Grilled Cheese Recipes

Grilled Cheese Recipes

The Best Grilled Cheese

Grilled cheese isn't usually grilled, per se -- it's cooked on the stove top or in a sandwich maker. That doesn't mean it can't be, though. It can and it should! So go outside, fire up your gas grill and try this spin on the classic or one of these other delectable recipes from cheese expert Laura Werlin's 'Great Grilled Cheese' cookbook.

Ingredients
8 slices sourdough bread (1/4 inch thick)
2 tablespoons butter, at room temperature
6 ounces best-quality cheddar cheese (orange or white), coarsely grated

Directions
To assemble: Butter one side of each side of bread. Place 4 slices on your work surface, buttered side down. Distribute the cheese evenly over the 4 slices. Place the remaining four slices on top, buttered side up.

Brush the grill rack with oil and preheat the grill to medium-high. Put the sandwiches on the grill (in batches if necesary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 minute, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately

Maren Caruso

Dutch Grilled Cheese

Gouda cheese, cumin, and caraway combine to produce a distinctive and flavorful sandwich with a taste that is reminiscent of the traditional Dutch Leyden cheese.

Ingredients
3 tablespoons butter, at room temperature
1 medium red onion (about 1/2 pound), thinly sliced
3/4 teaspoon cumin seeds
6 ounces best-quality medium-aged Gouda cheese, coarsely grated
8 slices

Directions
In a large nonstick skillet, melt 1 tablespoon of the butter over low heat. Add the onions and cook very slowly, stirring occasionally, until they turn a dark golden color, 30 to 40 minutes. If the onions begin to scorch, add about 1 tablespoon of water. Remove the onions from pan and set aside. Wipe the skillet with a paper towel, but do not wash it. (The onions can be prepared up to 6 hours in advance and kept covered at room temperature.)

Heat the same skillet over the medium-high heat. Add the cumin seeds and toast just until they become fragrant, about 3 minutes (watch carefully, they burn easily). Remove the seeds and let cool briefly. Do not wash the skillet. When the seeds are cool, crush them using a mortar and pestle. Or place them in a reasonable plastic bag and lightly pound with a mallet or the bottom of a heavy skillet. In a medium bowl, toss the crushed seeds with the cheese.

To assemble: Butter one side of each slice of bread with the remaining 2 tablespoons butter. Place 4 slices on your work surface, buttered side down. Distribute the cheese evenly over the 4 slices, followed by the onions. Place the remaining 4 bread slices on top, buttered side up.

Brush the grill rack with oil and preheat the grill to medium-high. Put the sandwiches on the grill(in batches if necessary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 minute, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately.

Maren Caruso

Grilled Spinach and Goat Cheese Croissant

Although a croissant is not typically a bread used for grilled cheese, the copious amount of butter in this French roll makes it a natural for a cheesy filling. Just be aware that because of its high butter content and delicate texture, the croissant can burn quite easily, so watch it carefully as it grills.

Ingredients
2 tablespoons butter
1 medium onion (about 1/2 pound), finely chopped
10 ounces spinach, stemmed, rinsed, drained and patted dry (leave a few droplets of water clinging to the leaves)
2 ounces prosciutto, chopped (optional)
3 ounces fresh goat cheese
Salt and pepper to taste
4 croissants, cut in half
2 ounces aged goat cheese, such as Midnight Moon, coarsely grated (or use Gruyere or Emmentaler)

Directions
Melt the butter in a large nonstick skillet over medium heat. Add the onions and cook until they are limp but not brown, about 7 minutes. Add the spinach, cover, and cook for 2 to 3 minutes, or until wilted. (If there's a lot of liquid, increase the heat to high and boil it away. You don't want a watery filling.) Add the prosciutto (if using), and fresh goat cheese and stir until cheese is melted and the prosciutto is warmed through, about 1 minute. Add salt and pepper to taste. Transfer the mixture to a dish and let it cool slightly. Wipe the skillet with a paper towel, but do not wash it.

To assemble: Distribute the spinach mixture evenly over the 4 bottom halves of the croissants, followed by the grated cheese and pepper to taste. Cover with the 4 croissant tops.

