Title: 150 Best Grilled Cheese Sandwiches
Author: Allison Lewis
248 pages, 7″x10″ paperback
ISBN: 978-0-7788-0412-3
24 color photo pages
Suggested retail: $24.95 US
Review:
Wow! I had no idea there were so variations to a grilled cheese sandwich. Grilled cheese sandwiches are being termed “the new burger”.
Grilled cheese sandwiches are convenient to prepare. They are awesome with a sandwich, but Allison Lewis shows how they can be used to showcase as snacks, appetizers, or even as a classy dessert. Who knew?
150 Best Grilled Cheese Sandwiches would be a great gift to a college student, high school student, or beginner cook for the simplicity of a grilled cheese sandwich, but also to a seasoned cook and allow them to take in Alison Lewis’s creativity and create a sensational recipe.
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 Egg, Cheese and Bacon Biscuit (page 33)
This has to be one of my three kids’ favorite breakfast recipes in this book. It is definitely a family favorite.
• Panini grill or large skillet
• Preheat panini grill to medium, if using
4 large eggs, lightly beaten 4
1 tbsp skim milk 15 mL
1⁄4 tsp salt 1 mL
1⁄4 tsp freshly ground black pepper 1 mL
6 tbsp butter, divided 90 mL
4 biscuits, sliced 4
4 slices bacon, cooked and 4 halved
1⁄4 cup shredded Cheddar cheese 60 mL
1. In a medium bowl, combine eggs, milk, salt and pepper.
2. In a skillet, melt 1 tbsp (15 mL) of the butter over medium heat. Add egg mixture and cook, stirring, until scrambled. Set aside egg mixture and wipe skillet clean.
3. Spread remaining butter equally over biscuit tops. Place on a work surface, buttered side down. Top 4 halves equally with scrambled eggs, bacon, cheese and remaining biscuit half. Place biscuits, buttered side down, on preheated panini grill or in a skillet over medium heat and cook, turning once if using a skillet, for 3 to 5 minutes per side or until browned and cheese is melted. Serve immediately.
Serves 4
Healthy Pan Bagnat Grilled Cheese
Pan bagnat is a name for a sandwich originating from Nice, France, that consists of ingredients in a Salade Niçoise. This is a twist without the hard-boiled eggs.
Tip
If you don’t have sherry vinegar, you can substitute red wine or white wine vinegar.
• Panini grill or large skillet
• Preheat panini grill to medium, if using
2 tbsp sherry vinegar (see Tip) 30 mL
2 tsp freshly squeezed lemon juice 10 mL
7 tsp olive oil, divided 35 mL
1⁄4 tsp freshly ground black pepper 1 mL
2 cans (each 7 oz/210 g) solid 2 white tuna, packed in water, drained
1 tbsp finely chopped red onion 15 mL
1 tbsp chopped fresh basil 15 mL
8 slices sprouted or whole-grain 8 bread (1⁄2-inch/1 cm thick slices)
4 Roma (plum) tomatoes, thinly 4 sliced
1 cup baby spinach leaves 250 mL
4 oz shaved Parmesan cheese 125 g
1. In small bowl, whisk together vinegar, lemon juice, 1 tsp (5 mL) of the olive oil and pepper.
2. In a medium bowl, combine tuna, red onion and basil. Stir in sherry mixture, mixing well.
3. Brush one side of each bread slice with remaining oil. Place on a work surface, oiled side down. Top 4 bread slices equally with tuna mixture, tomato, spinach and cheese. Cover with remaining bread slices, oiled side up, and press together gently.
4. Place sandwiches on a 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
Grilled Carnegie Sandwich
This sandwich is similar to one at the Carnegie Deli in New York. I love serving these with matzo ball or chicken and rice soup.
• Panini grill or large skillet
• Preheat panini grill to medium, if using
8 slices rye bread 8 (1⁄2-inch/1 cm thick slices)
2 tbsp butter or margarine, softened 30 mL
3⁄4 cup deli mustard 175 mL
8 oz thinly sliced pastrami 250 g
3 kosher dill pickles, thinly sliced 3
4 slices Swiss cheese 4
1. Brush one side of each bread slice with butter. Place on a work surface, buttered side down. Spread mustard on tops of bread slices. Top 4 bread slices equally with pastrami, pickles and cheese. Cover with remaining bread slices, buttered side up, and press gently.
2. Place sandwiches on preheated panini grill or in a large skillet over medium?high heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.
Variation
Substitute Thousand Island dressing for the deli mustard.
Serves 4
Disclosure: I received a copy of this book to produce a review. The thoughts and feelings expressed are my own. No other compensation was received.
