The Gourmet Grilled Cheese Cookbook (2 page)

Sautéed mushrooms and roasted garlic with mellow munster cheese.

You will need:

1 teaspoon Olive Oil

6 teaspoons Butter

8 ounces sliced Cremini Mushrooms

1/4 teaspoon Salt

1/8 teaspoon Pepper

4 slices Country White Bread

4-6 cloves of
Roasted Garlic

4 slices Munster

1. Heat the olive oil and 2 teaspoons of butter in a skillet over medium heat. Once the butter has melted, add the mushrooms, salt, and pepper. Stir together until the mushrooms are evenly coated in the butter and olive oil. Sauté for 6 minutes, or until the mushrooms have browned.
   
2. Spread 1 teaspoon of butter on one side of each slice of bread.
   
3. Place 2 slices of bread on a work surface, buttered side facing down. Spread 2-3 cloves of roasted garlic on each slice of bread. Layer a slice of munster, the mushrooms, and another slice of munster on top. Place second slices of bread over the munster, buttered sided facing out.
   
4. Place sandwiches in a large clean skillet over medium heat. Cover and cook for 3-4 minutes, or until golden brown. Then flip and brown the second sides of the sandwiches.
   

A slightly sweet sandwich with creamy fresh ricotta cheese.

You will need:

4 teaspoons Butter

4 slices Sourdough Bread

1/2 cup
Homemade Ricotta

1/2 cup
Marsala Poached Pears

4 tablespoons
Honey Roasted Walnuts

1. Spread 1 teaspoon of butter on one side of each slice of bread.
   
2. Place the slices of bread on a work surface, buttered side facing down. Spread ricotta on each slice of bread.
   
3. Spread the pears and then the walnuts on 2 of the slices of bread, on top of the ricotta. Finish assembling the sandwiches by adding the second slice of bread to each sandwich, ricotta side facing down.
   
4. Place sandwiches in a large skillet over medium heat. Cover and cook for 3-4 minutes, or until golden brown. Then flip and brown the second sides of the sandwiches.
   

Tomatoes roasted with oregano and basil paired with fresh mozzarella and spinach.

You will need:

4 teaspoons Butter

4 slices Italian Bread

1/2 cup
Roasted Tomatoes

1 medium ball of fresh Mozzarella, sliced

1/2 cup Spinach

1. Spread 1 teaspoon of butter on one side of each slice of bread.
   
2. Place 2 slices of bread on a work surface, buttered side facing down. Layer the roasted tomatoes, the mozzarella slices, and the spinach on top of each slice of bread. Then top with the second slices of bread, buttered side facing out.
   
3. Place sandwiches in a large skillet over medium heat. Cover and cook for 3-4 minutes, or until golden brown. Then flip and brown the second sides of the sandwiches.
   

Mushrooms and shallots sautéed in Sherry with melted goat cheese and a Parmesan crust.

You will need:

4 teaspoons, plus 1 tablespoon Butter

4 teaspoons shredded Parmesan

1 small Shallot, sliced

1/2 cup sliced Cremini Mushrooms

1/2 cup sliced Oyster Mushrooms

1/2 cup sliced Shiitake Mushrooms

1/4 teaspoon Salt

1/8 teaspoon Pepper

1/3 cup Sherry

8 tablespoons Goat Cheese, at room temperature

1/3 cup Spinach

4 slices Italian Bread

1. Spread 1 teaspoon of butter one side of each slice of bread. Spread 1 teaspoon of Parmesan over the butter and lightly press it into the bread.
   
2. Melt 1 tablespoon of butter in a skillet over medium heat. Add the shallot, mushrooms, salt, and pepper. Toss together until the mushrooms and shallots are evenly coated in the butter. Cook for 2 minutes. Then add the sherry. Sauté for 6 minutes, or until the mushrooms have browned.
   
3. Place the slices of bread on a work surface, Parmesan side facing down. Spread 2 tablespoons of goat cheese on top of each slice of bread.
   
4. Add the sautéed mushrooms and shallots on top of 2 of the slices of bread. Add the spinach on top. Place the second slices of bread on top of the spinach, Parmesan side facing out.
   
5. Heat a clean skillet over medium-high heat. Place the sandwiches in the ungreased skillet and toast for about 3 minutes a side, until the bread and Parmesan cheese is golden brown. Flip and brown the second sides of the sandwiches.
   

Goat cheese seasoned with roasted red pepper, basil, and oregano paired with sautéed zucchini slices.

You will need:

8 tablespoons Goat Cheese, at room temperature

1 tablespoon chopped Basil

1 tablespoon chopped Oregano

3 tablespoons diced
Roasted Red Bell Pepper

2 Zucchinis, sliced lengthwise

2 teaspoons Olive Oil

1/4 teaspoon Salt

1/8 teaspoon Pepper

4 teaspoons Butter

4 slices Country White Bread

1. Stir the goat cheese, basil, oregano, and roasted red bell pepper together. Set aside.
   
2. In a large bowl, toss the zucchini in the olive oil, salt, and pepper. Heat a skillet or grill pan over high heat and add the seasoned zucchini. Cook the zucchini for about 4 minutes per side, or until browned.
   
3. Spread 1 teaspoon of butter on one side of each slice of bread.
   
4. Place the slices of bread on a work surface, buttered side facing down. Spread 2 tablespoons of the herbed goat cheese on the top of each slice of bread.
   
5. Layer zucchini slices on top of 2 of the slices of bread. Then add the second slices of bread on top of the zucchini, goat cheese side facing down.
   
6. Place sandwiches in a large skillet over medium heat. Cover and cook for 3-4 minutes, or until golden brown. Then flip and brown the second sides of the sandwiches.