Tooele Transcript Bulletin – News in Tooele, Utah
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September 22, 2014
Rethinking Grilled Cheese

Grilled cheese sandwiches—they’re universally loved, and with good reason. Ooey, gooey, melty cheese and toasty, buttery bread is a combination that’s about as perfect as you can get. But there are ways to dress up a grilled cheese sandwich that take the childhood favorite to new heights.

In the first variation, chopped broccoli merges with mayonnaise for a sprightly spread that adheres to the bread and contrasts with the Cheddar cheese. In the second, tender, brown caramelized onions provide a deep, sweet note perfect with Swiss or Cheddar.

No matter the type of cheese or the additional filling, two things remain the same: You want to butter the bread generously, so that when you put the sandwiches in the pan or on the griddle, you can cook each side until crispy. It also helps to have a lid for the pan so that you can cover the sandwiches during the last two minutes of cooking to ensure that the cheese melts thoroughly.

Grilled Cheese and Broccoli Sandwiches

4 ounces broccoli florets, steamed, drained and chopped
2 tablespoons mayonnaise
1 teaspoon grated lemon rind
4 slices whole-wheat or multigrain bread
4 slices (about 1ounce each) Cheddar cheese
4 teaspoons butter, softened

1. Combine broccoli, mayonnaise and lemon rind; mix well. Spread on 2 slices of bread. Cover with cheese, folding cheese over if necessary to fit bread. Top with remaining bread. Spread half the butter on top of bread.
2. Heat a large nonstick skillet over low heat. Place sandwiches, buttered sides down, in pan. Spread remaining butter on top slices of bread. Grill sandwiches 5 to 10 minutes per side, until golden brown. Reduce heat if toasting too quickly. Cover pan during last 2 minutes of cooking to melt cheese. Cut each sandwich into halves. Serves 2.

Per serving: 550 calories, 41g fat, 85mg chol., 20g prot., 31g carbs., 6g fiber, 860mg sodium

Grilled Cheese and Caramelized Onion Sandwiches

1 1/2 tablespoons olive oil
3 medium onions (1 pound total), cut into halves vertically and thinly sliced
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 slices rye bread
4 slices (about 1 ounce each) Swiss or white Cheddar cheese
4 teaspoons butter, softened

1. In a large nonstick skillet, heat oil over medium heat. Add onions, salt, nutmeg and pepper. Cook, stirring occasionally, 25 minutes or until browned and tender.
2. Spread about 1/4 cup onions on each of 2 slices of bread. Cover with cheese, folding cheese over if necessary to fit bread. Top with remaining bread slices. Spread half the butter on the top of bread.
3. Heat a large nonstick skillet over low heat. Place sandwiches, buttered sides down, in pan. Spread remaining butter on top slices of bread. Grill sandwiches 5 to 10 minutes per side, until golden brown. Reduce heat if toasting too quickly. Cover pan during last 2 minutes of cooking to melt cheese. Cut each sandwich into halves. Serves 2.

Per serving: 610 calories, 38g fat, 80mg chol., 24g prot., 48g carbs., 7g fiber, 890mg sodium

Photo by Mark Boughton Photography / styling: Teresa Blackburn

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