Melt: 100 Amazing Adventures in Grilled Cheese (3 page)

The Updated Caprese

2–4 tablespoons melted sweet butter, for grilling

2 slices rosemary bread

1 tablespoon store-bought basil pesto

2–3 slices heirloom tomatoes

4 ciliegine fresh mozzarella balls, halved

An insalata caprese salad typically consists of sliced tomato, fresh basil, and fresh buffalo mozzarella—and it is delicious! This recipe takes the delicious and turns it into something unbelievably decadent and gourmet with just a little basil pesto, fresh mozzarella, and sliced heirloom tomatoes all grilled together on fresh rosemary bread.

1. Brush the meted 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 basil pesto on the bread, followed by the heirloom tomatoes and fresh mozzarella. 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.
   

1 tablespoon + 1 teaspoon sweet butter

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medium white onion, sliced into rings

1 tablespoon white wine

2 cloves garlic, chopped

2–4 tablespoons melted sweet butter, for grilling

2 slices sourdough bread

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teaspoons dried onion soup mix

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cup shredded Gruyère cheese

Rothbury Farms Buttery Garlic croutons, to taste

Everyone loves the cheesy warmth found in French Onion soup, but that perennial favorite isn’t all that convenient if you’re on the go. Fortunately, with this Soup-less French Onion grilled cheese you can have your soup—and eat it, too.

1. In a sauté pan, melt 1 tablespoon plus 1 teaspoon sweet butter. Add onion and white wine and sauté on medium heat until onions begin to caramelize, about 10 minutes. Approximately halfway through the caramelization process, add the chopped garlic. Stir occasionally. After cooking, remove onions and garlic from pan and set aside. Do not clean pan.
   
2. Brush the melted butter on the outside of the 2 slices of bread. In the same sauté pan place 1 slice of bread butter side down. Place caramelized onions on the bread, followed by the onion soup mix and shredded Gruyère cheese. Crush garlic croutons, to taste, on top of cheese. Place other slice of bread on top, butter side up. Turn burner to medium heat.
   
3. Let sandwich cook for 3–5 minutes per side or until bread is golden brown.
   
4. Cut on the diagonal and serve warm.
   

Approximately 1 tablespoon olive oil, for baking

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pita shell

1 cup marinated Mediterranean vegetables

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cup feta

The inclusion of pre-marinated Mediterranean vegetables makes this stuffed pita grilled cheese a perfect sandwich for someone in a hurry. Check your local grocery stores and farmers’ markets for olive bars, where you will most likely find a great mix of marinated Mediterranean vegetables that would be perfect for this sandwich.

1. Preheat oven to 375°F.
   
2. Spread olive oil around the outside of the entire pita.
   
3. Toss marinated vegetables with feta and stuff inside the pita.
   
4. Place on baking sheet and bake for approximately 5 minutes. Serve whole and warm.
   

2–4 tablespoons melted sweet butter, for grilling

2 slices thick-cut focaccia bread

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cup Parmesan cheese, very finely grated

1 slice whole-milk mozzarella cheese

5–6 slices thin cut Prosciutto di Parma

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cup arugula leaves

2 tablespoons diced pepperoncini peppers

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cup cherry tomatoes, sliced in half

This upscale guest recipe combines the vibrant flavors of an Italian antipasto with the down-home deliciousness of a great grilled cheese. Parmesan cheese is difficult to melt properly, so you’ll need to very finely grate real Parmesan, and layer it with a meltier cheese, such as the mozzarella used here.

1. Brush the melted butter on the outside of the 2 slices of focaccia bread. In an unheated sauté pan, place 1 slice of bread butter side down.
   
2. Layer the focaccia with the rest of the sandwich ingredients, placing the cheeses on the bread first. Turn burner to medium heat.
   
3. Let sandwich cook for 3–5 minutes per side or until bread is golden brown.
   
4. Cut on the diagonal and serve warm.
   

6 medium/large Brussels sprouts

2 cloves fresh garlic

1 tablespoon chopped green onion

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tablespoon balsamic vinegar

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cup shredded sharp white Cheddar

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tablespoons slivered almonds

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pita shell

Olive oil

Brussels sprouts seem to have a stigma attached to them, but after you try this sandwich, you will stop going out of your way to avoid them. Packed full of almonds, balsamic vinegar, and fresh garlic, one bite of this unreal grilled cheese will banish every negative thought you ever had about these misunderstood veggies. So give Brussels sprouts a shot … you may be surprised by how much you like them after all.

