Hy-Vee Recipes and Ideas

Saute 1/2 cup corn in 1 teaspoon Hy-Vee unsalted butter until tender. Stir in 1 chopped green onion, 1 tablespoon finely chopped cilantro, and 1/4 teaspoon kosher salt. Spread 1 tablespoon softened Hy-Vee unsalted butter on 2 (3/4-inch-thick) slices Hy-Vee jalapeno Cheddar bread. Turn slices over; spread with 2 tablespoons Hy-Vee Select garlic mayo sandwich spread. Layer 1 oz. sliced provolone cheese, 2 slices crisp-cooked bacon, corn mixture, and 1/2 cup shredded Hy-Vee Colby Jack cheese between bread slices. Grill sandwich in a nonstick skillet over medium-low heat 3 to 4 minutes per side or until toasted and cheese is melted. Serves 1.

Combine 1/3 cup Hy-Vee Hickory House smoked pulled pork and 2 tablespoons KC barbecue sauce. Combine 1 cup Hy-Vee coleslaw mix, 1 tablespoon Hy-Vee apple cider vinegar, 1-1/2 teaspoon Hy-Vee Select 100% pure maple syrup, and 1 dash Hy-Vee ground mustard. Spread 1 tablespoon softened Hy-Vee unsalted butter on 2 (3/4-inch-thick) slices Hy-Vee Bakery Pane Toscano bread. Layer 1 oz. sliced Hy-Vee Monterey Jack cheese, 1/2 cup shredded Hy-Vee sharp Cheddar cheese, pork mixture, coleslaw, 1/2 cup more sharp Cheddar cheese, and 1 oz. more Monterey Jack cheese between bread slices. Grill in a nonstick skillet over medium-low heat 3 to 4 minutes per side or until toasted and cheese is melted. Serves 1.

Spread 1 tablespoon Hy-Vee unsalted butter on 2 slices Hy-Vee Bakery 10-grain bread. Layer 1 oz. Metz's cheese curds; 1/2-oz. Caves of Faribault blue cheese; 1/2 Honeycrisp apple, cored and sliced; fresh thyme; drizzle of Hy-Vee honey, and 1-oz. additional cheese curds between bread slices. Grill in a nonstick skillet over medium-low heat 3 to 4 minutes per side or until toasted and cheese is melted. Serves 1.

Preheat broiler on HIGH. Spread 1 tablespoon Hy-Vee unsalted butter on 2 (3/4-inch-thick) slices Hy-Vee Bakery Italian bread. Turn slices over; spread 1 tablespoon Hy-Vee pizza sauce on top. Layer 1/3 cup shredded Hy-Vee mozzarella cheese, 5 slices Hy-Vee pepperoni, 1/4 cup cooked Italian sausage, 1 tablespoon shredded basil, several dashes Hy-Vee dried oregano, 2 teaspoons finely shredded Parmesan, and 1/3 cup more mozzarella between bread slices. Grill in a cast iron skillet over medium-low heat 3 to 4 minutes per side or until toasted and cheese is melted. Spread 1 tablespoon pizza sauce on sandwich and sprinkle with 1/4 cup mozzarella and add 3 pepperoni slices. Broil 2 to 3 minutes or until cheese is melted. Sprinkle with Hy-Vee crushed red pepper and chopped fresh basil, if desired. Serves 1.

Spread 2 tablespoons Hy-Vee unsalted butter on 2 (3/4-inch-thick) slices Hy-Vee Bakery pumpernickel bread. Turn slices over; spread with 3 tablespoons Hy-Vee Thousand Island dressing. Layer 2 oz. thinly sliced corned beef, 1/3 cup shredded Swiss cheese, 3 Hy-Vee kosher dill sandwich pickles, and 1/3 cup additional Swiss cheese. Grill in a nonstick skillet over medium-low heat 3 to 4 minutes per side or until toasted. Serves 1.

Saute 1/3 cup Hy-Vee Short Cuts fajita vegetables in 1 teaspoon Hy-Vee canola oil until tender. Combine 1 Hy-Vee large egg, 1/2 cup Potosi amber ale beer, and 1 tablespoon Hy-Vee all-purpose flour. Coat 2 (3/4-inch-thick) slices Hy-Vee Bakery marbled rye bread with batter. Layer 1 oz. sliced Di Lusso Muenster cheese, 1 cooked and sliced Hy-Vee beer brat, vegetables, 1 teaspoon Hy-Vee spicy brown mustard, and 1 oz. more sliced Muenster between bread slices. Melt 1 tablespoon Hy-Vee unsalted butter in a nonstick skillet over medium-low heat. Grill sandwich 4 to 5 minutes per side or until toasted and cheese is melted. Serves 1.

From Gouda to Cheddar, homemade pickled red onions, and a crispy Parmesan-encrusted exterior... There's a reason we called the ultimate grilled cheese.