was not officially used until the 1960s when the second slice of bread was added on top. In 2018, the entire month of April was officially declared National Grilled Cheese Month in the United States.