Cheese paired with any dish – from burgers, and pizzas to pastas and sandwiches – tastes heavenly. A grilled cheese sandwich is the easiest way to calm the starvation pangs that hit at any hour of the day. The superbly grilled bread with butter and gooey cheese oozing between the bread slices is a fast, filling snack, to not point out comforting. For this author, a grilled cheese sandwich is a go-to when she needs for a break from mundane meals.
The style of a grilled cheese sandwich is elevated when paired with flavourful dips and different stuffings. One can by no means run out of concepts to experiment with a basic grilled cheese sandwich. As April 12 is marked as Nationwide Grilled Cheese Sandwich Day, Mid-day.com invited cooks to share progressive recipes that carry a scrumptious twist to the basic grilled cheese sandwich.
Let’s dig in!
Truffled Mushroom and Fontina Grilled Cheese Sandwich
This recipe takes inspiration from Italian delicacies, recognized for its wealthy flavours and high-quality substances, to raise the standard grilled cheese right into a gourmand expertise. Chef Ravish Mukhri, Ditas, Decrease Parel, tells Mid-day.com, “This recipe is shared to encourage house cooks to discover the depths of Italian delicacies throughout the framework of a beloved consolation meals. The usage of truffle and Fontina cheese brings an opulent ingredient to the sandwich, showcasing how easy substances may be reworked into an beautiful dish.”
Substances:
Ciabatta or sourdough bread – 4 slices
Fontina cheese (grated) – 200 gm
Blended wild mushrooms (porcini, shiitake, and cremini) – 250 gm
Truffle oil: 2 tbsp
Contemporary thyme leaves (chopped) – 1 tbsp
Butter – 2 tbsp
Garlic (minced) – 2 cloves
Olive oil – 1 tbsp
Salt to style
Pepper to style
Methodology:
1. Warmth olive oil in a pan. Add minced garlic and thyme, and saute the mushrooms till they flip gentle and golden. Drizzle truffle oil in the direction of the tip, and season with salt and pepper.
2. Now begin assembling the sandwich. On slices of ciabatta or sourdough, layer the sauteed mushrooms and grated Fontina cheese. Drizzle a bit of extra truffle oil if desired.
3. Butter the skin of the bread and grill the sandwich in a pan over medium warmth. Press down gently to make sure even cooking and flip as soon as the bread is golden and the cheese has began to soften.
4. Lower the sandwich into halves or quarters and serve sizzling, ideally with a facet of blended greens tossed in a light-weight French dressing to chop by means of the richness.
Grilled Rooster Tikka Sandwich with Cheddar, Bacon, and Pesto Mayo
This sandwich combines Indian and American meals to create one thing distinctive. Grilled hen tikka, a scrumptious spicy Indian dish is paired with cheddar cheese, bacon, and pesto mayo. This mixture makes the basic sandwich even higher. Chef Ishijyot Surri, govt chef, SJI Hospitality and Meals Personal Restricted, says, “The spicy hen tikka enhances the creamy cheese and savory bacon. The addition of pesto mayo provides freshness and balances the richness of all of the elements. The ensuing flavour is satisfying for each Indian and American preferences.”
Substances:
Boneless, skinless hen breasts – 2
Slices of cheddar cheese – 4
Bacon strips – 4
Sandwiches bread – 4
Mayonnaise – 1/4 cup
Pesto sauce – 2 tbsp
Salt and pepper to style
Olive oil
For making ready hen tikka marinade:
Plain yogurt – 1/2 cup
Lemon juice – 2 tbsp
Garlic cloves (minced) – 2
Floor cumin – 1 tsp
Floor spherical coriander – 1 tsp
Garam masala – 1 tsp
Turmeric – 1/2 tsp
Floor ginger -1/2 tsp
Salt and pepper to style
Methodology:
1. Combine all of the substances for the hen tikka marinade in a bowl.
2. Coat the hen breasts with the marinade and refrigerate for at the least an hour (or in a single day, for greatest outcomes).
3. Preheat the grill or grill pan over medium-high warmth.
4. Prepare dinner the bacon till crispy and put aside on paper towels.
5. Take away the hen from the marinade and season with salt and pepper.
6. Grill the hen breasts for six to eight minutes per facet till totally cooked.
7. Let the hen relaxation for a couple of minutes earlier than slicing.
8. Combine the mayonnaise and pesto sauce in a small bowl to make the pesto mayo.
9. Calmly toast the sandwich bread slices on the grill.
10. Unfold the pesto mayo on the bread.
11. Prime with a grilled hen breast, two slices of cheddar cheese, and a strip of bacon. Your Grilled Rooster Tikka Sandwich with Cheddar, Bacon, and Pesto Mayo is able to savour.
