grilled cheese, please!

Author: Laura Werlin
Contents: 50 creative twists transform classic grilled cheese sandwiches into a true culinary experience.
Formats: Hardcover - 158 pages
List Price: $16.99
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A classic grilled cheese sandwich is comfort food at its very best ~ delicious, rich, gooey and satisfying. It's hard to imagine improving on that perfection and yet that's just what author Laura Werlin has done in grilled cheese, please!

The book is a collection of 50 recipes that elevate the grilled cheese sandwich from classic simplicity to a true culinary experience. The introduction is filled with great advice for making the best grilled cheese sandwiches and touches on cooking methods, equipment, varieties of cheese and types of bread.

Werlin's top tip is to use grated cheese, not sliced, for quicker melting. Less melting time means less chance your bread will burn. Great advice in our opinion.

Many of the recipes feature unique ingredient combinations while others are new twists on classic flavors. Each includes notes from the author and thorough instructions for assembling and cooking.

Here's an excerpt from the book ~

Mozzarella with Crispy Prosciutto and Broccoli Rabe

Broccoli rabe, also known as rapini, is a bitter green often used in Italian cooking. When nestled in the folds of the gooey mozzarella, the greens along with the crispy prosciutto create a sandwich almost as soulful as Italy itself.

8 thin slices prosciutto (about 4 ounces)
1/4 cup olive oil
12 ounces broccoli rabe (about 1 bunch), tough stems removed and coarsely chopped (or use Swiss chard or Tuscan kale)
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon red pepper flakes
1/8 teaspoon salt
8 sandwich-size slices Italian bread (or use pain au levain or sourdough)
8 ounces mozzarella cheese, drained and sliced if water-packed; otherwise coarsely grated

Heat a large nonstick skillet over medium heat and line a plate with paper towels. Add the prosciutto slices to the skillet (you may need to do this in batches) and cook until browned and crisp, about 2 minutes on each side.

Transfer to the paper towels to drain. The prosciutto will become crisper as it cools.

Add enough oil to make 2 tablespoons fat in the pan. Heat over medium high heat for 1 minute. Add the broccoli rabe. Cook, stirring occasionally, until soft, tender, and bright green yet caramelized around a few of the edges, 5 to 7 minutes. (Add water to the pan if it seems dry.) Add the lemon 24 juice, red pepper flakes, and salt and toss to coat. Transfer the broccoli rabe to a plate. Wipe out the skillet but don't wash it.

To assemble: Brush the remaining oil on one side of each slice of bread. Place 4 slices of bread, oil side down, on your work surface. Distribute the broccoli rabe and follow with the prosciutto. Pile the cheese on top, compressing it with your hand if necessary, and top with the remaining bread slices, oil side up.

For stovetop method: Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3 to 4 minutes, until the undersides are golden brown. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2 to 3 minutes, until the undersides are well browned. Remove the cover, turn the sandwiches once more, and press firmly with the spatula once again. Cook for 1 minute, or until the cheese has melted completely.

Remove from the pan and let cool for 5 minutes. Cut in half and serve.

Makes 4 sandwiches

More of what you'll find in grilled cheese, please! ~

The Italian Melt ~ a fabulous combination of melted Gorgonzola and fontina, thin sliced fennel and orange zest on crusty Italian bread
Havarti with Balsamic Glazed Carrots ~ mild Havarti cheese combined with fresh carrots, caramelized in balsamic vinegar on rye bread
The Vermonter ~ goat cheese, Vermont cheddar and Vermont Shepherd (sheep's milk) cheese with a touch of maple syrup on walnut bread
Smoky Kim-Cheese ~ fiery Korean kim chee, smoked Gouda and Black Forest Ham served on a mini baguette