Read an Excerpt
CHAPTER 1
Classic Grilled Cheese
Original American Grilled Cheese The Best Grilled Cheese Classic (and Easy) Reuben French-Style Grilled Ham and Cheese Dutch Grilled Cheese
ORIGINAL AMERICAN GRILLED CHEESE
Some may argue that a grilled cheese sandwich with American cheese slices needs no recipe, but here it is. If you'd like to update it slightly, then use potato bread or country-style white bread, which is a little heartier and will hold up a bit better when grilled.
8 slices white sandwich bread (¼ inch thick)
2 tablespoons butter, at room temperature
8 slices American cheese
To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Distribute the cheese evenly over the 4 slices. Place the remaining 4 bread slices on top, buttered side up.
STOVETOP METHOD Heat a large nonstick skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (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.
SANDWICH MAKER METHOD Preheat the sandwich maker. Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.
GAS GRILL METHOD Brush the grill rack with oil and preheat the grill to medium-high. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow directions for the stovetop method.
MAKES 4 SANDWICHES
THE BEST GRILLED CHEESE
Although most people seem to have their own version of the "best" grilled cheese sandwich, this one defines grilled cheese as it was meant to be: crunchy bread and perfectly melted cheese.
8 slices sourdough bread (¼ inch thick)
2 tablespoons butter, at room temperature
6 ounces best-quality cheddar cheese (orange or white), coarsely grated
To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Distribute the cheese evenly over the 4 slices. Place the remaining 4 bread slices on top, buttered side up.
STOVETOP METHOD Heat a large nonstick skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (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.
SANDWICH MAKER METHOD Preheat the sandwich maker. Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.
GAS GRILL METHOD Brush the grill rack with oil and preheat the grill to medium-high. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow directions for the stovetop method.
MAKES 4 SANDWICHES
CLASSIC (AND EASY) REUBEN
Although many people think of corned beef as the star of a Reuben sandwich, to me, it is the melted cheese that gets top billing. This classic sandwich is full-flavored and a wonderful treat that need not be confined to the deli experience.
FOR THE DRESSING
¼ cup mayonnaise
¼ cup chili sauce
1 teaspoon pickle relish
4 ounces Emmentaler cheese, coarsely grated
4 ounces Gruyère cheese, coarsely grated
2 tablespoons butter, at room temperature
8 slices rye bread (¼ inch thick)
½ pound cooked corned beef, thinly sliced
1 can (14.5 ounces) sauerkraut, drained
To make the dressing: In a small bowl, mix together the mayonnaise, chili sauce, and relish. Set aside. (The dressing can be made up to 1 day in advance and refrigerated.)
In a small bowl, mix the cheeses together. Set aside.
To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Spread about 2 tablespoons of the dressing on each of the 4 slices. Distribute the corned beef evenly over the dressing, followed by the sauerkraut and cheese. (You may need to press down on the cheese to make it fit. Don't worry if you leave a few shavings behind.) Place the remaining 4 bread slices on top, buttered side up.
STOVETOP METHOD Heat a large nonstick skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 to 3 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 to 2 minutes more, 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.
SANDWICH MAKER METHOD Preheat the sandwich maker. Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.
GAS GRILL METHOD Brush the grill rack with oil and preheat the grill to medium-high. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow directions for the stovetop method.
MAKES 4 SANDWICHES
FRENCH-STYLE GRILLED HAM ANDCHEESE
The traditional cheese sandwich of France is the croque monsieur. Consisting of Gruyère cheese and thin-sliced ham, it is usually cooked under a broiler or in a special pan. Although this recipe calls for the traditional cheese and ham, I've embellished it by adding another classic French combination: tarragon and Dijon mustard. Together, these ingredients make for an herbaceous, tangy, and memorable grilled cheese sandwich.
6 ounces Gruyère cheese, coarsely grated
2 teaspoons chopped fresh tarragon (or ¾ teaspoon dried)
2 tablespoons butter, at room temperature
8 slices egg bread (¼ inch thick)
¼ pound Black Forest ham, cut into 4 slices
2 tablespoons Dijon mustard, plus extra for serving
In a small bowl, mix together the cheese and tarragon. Set aside.
To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Distribute the cheese mixture evenly over the 4 slices. Cover the cheese with the ham, folding it to fit if necessary. Spread the mustard on the remaining 4 bread slices and place them on top of the ham, mustard side down.
STOVETOP METHOD Heat a large nonstick skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (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, with extra mustard on the side.
SANDWICH MAKER METHOD Preheat the sandwich maker. Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.
GAS GRILL METHOD Brush the grill rack with oil and preheat the grill to medium-high. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow directions for the stovetop method.
MAKES 4 SANDWICHES
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.
3 tablespoons butter, at room temperature 1 medium red onion (about ½ pound), thinly sliced ¾ teaspoon cumin seeds 6 ounces best-quality medium-aged Gouda cheese, coarsely grated 8 slices rye bread with caraway seeds (¼ inch thick)
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 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 resealable 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.
STOVETOP METHOD Heat the same skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (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.
SANDWICH MAKER METHOD Preheat the sandwich maker. Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.
