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Grilled Cheese Sandwiches

Source of Recipe


Sunset, July 2005






List of Ingredients



• 8 slices rye bread
  
• About 8 ounces Cheddar cheese, thinly sliced
  
• 1 firm-ripe tomato, rinsed, cored, and thinly sliced
  
• 1/2 sweet onion, thinly sliced and separated into rings
  
• About 2 Tbsp olive oil
  






Instructions



1. For each sandwich, top a slice of bread with a thin layer of cheese, 2 tomato slices, a few rings of onion, and more cheese. Top with a second slice of bread.
   
   
2. Brush both sides of the sandwich lightly with olive oil, then push 2 or 3 toothpicks all the way through the sandwich to secure.
   
   
3. Lay sandwiches over medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid. Cook, turning to prevent bread from scorching (remove toothpicks when turning, if they catch on the grill), until sandwiches are well browned on both sides, with some darker grill marks in spots, and cheese is melted, 8 to 10 minutes total. Serve hot, while cheese is still melted.
   
   Makes 4 sandwiches.
   
   ............................
   
   ♦ Grilled Ham and Cheese:
   
   Use whole-wheat or walnut-wheat bread, sliced Swiss cheese, sliced good-quality deli ham, and rinsed baby spinach leaves. Spread slices of bread with Dijon mustard before filling. Follow directions for grilled cheese sandwiches to grill.
   
   ♦ Grilled Italian Sandwiches:
   
   Use Italian or sourdough bread, drained fresh mozzarella cheese, strips of canned roasted red peppers, and rinsed fresh basil leaves (you'll need about 8). Follow directions for grilled cheese sandwiches to grill.