Melt: 100 Amazing Adventures in Grilled Cheese (7 page)

Oh! Rings

4–7 frozen onion rings

2–4 tablespoons melted sweet butter, for grilling

2 slices multigrain bread

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cup shredded horseradish Cheddar cheese

1 tablespoon cocktail sauce

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tablespoon chives

Let’s be honest: Onion rings are pretty perfect. In this recipe, they make grilled cheese perfect, too! Their salty exterior, combined with the pungent taste of the onion and the spicy taste of the horseradish, makes this sandwich so delicious that you’ll be coming back for seconds in no time!

1. Cook frozen onion rings according to package directions.
   
2. Brush the melted butter on the outside of the 2 slices of multigrain bread. In an unheated sauté pan, place 1 slice of bread butter side down. Place horseradish cheese on top of bread, followed by cooked onion rings, cocktail sauce, and chives. 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.
   

Farfalle Pesto Grilled Cheese

1 cup water

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cup uncooked bow tie pasta (farfalle)

2 tablespoons pine nuts

2 shiitake mushrooms, sliced

2 baby portobello mushrooms, sliced

1 tablespoon dried basil

1 tablespoon olive oil

2–3 cherry tomatoes, quartered

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cup feta

2–4 tablespoons melted sweet butter, for grilling

2 slices rosemary bread

Pesto is traditionally made with basil, but in a twist on a classic, this grilled cheese uses a mushroom pesto to enhance the pasta sandwich. This break from tradition ensures that you’ll be serving up a grilled cheese that’s truly individualized—and unbelievably delicious.

1. In a saucepan, boil 1 cup of water. Add pasta and simmer until fork-tender, approximately 10 minutes. Drain pasta and set aside.
   
2. In a blender, combine pine nuts, shitake mushrooms, portobello mushrooms, and dried basil. As you are blending, slowly drizzle in the olive oil. Blend until all ingredients are thoroughly mixed. Set aside.
   
3. In a large bowl, mix pasta with mushroom pesto, cherry tomatoes, and feta.
   
4. 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 pasta mixture on bread and top sandwich with other slice of bread, 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.
   

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cup shredded Monterey jack cheese

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shredded smoked Gouda cheese

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cup tomato, large dice

5–7 spinach leaves, hand-torn

1 tablespoon green onion, sliced

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cup red onion, small diced

1 pita shell, cut in sixths

1 tablespoon roasted garlic or regular olive oil

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cup shredded brick cheese

Cracked sea salt, to taste

Crushed tortilla chips, to taste

While homemade sea salt and garlic pita chips are definitely delicious on their own, they become amazing when cheese and vegetables are added. And, in case you were wondering, the toppings for these Stuffed Chips are most definitely not limited to the ingredients listed here. Try it with your own favorite nacho or pizza toppings, too!

1. Preheat oven to 350°F.
   
2. In a bowl, combine Monterey jack cheese, smoked Gouda, tomatoes, spinach, green onion, and red onion. Set aside.
   
3. Place pita slices on a baking sheet. Brush garlic olive oil over pita slices. Stuff pita slices with shredded brick cheese. Add cracked sea salt to taste. Bake for 5 minutes and remove from oven. Leave oven on.
   
4. Sprinkle cheese/vegetable mixture on top of chips, and add crushed tortilla chips to taste. Bake for an additional 5 minutes.
   
5. Serve warm.
   

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cup caramelized pecans

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cup crumbled blue cheese

2 slices Tuscany bread

1 tablespoon sweet butter, for grilling

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cup shredded sharp Cheddar

This fantastic sandwich turns the everyday grilled cheese inside out—literally! Where the cheese is normally cooked inside the sandwich, in this case, the cheese is actually on the inside and the outside of the sandwich. This process provides a texture and flavor that is not normally found on a traditionally cooked grilled cheese. Instead of experiencing the bread first, your taste buds delve into the nutty flavor and crunchy texture and then the bread. Experiment with different cheeses and nuts to find your favorites!

1. Using a mortar and pestle, crush the caramelized pecans into a powder. Add crumbled blue cheese and integrate into the pecans.
   
2. Spread the mixture on the outside of the 2 slices of bread. In a sauté pan melt the sweet butter on medium heat and place 1 slice of bread, crusted side down. Sprinkle the Cheddar on top. Place other slice of bread on top, crusted side up.
   
3. Let sandwich cook for 3–5 minutes per side or until bread is golden brown and crust has formed.
   
4. Cut on the diagonal and serve warm.
   

The Savory Waffle

2 waffles, cooked

1 tablespoon sweet butter

1 egg

Pepper, to taste

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cup shredded horseradish white Cheddar cheese

3 slices avocado

Waffles and eggs are both popular breakfast dishes, but this grilled cheese takes these morning favorites over the top! Perfect for lunch or even dinner, this savory sandwich goes where no waffle has gone before—and we salute it!

1. Preheat oven to 350°F.
   
2. In a sauté pan, melt the sweet butter on medium heat. Once pan is warm, crack egg into pan. Season egg with pepper to taste. Once the egg white has turned solid, flip, and let cook for 2 minutes. Set aside.
   
3. On a baking sheet, place 1 slice of horseradish white Cheddar on 1 waffle, followed by fried egg, avocado, and other slice of horseradish white Cheddar. Top with the other waffle.
   
4. Bake for 5 minutes and serve warm.
   

Ultimate Cheesy Fries

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large, 12" ciabatta (approximately 4 inches in length)

2 Yukon gold potatoes, sliced like thick-cut French fries

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teaspoon dried dill, divided

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teaspoon paprika

Sea salt, to taste

1 tablespoon vegetable oil, for frying

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cup shredded Monterey jack

1 tablespoon red onion, diced

Ketchup for side (optional)

Shoestring. Wedge. Sweet potato. The list of different French fries just goes on and on. But this recipe takes the ever-popular cheesy fry and turns it into something mouthwateringly over-the-top. After all, why stop with cheese when you can add bread to the mix?

1. Slice bread horizontally. Discard top or save for another use.
   
2. Preheat oven to 350°F.
   
3. In mixing bowl, combine sliced potatoes,
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   teaspoon dried dill,
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   teaspoon paprika, and sea salt to taste. Toss until fries are completely covered.
   
4. In a sauté pan, cook seasoned fries in 1 tablespoon oil, on medium heat, continually tossing/stirring. As fries cook, add
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   teaspoon dried dill,
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   teaspoon paprika, and sea salt to taste. Cook until fries begin to crisp and brown.
   
5. Place the cooked fries on top of the ciabatta, followed by Monterey jack cheese and red onion. Bake on a baking sheet for 5 minutes.
   
6. Serve warm with side of ketchup, if desired.
   

Pretzel Baked Beans

1 cup vegetarian baked beans

2 tablespoons barbecue sauce

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teaspoon garlic powder

2 tablespoons brown sugar

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cup mushrooms, chopped

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cup onions, chopped

Pinch of dried dill

2 round pretzel rolls, scooped (see Tips from the Stovetop)