Read Melt: 100 Amazing Adventures in Grilled Cheese Online

Authors: Shane Sanford Kearns

Melt: 100 Amazing Adventures in Grilled Cheese (4 page)

The Sunday Brunch

Serves 1

2 slices red onion rings

1 bagel, any type, sliced

1
⁄
2
hard-boiled egg, slices

1
⁄
2
cup shredded smoked Gouda

1
⁄
2
to 1 red chili pepper, roasted, stem cut, sliced horizontally

Let’s be honest: There are way too many options for Sunday brunch. Do you want breakfast? Do you want lunch? The amazing bagel used in place of bread in this recipe really bridges the gap and gives you the best of both worlds. After all, it’s easy to choose what you want when you have a recipe that offers you everything you’re looking for. Give it a try. You won’t be disappointed.

  1. Preheat oven to 375°F.
  2. On a baking sheet, build the bagel by placing the red onion rings on the bottom half of the bagel followed by hard-boiled egg slices, smoked Gouda, and roasted red chili pepper.
  3. Top with other half of bagel and bake for 5 minutes.
  4. Cut in half and serve warm.

Tips from the Stovetop

If you have never hard-boiled an egg before, it is really simple. Place an egg in a saucepan, covered by at least an inch of water. Bring the water to a boil, take the pan off the heat, and then let the egg sit in the water for 12 minutes. Peel the egg and you have a hard-boiled egg! To roast the red chili pepper, simply brush on olive oil and bake at 375°F for 15–20 minutes or until sear marks appear.

 

Sunflower Gouda Griller
Serves 1

2–4 tablespoons melted sweet butter, for grilling

2 slices sunflower bread

4–5 marinated artichoke heart pieces

1
⁄
2
cup shredded smoked Gouda

1
1
⁄
2
tablespoons sunflower seeds, salted

Sure, sunflower seeds may be the perfect snack for a ballgame, but these healthy treats also pack a big gourmet punch when added to this grilled cheese sandwich. The salty seeds complement the softer artichoke hearts and create a sandwich that is as at home at a picnic with friends as it is at an upscale dinner with guests to impress.

  1. Brush the melted butter on the outside of the 2 slices of sunflower bread. In an unheated sauté pan, place 1 slice of bread butter side down. Place marinated artichoke heart pieces on the slice of bread followed by the shredded smoked Gouda and sunflower seeds. 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.

 

White Wine and Mushrooms
Serves 1

1
1
⁄
4
cups assorted mushrooms, quartered (see Tips from the Stovetop)

1
⁄
8
cup white wine

3 cloves garlic

1 teaspoon thyme

1 teaspoon chives

2 slices Italian bread

2–4 tablespoons melted sweet butter, for grilling

1
⁄
4
cup crumbled Raclette cheese

Prior to melting, Raclette cheese has a strong odor. Don’t be grossed out. Once it melts, the odor cooks off and all that is left is a creamy, delicious cheese that works perfectly for this particular mushroom mixture.

  1. Heat a nonstick sauté pan to medium heat. Combine mushrooms, white wine, garlic, thyme, and chives. Cook mixture until wine has reduced by approximately half.
  2. Brush the melted butter on the outside of the two slices of bread. In a separate, unheated sauté pan, place 1 slice of bread butter side down. Place mushroom mixture and Raclette cheese on top of bread. 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.

Tips from the Stovetop

Use any combination of mushroom varieties that you prefer, including baby portobellos, crimini, shiitake, and button. Make sure to wash mushrooms with a dry, soft bristled mushroom brush or wipe with dry paper towel. Do not soak or run under water as mushrooms will become waterlogged.

 

BBQ Chickpeas
Serves 1

1
1
⁄
2
tablespoons barbecue sauce

1 large ciabatta roll, sliced horizontally

3 slices garlic Cheddar cheese

1
⁄
4
cup chickpeas

1
⁄
2
kosher dill pickle, quartered

1
1
⁄
2
tablespoons chopped celery

1
⁄
2
tablespoon chives

For many, the taste of barbecue sauce is tied to weekend cookouts and time spent with friends and family. But barbecue sauce isn’t just for a backyard get together anymore. In this recipe, the tangy sauce adds the perfect kick to a gourmet grilled cheese overloaded with chickpeas and kosher dill pickles.

  1. Preheat oven to 350°F.
  2. Spread barbecue sauce on the bottom half of the ciabatta roll. Place roll on a baking sheet.
  3. Place 1
    1
    ⁄
    2
    slices of garlic Cheddar cheese on top of the barbecue sauce, followed by the chickpeas, pickle, chives, and celery. Top with the other 1
    1
    ⁄
    2
    slices of garlic Cheddar cheese and half of ciabatta roll.
  4. Bake for 5 minutes.
  5. Cut on the diagonal and serve warm.

