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A fresh take on the beloved American classic, from the classic white bread with American cheese to „The Champ” (a taleggio and short rib extravaganza); the „Johnny Pastrami,” which combines pastrami with the bite and freshness of apple chutney; and „The Tomater” with creamy mozzarella and a sun-dried tomato spread. Featuring both common and elevated ingredients like brie cheese, poppy seed bread, olive tapenade, fig marmalade, smoked salmon, candied bacon, bourbon-glazed ham, and raisin walnut bread, these are recipes that invite you into new and uncharted grilled cheese territory. With notes on the best cheese and breads and pro tips for the best cooking techniques, this book has something for every taste and is guaranteed up your grilled cheese game.
From the Publisher
Tomater
12 ounces mozzarella cheese, grated or cut into 8 slices
8 slices brioche bread
Pesto
1 cup dry-packed
sun-dried tomatoes
¼ cup fresh basil leaves
4 cloves garlic, coarsely chopped
¼ cup candied walnuts
¼ cup grated Parmesan cheese
½ cup olive oil
8 slices heirloom tomato
4 tablespoons unsalted butter, for finishing
To make the pesto, in a saucepan, combine the tomatoes with water to cover, bring to a boil over medium-high heat, and boil for 5 to 7 minutes, until rehydrated and tender. Drain well and let cool.
In a food processor, combine the cooled tomatoes, basil, garlic, walnuts, and Parmesan and pulse until finely chopped. With the processor running, add the oil in a slow, thin stream and process until the oil is incorporated and the mixture is smooth.
Line up half of the bread slices on a work surface. Top each slice with 1 cheese slice, one-fourth of the pesto, 2 tomato slices, and a second cheese slice. Close the sandwiches with the remaining bread slices.
Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Turn down the heat to low, add 1 sandwich, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
Cut the sandwiches in half, plate, and serve.
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