I came across a recipe from Cooking Club of America that inspired the whole idea of grilled cheese with special ingredients.
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| The inspiration sandwich, from CCA |
Roast Beef, Cheddar, and Horseradish Panini (serve with tomato soup) - Makes 4 sandwiches
Butter
8 slices sandwich bread or sourdough
8 slices deli roast beef
8 slices sharp cheddar
8 slices mild cheddar or jack cheese
1 tsp creamy horseradish
3 Tbsp mayo
1 cup arugula (optional)
Heat a grill pan, panini maker, or skillet to medium heat. I like to put the meat in the skillet and warm through before assembling the sandwiches (this is optional).Meanwhile, butter each slice of bread on one side. Mix horseradish and mayo in a dish (can use less horseradish for a milder sandwich). When pan is hot, spread non-buttered side of bread with mayo/horseradish mix and place butter-side down in skillet. Add one slice of sharp cheddar cheese and 1 - 2 pieces of roast beef. Add 1/4 of the arugula and 1 slice of the mild cheddar or jack. Top with other slice of bread. Repeat to make one more sandwich. To cook like a panini, put a heavy skillet on top of sandwich and cook 2 - 3 minutes. Remove heavy skillet and flip sandwich. Turn down heat to medium-low and cook 2 - 3 more minutes until cheese is melted. Repeat with remaining ingredients to make 2 more sandwiches.
Hot Italiano (Makes 4 sandwiches)
Butter
8 slices of Italian bread or 4 crusty rolls, halved
4 thin slices salami or 8 thin slices prosciutto (may substitute 8 slices pre-cooked bacon)
4 slices of honey ham (if small or thin slices, use 8 slices total)
4 slices of Provolone cheese
4 slices of Swiss or mozzarella cheese
1 1/2 tsp Italian dressing
3 Tbsp mayo
4 thin slices tomato (optional)
Heat a grill pan, panini maker, or skillet to medium heat. Once heated, add ham and prosciutto (if using) to the pan and heat through, 2 - 3 minutes. This helps cook off some of the extra moisture. Meanwhile, butter each slice of bread on one side. Mix Italian dressing and mayo in a dish. When pan is hot, spread non-buttered side of bread with mayo/dressing mix and place butter-side down in skillet. Add one slice of Provolone cheese and 2 pieces of prosciutto/salami or bacon. Add 1 slice of tomato, 1 slice of ham, and 1 slice of the Swiss or mozzarella. Top with other slice of bread. Repeat to make one more sandwich. To cook like a panini, put a heavy skillet on top of sandwich and cook 2 - 3 minutes. Remove heavy skillet and flip sandwich. Turn down heat to medium-low and cook 2 - 3 more minutes until cheese is melted. Repeat with remaining ingredients to make 2 more sandwiches.
Mediterranean Turkey with Pesto (Makes 4 sandwiches)
Butter
8 slices whole-wheat bread
8 slices deli smoked turkey
8 slices Provolone or mozzarella
4 tsp crumbled Feta cheese (preferably with mediterranean herbs)
3 Tbsp mayo
2 tsp store-bought pesto
1/2 cup fresh basil or 1 cup baby arugula
Heat a grill pan, panini maker, or skillet to medium heat. Meanwhile, butter each slice of bread on one side. Mix pesto, Feta and mayo in a dish. When pan is hot, spread non-buttered side of bread with mayo/pesto/Feta mix and place butter-side down in skillet. Add one slice of Provolone or mozzarella cheese and 1 piece of turkey. Add 1/4 of the arugula (if using), 1 slice of turkey, and 1 slice of the Provolone or mozzarella. Top with other slice of bread. Repeat to make one more sandwich. To cook like a panini, put a heavy skillet on top of sandwich and cook 2 - 3 minutes. Remove heavy skillet and flip sandwich. Turn down heat to medium-low and cook 2 - 3 more minutes until cheese is melted. Repeat with remaining ingredients to make 2 more sandwiches.
