Grilled Cheese Trio
| July 26, 2022
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
Food Consultant Chaya Surie Goldberger
Caramelized Onion Grilled Cheese
An elevated classic that will be a favorite with kids and adults alike.
SERVES 1
- 2 slices bread (like sourdough)
- garlic butter, for smearing
- 1 slice each Havarti, light cheddar, and baby Gouda cheese (see note)
- 1 small chopped onion caramelized in 2 Tbsp olive oil (or 2 cubes frozen caramelized onions, defrosted)
- salt and pepper, to taste
Preheat your sandwich, panini, or pizza maker.
Place a piece of parchment paper over the bottom half of the machine, and lay the slices of bread side by side. Smear each slice of bread with garlic butter.
Place a slice of cheese on one slice of bread. Spread half the onion (or one of the cubes) over the cheese and sprinkle with salt and pepper. Place the second slice of cheese over the onions. Spread the remaining onion, sprinkle with salt and pepper, and top with the third slice of cheese. Cover with the second slice of bread (butter side over the cheese).
Fold the parchment paper over the sandwich. Close the top of the machine and cook 3–4 minutes until sandwich is browned and cheeses are melted.
Transfer to a plate and slice grilled cheese sandwich into two. Serve warm.
Note: Feel free to substitute the cheeses with your favorites.
Bruschetta Grilled Cheese
Recipe by Chaya Surie Goldberger
SERVES 3
- 3 plum tomatoes, sliced
- ½ medium red onion, sliced
- 8 basil leaves, ribbon-sliced, or 1 Tbsp dried basil
- ⅛ cup extra-light olive oil
- salt and pepper, to taste
- 6 slices sourdough bread
- garlic butter, for smearing
- 1 8-oz (225-g) pkg feta cheese
Mix together the first five ingredients.
Smear the outside of each slice of bread with garlic butter. Divide vegetables and cheese between three slices of bread, then top each one with another slice to form sandwiches. Place in a panini maker and cook until sandwiches are crispy and cheese is melted.
Caramelized Veggie Grilled Cheese
Recipe by Chaya Surie Goldberger
SERVES 3
- 1 small eggplant, cut lengthwise, then into half-moon slices
- salt, for sprinkling
- 1 bag frozen asparagus
- oil, for caramelizing
- 1 red pepper, sliced
- 6 slices sourdough bread
- Mehadrin Garlic Butter, for smearing
- 1 8-oz (225-g) pkg goat cheese
Sprinkle salt on the eggplant slices and let them sweat (to remove the bitterness) while asparagus and pepper are being caramelized. Pat dry before using.
Heat a cast-iron or a non-stick frying pan on high heat (to give a nice caramelization) and add a bit of canola oil. Caramelize the asparagus; remove and add the red pepper. Remove, add a bit more canola oil, and add the eggplant in batches so you don’t overcrowd the pan — these are more delicate and you want to keep the slices neat. Remove from pan.
Smear the outside of each slice of bread with garlic butter. Divide vegetables and cheese between the slices of bread, and top each one with another slice to form sandwiches. Place in a panini maker or back into your pan, and cook until sandwiches are crispy and cheese is melted.
(Originally featured in Family Table, Issue 803)
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