Grilled cheese sandwiches are simply addictive—even when they’re as basic as a slab of cheese melted between two pieces of bread. But I love to play with the classic recipe and give it an unusual twist or two.
Here the grilled cheeses are stuffed with sautéed broccoli rabe (what better way to eat your greens?!) and layered with a bit of aged Gruyère, just enough to bind the sandwiches together as the cheese melts.
As a last touch, I like to serve the sandwiches with this tomato coulis with shallots and white wine—a deliciously tangy dipping sauce for a delectable grilled cheese!
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I don’t know why, but I’ve always found the taste of smoked cheese to be absolutely enchanting. So, I’m always dreaming up recipes where I can use this favorite food.
This is why smoky provolone found its way into today’s panini.
Smoked provolone is not as potent as some other smoked cheeses (like smoked Gouda for example). Its delicate smokiness is incredibly pleasing. And it doesn’t overwhelm the other ingredients in this sandwich: the balance of flavors is just right.
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Peppers come in all shapes, sizes, colors and flavors. They are truly some of Mother Nature’s most succulent little gifts. Piquillo peppers prove the point to perfection!
These lipstick-red Spanish peppers are a specialty of Lodosa, in northern Spain. They’re harvested at their peak, then fire-roasted, hand-peeled and jarred in their own juices. All of this hard work yields peppers that are delightfully tangy and sweet, with a mellow smokiness to them.
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This classic Provençal sandwich, which means “soaked bread” in the ancient Nice dialect, is nothing more than a Salade Niçoise served between two pieces of bread. In the old days it was considered to be a humble food, made with ingredients that every household would have on hand.
But today Pan Bagnat is fashionable fare. And for good reason: it makes an extraordinarily delicious and satisfying meal.
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What is it about melted cheese? Just about anything oozing with melted cheese tastes delicious – like melted mozzarella on a flatbread pizza; sweet, nutty asiago in a luscious mac & cheese; or earthy fontina in an unbearably sinful fondue with chipotle and tequila.
But perhaps the simplest recipe – the most adored of all – is the grilled cheese sandwich. When prepared with a crusty bread and stuffed with a cheese that melts to perfection, it is essentially irresistible.
Here, this beloved sandwich takes on a gourmet twist. The secret ingredient: garlic confit!
When garlic is gently poached in olive oil, it becomes sweet, with a subtle flavor. The cloves become so soft that you can spread them on your toast – or in this case, in your grilled cheese sandwich.
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