Grilled Cheese, 6 Ways

America's favorite sandwich goes uptown with these delicious, gourmet variations. Plus, tips for creating the perfect grilled cheese.

French Onion Melt

Photo: David Prince

French Onion Melt

Hearty artisan breads are best for lumpy or moist fillings, like bacon or onions. Save the soft white bread for simple, cheese-only sandwiches.

Zesty Jack and Chicken on Ciabatta

Photo: David Prince

Zesty Jack and Chicken on Ciabatta

Grating is great! Slice or shred cheese when it's cold, but allow it to come to room temperature before cooking for better, faster melting.

Pastrami and Swiss on Pretzel Rolls

Photo: David Prince

Pastrami and Swiss on Pretzel Rolls

After you remove your grilled cheese from the heat, let it rest a few minutes before slicing or eating—that will give the cheese time to "set" so your filling doesn't spill out of the bread.

Smoked Salmon and Goat Cheese on Pumpernickel-Rye

Photo: David Prince

Smoked Salmon and Goat Cheese on Pumpernickel-Rye

If you forgot to thaw your butter, try using mayonnaise or a drizzle of olive oil instead: They're fast and offer a flavor twist.

Walnut Cream Cheese on Cinnamon-Raisin

Photo: David Prince

Walnut Cream Cheese on Cinnamon-Raisin

For perfect grilled cheese, think Goldilocks: Not too hot, not too cool. You'll get a crispy golden outside with a gooey, melty center.

Grilled Pimiento, Cheddar, and Bacon on Sourdough

Photo: David Prince

Grilled Pimiento, Cheddar, and Bacon on Sourdough

All grilled cheese loves a companion! Dip this sandwich in a simple tomato soup, so the bold flavors still shine through.

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