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)