Brush the grill rack with oil and preheat the grill to medium. Put the sandwiches on the grill, flat side down, being careful how you place the croissants, and press lightly with a spatula to compress the filling. Cover, and cook for 3 minutes, or until the undersides are golden brown. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cover and cook for 1 to 2 minutes more, or until the undersides are golden brown and the grated cheese has melted completely. Let the sandwiches cool slightly before serving.

Maren Caruso

Rich Raspberry Brioche

Like many sweet grilled sandwiches, this one finds itself at home as an after-dinner sandwich or as a brunch-time treat. When you assemble the sandwich, make sure to position the raspberries in neat rows -- it will look much prettier when you cut it.

Ingredients
8 ounces fresh goat cheese
2 tablespoons plus 2 teaspoons sugar
1/2 teaspoons lemon juice
2 tablespoons unsalted butter, at room temperature
8 slices brioche or egg bread (1/4 inch thick)
1/2 pint raspberries (about 6 ounces), washed and dried well

Directions
In a small bowl, mix the cheese with 2 tablespoons of the sugar and the lemon juice. Set aside.

To assemble: Butter one side of each side of bread with the butter, and sprinkle the remaining 2 teaspoons sugar over the buttered bread. Place 4 slices on your work surface, buttered side down. Spread the cheese mixture evenly over the 4 slices. Carefully position the raspberries in neat rows over the cheese. Place the remaining 4 bread slices on top, buttered side up. Cut off the crusts (this helps pinch the bread together to create a tight seal).

Brush a grill rack with oil and preheat the grill to medium. Put the sandwiches on the grill, cover, and cook for 2 minutes or until the undersides are golden brown and the cheese has begun to soften. Watch carefully, because the sugar burns fairly easily. Uncover and turn the sandwiches, pressing each one lightly with a spatula to flatten them slightly. Cook for 1 minute or until the undersides are golden brown. Turn the sandwiches again, press lightly with the spatula, and cook for 30 seconds, or until the cheese is soft and creamy. Serve immediately.


Maren Caruso

Salami and Cheese

It's worth going the extra mile to seek out the olive bread for this recipe, but if you can't find it, add 1/4 cup chopped olives to the sandwich filling. It isn't quite the same, but it's a fine substitute.

Ingredients
12 paper-thin slices 2-inch-diameter salami (about 1 ounce)
2 tablespoons olive oil
8 slices olive bread, 1/4 thick (or use a hearty Italian or wheat bread)
6 ounces Italian Fontina cheese, coarsely grated

Directions
Preheat a large nonstick skillet over medium heat for 2 minutes. Add the salami and cook until it begins to brown, 2 to 3 minutes. Turn and cook for about 3 minutes, or until the slices have begun to shrink and turn golden brown. Transfer the salami to a plate.

Brush the grill rack with oil and preheat the grill to medium-high. Brush one side of each slice of bread with the oil. Place 4 slices on your work surface, oiled side down. Distribute the cheese evenly over the 4 slices, followed by the salami. Place the remaining 4 bread slices on top, oiled side up. Place on the grill, cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 minute, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately.

Maren Caruso

Smoky Southwestern Grill

This sandwich is one of my absolute favorites, and I have my friend Diane Tegmeyer to thank for the inspiration. The recipe calls for either pasilla or Anaheim chiles; both work equally well, but pasillas are spicier and larger than Anaheims.

Ingredients
2 pasilla of Anaheim chiles (or use canned chiles)
8 slices bacon, coarsely chopped
4 ciabatta rolls, cut in half (or 1 loaf ciabatta cut into 3-inch-wide sections, or use any type of Italian bread)
2 tablespoons olive oil
12 ounces mozzarella, coarsely grated (if watery, drain slightly and cut into thin slices than grate it)
4 ounces fresh goat cheese, crumbled or pinched into pea-size pieces
4 large slices tomato, 1/4 inch thick

Directions
To roast the peppers: Preheat the broiler. Or, if you have a gas stove, turn on one burner. Place the chiles under the broiler or, if using a gas burner, hold one chile with tongs over the flame. Cook, turning frequently, until the skin is charred all over. Repeat with the remaining chile. Place the chiles in a resealable plastic bag and set aside for 20 minutes. Using a small sharp knife, scrape off the charred skin, cut off the stems, then cut the chiles into 1/2 ?inch wide strips. Set aside.

