The Gourmet Grilled Cheese Cookbook

• Copyright
  
• Introduction
  
• Before You Begin
  
• Vegetarian
  
• Classic Grilled Cheese with Roasted Tomato Soup
  
• Artichoke, Spinach, and Red Pepper Grilled Cheese
  
• K’s Grilled Cheese
  
• Poached Pear, Honey Roasted Walnut, and Homemade Ricotta Grilled Cheese
  
• Herb Roasted Tomato and Mozzarella Grilled Cheese
  
• Sherry, Shallot, Mushroom, and Goat Cheese Grilled Cheese
  
• Herbed Goat Cheese and Zucchini Grilled Cheese
  
• Meat
  
• Chicken Parmesan Grilled Cheese
  
• Buffalo Chicken and Blue Cheese Grilled Cheese
  
• Bacon Guacamole Grilled Cheese
  
• Spicy Italian Sausage Grilled Cheese
  
• Creamy Spinach, Bacon, and Mushroom Grilled Cheese
  
• The Hanna
  
• Turkey, Pesto, and Provolone Grilled Cheese with Sundried Tomatoes
  
• Melanie’s Joy Grilled Cheese
  
• Jalapeño Popper Grilled Cheese
  
• Roast Beef, Mushroom, Brie, and Caramelized Onion Grilled Cheese
  
• Loaded Baked Potato Grilled Cheese
  
• Seafood
  
• Calvin’s Crab Rangoon Grilled Cheese
  
• Lobster Grilled Cheese
  
• Add Ins
  
• Artichoke Dip
  
• Chicken Parmesan
  
• Cranberry Chutney
  
• Crispy Roasted Potatoes
  
• Fried Brie
  
• Guacamole
  
• Herb Roasted Tomatoes
  
• Homemade Ricotta
  
• Honey Roasted Walnuts
  
• Marsala Poached Pears
  
• Roasted Garlic
  
• Roasted Peppers
  
• Perfectly Cooked Bacon
  
• About the Author
  

Grilled Cheese is tied to many of my memories. When I was a child, I asked my mother to make it for my lunch everyday. I loved the buttery grilled bread and gooey melted American cheese. I discovered the pairing of grilled cheese and tomato soup when I was away at summer camp. I made my husband his first ever grilled cheese on the afternoon of his 30th birthday when he asked what the melted cheese sandwiches in an advertisement were. These are just a few of the memories that inspired this book.

Grilled cheese is the ultimate comfort food. It can be simply made from bread, cheese, and butter, or it can become a gourmet meal with the addition of more sophisticated ingredients. My goal was to create recipes that transform the humble grilled cheese into a gourmet meal.

This project was funded by Kickstarter and I am endlessly grateful to those who supported the campaign that made this cookbook possible. A special thanks goes out to my friend, and favorite organic mushroom farmer, Robert Sharood of Mousam Valley Mushrooms. I would also like to thank my husband Charles for his assistance with taste testing and editing.

About Grilled Cheese: Some would argue that these sandwiches are not grilled cheeses, but that they are melts. There are purists out there that believe a sandwich can only be called a grilled cheese if the only ingredients are toasted bread and melted cheese. I respectfully disagree. I also believe that melts are open-faced.

About Butter: I use grass fed butter, which is more flavorful. For perfectly crisp golden brown grilled cheese, always butter the bread, not the pan. I recommend letting the butter come to room temperature for easier spreading.

About Bread: The bread for each recipe was chosen for its texture. From lightest to most hearty the breads used in these recipes are: Challah, Italian, French, Sourdough, and Country White.

About the Recipes: The recipes are divided into four sections: Vegetarian, Meat, Seafood, and Add Ins. The Add Ins section is where you will find stand-alone recipes for items that are used in some of these grilled cheese recipes. The Add In recipes are referenced in the grilled cheese recipes, but these recipes can be enjoyed on their own and in other dishes too. The preparation time for any Add Ins is included in the total preparation time for the grilled cheese recipes that reference them.

Cheddar and Monterey Jack Cheese sandwiched between toasted bread with a touch of garlic served with a creamy tomato soup.

For the sandwiches you will need:

4 teaspoons Butter

4 slices Country White Bread

2 slices Medium Cheddar

2 slices Monterey Jack

2 cloves Garlic

1. Spread 1 teaspoon of butter on one side of each slice of bread.
   
2. Assemble the sandwiches by layering 1 slice of each cheese between 2 slices of bread, buttered side facing out.
   
3. Place sandwiches in a large skillet over medium heat. Cover and cook for 3-4 minutes, or until golden brown. Then flip and brown the second sides of the sandwiches.
   
4. Gently rub the garlic over the toasted bread. The warm bread will absorb the garlic. Rub garlic on one side of the sandwiches for a subtle garlic flavor, or add garlic to both sides of the sandwiches for a more intense garlic taste.
   

For the soup you will need:

2 tablespoons Butter

3 cups
Herb Roasted Tomatoes

1 cup Chicken or Vegetable Broth

1/4 cup Heavy Cream

1. Place the roasted tomatoes in a blender and blend on the chop setting for 30 seconds. The tomatoes should be a thick and slightly chunky consistency.
   
2. Melt the butter in a pot over medium heat. Add the blended tomatoes.
   
3. Add the broth and let simmer and reduce for 20 minutes over medium-low heat.
   
4. Stir in the heavy cream. Serve once the soup slowly bubbles for 1 minute.
   

Classic artichoke dip combined with provolone, spinach, and roasted red peppers.

You will need:

1 (14 ounce) can Artichoke Hearts

1/2 cup Mayonnaise

1/2 cup Parmesan

1/4 teaspoon Worcestershire Sauce

1/4 teaspoon Hot Sauce

4 teaspoons Butter

4 slices Italian Bread

4 slices
Roasted Red Bell Pepper

1/3 cup fresh Baby Spinach

2 slices Provolone

1. Chop the artichoke hearts and place in a bowl. Add the mayonnaise, Parmesan, Worcestershire Sauce, and hot sauce. Stir together.
   
2. In a small skillet over medium heat, bring the artichoke mixture to a slow bubble. Remove from the heat once it has bubbled for 1 minute.
   
3. Spread 1 teaspoon of butter on one side of each slice of bread.
   
4. Place 2 slices of bread on a work surface, buttered side facing down. Spread 1/2 cup of the artichoke mixture on top each of the 2 slices of bread. Add a layer of roasted red bell pepper and a handful of spinach on top of the artichoke mixture.
   
5. Place a slice of provolone over the spinach. Finish assembling the sandwiches by adding the second slices of bread on top of the provolone, buttered side facing out.
   
6. Place sandwiches in a large skillet over medium heat. Cover and cook for 3-4 minutes, or until golden brown. Then flip and brown the second sides of the sandwiches.