LITTLE ROCK — How do they melt?
GOOEY
These cheeses are stretchy and gooey when melted. We call them the “Superior Melting Cheeses.” American Velveeta (though technically not cheese) Havarti Mozzarella Cheddar Swiss Colby Monterey Jack Provolone Fontina Gruyere
CREAMY
Melty, but not stretchy cheeses. These cheeses will contribute to the sandwich’s creaminess. Brie Camembert Blue cheeses Taleggio Goat cheese
FLAVORY
Hard cheeses that don’t melt, but add flavor Parmesan Pecorino Asiago
Whether it’s cheddar, American or mozzarella on white, whole wheat or French bread, it seems everyone has a favorite grilled cheese sandwich.
Made with just three ingredients — butter, bread and cheese — the sandwich’s appeal is almost universal.
Even vegans and the lactose-intolerant have favorite grilled “cheese” sandwiches. And while this classic sandwich may be closely associated with childhood and bowls of tomato soup, just because we’re all grown up doesn’t mean we have to stop enjoying the rich, gooey goodness of a grilled cheese sandwich.
Spicy jams, caramelized onions, fruit, chile peppers and a variety of cheeses are just a few examples of the different ways to enhance grilled cheese sandwiches.
All it takes to make a great grilled cheese is the right bread and the right cheese. Turns out the butter is negotiable — olive oil, mayonnaise, margarine or even plain shortening will all do the trick when it comes to creating that golden-brown crispy exterior. As far as the bread and cheese are concerned, there are no rules. But here are some guidelines to keep in mind. Shredded cheese melts faster than sliced. Avoid bread with large holes. Covering the pan during most of the cooking will help the cheese melt faster. Thinner is better than thicker when it comes to bread. Sure, you want bread that is sturdy, but if the slices are too thick, the cheese won’t melt.
Jalapeno Popper Grilled Cheese
8 slices bacon
2 tablespoons butter, at room temperature
8 slices sturdy bread Jalapeno Relish (recipe follows)
8 ounces shredded Monterey Jack cheese
3 ounces goat cheese OR cream cheese, at room temperature
In a large skillet, cook bacon until crisp. Drain on paper towels. Break each slice in half; set aside.
Drain bacon drippings from pan and wipe with a paper towel, but do not wash.
Spread butter on one side of each slice of bread. Place all 8 slices, butter-side down, on work surface. Spread 4 slices of bread with the jalapeno relish. Top relish with shredded Monterey Jack, followed by bacon strips. Spread the remaining bread with the goat cheese (or cream cheese) and place, cheese side down, over bacon.
Heat a large skillet over medium-high heat. Place sandwiches in pan, cover, and cook 3 minutes or until underside is golden brown. Turn sandwiches, and press slightly with a spatula to flatten; cover and cook 3 to 4 minutes more or until golden brown. Remove cover, turn sandwiches once more, press firmly with the spatula, then cook 1 minute more or until cheese is completely melted. Remove from pan, cool slightly, then cut in half and serve.
Makes 4 servings.
Jalapeno Relish
4 ounces dried apricots, California preferred
3/4 cup diced white onion
1 to 2 jalapeno peppers, stemmed, seeded and minced
1 serrano chile, stemmed, seeded and minced
1/4 teaspoon minced habanero chile, optional
1 tablespoon minced fresh ginger
1 1/2 teaspoons lemon juice
3/4 teaspoon dry mustard
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon salt
Combine all ingredients in a medium bowl and mix well. Cover and refrigerate at least 1 hour (preferably overnight).
Makes about 1/4 cup.
Recipe adapted from Grilled Cheese, Please! by Laura Werlin
This delicious grilled cheese sandwich is similar to the one served at Hammontree’s in Fayetteville.
Brie’s Company
3 tablespoons butter, at room temperature, divided use
1 large onion, thinly sliced
6 ounces light-bodied beer
Salt and ground black pepper
4 ounces grated gouda cheese
4 ounces grated Monterey Jack cheese
3 ounces grated Asiago cheese
8 slices sturdy bread
Fig jam
1 Granny Smith apple, cored and cut into 16 thin slices
8 ounces double-cream brie cheese, sliced 1/4-inch thick
Place 1 tablespoon of the butter in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are deep golden brown, about 10 minutes. Add the beer and stir constantly until liquid cooks away. Season onions to taste with salt and pepper. Transfer to a plate. Wipe skillet clean with a paper towel, but do not wash.
