Satisfy your comfort-food craving with these unbelievably delicious sandwiches.
1. Pepperoni, Spinach and Mozzarella Grilled Cheese via
2 ciabatta rolls, split
1 tablespoon(s) unsalted butter, melted, or olive oil
2 tablespoon(s) marinara sauce
4 ounce(s) mozzarella, grated
1 ounce(s) pepperoni, thinly sliced
1 cup(s) baby arugula or spinach
Brush the outsides of the rolls with butter or oil. Form sandwiches (buttered-side out) with the marinara, mozzarella, pepperoni, and arugula.
Heat a large nonstick skillet over low heat. Cook the sandwiches, covered, until the bread is golden brown and crisp and the cheese has melted, 4 to 5 minutes per side.
2. Ham and Pimiento Grilled Cheese
4 slice(s) (thick) country or Pullman bread
1 tablespoon(s) unsalted butter, melted, or olive oil
4 ounce(s) Cheddar, grated
2 tablespoon(s) cream cheese
1 teaspoon(s) hot sauce, optional
2 slice(s) (thin) deli ham
1/4 cup(s) sliced pimentos, drained
2 scallions, thinly sliced
Brush one side of each slice of bread with butter or oil. Form sandwiches (buttered-side out) with the Cheddar, cream cheese, hot sauce (if using), ham, pimientos, and scallions.
Heat a large nonstick skillet over low heat. Cook the sandwiches, covered, until the bread is golden brown and crisp and the cheese has melted, 4 to 5 minutes per side.
3. Pear and Gouda Grilled Cheese
4 slice(s) (thick) country or Pullman bread
1 tablespoon(s) unsalted butter, melted, or olive oil
1 tablespoon(s) Dijon mustard
4 ounce(s) Gouda, grated
1 red pear, thinly sliced
1 cup(s) baby arugula
Brush one side of each slice of bread with butter or oil. Form sandwiches (buttered-side out) with the Dijon, cheese, pear, and arugula.
Heat a large nonstick skillet over low heat. Cook the sandwiches, covered, until the bread is golden brown and crisp and the cheese has melted, 4 to 5 minutes per side.
4. Roast Beef and French Onion Grilled Cheese via
1 tablespoon(s) olive oil
1 small onion, sliced
1 teaspoon(s) thyme leaves
Kosher salt
Pepper
4 slice(s) (1/2-inch-thick) rye bread
1 tablespoon(s) melted unsalted butter or olive oil
1 tablespoon(s) whole-grain mustard
2 ounce(s) Gruyère cheese, grated
2 slice(s) roast beef
Heat olive oil in a medium skillet over medium heat. Add onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, for 12 minutes. Reduce the heat to medium-low, stir in thyme leaves and cook, uncovered, stirring occasionally, until the onions are golden brown, 15 to 20 minutes more (add 1 tablespoon water to the skillet if the onions start sticking).
Brush one side of each slice of bread with butter or oil. Form sandwiches with the bread, whole-grain mustard, Gruyère cheese, roast beef, and the onion mixture. Cook the sandwiches, covered, until the bread is golden brown and crisp and the cheese has melted, 4 to 5 minutes per side.
5. Basic Grilled Cheese via
4 slice(s) (thick) country or Pullman bread
1 tablespoon(s) unsalted butter, melted, or olive oil
4 ounce(s) Cheddar, coarsely grated
Brush one side of each slice of bread with butter or oil. Form sandwiches (buttered-side out) with the cheese.
Heat a large nonstick skillet over low heat. Cook the sandwiches, covered, until the bread is golden brown and crisp and the cheese has melted, 4 to 5 minutes per side.
6. Southwestern Grilled Cheese
2 tablespoon(s) fresh lime juice
1 teaspoon(s) honey
3 tablespoon(s) olive oil
Kosher salt
Pepper
1 small red onion, thinly sliced
1/2 cup(s) chopped fresh cilantro
1 tablespoon(s) adobo sauce, from canned chipotles in adobo
2 teaspoon(s) brown sugar
8 slice(s) (thick) country bread
8 ounce(s) extra-sharp white Cheddar, coarsely grated
In a medium bowl, whisk together lime juice, honey, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Add onion and cilantro and let sit, tossing occasionally, until ready to use.
In a small bowl, whisk together adobo sauce and brown sugar.
Brush one side of each slice of bread with remaining 2 tablespoon oil. Form sandwiches with bread (oiled side out), adobo mixture, cheese, and onion-cilantro mixture.
Working in batches, cook sandwiches in a nonstick skillet, covered, over medium-low heat, until bread is golden brown and crisp and cheese has melted, 3 to 4 minutes per side. Transfer to a baking sheet and cover with foil to keep warm. Repeat with remaining sandwiches.
7. Grilled Tomato Soup and Cheddar Sandwiches
1 large onion, cut into 1/2-in.-thick rounds
4 tablespoon(s) olive oil
8 slice(s) (1/2-in.-thick) country bread
8 ounce(s) extra-sharp Cheddar, sliced
2 pound(s) ripe tomatoes, stems removed, halved crosswise
2 teaspoon(s) red wine vinegar
Kosher salt and pepper
Heat grill to medium. Brush the onion with 1 Tbsp of the oil. Using 1 Tbsp of the oil, brush one side of each slice of bread. Form sandwiches with the bread (oiled side out) and the cheese.
Grill the onion and tomatoes until tender, 4 to 5 minutes per side. Transfer to a bowl and cover with foil to keep warm.
Grill sandwiches, covered, until bread is toasted and cheese has melted, 1 to 2 minutes per side; transfer to a platter.
In a food processor, purée the onion, tomatoes, vinegar, remaining 2 Tbsp oil, 3/4 tsp salt and 1/4 tsp pepper. Serve with the sandwiches.
8. Grilled Cheese Four Ways via
1. Cheese, apples, and honey: Layer cheddar cheese, sliced Granny Smith apples, and a drizzle of honey in between two slices of buttered bread. Grill in skillet or under broiler until golden brown.
2. Pizza-style: Make an Italian-inspired grilled cheese with tomato sauce, melted mozzarella cheese, and your kids' favorite pizza toppings (shredded pepperoni slices, sliced black olives, etc.).
3. BLT (without the "L"): Add crispy bacon and tomato slices to a classic grilled American cheese sandwich. Yum!
4. Monte Cristo: Assemble sandwiches with cheese, sliced deli meat (ham or turkey), and mustard or mayo. Beat 2 eggs with 1/2 cup milk. Dip sandwiches in egg mixture and fry in hot skillet until golden.
Originally posted on womansday.com.
Photo: Getty Images / CHOW/CBSInteractive / thinkstockphoto
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