 

Roasted Garlic Tomato Aioli
Serves 1

FOR SPREAD

5 cloves roasted garlic, minced

1
⁄
4
cup Hellmann’s mayonnaise

1
⁄
4
cup tomatoes, medium dice

1 teaspoon olive oil

FOR SANDWICH

2 tablespoons balsamic vinegar, divided

1 small, whole portobello mushroom, sliced into strips

3
1
⁄
4
" round slices of peeled eggplant

3
1
⁄
4
" round slices of peeled zucchini

1
⁄
8
cup red onion, medium dice

Salt and pepper to taste

2–4 tablespoons melted sweet butter, for grilling

2 slices Italian bread

1
⁄
2
cup shredded sharp white Cheddar cheese

This is a simple sandwich with a powerful roasted garlic flavor that is unmatched. This is a simple sandwich with a powerful roasted garlic flavor that is unmatched. To make roasted garlic, simply place garlic in a baking pan, cover with olive oil, and bake in an oven preheated to 350ºF for 15–20 minutes. The smell will begin to emanate throughout the kitchen when the garlic is ready.

  1. In a blender, mix garlic, mayonnaise, tomatoes, and olive oil. Keep tomatoes chunky. Set aside.
  2. In a grill pan heated to medium heat, spread 1 tablespoon of balsamic vinegar. Place mushroom, eggplant, zucchini, and onion in pan. Evenly spread the remaining 1 tablespoon of balsamic vinegar on top. Season with salt and pepper. Cook until tender, approximately 10 minutes, flipping once.
  3. Brush the melted butter on the outside of the 2 slices of Italian bread.
  4. In a separate, unheated sauté pan, place 1 slice of bread butter side down. Spread mayonnaise blend evenly on bread. Stack vegetables on mayonnaise and then top with white Cheddar. 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.

 

Ciliegine with Lime Vinaigrette

Ciliegine with Lime Vinaigrette

Serves 1

FOR LIME VINAIGRETTE

1
⁄
8
cup dried cilantro

1
⁄
8
cup + 1 teaspoon olive oil

1
⁄
8
cup lime juice

1
⁄
2
tablespoon orange juice

2 fresh mint stalks, chopped

Salt and pepper, to taste

FOR SANDWICH

2–4 tablespoons melted sweet butter, for grilling

2 slices rosemary bread

2
1
⁄
2
fresh ciliegine fresh mozzarella balls, halved

3–5 slices mango (enough to cover mozzarella)

1
⁄
4
teaspoon dried sweet basil

The tangy taste of the lime vinaigrette in this recipe makes this sweet, fruity sandwich perfect for either dinner or dessert. Depending on how much lime vinaigrette you use for the sandwich, there may be some left over. Use the extra for fish or even to flavor pasta. Be creative and enjoy.

  1. In a bowl, hand-mix cilantro, olive oil, lime juice, orange juice, mint, and salt and pepper. Set vinaigrette aside.
  2. 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 fresh mozzarella and mango. Sprinkle basil and most of lime vinaigrette, to taste. 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. Drizzle remaining lime vinaigrette on top of sandwich.
  4. Cut on the diagonal and serve warm.

 

The Spicy Soy
Serves 1

1
⁄
3
cup bean sprouts

5 ears of baby corn, chopped

2 tablespoons soy sauce

1
⁄
4
teaspoon olive oil

2–4 tablespoons melted sweet butter, for grilling

2 slices multigrain bread

2 slices hot pepper cheese

1
⁄
4
cup LaChoy rice noodles

Let’s get real: Pretty much everyone loves Chinese food! But who knows what you’re really getting in those enticing little boxes? Fortunately, with the combination of soy sauce, rice noodles, and bean sprouts in this recipe, this grilled cheese sandwich will satisfy your Oriental cravings—no MSG included!

  1. In a sauté pan on medium heat, sauté bean sprouts and baby corn in soy sauce and olive oil for 5 minutes or until soy sauce is evenly distributed. Set vegetables aside but 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, followed by 1 slice of hot pepper cheese, the vegetables, the rice noodles, and the other slice of hot pepper cheese. Place other slice of bread on top, butter side up.
  3. Let sandwich cook on medium heat for 5–7 minutes per side or until bread is golden brown.
  4. Cut on the diagonal and serve warm.

 

Tillamook Cheddar and Baby Bok Choy
Serves 1

1
⁄
2
baby bok choy (stem and leaves)

1 tablespoon sweet butter, for sautéing

Salt and pepper, to taste

2–4 tablespoons melted sweet butter, for grilling

2 slices Tuscan white bread

1
⁄
2
cup shredded mild Tillamook Cheddar

FOR MUSTARD SPREAD

1
⁄
4
cup Hellmann’s mayonnaise

1 tablespoon spicy mustard

2 cloves fresh garlic, chopped

1 teaspoon fresh lemon juice

If you’re looking for a smooth sandwich that bites back, this recipe was made for you! The crunch of the bread and bok choy, when experienced in conjunction with the creaminess of the aioli, creates a great contrast in textures that makes this savory sandwich utterly irresistible.

  1. Slice stem portion of baby bok choy into strips and set aside. Tear leaves by hand and sauté in 1 tablespoon of butter and salt and pepper, to taste. Cook on medium heat until leaves are wilted. Set aside.
  2. In a mixing bowl, thoroughly combine mayonnaise, spicy mustard, garlic, and lemon juice to create mustard spread.
  3. 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. Placed wilted baby bok choy leaves on bread, followed by Cheddar cheese, bok choy stems, and mustard spread. 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.

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