Melt: 100 Amazing Adventures in Grilled Cheese (6 page)

Read Melt: 100 Amazing Adventures in Grilled Cheese Online

Authors: Shane Sanford Kearns

2 cups water

1
⁄
3
of 3-ounce package ramen noodles

9 snow peas, ends cut and chopped

3 button mushrooms

1 tablespoon teriyaki sauce

1
⁄
4
teaspoon olive oil

1
⁄
4
teaspoon Chinese Five Spice

2–4 tablespoons melted sweet butter, for grilling

2 slices rosemary bread

1
⁄
4
cut ricotta salata

In Asian cooking it’s important to incorporate both the yin and yang into a meal: A crunchy dish should have a smooth ingredient, a hot dish should have a cooling ingredient, and so forth. In this recipe, the mix of ground star anise, Szechuan peppercorns, cinnamon, cloves, and fennel seeds found in Chinese Five Spice provides a great blend of sweet, spicy, warm, and cool in one bottle to keep your grilled cheese in balance. You should be able to find Chinese Five Spice at your local grocery store.

  1. In a saucepan, boil water and bring to a simmer. Add in ramen noodles and simmer until soft, approximately 10 minutes. Drain noodles and set aside.
  2. In a sauté pan, sauté cooked ramen noodles, snow peas, button mushrooms, teriyaki sauce, olive oil, and Chinese Five Spice on medium heat for about 7–10 minutes, mixing regularly. Set noodles and vegetables aside but do not clean sauté pan.
  3. 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 the noodle/vegetable mixture. Sprinkle with ricotta salata cheese. Place other slice of bread on top, butter side up.
  4. Let sandwich cook on medium heat for 3–5 minutes per side or until bread is golden brown.
  5. Cut on the diagonal and serve warm.

 

The Beer, Kale, and Crouton Mash-Up
Serves 1

8 pearl onions, halved

1 stalk, destemmed, hand-torn kale

1
⁄
8
cup of your favorite beer

Salt, to taste

2–4 tablespoons melted sweet butter, for grilling

2 slices seeded rye

1
⁄
2
cup shredded sharp white Cheddar cheese

1
⁄
4
cup Rothbury Farms Buttery Garlic croutons

The addition of beer in this sandwich, adds a nice crisp, aromatic flavor that enhances the sweet flavor of the pearl onion and makes the sharp Cheddar more powerful. Use your favorite variety of beer to add your own personal touch.

  1. In a sauté pan, combine the pearl onions, kale, and beer for approximately 5–7 minutes or until beer has evaporated. Salt to taste. Place mixture to the side.
  2. Brush the melted butter on the outside of the 2 slices of bread.
  3. In a separate, unheated sauté pan, place 1 slice of bread butter side down. Place kale mixture on top of slice of bread. Place
    1
    ⁄
    2
    cup of sharp white Cheddar on top. Crush croutons by hand on top of cheese. Cover with other slice of bread, 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.

Tips from the Stovetop

Rothbury Farms Buttery Garlic croutons enhance any dish with their perfectly seasoned crunch and buttery flavor. These particular croutons should be available at your local grocery store. However, if you are unable to find Rothbury Farms Buttery Garlic croutons in your area, feel free to replace them with one of your favorite crouton brands.

 

The Wedgie
Serves 1

2–4 tablespoons melted sweet butter, for grilling

2 slices pumpernickel bread, from round loaf

1 small wedge iceberg lettuce

1
⁄
8
cup red onion

1
⁄
8
cup candied pecans

1
⁄
4
cup + 1 tablespoon blue cheese crumbles

Blue Cheese dressing, to taste

A wedge salad has become ubiquitous on most restaurant menus and if you can put it on a plate, you can put it into an over-the-top grilled cheese. This recipe ups the interest with candied pecans that add a crunchy texture. And if you’re missing the bacon that goes on the traditional salad, feel free to add some here.

  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. Place the iceberg wedge on top of the bread and then pile on the red onion, candied pecans, and blue cheese crumbles. Drizzle the blue cheese dressing on top. Cover with other slice of bread, 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.

 

Risotto

Risotto

Serves 1

1
⁄
2
cup cooked Lundberg brand Creamy Parmesan boxed risotto, follow instructions on box (see Tips from the Stovetop)

1
⁄
8
cup Asiago cheese

1
⁄
8
cup Parmesan cheese

1
⁄
4
cup diced cucumber

1
⁄
2
teaspoon dried rosemary

1
⁄
2
teaspoon dried dill

2–4 tablespoons melted sweet butter, for grilling

2 slices sunflower seed bread

When you hear risotto, you may think high-class or upscale, but risotto isn’t as snooty as it seems. In fact, risotto is such a creamy, cheesy dish that adding it to a grilled cheese sandwich is a natural next step. In this recipe the cucumber cuts through the risotto’s creaminess, bringing a cool, crisp taste to the party.

