Last week, I talked about how I get menu ideas for this column. I will read a food article’s headline and then make up my own version of the recipe before reading the article. From the headline, I get that initial spark for a few good ideas. After jotting these down, I’ll go back and read the article. Inevitably, I will gain even more inspiration and more possibilities for modifying the recipe.
“To get the perfect cheese melt without burning the bread, I grill the first side on medium heat and once I flip it over, I toss the pan into an oven set at 350 F degrees.”
For instance, I saw an article on 15 ways to make grilled cheese sandwiches. Right away, I began building ideas with the basic sandwich in mind. What makes up a grilled cheese? Bread, cheese and a little butter, mayonnaise or oil on the outside before grilling it. Now, think of any kind of sandwich, sub, wrap or any cheesy meal. Transfer those ingredients onto a sandwich, lightly buttered or with mayo or oil on the outside of the sandwich and grill it.
I believe there should be bread followed by cheese, some kind of filling, perhaps, cheese and then bread. Of course, a really good grilled cheese sandwich should have gooey cheese almost running right out of the center when the sandwich is cut.
To get the perfect cheese melt without burning the bread, I grill the first side on medium heat and once I flip it over, I toss the pan into an oven set at 350 F degrees. I’ve found that method is the best way to get perfect results each time. If your filling needs to be pre-cooked or heated, that will also help melt the cheese, but I would still use the oven to finish cooking it.
Try to use soft cheeses that will melt when heated as opposed to hard cheeses that will tend to separate and get oily instead of melting. Also, use all types of breads. Don’t be afraid to use mustard or other spreads as taste dictates. Definitely mix, match, substitute or drop ingredients to suit your own taste buds. Enjoy.
Grilled Cheese variations
Grilled Cheese uses various cheeses such as American, Swiss, Gouda, smoked Gouda, havarti, pepper jack or Brie to name a few.
- Cheese and tomato using different cheeses and breads
- The Philly Cheese with steak, grilled onions and peppers
- The Mexican with jalapeño jack cheese, jalapeños and spicy chicken
- The Cordon Bleu with ham and cheese
- Pastrami and Swiss with onions and pickles or sauerkraut
- The bacon (or sausage) and egg breakfast grilled cheese
- Lamb with roasted red pepper, arugula and feta
- The Italian with mortadella, salami, pepperoni and provolone
- The other Italian with sautéed sausage, peppers and onions
- The other-other Italian with meatballs and provolone
- The vegetarian with grilled or sautéed veggies and smoked Gouda
- The Tuna Melt grilled cheese
