Multigrain Grilled Cheese Sandwiches Recipes

Steps:

• For the sandwiches: Prepare a grill for medium-high heat.
• Assemble 4 sandwiches by spreading 2 tablespoons fig jam on 2 of the multigrain slices and 2 of the brioche slices, then adding 2 slices of cheese to each and another slice of the same bread. Spread the butter on both sides of the assembled sandwiches.
• Place the sandwiches carefully onto the grates of the grill and grill on each side until the bread has grill marks and the cheese is melted, about 5 minutes per side.
• For the salad and dressing: Meanwhile, whisk together the olive oil, balsamic vinegar, balsamic glaze, honey, salt, pepper and lemon juice in a large bowl. Add the mixed greens, tomatoes and basil to the same bowl and toss to coat.
• Serve each sandwich with a side of salad.

Steps:

• Preheat the oven to 450°F. In a bowl, toss the tomatoes with the 2 tablespoons of oil, the vinegar, and thyme sprig and season with salt and pepper. Arrange the tomatoes cut side down on a rimmed baking sheet and roast in the upper third of the oven for 10 minutes, until the skins begin to shrivel. Remove the skins. Turn the tomatoes over and roast for 10 minutes longer, until softened and lightly browned. Sprinkle with the garlic and thyme leaves and season lightly with salt and pepper. Preheat a panini press or grill pan. Arrange the bread slices in pairs and very lightly brush 1 side of each slice with oil. Turn the bread oiled side down and mound half of the cheeses on 4 of the slices. Top with the tomatoes, the remaining cheese, and the remaining bread, oiled side up. Grill until the bread is toasted and the cheese is melted. Cut the sandwiches in half and serve.

Steps:

• Preheat a griddle or nonstick skillet to medium-low. Spread 2 teaspoons of the butter on one side of a bread slice. Repeat with the remaining butter and bread. Place one of the slices butter-side down and shingle the cheese on top, covering the entire surface. Top with the other slice of bread, butter-side up.
• Place the sandwich on the griddle and cook until the bottom is golden brown and crisp, 3 to 4 minutes. If the bread is browning too quickly, shift the griddle off the heat. Flip the sandwich, then cover with a small metal bowl and cook until the bottom is golden brown and the cheese is melted, 3 to 4 minutes. Once golden brown on both sides, toast the edges of the sandwich, if desired. Transfer to a cutting board, cut in half on the bias and serve immediately.