Pesto, Solar-Dried Tomato, and Mozzarella Grilled Cheese Sandwich
Drawing inspiration from the colourful flavours of the Mediterranean area, this grilled cheese sandwich combines basic Italian substances with a contemporary twist. Chef Ajay Kumar, govt chef at Tapas, Jaypee Vasant Continental tells us, “Pesto, sun-dried tomatoes, and recent mozzarella are staple substances in Mediterranean delicacies, recognized for his or her daring flavours and flexibility. By incorporating these substances right into a grilled cheese sandwich, we create a pleasant fusion of Mediterranean and luxury meals.”
Substances:
Bread slices (your alternative of bread, however one thing sturdy works greatest I take advantage of ciabatta) – 2
Basil pesto – 1 tbsp
Contemporary mozzarella cheese slices – 2-3
Solar-dried tomatoes (drained of extra oil) – 2-3
A couple of leaves of cleaned lettuce
Butter or olive oil for grilling
Methodology:
1. Begin by thinly slicing the sun-dried tomatoes. If the dried tomatoes are packed in oil, drain them nicely and pat them dry with a paper towel earlier than slicing them.
2. Lay out your bread slices on a clear floor. Take one slice of bread and unfold the basil pesto evenly over one facet.
3. Prepare lettuce and sun-dried tomatoes over the pesto-covered slice of bread.
4. Place the mozzarella cheese slice on prime of the sun-dried tomatoes.
5. Place the second slice of bread on prime of the mozzarella cheese, making a sandwich.
6. Warmth the sandwich griller on medium warmth. Add a small quantity of butter or olive oil to it.
7. As soon as the griller is sizzling, fastidiously place the assembled sandwich.
8. Prepare dinner for two-three minutes till the bread is golden brown grilled mark and crispy, and the cheese is melted.
9. As soon as the sandwich is grilled to your liking, take away it and switch it to a slicing board.
10. Enable it to chill for a minute or two to keep away from burning your mouth.
11. Lower the sandwich in half if desired, and serve it heat.
12. Serve with a portion of French fries, mustard, ketchup and facet salad.
Apple and Gouda Grilled Cheese with Caramelised Onions
What makes this recipe particular is the way it mixes up flavours you won’t count on in a grilled cheese sandwich. “You`ve received the creamy Gouda cheese and the tangy Granny Smith apples that add a pleasant kick and crunch to the sandwich. Additional, these candy caramelized onions come along with a contact of balsamic vinegar including extra style to the dish,” says Chef Chef Rahul Desai, Blah, BKC.
Substances:
Multigrain bread slices – 4
Gouda cheese (thinly sliced) – 120 gm
Granny Smith apple (thinly sliced) – 1
Onion (thinly sliced) – 1
Butter – 2 tbsp
Olive oil – 2 tbsp
Balsamic vinegar – 2 tbsp
Salt and pepper to style
Methodology:
1. Begin by caramelising the onions. Warmth the olive oil in a skillet over medium-low warmth. Add the sliced onions and prepare dinner, stirring sometimes, till they’re gentle and golden brown. Stir within the balsamic vinegar and proceed cooking for one more 5 minutes. Take away from warmth and put aside.
2. Warmth a non-stick skillet over medium warmth. Within the meantime, assemble the sandwiches.
3. On two slices of bread, layer the Gouda cheese slices, adopted by a layer of thinly sliced apples and a beneficiant spoonful of caramelized onions. Prime with the remaining bread slices.
4. Unfold a skinny layer of softened butter on the outsides of every sandwich.
5. Place the sandwiches within the preheated skillet and prepare dinner till golden brown and crispy on one facet – about three to 4 minutes.
6. Fastidiously flip the sandwiches and proceed cooking till the cheese is melted and the opposite facet is golden brown.
7. Take away from the skillet and let it cool for a minute earlier than slicing and serving.
Ham & Jam Soften
Talking about her alternative of a grilled cheese sandwich, Chef Amrusha, Amour Bistro says, “I’ve at all times beloved combining candy and savoury components. My favorite snack as a youngster was at all times peanut butter and Jam sandwiches. So I added my subsequent most favorite factor to it, smoked ham, Black Forest Ham can be my ultimate ham or a superb smoked ham.”
Substances:
Toasted Nation Loaf – 2 slices
Brie cheese (thinly sliced) – 20 gm
Emmental cheese sliced – 20 gm
Classic cheddar (non-compulsory)
Oak smoked ham – 3 slices
Raspberry jam (must be tart, not too candy) – 1-2 tbsp
Peanut butter (non-compulsory) – 1 tsp
Child Rocket leaf (non-compulsory) – 2 sprigs
Butter as desired
Methodology:
1. Apply butter on either side of bread and toast till golden on either side. The toast at this stage could also be semi-toasted. A little bit of a gentle centre is sweet.
2. Unfold your raspberry compote or jam (store-bought or home made) on one toast.
3. Layer it up with folded slices of smoked Ham. The smoky salty flavour of ham compliments the tartness of the raspberry.