  1. Combine cooked risotto, cheeses, cucumber, rosemary, and dill in a mixing bowl.
  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. Place risotto mixture on the 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

Cooking risotto from scratch can be an intense process. Using a box simply takes out some of the headache while still producing a great product. Lundberg brand risotto is available at Whole Foods or can possibly be found in the organic aisle of your local grocery store; or simply use your favorite brand of boxed risotto. Add in the seasoning pouch for a more intense cheesy flavor, or simply use the fresh cheese listed above. Use the leftover risotto as a side dish for your next gourmet meal.

 

The Double Decker
Serves 1

1
⁄
2
cup white onion

3
⁄
4
cup button mushrooms, sliced

1 teaspoon olive oil

2–4 tablespoons melted sweet butter, for grilling

3 slices sourdough bread

1
⁄
2
cup shredded horseradish Cheddar cheese

1
⁄
2
cup shredded Parmesan cheese

Hungry? Then it’s time to carbo-load! If you’re bringing a hearty appetite to the table, then the three pieces of bread used in this recipe are way better than two. The delectable ingredients on the inside of this cheesy piece of heaven are really just the icing on top of this heavy-duty grilled cheese!

  1. In a sauté pan, sauté onion and mushrooms on medium heat with olive oil until onions start turning brown and caramelizing, approximately 5–8 minutes. Separate onions and mushrooms. Set aside. Do not clean sauté pan.
  2. Brush the melted butter on the outside of two of the slices of bread, leaving the third slice dry. In the same sauté pan, place 1 slice of bread butter side down, followed by the mushrooms and shredded horseradish Cheddar. Place unbuttered slice of bread on top, followed by the caramelized onions and Parmesan cheese. Place other slice of bread on top, butter side up. Turn burner to medium heat.
  3. Let sandwich cook on medium heat for approximately 7 minutes per side or until bread is golden brown. (This sandwich may take a couple of extra minutes as it is a double-decker.)
  4. Cut on the diagonal and serve warm.

 

Broccoli Alfredo
Serves 1

1
⁄
8
cup frozen peas

1
1
⁄
2
cups broccoli florets with minimal stems

Olive oil

Salt and pepper to taste

1
⁄
4
cup Alfredo sauce

5 leaves of spinach, de-stemmed (optional)

2 slices Italian bread

2
⁄
3
cup shredded Parmesan cheese, divided

2–4 tablespoons melted sweet butter, for grilling

If something is inherently creamy and cheesy, it’s a perfect candidate to be turned into a grilled cheese! Enter Broccoli Alfredo. It’s good on pasta, but even better between two buttery pieces of Italian bread. If you’re looking for an even creamier flavor, use
1
⁄
3
cup of Alfredo sauce, and if you’re a big fan of peas, feel free to bump up that measurement to
1
⁄
4
cup.

  1. “Steam” the broccoli and peas in the microwave by placing them in a microwave-safe bowl with enough water to cover the bottom of the bowl. Cook, covered, on high for 30 seconds.
  2. Brush the bottom of a sauté pan with olive oil. Place the broccoli and peas in a sauté pan on medium heat. Season with salt and pepper. Sauté for approximately 5 minutes, or until vegetables are fork-tender.
  3. Add Alfredo sauce and mix.
  4. Add spinach if desired.
  5. Add
    1
    ⁄
    3
    cup of Parmesan cheese. Mix all ingredients until thoroughly incorporated and melted.
  6. Brush the melted butter on the outside of the 2 slices of bread.
  7. In a separate, unheated sauté pan, place 1 slice of bread butter side down. Place Alfredo mixture on top of bread. Place other slice of bread on top, butter side up. Turn heat to medium.
  8. Let sandwich cook for 3–5 minutes per side or until bread is golden brown.
  9. Cut on the diagonal and serve warm.

 

Stuffed Mushrooms

Stuffed Mushrooms

Serves 1

1 portobello mushroom, scooped

1
⁄
4
cup red onion

1
⁄
3
cup red wine

2 cloves garlic, chopped

1 tablespoon butter

1
⁄
4
cup provolone cheese

1
⁄
4
cup blue cheese

1 tablespoon olive oil

2 slices avocado

1
⁄
8
cup crushed croutons or panko bread crumbs

Portobello mushrooms are hearty, earthy vegetables that are a perfect stand-in for bread. To scoop out a portobello mushroom, use a small serrated knife to cut out the inner membrane leaving a smooth, concave surface. When scooping the mushrooms for this recipe, make sure not to scoop too deep into the interior. You need enough mushroom to be able to support the blue cheese mixture you will be placing “inside.” Stuff. Eat. Enjoy!

  1. Preheat oven to 350°F.
  2. In a sauté pan on medium heat, sauté red onion, red wine, garlic, and butter until liquid has evaporated and onions have softened.
  3. Toss onion mixture with provolone and blue cheese.
  4. Brush outside of mushroom with olive oil. Place avocado slices on inside of mushroom, followed by onion/cheese mixture. Top off with crushed croutons or panko bread crumbs.
  5. In a baking pan, bake stuffed mushroom for 8 minutes.
  6. Serve warm with fork and knife.

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