One of my winter joys is eating a hot lunch. It is a very
warming, satisfying and comforting sensation when that first bite
enters the mouth. A favorite hot lunch of mine is a grilled
sandwich, specifically the classic grilled cheese.
One of my winter joys is eating a hot lunch. It is a very warming, satisfying and comforting sensation when that first bite enters the mouth. A favorite hot lunch of mine is a grilled sandwich, specifically the classic grilled cheese.
When I think of the memories of how the hot cheese melts through the two pieces of the buttery and crunchy bread, my mouth waters and I linger for the excitement of that first bite. Although my memories of classic grilled cheese are very strong, my tastes have matured. The way I prepare them has gone from the frying pan to the sandwich grill press, commonly called a panini press.
In one of my previous columns, I mentioned the use of a grill pan for creating a grilled turkey sandwich. The idea of making sandwiches in a grill pan is almost the same as a panini press. A grill pan heats from the bottom where a panini press heats from the bottom and the top. Both the grill pan and panini press mark the sandwich with the same characteristic grill marks.
The important aspects of panini presses are that they also add weight to the top of the sandwich, thereby assisting the heat to penetrate the top part of the sandwich. Fortunately, grill pans have a panini press as an additional option for many models. The presses for grill pans are sold at an additional cost.
Just because I cannot go back to my childhood does not keep me from enjoying a good grilled cheese sandwich. Children may like the plain American cheese as the standard, but adults will love some new combinations. Anything you can think of that would go on a cold sandwich may cross over to grilled cheese.
Many combinations of meat and cheese work very well together. Some people enjoy adding fresh tomato to their grilled cheese sandwiches too. When I was younger, my grilled cheese accidentally touched the catsup for my french fries. I liked the combination of flavor that a little catsup gave my grilled cheese. This inspired me last year.
I decided to add gourmet mustard made with Vidalia onion one time. I was surprised by the sweetness and tang that the mustard imparted upon my grilled turkey and swiss cheese. I wish my aunt could remember where she purchased the mustard so I can buy some for myself.
The bread of the sandwich is just as important as what it holds. The classic grilled cheese is made from the all American soft white bread. Although this is good for a few grilled cheese sandwiches, other grilled cheese sandwiches can be greatly improved with a change of bread.
One of my favorite breads for grilled cheese is sourdough. Through the last few years, sourdough bread had some interesting additions.
If hosting an informal gathering with friends and their children, consider serving grilled cheese sandwiches with a favorite soup and french fries. Have a choice of two different breads, three cheeses and three meats.
Along with your two favorite breads, I suggest cheddar, swiss and pepper jack for cheeses and ham, roast beef and turkey for meats. This will give the opportunity for your guests to have fun building their own sandwich with their favorite combinations. Because the sandwiches cook quickly in a panini press, about 3 to 4 minutes, the press can accommodate many sandwiches at once. Everyone can be served in a short period of time.
This weekend, consider trying a new grilled cheese sandwich. You will not be disappointed with the possibilities some new versions hold. I am sure that whatever combination you come up with will make your face and heart smile.
Panini Press Grilled Cheese: Horseradish Jack and Roast Beef
The recipe this week should only be used as a guide to prepare your grilled cheese sandwiches on a panini press. If you have an interesting sandwich you prepare on your panini press, please let me know, and I will mention it in a future article.
2 slices of sourdough bread
2 tsp. butter
A few slices of roast beef
A few slices of horseradish jack cheese
Step 1: Preheat your panini press or George Foreman Grill according to directions.
Step 2: Determine what part of the bread will become the outside of the sandwich, and spread 1 tsp. of butter on each slice. Assemble the roast beef and horseradish cheese on one slice of bread and cover with the other slice of bread. The butter sides should be exposed on the top and bottom of both slices of bread.
Step 3: Move the sandwich from your work surface to the panini press or George Foreman Grill and close the top. Grill for 3 to 4 minutes.
Step 4: Remove the sandwich and cut on a diagonal for presentation.
