Once we took a bite of Caroline Wright's delectable egg sandwiches
, we were curious what else she had up her sleeve (and in her new cookbook
). And like any warm-blooded human beings, we stopped looking once we found her grilled cheese three-way. There is no food more comforting than the cheesy staple, and as those that survived college on them can attest, they are delicious enough to eat daily. But, if you're classic white bread and cheddar combo is getting a bit tiresome, check out these three different ways to grill 'em up.
Melt two tablespoons of salted butter in a large nonstick skillet over medium heat, add two sandwiches, and place a smaller heavy skillet on top to weigh them down. Cook, flipping the sandwiches (and replacing the small skillet "weight") midway, until they are golden brown on both sides, about eight minutes. Repeat with more butter and the remaining sandwiches.
||Grilled Cheddar + Arugula Sandwiches
1 C. arugula leaves
8 thick slices sharp Cheddar cheese (about 8 oz. total)
1/4 C. mayonnaise
||Grilled Havarti Sandwiches with Pepperoncini
8 thick slices Havarti cheese (about 8 oz. total)
1 C. sliced pepperoncini or sweet-and-spicy pickled banana peppers
1/4 C. grainy mustard
||Grilled Fontina, Prosciutto + Apricot Sandwiches
8 oz. fontina cheese, thickly sliced
4 oz. thinly sliced prosciutto
1/4 C. apricot preserves
For more recipes order your copy of Wright's Twenty-Dollar, Twenty-Minute Meals.