Meanwhile, in a large nonstick skillet, cook the bacon over medium-high heat until crispy. Drain on paper towels. Pull out some of the center of each roll to create a well. Brush the outside of each roll with the oil. Place the 4 bottom pieces on your work surface, oiled side down. Distribute the mozzarella evenly over these pieces, followed by bacon, chiles, tomatoes, and goat cheese. Place the remaining 4 pieces of bread on top.

Brush the grill rack with oil and preheat the grill to medium. Put the sandwiches on the grill, cover, and cook for 4 to 5 minutes (3 to 4 minutes if using bread slices) or until the undersides have distinct grill marks and the mozzarella has begun to melt. Turn carefully with a spatula, pressing very firmly to compress the rolls. Cover and cook about 4 minutes (2 to 3 minutes if using bread slices) or until the undersides have distinct grill marks. Turn again and cook for 1 minute, or until the mozzarella has melted completely.

Maren Caruso

Taleggio With Rosemary Grapes on Focaccia

Although this recipe calls for plain focaccia, sometimes this Italian flat bread can be hard to find. If you can't find the plain version, then use herbed focaccia or simply use Italian-style rolls, such as ciabatta. Taleggio is a creamy pungent Italian cheese that can be found in cheese shops and many grocery stores. If you can't find it, use Camembert or any flavorful creamy cheese.

Ingredients
3 tablespoons olive oil
1/2 cup seedless red grapes, cut in half lengthwise
2 teaspoons finely chopped fresh rosemary (or use 3/4 teaspoon dried)
Salt and freshly ground pepper
4 pieces plain focaccia (about 4-by-4 inches), cut in half (or use ciabatta rolls or 8 slices hearty Italian bread, 1/4 inch thick)
8 ounces Taleggio or other creamy washed-rind cheese such as Red hawk (or use Camembert and remove the rind), cut into 12 slices

Directions
Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add the grapes and rosemary and cook, stirring constantly, until the grapes begin to brown and one or two of the skins start to slip off, 4 to 5 minutes. Add the salt and pepper to taste. Transfer the grapes to a bowl.

Pull out some of the center of each piece of bread to create a well. Brush the outside of each piece with the remaining 2 tablespoons oil. Place the 4 bottom pieces on your work surface, oiled side down. Distribute the cheese evenly over the 4 pieces, followed by the grapes. Place the remaining 4 bread pieces on top, oiled side up.

Brush the grill rack with oil and preheat the grill to medium-high. Put the sandwiches on the grill and follow directions for the stovetop method. Place sandwiches on the grill, cover, and cook for 2 to 3 minutes, or until the bread has turned a shade darker and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing very firmly to compress them. Cook for 2 to 3 minutes more, or until the undersides are golden. Turn the sandwiches again, press with the spatula, and cook for 1 minute, or until the cheese has melted completely. Serve immediately.

Maren Caruso

Buttery Fig and Blue Cheese Melt

This is a simple sandwich that takes advantage of the two short but sweet fig seasons -- the first in early summer and the second in early fall. Putting figs and blue cheese in the same sandwich took little thought; it's a classic combination. However, the buttery, creamy results were anything but predictable. Wow.

Ingredients
3 tablespoons unsalted butter, at room temperature
6 ripe but firm fresh figs, stemmed and cut in half lengthwise
8 slices crusty Italian Bread
4 ounces creamy-style blue cheese, such as Gorgonzola or Point Reyes Blue (do not use pre-crumbled blue cheese), at room temperature

Directions
In a large nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Place the figs cut-side down and saute until they are golden around the edges and pillow-soft to the touch, about 2 minutes. Turn and cook for 1 minute more. Transfer to plate and let cool slightly. Wipe out the skillet with a paper towel and set aside.

Butter one side of each slice of each bread with the remaining 2 tablespoons butter. Place 4 slices on your work surface, buttered side down. Spread the cheese evenly over the 4 slices, followed by the figs. Place the remaining 4 bread slices on top, buttered side up.

Brush the grill rack with oil and preheat the grill to medium-high. Put the sandwiches on the grill, cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 minute, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately.

Variation: If you're interested in adding an herbaceous note to this sandwich, take tablespoon fresh rosemary (or 1 teaspoon dried rosemary) chop it, and mix it into the cheese before spreading on the bread.

Maren Caruso