The Nibble: Grilled Cheese Sandwich Recipe

In a small bowl, combine Blue cheese, cream cheese, scallions and pepper; mix well.
Butter one side of each slice of bread. Spread the Blue cheese mixture on the non-buttered side of 4 slices of bread.
Cut bacon slices in half; place 2 halves on top of each Blue cheese topped slice.
Cover with remaining 4 slices of bread, buttered side out.
Place 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 bread is golden brown and cheese is melted.

Blue cheese is a great blending cheese on sandwiches. Whatever the recipe, you can use a primary cheese and add crumbled blue cheese for extra flavor. Photo of Point Reyes Original Blue Cheese, a NIBBLE Top Pick Of The Week, by Melody Lan.

Grilled Ham, Brie & Blue Cheese Sandwich

Anything with blue cheese will have lots of extra flavor. The raisin-pecan bread makes this sandwich a slam dunk.

Makes 1 serving.

Ingredients

2 slices (1/2-inch thick) rustic white country bread or hearty raisin-pecan bread
1 tablespoon apricot or peach
preserves
1 slice (1-1/2 ounces) Brie
2 slices thin-sliced ham
2 tablespoons crumbed blue cheese
1 teaspoon butter, melted

Wake up your grilled cheese senses with this flavorful combination.

Preparation

Spread 1 slice of the bread with preserves.
Top with Brie, ham, blue cheese and the second slice of bread.
Heat a nonstick skillet over medium-high heat.
Brush top and bottom of sandwich lightly with butter; place sandwich in skillet and cook about 4 minutes per side, until lightly browned and cheese begins to melt.

Ham & Cheese Frenchie

Makes 6 servings.

Ingredients

12 slices whole wheat bread
4 tablespoons butter, softened
6 slices of ham, bologna or luncheon meat
6 slices (1 ounce each) Cheddar cheese
3 eggs
1/2 cup milk
Dash of salt

Preparation

Spread bread with butter.
Prepare sandwiches of ham, bologna or luncheon meat, and cheese.
Beat together eggs, milk and salt.
Dip sandwiches in egg mixture.
Grill on lightly buttered griddle on medium heat until toasty and cheese begins to melt.
Turn and brown on other side.

Ham & Cheese With A Twist

Makes 1 serving.

Ingredients

2 slices marble rye bread or pretzel roll
1 tablespoon honey Dijon mustard
1 slice (1 ounce) Gouda cheese
2 slices of ham
2 very thin slices of red onion or caramelized onions* (optional)
4 to 6 fresh spinach leaves, washed and patted dry
1 slice (1 ounce) Dill Havarti cheese
1 teaspoon butter, melted

Make a “regular” sandwich look and taste extra-special with better bread.

*To make caramelized onions, cut a small onion in half and slice thinly. Melt 1/2 teaspoon butter in a skillet. Add onion slices, a pinch each of salt and sugar; cook and stir over medium-high heat about 5 minutes or until the onion begins to brown. Add 1 tablespoon water and continue cooking on medium-low heat, 10 to 15 minutes or until the onion is a deep golden brown.

Preparation

Spread bread slices with mustard.
Layer Gouda, ham, onion, spinach and Dill Havarti between the bread.
Heat a nonstick skillet over medium-high heat. Brush the top and bottom of the sandwich lightly with butter
Place sandwich in the skillet and cook about 3 minutes per side, until bread crisps slightly and cheese begins to melt.

Go To Grilled Cheese Recipes: Part III

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