Read Melt: 100 Amazing Adventures in Grilled Cheese Online
Authors: Shane Sanford Kearns
Melt: 100 Amazing Adventures in Grilled Cheese (2 page)
Seriously Savory Sandwiches
Crème Fraîche with Apple and Cucumber. Sweet and Spicy Popcorn. The Beer, Kale, and Crouton Mash-Up.
No matter their names, the savory grilled cheeses found in this part run the gamut from unexpectedly unreal to blissfully bizarre. The gourmet sandwiches in
Chapter 1
kick tradition up a notch with sophisticated ingredients like lime vinaigrette, freshly cracked black pepper, filet mignon, and white wine, while the edgy stacks in
Chapter 2
toe the line with ingredients like green tea, buffalo wings, tofu, and ramen noodles. And while bread seems like an integral part of a sandwich, here you’ll learn how to push the envelope and replace this staple with ingredients such as eggplant or portobello mushrooms. The possibilities end only when your imagination does.
Gastronomically Gourmet
Americans may have been raised on grilled cheese sandwiches best described as traditional, but grilled cheese doesn’t have to be limited to white bread and plastic-wrapped cheese squares. With the explosion of culinary interest, the grilled cheese sandwich has been given a gourmet status. The ingredients, breads, and cheeses have all evolved. Now, instead of white bread, sourdough, whole wheat/multigrain, and pita are stealing the show. American cheese has been replaced by sharp Cheddar, smoked Gouda, or goat cheese. Standard “extras” like tomatoes and onions are now heirloom and caramelized. So head to your local farmers’ market or supermarket and see what a little gourmet can give you!
Serves 1
1
⁄
2
cup Hellmann’s mayonnaise
1
⁄
4
cup fresh basil, finely minced
1 tablespoon balsamic vinegar, divided
1 cup cauliflower
2–4 tablespoons melted sweet butter, for grilling
2 slices honey whole wheat bread
1
⁄
2
cup shredded sharp Cheddar cheese
In this recipe, the creamy mayonnaise and the smooth cauliflower combine to create a flawless flavor base. But if you’re afraid that this sandwich might be too one-note, think again! The sharp Cheddar cheese bites through all this creaminess and creates a unique flavor profile that gets the job done!
- “Steam” the cauliflower in the microwave by placing them in a microwave-safe bowl with enough water to cover the bottom of the bowl. Cover and cook on high for 30 seconds.
- In a small mixing bowl, combine mayonnaise, fresh basil, and
3
⁄
4
tablespoon balsamic vinegar. In a separate bowl, combine remaining
1
⁄
4
tablespoon balsamic vinegar and cauliflower. - 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 the balsamic basil mayonnaise on the bread followed by the cauliflower and sharp Cheddar cheese. Place other slice of bread on top, butter side up. Turn burner to medium heat.
- Let sandwich cook for 3–5 minutes per side or until bread is golden brown.
- Cut on the diagonal and serve warm.
Basil Peppercorn
1
⁄
8
cup sliced Vidalia onions, caramelized
1 tablespoon fresh basil, chopped
1
⁄
8
cup + 1 tablespoon whole peppercorns
1 tablespoon water
1
⁄
4
pound chunk Chaumes cheese
2 slices Italian bread
2–4 tablespoons melted sweet butter, for grilling
1
⁄
4
cup shredded Havarti cheese
Caramelizing the Vidalia onions found in this recipe brings out their natural sweetness and adds a sophisticated flavor to this upscale grilled cheese. To caramelize onions, melt 2 tablespoons sweet butter in a sauté pan. Add half of a Vidalia onion, sliced, and cook on medium heat, stirring occasionally. Cook until onions begin to brown and set aside, approximately 10–12 minutes. Make sure not to burn.
- Combine basil, whole peppercorns, and water in a blender until mixed to a powder-like substance. Thoroughly knead the peppercorn mixture into the Chaumes cheese by hand and set aside.
- Brush 2–4 tablespoons melted butter on the outside of the 2 slices of bread. In an unheated sauté pan, place 1 slice of bread butter side down. Sprinkle shredded Havarti on the bread, followed by peppercorn mixture and caramelized onions. Place the other slice of bread on top, butter side up. Turn burner to medium heat.
- Let sandwich cook on medium heat for 3–5 minutes per side or until bread is golden brown.
- Cut on the diagonal and serve warm.
Pistachio and Beets
2–4 tablespoons melted sweet butter, for grilling
2 slices honey whole wheat bread
4 slices canned beets
4–5 pieces marinated artichokes
1
⁄
8
cup shelled, salted pistachios, halved
1
⁄
2
cup shredded provolone cheese
Dried thyme, to taste
If you’re looking for a grilled cheese sandwich with a little style, then this one is right up your alley! The bright colors of the green pistachios and red beets swirl together in a melty mix of provolone cheese. Bet you can’t eat just one!
- 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.
- Place beets, artichoke pieces, pistachios, and shredded provolone cheese on top. Sprinkle dried thyme to taste. Place other slice of bread on top, butter side up. Turn burner to medium heat.
- Let sandwich cook for 3–5 minutes per side or until bread is golden brown.
- Cut on the diagonal and serve warm.
