Read Melt: 100 Amazing Adventures in Grilled Cheese Online

Authors: Shane Sanford Kearns

Melt: 100 Amazing Adventures in Grilled Cheese (8 page)

1
⁄
2
cup Jarlsberg cheese

Baked beans are typically relegated to the category of “side dish,” but here these hearty beans finally steal the show! Combined with a not-so-typical bread made from pretzel rolls, these suddenly-in-the-spotlight baked beans will delight even the hungriest.

  1. In a mixing bowl, combine vegetarian baked beans with barbecue sauce, garlic powder, brown sugar, mushrooms, onions, and dried dill.
  2. Preheat oven to 350°F. In a saucepan, simmer baked bean mixture on medium-high heat for 5–8 minutes, making sure to constantly stir.
  3. Scoop mixture into scooped pretzel roll on baking sheet and cover with Jarlsberg cheese.
  4. Bake for 5 minutes, or until cheese is fully melted.
  5. Serve hot with spoon.

Tips from the Stovetop

A pretzel roll is exactly that: a roll made out of soft pretzel dough. Scooping a pretzel roll is very different from scooping any other typical type of sliced bread. The goal is to keep the flaps intact while removing enough of the insides. A delicate touch is a must. To scoop a pretzel roll, start in the middle. With a small, sharp, pointed knife, get under the flaps and carefully pull out the “innards.”

 

The Scrambled Spanakopita

The Scrambled Spanakopita

Serves 1–2

2 jumbo eggs

3 tablespoons sweet butter, divided

1
⁄
2
cup feta + 2 teaspoons feta to crumble on top

1 package Stouffers Spinach Soufflé

1 package (4-ounce) crescent rolls

Spanakopita is a traditional Greek dish that consists of chopped spinach, feta cheese, onions, eggs, and seasoning. This particular grilled cheese substitutes scrambled eggs and spinach soufflé to create a creamy and scrumptious grilled cheese that overshadows its more traditional Greek cousin.

  1. Cook spinach soufflé according to package. Put aside
    1
    ⁄
    2
    cup for this recipe; store remainder and use as desired.
  2. Preheat oven to 375°F.
  3. In a small bowl, beat eggs.
  4. In a sauté pan, melt 1 tablespoon of sweet butter on medium heat. Add egg and
    1
    ⁄
    4
    cup feta, consistently scrambling with a spatula. Cook until nearly firm and still a bit runny.
  5. Add
    1
    ⁄
    2
    cup of cooked spinach soufflé and
    1
    ⁄
    4
    cup feta, continuously mixing. Cook until all ingredients are thoroughly mixed then remove from heat.
  6. Spray cookie sheet with nonstick spray. Roll crescent rolls out on cookie sheet, separating to make 2 rectangles. Press perforations together. Melt 2 tablespoons of butter and spread on crescent rolls.
  7. Equally distribute egg and spinach mixture onto rectangles. Roll up from small end to small end. Bake for 10–11 minutes or until crispy.
  8. Serve hot either whole or cut into multiple pinwheels.

 

The Pizza Volcano
Serves 2

2 teaspoons olive oil

2 kaiser rolls, scooped

3
⁄
4
cup marinara sauce

1
⁄
3
cup Alfredo sauce

1
1
⁄
2
tablespoons fresh basil, chopped

1 garlic clove, minced

3
⁄
4
cup quattro formagio mix (mozzarella, Asiago, smoked provolone, and Romano), divided

3 spears of asparagus, blanched and cut

1
⁄
2
cup mushrooms, diced

Rothbury Farms Buttery Garlic croutons, crushed, to taste (optional)

Pizza on its own is pretty amazing, but this recipe turns pizza on its head. Just think of all the options for sauces and toppings and cheeses! The asparagus and mushrooms used here are really only the tip of the iceberg when it comes to possible ingredients. Choose your favorite pizza toppings to make this grilled cheese your own!

  1. Preheat oven to 350°F.
  2. Spread olive oil on the outside and inside of the scooped kaiser roll.
  3. In a bowl, mix marinara and Alfredo sauces, fresh basil, garlic, and
    1
    ⁄
    4
    cup cheese mixture. Pour into kaiser roll. Top with asparagus, mushrooms, and
    1
    ⁄
    2
    cup of cheese mixture. Sprinkle with crushed garlic croutons, to taste.
  4. Bake for 7 minutes on a baking sheet. Serve warm.

 

Boneless Buffalo Wings
Serves 1

3–4 frozen buffalo chicken tenders

2–4 tablespoons Frank’s RedHot sauce (any flavor)

2 tablespoons blue cheese

2 tablespoons sour cream

2 tablespoons shredded Cheddar cheese

2–4 tablespoons melted sweet butter, for grilling

2 slices thick-cut sourdough bread

1 tablespoon thinly sliced green onions

1
⁄
4
cup shredded lettuce

Maybe the only thing better than buffalo chicken wings is buffalo nachos—at least, until now! This guest recipe creates a sandwich that takes the best parts of these amazing appetizers and fuses them into one awesome concoction. You can control the heat in the sandwich by either using less sauce, or more condiments!

  1. Prepare the frozen buffalo tenders according to the package directions. Frying is the preferred method to retain crispness. Once the tenders are cooked, toss them with the additional Frank’s sauce to taste.
  2. In a bowl, stir together the sour cream, blue cheese, and Cheddar cheese. Set aside.
  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.
  4. Layer the bread with the blue cheese mixture, the chicken tenders, the green onion, and the shredded lettuce. 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 hot.

