Yet another pseudo-holiday is upon us: Today is National Grilled Cheese Sandwich Day. While its origins may remain dubious, most of us will happily embrace it. Who doesn’t love a grilled cheese sandwich? Warm, oozy cheese, crunchy toasted bread. Fatty?
Yet another pseudo-holiday is upon us: Today is National Grilled Cheese Sandwich Day. While its origins may remain dubious, most of us will happily embrace it. Who doesn’t love a grilled cheese sandwich? Warm, oozy cheese, crunchy toasted bread. Fatty? Somewhat; though less fat than butter. Salty? Yes; that is part of the aging and preservation. Protein? Absolutely, since cheese is made from milk. The keys to enjoying a good grilled cheese sandwich are good ingredients and moderation. The first is easy; the second, not so much.
Using one delicious cheese is satisfying, but some people swear that two types is better. (I like sharp cheddar by itself, or combining Swiss and blue cheeses.) Bread should be chewy: think whole grain, perhaps with nuts or seeds, but not so hard that all the cheese will ooze out the sides when you take a bite. A little oozing is OK; too much and nothing remains but greasy bread. Even purists consider adding other fillings once in a while. Ham is popular; so is a slice of tomato or grilled onions. Other favorites include avocado, chutney, salsa, olives, and chili peppers. Mix it up a bit on your own, or try one of these versions to celebrate this most enjoyable day.
Savory ham and cheese stuffed
French toast
A grilled cheese sandwich for breakfast? Sure: just add ham and eggs. Recipe adapted from Raleys.com; makes two servings.
4 thick slices Italian bread
2 teaspoons Dijon mustard
4 slices deli ham
2 ounces thin sliced sharp cheddar cheese
1/2 cup fat-free half and half
1 large egg
1/4 cup instant potato flakes
1 tablespoon olive oil
Cut a large pocket in each bread slice. Open pocket without tearing; coat inside with mustard. Put a slice of ham and a slice of cheese into each pocket; press firmly to seal. In a medium shallow pan, beat half and half with egg. Place potato flakes in another shallow dish. Dip sandwiches first into egg mixture, coating both sides, then drop into potato flakes on both sides, pressing flakes into surface to coat evenly. In a large skillet over medium heat, warm the olive oil. Cook sandwiches in skillet for about five minutes per side, or until golden brown. Serve as soon as ready.
Spanish-style grilled ham and cheese
with tapenade
Go upscale Mediterranean with the gooey goodness of a wonderful melting cheese from Spain called Mahon. Choose the semi-soft type; not the hard aged one. If you can’t find it, substitute another young, tangy cow’s milk cheese like Edam or Gouda. If you don’t want ham, omit it for a vegetarian version. Recipe from Food &Wine magazine; makes four servings.
2 ounces Spanish green olives, pitted and coarsely chopped (about 1/4 cup)
1 garlic clove, minced
1 tablespoon minced flat-leaf parsley
1 teaspoon fresh lemon juice
Pinch of crushed red pepper
1 1/2 teaspoons extra-virgin olive oil
8 1/2-inch-thick slices peasant bread
6 ounces sliced Mahon cheese, or substitute as above
3 ounces thinly sliced ham, preferably Lomo or Serrano, trimmed of all fat
In a bowl, combine olives, garlic, parsley, lemon juice, red pepper and olive oil. Preheat a grill pan. Brush one side of each bread slice with additional olive oil. Turn oiled sides face down. Spread olive mixture on four slices of the bread; top with sliced cheese and ham. Top bread with remaining slices of bread. Grill sandwiches over medium heat, turning once when bread is lightly toasted and cheese is melted, about five to six minutes. Transfer sandwiches to a cutting board, slice in half, and serve immediately.
Grilled Swiss cheese and chicken sandwiches
Added protein makes a substantial “deli-style” sandwich. Recipe from “Gourmet’s In Short Order;” makes two servings.
1 1/2 tablespoons butter
1 boneless chicken breast
3 tablespoons mayonnaise
1 tablespoon ketchup
4 thick slices rye bread
4 slices Swiss cheese, cut to fit bread
2 small whole sweet pickles, sliced thin
2 slices red onion
1 large egg
2 tablespoons milk
In a small skillet, heat 1/2 tablespoon of the butter over medium-high heat. Saute chicken, turning once, for 12-15 minutes or until just cooked through. Shred chicken. In a small bowl, combine mayonnaise, ketchup, plus salt and pepper to taste. Spread mixture on the four bread slices; top with Swiss cheese. Divide pickle and onion slices between 2 of the slices, top them with chicken, and cover chicken with remaining bread. In a small shallow dish, whisk the egg, milk, salt and pepper to taste. Press each sandwich firmly in the egg mixture, turning to coat well.
In a heavy skillet, heat 1/2 tablespoon of the butter over medium heat. Cook sandwiches, covered, for four minutes or until golden brown. Turn carefully, add remaining 1/2 tablespoon butter, and cook, covered, four minutes more. Transfer sandwiches to plates, cut in half, and serve warm.
Golden Gruyere and basil tortillas
What do we call a Southwestern-style grilled cheese sandwich? A quesadilla, of course. “The Three-Ingredient Cookbook” by Jenny White calls it a tortilla, and suggests serving this snack with sweet chili sauce. Makes two servings.
The main ingredients:
2 soft flour tortillas
4 ounces Gruyere cheese, thinly sliced
Handful of fresh basil leaves, washed and dried
Staples from your cupboard:
1 tablespoon olive oil
Salt and fresh ground black pepper
Heat oil in a frying pan over medium heat. Add one tortilla; arrange the cheese slices and basil leaves on top, and season with salt and pepper. Place remaining tortilla on top; flip the whole thing with a metal spatula. Cook a few minutes, until bottom side is golden. Slide sandwich to a cutting board or plate and cut into wedges. Serve immediately.
