Grown Up Grilled Cheese Recipes

Steps:

• Place bread on work surface and spread the outsides of both slices with either butter or mayonnaise, making sure to cover the surfaces. Spread the interiors with either butter, mustard, or fruit preserves. Top one slice of bread with 2 slices of cheese and a combination of your favorite fillings. Sandwich together with second slice of bread.
• Preheat a well-seasoned cast-iron skillet over medium heat. Add the assembled sandwich. Once the cheese starts to melt and the bread on the bottom is golden brown, flip the sandwich; avoid pressing with the spatula to flatten. Grill until cheese has fully melted and the other side is golden brown.

Steps:

• Spread softened butter on the outside of each bread slice.
• In a food processor, add basil, 1/4 C olive oil, 1 t salt, 1 T parmesan cheese; blend.
• In a small bowl, mix mayo, lemon juice and Sriracha chili. You may want to add more than 1 teaspoon. Depending on heat, add to desired taste.
• Heat a cast iron pan to medium heat or use a sandwich press. if using the pan, use 1 T olive oil and then put buttered side of sandwich down. The oil and butter make a tastier mixture.
• Put one buttered side of bread down; spread with pesto mixture; add 2 slices swiss and two slices fontina cheese, add onion slice and top with arugula.
• Spread other slice of bread with hot mayo. Put the mayo side inside.
• Cook approximately 2 minutes until browned on each side. Make sure cheese is melted and bread is nicely golden. Serve with more pesto for dipping, if desired.

Steps:

• 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.

Steps:

• Cut loaf of bread in half lengthwise. Top the bottom bread slice with the Teleme cheese, then the smoked ham, distributing it evenly. Place top of bread on sandwich and brush with butter.
• Heat a sandwich grill until hot. Set sandwich, butter side down in grill. Butter top side of bread. Place a heavy pan on top of entire sandwich to evenly distribute weight and cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side.
• Transfer the sandwich to a work surface and remove the top slice of bread. Spread the underside of the bread with mustard, and add roasted peppers, if desired.
• Replace the top slice of bread, cut the sandwiches into slices, and serve immediately.

Steps:

• 1. Process cheddar, Brie, and wine in food processor until smooth paste is formed, 20 to 30 seconds. Add shallot and pulse to combine, 3 to 5 pulses. Combine butter and mustard in small bowl. 2. Working on parchment paper–lined counter, spread mustard butter evenly over 1 side of slices of bread. Flip 4 slices of bread over and spread cheese mixture evenly over slices. Top with remaining 4 slices of bread, buttered sides up. 3. Preheat 12-inch nonstick skillet over medium heat for 2 minutes. (Droplets of water should just sizzle when flicked onto pan.) Place 2 sandwiches in skillet; reduce heat to medium-low; and cook until both sides are crispy and golden brown, 6 to 9 minutes per side, moving sandwiches to ensure even browning. Remove sandwiches from skillet and let stand for 2 minutes before serving. Repeat with remaining 2 sandwiches.

Steps:

• Layer the cheese and tomato over 2 slices of bread.
• Sprinkle with salt and pepper to taste, and top each with a few basil leaves.
• Cover with the remaining slices of bread to make sandwiches.
• Heat 2 tbsp oil in a large skillet over medium heat.
• Add the sandwiches and cook, pressing down on them with a spatula until the bottoms are golden brown.
• Flip the sandwich and add the remaining 2 tbsp oil.
• Continue cooking, occasionally pressing down on sandwiches with spatula until the other side is golden brown and the cheese has melted.
• Remove from pan and enjoy.