I can’t help but think of September as the beginning of the new year, because the start of school is such a significant event for students and parents. Between childhood and parenthood, our lives can revolve around school schedules for decades, and it becomes difficult to let go of the pattern. I prefer to embrace it and remain a perpetual student. Today I’m studying how to make the ubiquitous grilled cheese sandwich more memorable, and the process has been both edifying and tasty.
Grilled cheese is such a stalwart of homemade fast food, whether you’re slapping it into a frying pan or broiler – or melting the cheese with an iron as we used to do in college – it’s cheap, fast, warming, and substantial. My first grilled cheese involved Wonder Bread and American cheese-like slices and butter; not exactly gourmet fare, but the combination of crunchy bread and warm melted cheese is, as Martha Stewart likes to say, “a good thing.” In fact, I don’t know anybody who doesn’t love a good grilled cheese sandwich. I hope you’ll find one or two new versions to add to your grilled cheese repertoire.
The ginger preserves in this sandwich give it a taste that is reminiscent of a peanut butter and jelly, because it’s a little sweet – but in a good way.
Serves: 1
Prep time: 10 minutes
English muffin
Ingredients
-
2 slices of apple, ¼ inch thick, cut across the apple
2 oz. sharp cheddar cheese
1 teaspoon of ginger preserves (you can also use any kind of chutney)
Butter for spreading inside muffin
Spread insides of muffin with butter and toast in a medium frying pan. Pile cheese and apple slices on muffin, putting preserves in between cheese and apples, so it is not touching the muffin. Put sandwich in 350 degree oven for 7 minutes, or just until cheese melts. Serve immediately.
Serves: 1
Ingredients
- Prep time: 15 minutes
- 2 slices Italian white bread
- 1 teaspoon pesto sauce, chilled
- 2 ounces mozzarella
- 1 ounce sun-dried tomatoes packed in oil and well-drained
- Olive oil to spray on frying pan
Directions
- Spray olive oil on small frying pan and set on medium heat.
- Pile bread with mozzarella, then tomatoes and pesto, and add another layer of mozzarella before topping with other piece of bread.
- Toast until brown, then flip and toast other side.
- Serve immediately.
Note: The pesto should be cold, and the tomatoes very well drained – and they should be placed inside the cheese, to keep the bread from becoming soggy.
Serves:1
Prep time: 25 minutes, to allow time to grill the chicken
Ingredients
- 1 boneless chicken breast
- 2 ounces of brie, rind left on
- honey mustard
- 1 teaspoon honey
- baby romaine leaves
- baguette, six inches long
Directions
- Grill chicken breast with salt and pepper.
- Split baguette but don’t cut all the way through.
- Fill with chicken, romaine, slices of brie, honey mustard and honey.
- Place in 350 degree oven for 5 minutes, or until cheese softens.
- Serve immediately.
Gotta say – this was my favorite!
Serves:1
Prep time: 15 minutes
Ingredients
- 2 ounces gruyere
- 2 slices pain de campagne (French country bread)
- baby arugula leaves
- 4 ounces of mushrooms, sautéed in butter and drained
- butter for sautéing mushrooms
Directions
- Saute mushrooms in butter and drain.
- Toast bread and pile with arugula, cheese and mushrooms.
- Place in 350 degree oven for 5 minutes or until cheese melts.
- Serve immediately.
Grilled Vegetables and Queso Blanco on an open-faced Corn Tortilla
Serves: 1
Prep time: 20 minutes
Ingredients
- 2 ounces queso blanco or cotija cheese
- 1 corn tortilla
- Red peppers, green peppers, and mushrooms, sliced for grilling
- Olive oil for grilling vegetables
- Cilantro, a few sprigs, chopped
Directions
- Brush vegetables with olive oil and grill.
- Place tortilla on ovenproof plate, top with grilled veggies and crumbled cheese.
- Place in 350 degree oven for five minutes or until cheese melts.
- Sprinkle with cilantro and serve immediately.
