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Cheese: Mixed Grilled Cheese (3 Variations)

Source of Recipe

Rachael Ray
Butter, for grilling

4 slices pumpernickel bread
1/3 pound piece Havarti with caraway, thinly sliced
1 vine-ripe tomato, thinly sliced
A few blades fresh chive, snipped or chopped

4 slices whole grain bread
1/3 pound brick sharp cheddar, thinly sliced
8 thin slices baked ham
1 small McIntosh apple, thinly sliced

4 slices crusty white bread
1/3 pound Gruyere, thinly sliced
2 handfuls baby spinach leaves from bulk bin of produce department
2 artichoke hearts in water, drained and sliced (Reserve the remainder of a small can for a salad topper later in the week)
Salt and pepper

Heat a nonstick griddle pan over medium high heat. Wipe grill with butter nestled in paper towel. Add 4 slices bread. Cover bread with thin slices of cheese. Cover pumpernickel and Havarti grilled cheese with sliced tomato and chives. Cover cheddar and whole wheat grilled cheese with 2 slices of ham per sandwich and some sliced apple. Cover the crusty white bread-and-Gruyere sandwiches with spinach leaves and thinly sliced artichokes seasoned with salt and pepper. Make 2 sandwiches at a time and transfer to a warm plate in low oven. Cut sandwiches corner to corner and serve a platter of mixed grilled sandwiches with your homemade soup.

Yield: 4 servings, 1 1/2 sandwiches of 3 varieties