Serves 1
FOR MEATBALLS
1 pound ground beef
1 clove garlic, minced
1 egg
1
⁄
2
cup freshly grated Romano cheese
2
1
⁄
4
teaspoons chopped Italian flat leaf parsley
1 teaspoon salt
3
⁄
4
cup Italian bread crumbs
2
⁄
3
cup milk
1
⁄
2
cup olive oil or vegetable oil, for frying
1
⁄
4
cup store-bought marinara sauce
FOR SANDWICH
2 slices thick-cut Italian bread
2–4 tablespoons melted sweet butter, for grilling
2 tablespoons fresh chopped basil
2 slices provolone cheese
2 slices whole-milk mozzarella cheese
This grown-up meatball sub is a guest recipe that takes humble cafeteria fare and amps it up to a true gourmet treat. Enjoy!
- To make the meatballs, combine the first 7 ingredients in a large bowl. Slowly add the milk, mixing with your hands or a fork, until the mixture is slightly moist and can hold its shape. Form the mixture into approximately a dozen 1" meatballs.
- Heat oil over medium heat in a large skillet. Fry meatballs in batches so that you have room to maneuver them, turning once the meatballs no longer stick to the pan. After each batch browns on all sides, remove it to a plate. When all of the meatballs are brown all over, pour out the fat that has accumulated in the pan, and then place the entire batch of meatballs back into the pan. Add the marinara sauce, let simmer for 5 minutes, and then remove from heat while you prepare the rest of the sandwich.
- 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.
- Place the basil, slices of cheese, and 2 or 3 meatballs with approximately 2 tablespoons of sauce on the bread in the pan. Place other slice of bread on top, butter side up. If you are having difficulty closing the sandwich, slice the meatballs in half for a better fit.
- Let sandwich cook on medium heat for 3–5 minutes per side or until bread is golden brown. Cut on the diagonal and serve warm.
Serves 1
1 piece of salmon filet,
1
⁄
3
pound, skin removed
Salt and pepper to taste
2–4 tablespoons melted sweet butter, for grilling
2 slices challah bread, hand-cut
2 slices marble cheese
Lemon zest to cover salmon
1
⁄
2
tablespoon guacamole
1
⁄
2
tablespoon capers
Packed with omega-3 fatty acids, protein, and vitamins, salmon is hot for those who are looking for a healthy food. But just because something is healthy doesn’t mean it has to be boring! This sandwich celebrates salmon in a uniquely cheesy—and unbelievably delicious—way.
- Preheat oven to 375°F. Season salmon with salt and pepper to taste. Bake for 12 minutes. Remove from oven.
- 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. Place 1 slice of marble cheese on top of bread followed by the cooked piece of salmon. Spread the lemon zest on top of the salmon, followed by the guacamole, capers, and final piece of cheese. Place other slice of bread on top, butter side up. Turn burner to medium heat.
- Let sandwich cook for 5 minutes per side or until bread is golden brown.
- Cut on the diagonal and serve hot.
Tips from the Stovetop
The ingredients found in marble cheese depend on the variety of cheese you buy. Some types are simply a combination of white and orange cheddar, while others are a combination of white and yellow Colby, Colby and Monterey jack, or Cheddar and mozzarella.
Serves 1
1 small ahi tuna steak
Salt and pepper, to taste
1 teaspoon teriyaki sauce
1
⁄
2
tablespoon olive oil
1 rustic sandwich roll, sliced horizontally
2 canned pineapple rings
1
⁄
4
cup Chihuahua cheese
The typical tuna melt with albacore tuna has been done a million times in school lunchrooms all over the country. The finessed version of this favorite replaces out-of-the-can tuna with fresh ahi tuna to take the taste over the top.
- Preheat oven 325°F.
- Marinate ahi tuna with salt and pepper to taste and brush on teriyaki sauce. Let sit at room temperature for at least 10 minutes prior to cooking.
- Heat olive oil in a sauté pan at medium-high heat. Add ahi tuna and sear for 1 or 2 minutes per side.
- On an ungreased baking sheet, construct the sandwich. Place cooked tuna on bottom half of sandwich roll followed by pineapple rings and Chihuahua cheese. Close sandwich with other half of bread.
- Bake for 3 minutes to let cheese melt. Remove from oven, cut on the diagonal, and serve hot.
Serves 1
2 hard-boiled eggs, chopped
1
⁄
8
cup Hellmann’s mayonnaise
1
⁄
4
teaspoon fresh lime juice
1 teaspoon green onion, sliced
1
⁄
2
tablespoon celery, chopped
1 tablespoon Dijon mustard
1
⁄
8
teaspoon curry powder
Pinch of cayenne
1
⁄
2
cup shredded Asiago cheese, divided
2–4 tablespoons melted sweet butter, for grilling
2 slices honey whole wheat bread
When you think of things to add to a grilled cheese sandwich, traditional egg salad may not be one of them. But add some curry, cayenne, Dijon mustard, and Asiago cheese and you end up with a spicy hot grilled cheese that will blow your mind.
- In a bowl, thoroughly mix hard-boiled eggs, mayonnaise, lime juice, green onion, celery, Dijon, curry powder, and cayenne. Add in
1
⁄
4
cup of shredded Asiago and combine. - 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. Place egg salad and the other
1
⁄
4
cup of shredded Asiago cheese on the bread. Top off the sandwich with the other slice of bread, butter side up. Turn burner to medium heat. - Let sandwich cook for 3–5 minutes per side or until bread is golden brown.
- Cut on the diagonal and serve warm.