American cheese may be used most often, but don’t follow the crowd—try our recipes for more innovative choices like the Tuscan-style version, above, with Fontina, mozzarella, grilled vegetables and fresh basil.
April 2008
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Gourmet Grilled Cheese Sandwich Recipes
Part III: Grilled Cheese Recipes With Herbs & Spices
PART I
PART II
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PART III
PART IV
PART V
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South Of The Border Grilled Cheese
Spice up your grilled cheese sandwich with salsa, green chiles, taco seasoning and jalapeño bread.
Makes 4 servings.
Ingredients
- 1/4 cup tomato-based salsa
- 2 tablespoons fire-roasted canned,
diced green chiles, drained
- 1 teaspoon taco seasoning
- 2 tablespoons butter, softened
- 8 slices hearty artisan jalapeño bread or tomato bread (1/2 inch thick)
- 4 ounces (1 cup) queso quesadilla cheese,* shredded
*You may substitute another Hispanic melting cheese such as Asadero, Queso Oaxaca or Monterey Jack. Learn more in our article on Hispanic cheese.
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Queso quesadilla, a top Mexican melting cheese. Photo by Claire Freierman.
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Preparation
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In a small bowl, combine salsa, chiles and taco seasoning; let stand 5 minutes.
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Butter one side of each slice of bread. Spread salsa mixture on the non-buttered side of 4 slices of bread; top each slice with 1/4 cup cheese. Cover with the remaining 4 slices of bread, buttered side out.
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Place the sandwiches on an electric griddle heated to 275ºF, or in a preheated skillet over medium heat.
- Cook 4 to 5 minutes per side, or until the bread is golden brown and the cheese is melted.
Tuscan-Style Grilled Cheese Sandwich
Crusty sourdough bread, two great cheeses, roasted vegetables and fresh basil leaves are a wonderful combination of textures and tastes.
Makes 6 servings.
Ingredients
- 18 spears (1 pound) grilled asparagus (substitute zucchini when asparagus isn’t in season)
- 1/2 cup prepared balsamic-garlic-
olive oil vinaigrette
- 12 slices crusty sourdough bread
- 12 slices (6 ounces) Fontina cheese
- 12 slices (8 ounces) fresh mozzarella cheese (from 4 ounce ovals)
- 1 cup (1 ounce) fresh basil leaves
- 1 cup (6 ounces) roasted red pepper pieces
- 12 slices (6 ounces) provolone
cheese
- Extra virgin olive oil, as needed
- Fresh figs (optional)
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The veggies make you feel that the cheese and bread are along for a healthy ride. |
Preparation
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Toss grilled asparagus with vinaigrette and let stand covered and refrigerated, at least 2 hours before using. Reserve.
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Lay 6 slices of bread on clean, flat surface. Top each slice with (in order) 2 slices Fontina, 3 marinated drained asparagus spears, 2 slices fresh mozzarella, 6 fresh basil leaves, 2-1/2 tablespoons red pepper and 2 slices provolone.
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Top with second slice of bread and brush both sides of sandwich with olive oil. Heat a large non-stick skillet over medium heat and grill sandwiches on both sides until golden brown.
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Transfer to a baking sheet and keep warm in 350°F oven 8 to 10 minutes or until heated through.
- Serve with fresh figs.
Go to Grilled Cheese Recipes: Part IV
See Index Of Recipes At Top Of Page
Recipes © Copyright Jones Dairy Farm and Wisconsin Milk Marketing Board. Other material
Lifestyle Direct, Inc. All rights reserved. Images are copyright of their respective owners.
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