You're going to get mighty frazzled with all the
holiday cooking and baking coming up, so we'd like
to share a quartet of recipes that are no-fuss, foolproof
people-pleasers. Great for lunch with a salad or a casual
dinner with salad and some homemade soup,
you'll be rewarded with big smiles
as your family and friends bite into these hearty beauties!
Vampire-Proof Grilled Cheese
8 thick slices of sourdough rye bread
6 cloves garlic, halved
¼ lb. thinly sliced sharp cheddar
¼ cup chopped fresh chives or green onion
¼ lb. thinly sliced or shredded white melting
cheese such as Jack, Muenster or mild Asiago.
Preheat the broiler.
Lightly toast the bread on a baking sheet
under the broiler.
Rub both sides with garlic.
Chop any leftover garlic and set it aside
for a moment.
Lay the cheddar over the top of the garlic-rubbed
toasts, sprinkle with leftover chopped garlic,
then with chives, and top with the second cheese.
Broil until the cheese melts and sizzles,
lightly browning in spots, and the edges
of the toast are crisp and brown.
Serve right away, hot and oozing.
French Grill
¼ lb. Gruyére cheese, grated
2 teaspoons chopped fresh tarragon (or ¾ tsp dried)
½ stick (4 TBSP) softened butter
8 slices sturdy potato bread
¼ lb. sliced Black Forest Ham
4 TBSP Dijon mustard
In a small bowl, mix together the cheese
and tarragon. Set aside.
Butter one side of each slice of bread.
Place 4 slices on your work surface,
buttered side down. Scatter the cheese mixture
evenly over the 4 slices. Cover the cheese
with the ham, folding it to fit if necessary.
Spread the mustard on the remaining 4 bread slices
and places them on top of the ham, mustard side down.
Heat a large nonstick skillet over medium-high heat
for 2 minutes. Put the sandwiches in the skillet - two at
a time, if necessary - cover, and cook for 2 minutes or
until the undersides are golden brown and the cheese
has begun to melt. Uncover, and turn the sandwiches
with a spatula, pressing firmly to flatten them slightly.
Cook for 1 minute or until the undersides are golden brown.
Turn the sandwiches again, press with the spatula
and cook for 30 seconds or until the cheese has melted
completely. Serve immediately, with extra mustard on the side.
Grilled Ham & Cheddar with Apple
½ stick (4 TBSP) softened butter
8 slices sourdough bread
¼ pound Virginia ham, cut into 4 slices
1 small peeled Granny Smith apple, grated
½ lb. medium or sharp Cheddar cheese, coarsely grated
Butter one side of each slice of bread.
Place four slices on your work surface, buttered side down.
Place a slice of ham on each bread slice.
Top with grated apple followed by the cheese.
Place the remaining four bread slices on top,
buttered side up. Press down to compress sandwich.
Heat a large nonstick skillet over medium-high heat
for 2 minutes. Put the sandwiches in the skillet - two at
a time, if necessary - cover, and cook for 2 minutes or
until the undersides are golden brown and the cheese
has begun to melt. Uncover, and turn the sandwiches
with a spatula, pressing firmly to flatten them slightly.
Cook for 1 minute or until the undersides are golden brown.
Turn the sandwiches again, press with the spatula
and cook for 30 seconds or until the cheese has melted
completely. Serve immediately, with extra mustard on the side.
Grilled Dill Surprise
2 cloves garlic, chopped
2 tablespoons olive oil, divided
1 cup cooked, chopped spinach,
drained and squeezed dry
8 slices multigrain bread
¼ lb. dill Havarti cheese, sliced
In a heavy nonstick skillet over medium-low heat,
warm the garlic in one tablespoon of the olive oil,
then add the spinach and cook together 1 minute
to warm through.
On four slices of the bread arrange the cheese,
then top with the spinach and a second piece of bread.
Press together to seal well, then lightly brush
the outside of the sandwiches with the remaining olive oil.
Brown the sandwiches in the skillet, pressing down on them.
Cook until lightly crisped and golden on one side,
then turn and brown the second side.
When cheese is melted the sandwich is ready.
Cut diagonally and serve right away.