150 Best Grilled Cheese Sandwiches

150 Best Grilled Cheese Sandwiches
Alison Lewis
Paperback, 224 pages

Who doesn't love a grilled cheese sandwich? It is the great equalizer, loved by students and starving artists, the gourmets and gourmands alike. And there are no limits to what you can create - as long as some sort of cheese and some sort of heat are involved.

Alison Lewis gives us 150 delicious variations on North America's favourite food, from the humble to the inspired.

 There's a sandwich for every occasion 

and most are really family-friendly:

    Breakfast/Brunch recipes such as Stuffed Nutella French Toast, Grilled Smoked Salmon
    Appetizers such as Caprese Panini, Grilled Cheese Bruschetta
    Lightened-Up and Healthy fresh ingredients, lighter cheeses and healthy breads including gluten-free to create "lightened-up" grilled cheese sandwiches
    Meatless filled with favorite vegetables, herbs and cheese
    "Beef" up your favorite grilled cheese
    Bacon, ham, pork and prosciutto recreate the classic grilled cheese
    New and creative ways to use chicken and turkey
    Seafood: Grilled Salmon and Gruyere, and Shrimp Avocado Grilled Cheese
    Condiments from aiolis to Mango Chutney
    Desserts: Chocolate, fruits and cheese create decadent dessert sandwiches

Clearly it's time to get cheesy! Here are a couple of sample recipes from the book, to help get you in the mood. Happy grilled cheesing!

Grilled Crab, Mango and Avocado (page 173)

This sandwich is wonderful for summer entertaining at home, the lake or at the beach.

Tips
Avocados turn brown quickly but brushing with lemon juice will help it some. If you end up with half of a cut avocado, store it with the pit still in it and wrapped tightly in plastic in the refrigerator.
If you’re short on time, purchase jarred mango slices and use 1 cup (250 mL), drained.

•    Panini grill or large skillet
•    Preheat panini grill to medium, if using

12 oz    fresh crabmeat, drained    375 g
3 tbsp    freshly squeezed lime juice    45 mL
1⁄8 tsp    freshly ground black pepper    0.5 mL
8    slices French bread     8
    (1⁄2-inch/1 cm thick slices)
1⁄4 cup    butter or margarine, softened    60 mL
2    avocados, sliced (see Tips, left)    2
1    mango, thinly sliced    1
    (see Tips, left)
4 oz    Muenster cheese, thinly sliced    125 g

1.    In a medium bowl, combine crab, lime juice and pepper.
2.    Brush one side of each bread slice with butter. Place on a work surface, buttered side down. Top 4 bread slices equally with crab mixture, avocados, mango and cheese. Cover with remaining bread slices, buttered side up, and press together gently.
3.    Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.

Serves 4

Excerpted from 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.caAll rights reserved: May not be reprinted without publisher permission.

Grilled Roast Beef and Stilton (page 101)

Stilton is a semisoft, crumbly cheese that is similar to blue cheese. It is terrific paired with roast beef and peppery arugula.

•    Panini grill or large skillet
•    Preheat panini grill to medium, if using

8    slices whole wheat bread    8
1⁄4 cup    butter or margarine, softened    60 mL
1⁄4 cup    Mayonnaise     60 mL
12 oz    thinly sliced roast beef    375 g
1 cup    arugula leaves    250 mL
2    tomatoes, thinly sliced    2
1 cup    crumbled Stilton cheese     250 mL
    or your favorite blue cheese

1.    Brush one side of each bread slice with butter. Place on a work surface, buttered side down. Spread 4 bread slices equally with mayonnaise. Top equally with roast beef, arugula, tomatoes and cheese. Cover with remaining bread slices, buttered side up, and press together gently.
2.    Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.

Serves 4

Excerpted from 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.caAll rights reserved: May not be reprinted without publisher permission.

Brie and Raspberry Panini with Hazelnut Spread (page 206)

This is a new twist on the classic combination of chocolate and Brie. The surprising freshness from the raspberries really puts it over the top.

•    Panini grill or large skillet
•    Preheat panini grill to medium, if using

8    slices sourdough bread     8
    (1⁄2-inch/1 cm thick slices)
2 tbsp    butter, softened    30 mL
1⁄4 cup    chocolate-hazelnut spread,    60 mL
    such as Nutella
4 oz    Brie, thinly sliced    125 g
1⁄4 cup    fresh raspberries, chopped     60 mL
    (2 oz/60 g)

1.    Brush one side of each bread slice equally with butter. Place bread on a work surface, buttered side down. Spread 4 bread slices equally with chocolate-hazelnut spread. Top with Brie and raspberries. Cover with remaining bread slices, buttered side up, and press together gently.
2.    Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.

Serves 4

Excerpted from 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.caAll rights reserved: May not be reprinted without publisher permission.