Rania's Recipes: Grilled Cheese 2 Ways
Who doesn't like grilled cheese, right? Well, the next time you make this delicious sandwich, be sure to try out one of these variations from Rania Harris!
Grilled Cheese and Wild Mushroom Sandwiches
- Unsalted butter – for sautéing the mushrooms and spreading the bread
- 8 ounces Cremini mushrooms - sliced
- 2 teaspoons minced garlic
- 3 tablespoons white wine
- 2 tablespoons minced fresh basil
- Truffle Salt
- Freshly ground black pepper to taste
- 4 slices Provolone cheese
- 4 slices rustic wheat bread – sliced about 1/2 –inch thick
Directions:
Heat a small amount of butter in a large skillet over medium heat. Add the mushrooms and garlic; sauté until lightly browned. Turn the heat up to high, add the wine, and stir until the wine has cooked down and there is hardly any liquid left in the pan. Remove from heat and stir in the basil and sprinkle very lightly with truffle salt and freshly ground black pepper to taste. Set aside to cool slightly while assembling the sandwiches
Heat a griddle to medium high heat. Spread all four slices of the bread with butter. Place the bread on the griddle, buttered side down, and top with one slice of provolone cheese – top with mushrooms and then with the second slice of Provolone cheese. Top with a second slice of bread, buttered side facing up. Grill until golden brown, flip, and repeat. Grill until the cheese has melted and the bread is toasted to golden brown and crisp. Be careful not to burn the bread.
Slice each sandwich in half on a diagonal and serve immediately.
Yield: 2 sandwiches
Grilled Cheddar, Bacon and Tomato Sandwiches
- 8 slices thick sliced peppered bacon – cooked crisp
- Unsalted butter, softened
- 8 slices rustic Italian bread
- Dijon Mustard
- 8 slices English Cheddar cheese
- 8 slices tomato
Directions:
Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, buttered side down. Spread each slice of the unbuttered side of the bread with Dijon mustard. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, buttered side out and Dijon Mustard side down. Grill the sandwiches until the cheese has melted and the bread is golden on both sides, being careful not to burn the bread. Slice each sandwich on a diagonal and serve immediately.
Serves: 4