GAS GRILL METHOD Brush the grill rack with oil and preheat the grill to medium-high. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow directions for the stovetop method.
MAKES 4 SANDWICHES
ALMOST-CLASSIC GRILLED CHEESE
Havarti and Dilled Cucumbers on Rye Apple, Ham, and Cheddar on Sourdough Spicy Double-Jack Salami and Cheese #1
Salami and Cheese #2
Buffalo Chicken Sandwich Four-Cheese Italian on Ciabatta Roast Beef with Cheddar and Blue Cheese Butter Cheesy Gashouse Egg Sandwich Feta and Eggplant on Pita with Sesame-Yogurt Sauce Crab-Feta Melt Grilled Caprese
HAVARTI AND DILLED CUCUMBERSON RYE
One of America's favorite cheeses is dill-flavored Havarti. For this delectable sandwich, I decided to bring Havarti and dill together in a different way — I flavor the sweet-and-sour cucumbers with dill and then top them with the creamy cheese.
FOR THE CUCUMBERS
¼ cup cider vinegar
¼ cup water
2 tablespoons sugar
1 teaspoon salt
½ teaspoon dried dill (or 2 teaspoons chopped fresh dill)
2 medium cucumbers, peeled and cut into 1/8- to ¼-inch-thick slices
6 ounces Havarti cheese, coarsely grated
2 tablespoons butter, at room temperature
8 slices rye bread (¼ inch thick)
To prepare the cucumbers: In a medium bowl, stir together the vinegar, water, sugar, salt, and dill. Add the cucumbers and stir to coat. Let sit for at least 15 minutes and for up to 2 hours. (The cucumbers can be prepared up to 1 day in advance and refrigerated. Bring to room temperature before using.)
To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Using a slotted spoon, drain the cucumbers slightly and distribute them evenly over the 4 slices, followed by the cheese. Place the remaining 4 bread slices on top, buttered side up.
STOVETOP METHOD Heat a large nonstick skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (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 to 2 minutes more, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 30 seconds to 1 minute, or until the cheese has melted completely. Serve immediately.
SANDWICH MAKER METHOD Preheat the sandwich maker. Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.
GAS GRILL METHOD Brush the grill rack with oil and preheat the grill to medium-high. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow directions for the stovetop method.
MAKES 4 SANDWICHES
APPLE, HAM, AND CHEDDAR ONSOURDOUGH
Cheddar and apple is a classic combination as is cheddar and ham. So why not combine America's favorite cheese with apples and ham and grill them? Best of all, you need no special ingredients to make this homey taste sensation.
2 tablespoons butter, at room temperature
8 slices sourdough bread (¼ inch thick)
¼ pound smoky ham, such as Virginia country ham, cut into 4 slices (or buy pre-sliced ham)
1 small green apple (about 5 ounces), such as Granny Smith, cut into 1/8-inch-thick slices
6 ounces medium or sharp cheddar cheese, coarsely grated
To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Place a slice of ham on each bread slice, folding it to fit if necessary. Top with 4 to 5 apple slices per sandwich, followed by the cheese. Place the remaining 4 bread slices on top, buttered side up. (If the sandwich seems quite thick, press it down to compress the ingredients slightly.)
STOVETOP METHOD Heat a large nonstick skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (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.
SANDWICH MAKER METHOD Preheat the sandwich maker. Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.
GAS GRILL METHOD Brush the grill rack with oil and preheat the grill to medium-high. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow directions for the stovetop method.
MAKES 4 SANDWICHES
SPICY DOUBLE-JACK
Most of us think of the American grilled cheese as having some type of cheddar or processed American cheese, but Monterey Jack is truly an American original, having been invented in California in the 1800s. The addition of spicy pepper flakes to this sandwich gives it an appropriate California touch, and the use of dry Jack cheese further extends the all-American theme. Keep a close eye on these during cooking, as the cheese-butter on the outside can burn easily.
1 ounce dry Jack cheese (or use Parmesan), finely grated
6 ounces Monterey Jack cheese, coarsely grated
2 teaspoons red pepper flakes (or use 1½ teaspoons for a less spicy sandwich)
2 tablespoons butter, at room temperature
8 slices sourdough or Italian country bread (¼ inch thick)
In a small bowl, stir together the butter and dry Jack until it becomes pastelike. In another small bowl, toss together the Monterey Jack and pepper flakes. Set aside.
To assemble: Butter one side of each slice of bread with the cheese-butter. Place 4 slices on your work surface, buttered side down. Distribute the Cheese – pepper flake mixture evenly over the 4 slices. Place the remaining 4 bread slices on top, buttered side up.
STOVETOP METHOD Heat a large nonstick skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (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.
SANDWICH MAKER METHOD Preheat the sandwich maker. Follow directions for sandwich assembly, and cook according to the manufacturer's instructions. Watch the sandwiches carefully as the cheese-butter mixture on the outside of the bread can burn easily.
(Continues…)
Excerpted from "Great Grilled Cheese"
by .
Copyright © 2004 Laura Werlin.
Excerpted by permission of Abrams Books.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
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