 

The Hashbrown

The Hashbrown

Serves 1

2–3 tablespoons vegetable oil, for sautéing

1 small potato, peeled and shredded

1
⁄
2
red pepper, small dice

1
⁄
2
green pepper, small dice

1
⁄
2
onion, small dice

Salt and pepper, to taste

2–4 tablespoons melted sweet butter, for grilling

2 slices whole wheat pugliese bread

1
⁄
2
cup shredded Monterey jack cheese

This grilled cheese recipe is perfect if you wake up craving a crazy breakfast. Packed with potato, cheese, and some veggies for good measure, The Hashbrown is sure to get you out of your PJs and on your way to a good morning!

  1. In a sauté pan, heat oil to medium heat. Add shredded potato, red and green peppers, and onion. Stir continuously. Add salt and pepper, to taste. Cook until potatoes begin to brown. Set aside.
  2. Brush the melted butter on the outside of the 2 slices of bread. In a new, unheated sauté pan, place 1 slice of bread butter side down. Place freshly made hashbrowns on the bread followed by shredded Monterey jack cheese. Place the other slice of bread on top, butter side up. Turn burner to medium heat.
  3. Let sandwich cook on medium heat for 3–5 minutes per side or until bread is golden brown.
  4. Cut on the diagonal and serve warm.

 

Fried Matzoh with Horseradish Mayo
Serves 1

1
⁄
4
cup Hellmann’s mayonnaise

1 tablespoon grated fresh horseradish

4 slices matzoh

3 cups water

2 jumbo eggs

Salt, to taste

3 tablespoons sweet butter

1
⁄
2
cup shredded Cantalet cheese, divided

4–5 slices fresh tomato

Just because this sandwich combines many traditional elements of the Jewish holiday of Passover—horseradish, matzoh, and fried matzoh (scrambled eggs mixed with matzoh)—doesn’t mean that this grilled cheese should be saved for a solemn occasion. If you’re looking for an off-the-beaten-path sandwich to curb your grilled cheese cravings, you’ve come to the right place!

  1. Preheat oven to 350°F.
  2. In a mixing bowl, mix mayonnaise and horseradish. Set aside.
  3. Crack two pieces of matzoh into small pieces and place in a new mixing bowl with 3 cups water. Let soak.
  4. In a separate bowl, crack eggs and beat. Squeeze soaking matzoh free of water and place in bowl with beaten eggs. Mix and add salt, to taste.
  5. In a sauté pan, melt sweet butter over medium to medium-high heat. Add matzoh/egg mixture. Cook as you would scramble eggs, stirring continuously, approximately 5–7 minutes. Remove from heat and set aside.
  6. Place 1 slice of matzoh on baking sheet. Spread horseradish mayo on 1 slice, followed by
    1
    ⁄
    4
    cup Cantalet cheese, matzoh/egg mixture, sliced tomatoes, and the other
    1
    ⁄
    4
    cup Cantalet. Top with other slice of matzoh. Bake for 5 minutes or until cheese is fully melted.
  7. Serve whole and warm.

 

Garlic and Green Onion Mashed Potato
Serves 2

3 medium-sized potatoes, unpeeled

4 cups + 2 tablespoons water

8–10 broccoli stems

7 tablespoons melted sweet butter, divided, for cooking

1
⁄
4
cup +
1
⁄
8
cup green onion, cut

Salt and pepper, to taste

2
⁄
3
cup milk

5 cloves roasted garlic (for instructions see recipe in Roasted Garlic Tomato Aioli in
Chapter 1
)

1 tablespoon dried rosemary

2 tablespoons margarine

4 slices Italian bread

1
⁄
2
cup creamy Havarti

1
⁄
2
cup sharp Cheddar cheese

Mashed potatoes are usually relegated to side dish status, but that’s not the case with this recipe. This surprising dish puts the mashed potatoes right into the grilled cheese, creating an unexpected but delicious sandwich.

  1. Cut unpeeled potatoes into large chunks.
  2. Boil 4 cups water, add potatoes, and simmer over low heat until potatoes are fork-tender.
  3. While potatoes are simmering, place broccoli stems in a bowl with 2 tablespoons water, covered, and microwave for about 45 seconds–1 minute on high.
  4. In a sauté pan, combine 3 tablespoons of melted butter, broccoli, and
    1
    ⁄
    4
    cup green onion. Sauté over medium heat, adding salt and pepper to taste. Cook until broccoli begins to soften. Set aside. Do not clean sauté pan.
  5. When potatoes are done, drain excess water. Add milk, roasted garlic,
    1
    ⁄
    8
    cup green onion, rosemary, margarine, and salt and pepper to taste. Mash until mixture has an almost creamy texture. Set aside.
  6. Brush 4–6 tablespoons melted butter on the outside of the 4 slices of bread. In the same sauté pan, place 2 slices of bread butter side down. Place freshly made mashed potatoes on the 2 slices of bread, followed by broccoli/green onion mixture, shredded Havarti, and shredded sharp Cheddar cheese. Place the other 2 slices of bread on top, butter side up.
  7. Let sandwich cook on medium heat for 5–7 minutes per side or until bread is golden brown.
  8. Cut on the diagonal and serve warm.

 

The Potato Pancake

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