4. Subsequent drizzle a teaspoon of peanut butter over the ham. Skip this step when you have nut allergic reactions.
5. Now, layer the Brie cheese over lofty slices of ham. The selection of cheese shouldn’t be sharp however delicate and very melty. In the event you’d like a sharper cheese included, add classic cheddar for that further kick.
6. In the event you’d like so as to add some rocket leaf for a bit of inexperienced freshness, now can be the time to position a few sprigs on prime.
7. Lastly, cowl with the second slice of toast.
8. Place the sandwich on a heavy backside pan on the range or a flat grill. Cowl with a chrome steel bowl or a cloche. On medium warmth, permit the cheese to soften contained in the sandwich, flipping the sandwich as required to stop burning. This may increasingly take a couple of minutes, and voila! There you might have it – the Ham and Jam Soften.
Smoked Mushroom Ciabatta
Chef Sufeeyan Khan, Sao By The Shore says, “This sandwich is exclusive because it combines flavours and textures – the savoury smoked wild mushroom pairs completely with the tangy horseradish sauce, candy caramelised onions, and the sharpness of the provolone cheese. The ciabatta bread provides a crispy exterior and a gentle inside, enhancing the general consuming expertise.”
Substances:
Loaf of freshly baked ciabatta bread – 1
Smoked wild mushrooms (thinly sliced) – 200 gm
Creamy horseradish sauce – 1/2 cup
Onion (thinly sliced) – 1
Sharp provolone cheese (sliced) – 150 gm
Olive oil – 2 tbsp
Salt and pepper to style
Methodology:
1. Preheat your oven to 350°F (175°C).
2. Start by caramelising the onions. Warmth a tablespoon of olive oil in a skillet over medium warmth. Add the thinly sliced onions and prepare dinner, stirring sometimes, till they flip golden brown and caramelised, about 15-20 minutes. Season with a pinch of salt and put aside.
3. Whereas the onions are caramelised, slice the ciabatta bread horizontally to open it up for the sandwich.
4. Unfold a beneficiant layer of creamy horseradish sauce on each halves of the ciabatta bread.
5. Layer the thinly sliced smoked wild mushrooms on one-half of the ciabatta bread.
6. Place the caramelised onions on prime of the mushrooms.
7. Prepare the slices of sharp provolone cheese over the onions.
8. Shut the sandwich with the opposite half of the ciabatta bread.
9. Brush the outer facet of the ciabatta bread with the remaining olive oil.
10. Wrap the assembled sandwich in aluminium foil and place it on a baking sheet.
11. Bake within the preheated oven for 10-Quarter-hour, or till the cheese is melted and the bread is crispy on the skin.
12. Take away from the oven and let it cool for a couple of minutes.
13. Unwrap the sandwich, slice it into particular person parts, and serve instantly.
Connoisseur Truffle Grilled Cheese Sandwich
This gourmand truffle grilled cheese sandwich is a decadent delight for cheese lovers. The sandwich is completely balanced with a crispy exterior and a gooey, melted cheese inside. Whether or not loved by itself or paired with a bowl of tomato soup, this sandwich is bound to fulfill your cravings and depart you yearning for extra. Chef Ajay Thakur, head chef, Hitchki Resto Bar tells Mid-day.com, “I`m sharing this gourmand truffle grilled cheese sandwich recipe as a result of it`s my twist on a basic consolation meals. It combines the richness of Gruyere and white cheddar cheeses with the luxurious aroma of truffle oil, elevating the standard grilled cheese sandwich to an entire new degree of indulgence. I consider everybody deserves a style of gourmand goodness, particularly on Nationwide Grilled Cheese Sandwich Day.”
Substances:
Slices of your favorite bread (sourdough works nice) – 4
Shredded Gruyere cheese – 1 cup
Shredded white cheddar cheese – 1 cup
Truffle oil – 2 tbsp
Unsalted butter – 2 tbsp
Grilled hen (non-compulsory)
Methodology:
1. In a small bowl, combine the shredded Gruyere and white cheddar cheeses.
2. Drizzle truffle oil over one facet of every slice of bread.
3. Warmth a skillet or griddle over medium warmth.
4. Unfold butter on the facet of every slice of bread that doesn`t have truffle oil.
5. Place one slice of bread, buttered facet down, onto the skillet.
6. Sprinkle a beneficiant quantity of the cheese combination onto the bread within the skillet.
7. If utilizing, add a layer of grilled hen on prime of the cheese.
8. Place one other slice of bread on prime, truffle oil facet up.
9. Prepare dinner till the underside slice of bread is golden brown and crispy, and the cheese is melted, about three to 4 minutes.
10. Fastidiously flip the sandwich utilizing a spatula and prepare dinner till the opposite facet is golden brown and crispy, and the cheese is totally melted.
11. Take away from the skillet and let it cool for a minute earlier than slicing and serving.
12. Serve with a portion of French fries.
