New Twist on Grilled Cheese

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Ham-Taleggio Grilled Cheese

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 onions, thinly sliced
• 8 thin slices white bread
• 10 ounces taleggio cheese, rind removed, sliced
• 8 ounces thinly sliced ham
• 1 green apple, thinly sliced

Directions

Melt 1 tablespoon butter with the olive oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until soft and caramelized, about 20 minutes. (For a shortcut, use onion marmalade in place of the caramelized onions.)

Lay out 4 slices of bread. Top with half the cheese, then half the ham. Layer the caramelized onions, apple slices and the remaining ham and cheese on top, then the remaining bread slices.

Wipe out the skillet; melt 1 tablespoon butter over medium-low heat. Add 2 sandwiches and cook, pressing gently with a spatula, until the bottom is golden and the cheese begins to melt, about 4 minutes.

Flip and cook until golden, about 4 more minutes. Repeat with the remaining butter and sandwiches.

Prosciutto And Mozzarella Panini

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons minced fresh oregano, or 1 teaspoon dried
• 1 teaspoon minced garlic
• Kosher salt and freshly ground pepper
• 8 1/2-inch-thick slices ciabatta or other rustic Italian white bread
• 4 ounces thinly sliced mozzarella cheese
• 4 ounces thinly sliced prosciutto
• 6 ounces jarred roasted red peppers,drained and torn into 1-inch-wide pieces

Directions

Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.

Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.

Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.

Double-Decker Truffled Grilled Cheese

Ingredients

• 6 tablespoons unsalted butter
• 2 to 3 teaspoons truffle oil
• 6 thin slices challah bread
• 7 ounces brie cheese, sliced, rind removed
• 4 fresh figs, sliced
• 6 ounces monterey jack cheese, sliced
• 1/2 cup fig preserves

Directions

Preheat the oven to 350 degrees F. Melt 3 tablespoons butter with 1 teaspoon truffle oil in an ovenproof skillet over medium heat. Add 2 slices bread, and toast on both sides. Set the toast aside and reserve the skillet.

Lay out one slice of untoasted bread. Top with one-quarter each of the brie, figs and jack cheese, then a slice of toasted bread, then another layer of brie, figs and jack. Close with a slice of untoasted bread. Repeat to make another double-decker sandwich.

Melt the remaining 3 tablespoons butter with the remaining 1 to 2 teaspoons truffle oil in the skillet over medium heat. Add the sandwiches and cook until golden on the bottom, about 3 minutes. Flip and cook until golden on the other side, about 2 more minutes, then transfer the skillet to the oven and cook until the cheese is melted, 6 to 8 minutes. Serve with the fig preserves.

Grown-Up Farmhouse Grilled Cheese

Ingredients

• 8 thin slices pancetta
• 8 slices brioche, about 1/2-inch thick
• 4 ounces sharp white Cheddar, thinly sliced (recommended: Farmhouse)
• 1 large heirloom tomato, cut into 4 slices
• Kosher salt and freshly cracked black pepper
• 3 tablespoons butter, room temperature

Directions

Preheat the oven to 425 degrees F. Set a rack on a rimmed baking sheet.

Lay the pancetta slices on the rack on the baking sheet and bake until crisp, 15 to 18 minutes.

Meanwhile, set your toaster to a low setting and toast the brioche slices, (they should be slightly dry but not brown).

Lay 4 slices lightly toasted brioche on a work surface and cover the slices with half the cheese, followed by a slice of tomato. Season each sandwich with a pinch of salt and a healthy grind of black pepper. Top each with 2 pancetta rounds and the remaining cheese. Lay the remaining brioche slices on top and press down lightly. Butter the top of each sandwich with 1/2 tablespoon butter.

Heat a large griddle pan over medium heat.

Melt the remaining tablespoon butter on the griddle pan and add the sandwiches, buttered side up. Cook until the bread is golden brown and the cheese is beginning to melt. Flip the sandwiches, press lightly, and continue cooking until golden and toasty. Transfer to a cutting board and slice the sandwiches with a serrated knife, on the diagonal. Arrange on a serving platter and serve immediately.

Parisian Steak and Cheese Croissant Sandwiches

Ingredients

• 4 (4-ounce) beef fillet steaks
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter, at room temperature
• 4 croissants
• 6 ounces Brie cheese, cut into 1/2-inch slices, at room temperature
• 2 cups arugula
• 1 cup (about 4 ounces) jarred roasted red bell peppers, thinly sliced

Directions

Season the steaks with salt and pepper. In a medium skillet, melt the butter over medium-high heat. Cook the steaks for about 5 minutes each side for medium-rare. Set aside for 5 minutes before slicing. Slice the steak, across the grain, into 1/4 to 1/2-inch thick slices.

Heat a large nonstick skillet or griddle over medium heat. Using a serrated knife, slice the croissants in half lengthwise. In 2 batches, place the croissant halves, cut side down in the skillet and cook for 30 seconds to 1 minute until lightly toasted. Lay the Brie slices over the toasted croissant halves. Place about 1/4 cup of the arugula on the bottom halves of the croissants. Add the sliced steak. Arrange the red bell pepper on top of the steak. Top with the remaining arugula and add the top of the croissant. Serve immediately.

Source: Food Network