In a medium bowl, combine the gouda, Monterey Jack and Asiago cheeses; set aside.
Spread the remaining butter on one side of each slice of bread. Place 4 slices, butter-side down, on work surface. Spread each slice with a little fig jam. Top with apple slices, then the shredded cheese. Place the onions on top of the cheese, then top with the sliced brie. Top with remaining bread, butter-side up.
Heat the same skillet used for the onions over medium heat. Place sandwiches in pan, cover, and cook 3 minutes or until underside is golden brown. Turn sandwiches, and press slightly with a spatula to flatten; cover and cook 3 to 4 minutes more or until golden brown. Remove cover, turn sandwiches once more, press firmly with the spatula, then cook 1 minute more or until cheese is completely melted. Remove from pan, cool slightly, then cut in half and serve.
Makes 4 servings.
Recipe adapted from Grilled Cheese, Please! by Laura Werlin
Ultra Gooey Grilled Cheese
2 tablespoons butter, at room temperature
8 slices sturdy bread
4 ounces from age blanc (see note)
4 ounces grated gruyere
4 ounces grated cheddar
4 ounces grated havarti
Butter one side of each slice of bread. Place 4 slices, butter-side down, on work surface. Spread each slice with from age blanc, then layer with remaining cheeses. Top with remaining bread, butter-side up.
Heat a large skillet over medium heat. Place sandwiches in pan, cover, and cook 3 minutes or until underside is golden brown. Turn sandwiches, and press slightly with a spatula to flatten; cover and cook 3 to 4 minutes more or until golden brown. Remove cover, turn sandwiches once more, press firmly with the spatula, then cook 1 minute more or until cheese is completely melted. Remove from pan, cool slightly, then cut in half and serve.
Makes 4 servings.
Note: Can substitute cream cheese, cottage cheese or ricotta cheese.
Recipe adapted from Grilled Cheese, Please! by Laura Werlin
Feta and Bacon Grilled Cheese
2 soft flatbreads
Olive oil
2 ounces crumbed feta cheese
2 tablespoons dried cranberries
2 slices bacon, cooked Baby spinach leaves
Brush one side of each piece of flatbread with olive oil. Place 1 piece of bread, oil-side down, on work surface and top with half of the cheese, then the cranberries, bacon and spinach leaves, then the remaining cheese. Top with remaining piece of bread.
Heat a large skillet over medium heat. Place sandwich in pan, cover, and cook 3 minutes or until underside is golden brown. Turn sandwich, and press slightly with a spatula to flatten; cover and cook 3 to 4 minutes more or until golden brown. Remove cover, turn sandwiches once more, press firmly with the spatula, then cook 1 minute more or until cheese is completely melted. Remove from pan, cool slightly, then cut in half and serve.
Makes 1 sandwich.
Tomato soup is a classic companion for grilled cheese, but for something different and a little more mature, consider this spicy-sweet tomato jam. It is delicious spread inside the sandwich or used as a dip.
Tomato Jam
1 pound very ripe tomatoes, cored and chopped
1/2 medium yellow onion, diced
1/2 cup granulated sugar
1 tablespoon cider vinegar
3/4 teaspoon salt
Crushed red pepper flakes to taste
Ground black pepper to taste
In a large saucepan, combine tomatoes, onion, sugar, cider vinegar, salt and peppers. Bring to a boil, stirring often, then reduce heat to medium-low and simmer, stirring occasionally, until mixture is very thick, 45 minutes to 1 hour. Season to taste with additional salt and pepper. Let the jam cool, then ladle into jars or freezer safe containers. Will keep, refrigerated, for several days, or frozen for up to 2 months. If freezing, let the jam thaw overnight in the refrigerator. Makes about 1 cup.
Food, Pages 34 on 02/23/2011