Grilled Cheese

LUNCH/REGULAR/VEGETARIAN/GFCF

Grilled Cheese


Ingredients

  • 4 slices white bread

  • 3 tablespoons butter, divided

  • 2 slices Cheddar cheese

Cooking Instructions

  1. Preheat a nonstick skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side down in the hot skillet; add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side up on top of cheese.
  2. Cook until lightly browned on one side; flip over and continue cooking until cheese is melted. Repeat with remaining 2 slices of bread, butter, and slice of cheese.

Grilled Cheese with Tomatoes















Ingredients
  • large tomatoes
  • salt, to taste
  • black pepper, to taste
  • 8 slices sourdough bread or other country-style loaf
  • ¼ cup mayonnaise
  • 1/4 cup butter or margarine
  • 1 pound sharp white cheddar, shredded

Cooking Instructions

  1. Slice tomatoes as thin as possible (a serrated knife works great) and place on a wire rack set inside a rimmed baking sheet; season with salt and pepper. Let sit, turning once, until they have released some of their liquid, 20–30 minutes.
  2. Heat a skillet over medium heat.
  3. Spread the butter over 1 side of each of the bread slices, this will be the side exposed to the heat.  
  4. Once the skillet is heated, place butter side down on the skillet for both slices.
  5. Spread the mayonnaise on the top side of the bread.
  6. Place each piece of cheddar cheese on top of the mayonnaise. 
  7. Add the tomatoes to only one bread slice.
  8. After about a minute, place the bread slice, without the tomato’s on top of the tomato half, making the sandwich.
  9. Mash the sandwich together with a spatula, and let cook for an additional minute.
  10. Serve immediately.

Grilled Cheese with Kale and Caramelized Onions
















Ingredients
2 medium red onions, cut into 1/2-inch-thick slices

¼ teaspoon freshly ground black pepper

⅛ teaspoon kosher salt

1 teaspoon red wine vinegar

8 (1-ounce) slices multigrain bread

Cooking spray

1 ounce finely grated Parmesan cheese, divided (about 1/4 cup)

3 ½ ounces shredded Swiss cheese

Cooking Instructions

  1. Preheat oven to 300°.
  2. Bring a small pot of water to a boil; add kale. Remove from heat; let stand 4 minutes or until kale is bright green. Drain; rinse kale under cold water until cool. Pat leaves dry.
  3. Heat a skillet over medium-high heat. Add oil; swirl to coat. Add onion, pepper, and salt. Cook 10 minutes or until onion is tender and browned, stirring frequently. Remove from heat; stir in vinegar, tossing to coat. Coarsely chop onion.
  4. Heat a large nonstick skillet over medium heat. Lightly coat 1 side of each bread slice with cooking spray. Working with 2 slices at a time, arrange bread in pan, sprayed side down. Cook 1 1/2 minutes or until bread begins to brown. Sprinkle 1 tablespoon Parmesan on 1 bread slice in pan. Top with 1 kale leaf, one-fourth of onion mixture, and about 1/4 cup raclette. Top with other toasted bread slice. Transfer sandwich to a baking sheet. Repeat procedure with remaining 6 bread slices, Parmesan, 3 kale leaves, onion mixture, and raclette. Bake sandwiches at 300° for 5 minutes or until cheese melts.
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