Say cheese
A really great grilled cheese sandwich is hard to find. Too often a thin, square slice of American cheese, released from its plastic case, is slapped on wimpy white bread, slathered with butter and toasted. Within minutes, it becomes limp and greasy.
But a really great grilled cheese is not hard to make, and its secrets have been disclosed in a tempting new book, “Grilled Cheese: 50 Recipes to Make You Melt” by Marlena Spieler (Chronicle, $16.95).
A quick browse though the book may first hook you with its gorgeous color photos and hip design. But a further look reveals recipes created with inspired combinations.
For instance, supple slices of fresh mozzarella and salty proscuitto are spread with sweet fig jam and enclosed within crisply toasted bread, making a union that’s simply perfect. And roasted red pepper, sweet onion and a hearty dose of paprika are innovative twists on the standard tuna melt.
But aside from the terrific recipes, Spieler has written a book that’s packed with useful tips and information about her subject. A brief glossary of cheeses, suggestions for pairing cheese with the perfect bread partner, and ideas for dressing up Dijon mustard are just some of the finds. A bonus is a nice recipe for tomato soup, the classic partner of the grilled cheese sandwich. This one, however, is finished with an aromatic spoonful of basil pesto and a swirl of creme fraiche.
Try Spieler’s technique for pressing sandwiches. The bread is lightly brushed with olive oil or butter and set into a heavy, hot skillet.
Another heavy pan is placed on top and lightly pressed, compacting the ingredients so they meld as one. The bread becomes perfectly crisp and browned, the cheese melting and luscious. It’s a heavenly match if there ever was one.
Grilled Cheddar, Chutney, Sausage and Cilantro Sandwich
From “Grilled Cheese: 50 Recipes to Make You Melt” by Marlena Spieler.
3 sausages (about 9 ounces), sliced diagonally into 1/2 -inch slices (see note)
4 whole-wheat pita breads
8 tablespoons sweet and spicy mango chutney (see note)
2 tablespoons chopped fresh cilantro
6 to 8 ounces aged cheddar cheese, coarsely shredded
1 tablespoon olive oil for brushing
3 tablespoons shelled, toasted sunflower seeds, preferably unsalted
Additional chutney for dipping
Brown the sliced sausages in a skillet over medium heat until cooked through. Set aside to drain on paper towels.
Open the pockets of the pita bread. Spread half of the insides with chutney, then add sausage, cilantro and cheese. Sprinkle with sunflower seeds. Press lightly to close and brush outsides with olive oil.
Heat a heavy nonstick skillet over medium-high heat. Add stuffed pitas, a few at a time, and press lightly with a wide spatula. Reduce heat to medium or medium-low. Cook on one side until the bread is lightly golden in spots and the cheese is melting. Turn over and lightly brown the second side. When cheese is melted, remove from pan. Serve right away with additional chutney for dipping.
Notes: A spicy chicken or turkey sausage can be used, as well as any smoked variety. If the chutney contains large pieces of fruit, dice those and put back into the chutney.
Yield: 4 whole or 8 half sandwiches
Approximate nutrition per serving: Unable to calculate.
Grilled Fresh Mozzarella, Prosciutto and Fig Jam Sandwich
From “Grilled Cheese: 50 Recipes to Make You Melt” by Marlena Spieler.
4 soft French or Italian rolls, or 8 slices rustic white bread
10 to 12 ounces fresh mozzarella, thinly sliced
6 ounces thinly sliced prosciutto
1/4 to 1/2 cup fig jam or preserves, to taste
Soft butter or olive oil for spreading on bread
Split each roll and layer with mozzarella and prosciutto, or layer ingredients on 4 slices of bread. Spread tops with fig jam and close sandwiches.
Heat a heavy nonstick skillet over medium-high heat. Lightly butter the outside of each sandwich, or brush with olive oil.
Place 2 sandwiches at a time in the hot pan. Press the sandwiches with a wide spatula several times, turning once or twice, until the bread is crisp and the cheese is melted. The sandwiches also can also be pressed by placing a a heavy skillet on top during grilling. (If the bread is browning too quickly, reduce heat to medium.) Cut sandwiches on the diagonal and serve immediately.
Yield: 4 servings
Approximate nutrition per serving: Unable to calculate.
Grilled Tuna Melt with Spanish Flavors
From “Grilled Cheese: 50 Recipes to Make You Melt” by Marlena Spieler
6 ounces chunk white-meat tuna, preferably packed in olive oil, drained
1 red pepper, roasted, peeled and chopped (from a jar is fine)
1/2 onion, finely chopped, or 2 to 4 finely chopped green onions
4 to 6 tablespoons light mayonnaise
1 tablespoon extra-virgin olive oil
1 to 2 teaspoons paprika, preferably Hungarian or Spanish
A few drops fresh lemon juice
Salt and black pepper to taste
8 slices sourdough or sun-dried tomato bread
8 ounces aged Gouda, jack or white cheddar
Olive oil for brushing bread
Break up the tuna with a fork in a medium bowl, then mix with red pepper, onion, mayonnaise, olive oil, paprika, lemon juice, salt and pepper. Adjust amounts of mayonnaise to reach a nice thick consistency.
Set out 4 slices bread and top each with a quarter of the cheese. Top with tuna mixture, then with remaining bread.
Brush outside of sandwiches lightly with olive oil. Heat a heavy nonstick skillet over medium-high heat and add the sandwiches. Weight down with a heavy frying pan to hold the tops on and keep them flat while the cheese melts. Lower the heat to medium and cook until crisp and golden, then turn over and repeat. Lift the weighting pan occasionally to check on the cheese. When it melts and the bread is golden and crisp, remove sandwiches from the pan. Serve immediately.
Yield: 4 servings
Approximate nutrition per serving: 484 calories, 26 grams fat (12 grams saturated), 49 percent fat calories, 29 grams protein, 31.5 grams carbohydrate, 77 milligrams cholesterol, 2 grams dietary fiber, 1,170 milligrams sodium.