GRILLED CHEESE—LIT­ER­ALLY

Midwest Living - - Here &now Get Together -

Up­grade a child­hood fa­vorite by us­ing grown-up in­gre­di­ents and cook­ing out­side. Grill over low heat (ei­ther di­rectly on the grate or in­di­rectly in a cast-iron skil­let). If the bread is brown­ing too quickly, move sand­wiches to the top rack or wrap in foil.

1 Layer a petite baguette with white ched­dar cheese, cracked black pep­per and oven-roasted toma­toes.

2 Start with white ar­ti­san bread, then add Gouda, black­berry jam and halved fresh black­ber­ries.

3 Look for bread fla­vored with rose­mary. Pile it with fontina cheese, a driz­zle of honey and thinly sliced ap­ples.

4 Give a clas­sic grilled cheese sweet zip by sand­wich­ing ched­dar and red pep­per jelly in potato bread.

TIP To get faster, more even melt­ing on any toasted sand­wich, use grated cheese rather than sliced.

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