1. Preheat oven to 375°F.
   
2. In a baking pan, combine the Brussels sprouts, garlic, chopped green onion, and balsamic vinegar. Bake for 5 minutes.
   
3. Once the Brussels sprout mixture is cooked, remove it from oven (do not turn oven off). Place mixture in a bowl and mix in sharp white Cheddar cheese and slivered almonds.
   
4. Brush outside of pita with olive oil and stuff with Brussels sprouts mixture. Place stuffed pita on baking sheet.
   
5. Bake in oven just long enough until cheese is melted and pita begins to turn crispy (about 5 minutes). Serve whole and warm.
   

Crème Fraîche with Apple and Cucumber

2–4 tablespoons melted sweet butter, for grilling

2 slices sourdough bread

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cup crème fraîche

5 thin slices Golden Delicious apple, peeled leaving a minimal amount of skin

6 medium slices salad cucumber, peeled leaving a minimal amount of skin

If you’re looking for a sandwich that won’t weigh you down, you’re in the right place. This grilled cheese sandwich is extremely light and delicious and leaves you feeling satisfied and content … and maybe wanting more.

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 crème fraîche on bread.
   
2. Place the apples, followed by cucumbers, on top of crème fraîche. Place other slice of bread on top, butter side up. Turn burner to medium heat.
   
3. Let sandwich cook for 3–5 minutes per side or until bread is golden brown.
   
4. Let sandwich sit for 3 minutes. Cut on the diagonal and serve warm.
   

FOR POTATOES

2 roasted red potatoes, diced

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teaspoon vegetable oil

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teaspoon onion powder

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teaspoon dried dill

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teaspoon paprika

FOR MIXTURE

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cup crumbled blue cheese

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tablespoons Hellmann’s mayonnaise

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teaspoon lemon zest

FOR “BREAD”

2 iceberg lettuce leaves

If you think that all grilled cheese sandwiches come squished between two pieces of bread, think again! This unique sandwich walks over the line and uses iceberg lettuce leaves to hold in all that deliciousness, which creates a new experience that everyone can enjoy.

1. Preheat oven to 350°F.
   
2. In a bowl combine roasted red potatoes, vegetable oil, onion powder, dried dill, and paprika. Mix thoroughly. On a baking sheet, bake seasoned potatoes for 10 minutes.
   
3. In a separate bowl, combine crumbled blue cheese, mayonnaise, and lemon zest. Mix thoroughly.
   
4. Once potatoes are out of the oven and still warm, mix them with blue cheese mixture.
   
5. Place 1 lettuce leaf on a plate, scoop potatoes on top, and then cover with other lettuce leaf. Enjoy hot!
   

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cup water

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cup quinoa, uncooked

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cup canned black beans, rinsed and drained

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cup tomatoes, diced

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tablespoon dried cilantro

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cup shredded sharp white Cheddar, divided

Salt and pepper, to taste

2–4 tablespoons melted sweet butter, for grilling

2 slices sourdough bread

Today it seems like everywhere you go—from supermarket to farmers’ market—you can find healthy quinoa front and center. And when you take into account this grain-like seed’s fluffy, creamy, slightly crunchy texture, it’s really no surprise! Quinoa is an up-and-coming staple in many people’s diets, and the somewhat nutty flavor that comes out when this seed is cooked pairs perfectly with the black beans found in this super-healthy grilled cheese sandwich.

1. Boil
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   cup water and reduce to a simmer. Add quinoa and simmer, uncovered, for 15 minutes, periodically stirring. Let sit uncovered for 5 minutes.
   
2. Toss cooked quinoa with black beans, tomatoes, cilantro, and
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   cup white Cheddar. Season with salt and pepper.
   
3. Brush the melted butter on the outside of the 2 slices of sourdough bread. In an unheated sauté pan, place 1 slice of bread butter side down. Place quinoa mixture on bread followed by
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   cup white Cheddar. Place other slice of bread on top, butter side up. Turn burner to medium heat.
   
4. Let sandwich cook for 3–5 minutes per side or until bread is golden brown.
   
5. Cut on the diagonal and serve warm.