Being kid-friendly, delicious and simple to prepare makes grilled cheese a staple in kitchens everywhere. But too much of a good thing can get old. Spice up the classic with these mouthwatering combinations.
Recipe courtesy of Melt It by Becks Wilkinson.
MAKES: 2 SERVINGS
The B.L.T. is an age-old classic, but swapping the lettuce for avocado avoids limp leaves, and adding a hefty helping of rich, creamy fontina cheese gives it a whole new lease of life. This sandwich is generously stuffed, so it can be a bit of a handful—but that’s why we love it.
Ingredients:
- 1 tablespoon olive oil
- 8 slices smoked bacon
- 2 tablespoons softened butter
- 4 slices of sourdough, 3/4 inch thick
- 2 tablespoons mayonnaise
- 4 ounces fontina, grated
- 6 heirloom tomatoes, sliced
- 1 avocado, peeled, pitted, and sliced
salt and freshly ground pepper
Directions: 1. Place a non-stick skillet over medium-high heat. Once it’s hot, add the oil, heat, and then add the bacon. Fry the bacon for a few minutes on each side until crisp. Transfer the bacon to a plate lined with paper towels to drain and let sit.
2. Butter all four slices of bread, then turn over and spread mayonnaise over the other sides. Divide the cheese between the four slices, on top of the mayo.
3. Now layer the tomatoes on two of the slices of bread, followed by the avocado. Top with the bacon, season with salt and pepper, and finish with the other slices of bread, cheese-and-mayo side down and butter side up.
4. Return the skillet to the heat and carefully lift the sandwiches into the pan. They will be quite full, so take care! Cook for 3 to 5 minutes until golden and the cheese is melting.
5. Eat immediately.
MAKES: 4 SERVINGS
Got leftovers? No problem. Stuff brisket in between some bread and cheese for melty savoriness. Find full recipe here.
Now that's what we call comfort.
Recipe courtesy of Melt It by Becks Wilkinson.
MAKES: 2 SERVINGS
This sandwich is inspired by a wonderful breakfast Becks Wilkinson, food stylist and writer, once had in a sunny cafe in Australia. The creaminess of the ricotta is delicious with the caramelized peach and honey.
Ingredients
- 2 peaches, ripe but still a little firm, pitted and sliced into eighths - 4 tablespoons honey
- 2 tablespoons softened butter
- 4 slices of rye sourdough, 3/4 inch thick
- 8 ounces ricotta
- a sprig of lavender
- zest of 1/2 lemon
- salt and freshly ground black pepper
Directions
1. