Read Melt: 100 Amazing Adventures in Grilled Cheese Online

Authors: Shane Sanford Kearns

Melt: 100 Amazing Adventures in Grilled Cheese (10 page)

The Tropical

Serves 1

3 tablespoons sweet butter, divided

2
⁄
3
whole nectarine, peeled and sliced

1
⁄
4
whole mango, peeled and sliced

3 teaspoons brown sugar, divided

1 piece plain naan bread, halved

1
⁄
2
cup ricotta cheese

The naan used in this recipe is a traditional Asian flatbread that is perfect when simply brushed with olive oil and baked. Naan does come in multiple flavors, including whole wheat or garlic, but for this sandwich it is definitely recommended to use plain naan, which will allow the sweetness of the fruit to shine.

  1. Preheat oven to 350°F.
  2. In a grill pan, melt 2 tablespoons of butter. Grill nectarine and mango slices in pan on medium heat for approximately 3–5 minutes per side, or until grill marks have appeared. Prior to turning fruit, sprinkle 2 teaspoons of brown sugar on fruit. Remove from heat and set aside.
  3. Spread remaining tablespoon of sweet butter on outside of both halves of naan bread.
  4. On bottom slice of naan bread, spread ricotta cheese, followed by remaining teaspoon of brown sugar. Cover with grilled fruit and then close sandwich with the top half of the naan bread.
  5. Bake sandwich on a baking sheet for 8 minutes. For a crunchier texture, broil the sandwich on low for 1–2 additional minutes.
  6. Sprinkle sandwich with 1 teaspoon brown sugar and serve warm with knife and fork.

 

Currant Jam
Serves 1

2–4 tablespoons melted sweet butter, for grilling

2 slices multigrain bread

2 tablespoons currant preserve

1
⁄
2
cup shredded Jarlsberg cheese

1
⁄
2
cup arugula, de-stemmed

Forget the standard grape jelly that you’ve been slathering on sandwiches for years, and get ready to try a unique currant preserve instead! Currants—a dried, black, seedless grape—have a sweet, tart taste that pairs well with many dessert foods such as ice cream or a tart.

  1. Brush the melted butter on the outside of the 2 slices of bread. In an unheated sauté pan, place 1 slice of bread butter side down. Spread currant preserve on bread followed by cheese and arugula. Place other slice of bread on top, butter side up. Turn burner to medium heat.
  2. Let sandwich cook for 3–5 minutes per side or until bread is golden brown.
  3. Cut on the diagonal and serve warm.

 

Walnut Pomegranate
Serves 1

2–4 tablespoons melted sweet butter, for grilling

2 hand-cut slices challah

Brie to coat bread, approximately 4 ounces

3 tablespoons pomegranate seeds

2 tablespoons walnuts

The pomegranate is an intriguing and exotic fruit that makes a wonderful juice. The pomegranate has ancient roots in the Middle and Near East and dates back more than 4,000 years. This fruit provided both nutrition and sustenance during long-distance journeys. The seeds, also known as jewels, add a great crunchy texture to a grilled cheese sandwich, while also providing a tart flavor.

  1. Brush the melted butter on the outside of the 2 slices of bread. In a sauté pan, place 1 slice of bread butter side down. Coat bread with brie.
  2. Sprinkle pomegranate seeds and walnuts on top of brie. Place other slice of bread on top, butter side up. Turn burner to medium heat.
  3. Let sandwich cook for 5 minutes per side or until bread is golden brown.
  4. Cut on the diagonal and serve warm.

Tips from the Stovetop

Prior to cutting into a pomegranate, make sure you are using a plastic cutting board and clothes you don’t care about as to avoid staining. Working over a bowl helps keep the splashing from staining your clothes. Cut the pomegranate in half, through the stem, or crown. Then cut the halves in half. Using a spoon, or your fingers, dig out the required seeds, or jewels, for this grilled cheese recipe. Munch on the remaining seeds as a healthy snack.

 

Apple Pie

Apple Pie

Serves 1

1
⁄
3
large ciabatta, 12" total (4 inches in length)

3 tablespoons sweet butter, divided

1 golden delicious apple, unpeeled and thinly sliced

1 tablespoon +
3
⁄
4
teaspoon brown sugar, divided

1 tablespoon white sugar

1
⁄
2
teaspoon cinnamon

1
⁄
4
pound MT TAM cheese by Cowgirl Creamery

Walnuts, to taste (optional)

1
⁄
2
graham cracker, cracked into small to medium-sized pieces

Apple pie is as American as … well … apple pie. But in this sandwich, it goes gourmet with a distinctive organic cheese from Cowgirl Creamery that works to add a creamy texture and earthy flavor. If you are unable to find MT TAM cheese in your area, replace with either brie or Camembert cheeses.

