The Gourmet Grilled Cheese Cookbook (3 page)

Crunchy panko coated chicken topped with fresh mozzarella and roasted tomatoes.

You will need:

4 teaspoons Butter

4 slices Italian Bread

4 tablespoons
Homemade Ricotta

2 pieces of
Chicken Parmesan

4 fresh Basil Leaves

1. Spread 1 teaspoon of butter on one side of each slice of bread.
   
2. Place 2 slices of bread on a work surface, buttered side facing down. Spread 2 tablespoons of ricotta on top of the slices of bread.
   
3. Layer a warm piece of Chicken Parmesan (topped with the roasted tomatoes and slice of mozzarella according to the recipe), and 2 basil leaves on top of the ricotta. Then add the second slices of bread to the sandwiches, buttered side facing out.
   
4. Place sandwiches in a large skillet over medium heat. Cover and cook for 3-4 minutes, or until golden brown. Then flip and brown the second sides of the sandwiches.
   

The spiciness of slow cooked buffalo chicken is balanced by cream cheese and blue cheese.

You will need:

1 (23 ounce) bottle of Hot Sauce (such as Frank’s Red Hot)

1 packet dry Ranch dressing

1 1/2 pounds Chicken Thighs

4 slices Country White Bread

4 teaspoons Butter

4 tablespoons Cream Cheese, at room temperature

4 tablespoons Blue Cheese

30 minute Shortcut:

Start with a cooked rotisserie chicken, shred the meat, and stir in 1/2 cup of hot sauce. Skip to step 3.

1. In a slow cooker whisk together the hot sauce and ranch dressing. Add the chicken thighs and set the slow cooker on to low. Cook for 6 hours. For best results, make sure that the hot sauce completely covers the chicken thighs.
   
2. Remove the chicken from the slow cooker and place in a bowl. Use a fork to shred. The chicken will have absorbed some of the hot sauce and will be mildly spicy. For spicier chicken, add some of the remaining hot sauce from the slow cooker to the chicken.
   
3. Spread 1 teaspoon of butter on one side of each slice of bread. Place the slices of bread on a work surface, buttered side facing down.
   
4. Spread 1 tablespoon of cream cheese on the other side of each slice of bread. Layer 1/4 cup of the shredded chicken and two tablespoons blue cheese on 2 of the slices of bread and top with the second slices of bread, buttered side facing out.
   
5. Place sandwiches in a large skillet over medium heat. Cover and cook for 3-4 minutes, or until golden brown. Then flip and brown the second sides of the sandwiches.
   

Poblano peppers add a smoky hint of spice to the guacamole in this grilled cheese.

You will need:

4 teaspoons Butter

4 slices Sourdough Bread

1/2 cup
Guacamole

4 slices of
Bacon
, cut in half and cooked

4 slices Medium Cheddar

1. Spread 1 teaspoon of butter on one side of each slice of bread.
   
2. Spread 1/4 cup guacamole on the other side of 2 the slices of bread.
   
3. Place 4 half-slices of bacon and 2 slices of cheese on top of the guacamole. Then top with the second slices of bread, buttered side facing out.
   
4. Place sandwiches in a large skillet over medium heat. Cover and cook for 3-4 minutes, or until golden brown. Then flip and brown the second sides of the sandwiches.
   

A hearty sandwich with provolone, roasted red bell peppers, and spinach.

You will need:

2 Spicy Italian Sausages

4 slices Italian Bread

4 teaspoons Butter

4 slices Provolone

1/2 cup Baby Spinach

4 slices
Roasted Red Bell Pepper

1. Slice the sausage in half lengthwise. Heat a skillet or grill pan over medium heat. Add the 4 slices of sausage. Cover and cook first side for 6 minutes. Flip and cook second side for 6 minutes. The sausage is fully cooked when it is no longer red in the center and has reached 145 degrees.

2. Spread 1 teaspoon of butter on one side of each slice of bread.

3. Place 2 of the slices of bread on a work surface, buttered side facing down. Assemble the sandwiches by layering 1 sausage, 2 slices of provolone, 1/4 cup spinach and 2 slices of roasted pepper on top of the slices of bread. Then add the second slices of bread to the sandwiches, buttered side facing out.

4. Place sandwiches in a large clean skillet over medium heat. Cover and cook for 3-4 minutes, or until golden brown. Then flip and brown the second sides of the sandwiches.

Creamy cheesy spinach, sautéed portabella mushroom slices, bacon, and provolone.

You will need:

1 tablespoon plus 4 teaspoons Butter

2 Portabella Mushrooms, sliced

1/4 teaspoon Salt

1/8 teaspoon Pepper

1/4 cup White Wine

1 tablespoon Olive Oil

1 pound fresh Baby Spinach

1/4 cup Parmesan

1/4 cup Goat Cheese

4 slices Italian Bread

2 slices Provolone

4 slices
Bacon
, cut in half and cooked

1. Melt 1 tablespoon of butter in a skillet over medium heat. Add the mushrooms, salt, and pepper. Stir until the mushrooms are evenly coated in butter. Add the white wine. Sauté the mushrooms for 6 minutes, or until browned. Set aside.
   
2. Heat the olive oil in a skillet over medium-low heat. Add the spinach, Parmesan, and goat cheese. Cover with a lid. Cook until the cheese has melted and the spinach has wilted, about 3 minutes. Stir thoroughly.
   
3. Spread 1 teaspoon of butter on one side of each slice of bread.
   
4. Place 2 slices of bread on a work surface, buttered side facing down. Layer a slice of provolone, half the spinach, half the mushrooms, 4 half-slices of bacon, and another slice of provolone on each slice of bread. Add the second slices of bread on top of the provolone, buttered side facing out.
   
5. Place sandwiches in a large skillet over medium heat. Cover and cook for 3-4 minutes, or until golden brown. Then flip and brown the second sides of the sandwiches.
   

A sweet and savory grilled cheese with prosciutto, Gorgonzola, mozzarella, and honey roasted walnuts.

You will need:

4 slices of Country White Bread

1 medium ball fresh Mozzarella, sliced

8 slices of Prosciutto

4 tablespoons
Honey Roasted Walnuts

4 tablespoons crumbled Gorgonzola

1 teaspoon Truffle Oil

1 tablespoon Olive Oil

1. Place 2 slices of bread on a work surface. Layer the half of the mozzarella, 4 slices of prosciutto, 2 tablespoons walnuts, and 2 tablespoons Gorgonzola on each slice of bread. Top with the second slices of bread.
   
2. Mix the truffle oil and olive oil together in a small bowl.
   
3. Heat half of the oil in a skillet over medium heat. Add the sandwiches, and cover the skillet. Cook the first side of the sandwiches for 3-4 minutes, or until golden brown. Then remove the sandwiches from the skillet. Heat the remaining oil in the skillet and brown the second sides of the sandwiches.