  1. Slice ciabatta horizontally. Discard top or save for another use.
  2. In a sauté pan on medium heat, cook 2 tablespoons sweet butter, apple slices, 1 tablespoon brown sugar, white sugar, and cinnamon, continually stirring. Cook until apples are limp and mixture has a syrupy consistency, approximately 10 minutes. Do not drain. Set aside.
  3. Preheat oven to 350°F.
  4. Spread 1 tablespoon of sweet butter on bread, followed by
    1
    ⁄
    2
    teaspoon of brown sugar, MT TAM cheese, cooked apples, and syrup from pan. Crush walnuts on top if desired, followed by cracked graham cracker. Sprinkle
    1
    ⁄
    4
    teaspoon of brown sugar on top of sandwich.
  5. Bake sandwich on a baking sheet for 5 minutes.
  6. Remove from oven and serve hot.

Tips from the Stovetop

Apple pie is routinely served “à la mode,” or with ice cream. Add a scoop of your favorite ice cream on top of this apple pie grilled cheese for an even more delectable dessert.

 

Pineapple Brown Butter
Serves 1

2 tablespoons butter

1
⁄
3
cup canned pineapple chunks

2 slices chocolate kuchen bread

1
⁄
2
cup shredded brick cheese

Caramelizing onions is a common practice that adds great flavor to any creation. But this awesomely sweet grilled cheese recipe calls for caramelized butter, which adds a rich, sophisticated, nutty flavor to the sandwich. This technique is less common, but the payoff is well worth it!

  1. In a sauté pan, sauté butter on medium heat, whisking until the butter begins to change colors and emits a nutty flavor. Be careful not to burn.
  2. Add pineapple to butter, cooking only for a couple of minutes, giving time for the pineapple to be completely covered in the butter.
  3. Drain pineapple, saving browned butter liquid.
  4. Brush the browned butter on the outside of the 2 slices of bread. In a new, unheated sauté pan, place 1 slice of bread butter side down. Place the pineapple on the bread, followed by the shredded brick cheese. Place other slice of bread on top, butter side up. Turn burner to medium heat.
  5. Let sandwich cook for 3–5 minutes per side or until bread is golden brown.
  6. Cut on the diagonal and serve warm.

 

Cinnamon Kiwi
Serves 1

2–4 tablespoons melted sweet butter, for grilling

2 slices cinnamon or chocolate kuchen bread

1
⁄
2
cup shredded Havarti cheese

1
⁄
2
–
2
⁄
3
kiwi, sliced and peeled, depending on taste

1
⁄
2
teaspoon raisins

Caramel syrup, to taste

It’s not often that you’ll find the kiwi playing a starring role. Perhaps due to its subtle flavor, it usually takes a backseat to stronger players, but not in this recipe! Here, kiwi steps forward to take its rightful place in the spotlight, backed by the sweet tastes of raisins, caramel, and Havarti cheese. This sandwich doubles as a meal or a dessert, so treat yourself to a kiwi delight.

  1. Brush the melted butter on the outside of the 2 slices of bread. In an unheated sauté pan, place 1 slice of bread butter side down, followed by the shredded Havarti, kiwi, and raisins. Drizzle, to taste, caramel on top. Place other slice of bread on top, butter side up. Turn burner to medium heat.
  2. Let sandwich cook for 3–5 minutes per side or until bread is golden brown.
  3. Cut on the diagonal and serve warm.

 

Carrot Cake

Carrot Cake

Serves 1

1 box bran bread or muffin mix

3
⁄
4
cup fresh zucchini, peeled and grated

1
⁄
4
cup walnuts, divided

3 ounces cream cheese, softened

1
⁄
2
cup fresh carrot, peeled and shredded, divided

2
1
⁄
2
teaspoons cinnamon sugar, divided (see Harvest Fest recipe in this chapter for cinnamon sugar details)

With flavors ranging from sweet to nutty, carrot cake is a perennial favorite. This recipe takes all the nutty flavors of the original and packs them into a sweet, creamy grilled cheese! You’ll never look at carrot cake the same way again!

  1. Prepare bran bread mix according to instructions on the box, adding
    3
    ⁄
    4
    cup zucchini and
    1
    ⁄
    8
    cup walnuts. Bake and cool as directed on box. Cut the loaf in half and slice horizontally.
  2. In a mixing bowl, combine cream cheese,
    1
    ⁄
    8
    cup walnuts,
    1
    ⁄
    4
    cup shredded carrot, and 2 teaspoons cinnamon sugar. Spread cream cheese mixture on bottom half of bread, followed by
    1
    ⁄
    2
    teaspoon cinnamon sugar and
    1
    ⁄
    4
    cup shredded carrots. Top with other half of bread.
  3. If desired, place sandwich in oven to warm at 300°F for 5 minutes. Otherwise, serve at room temperature and enjoy.

 

Boston Cream Pie

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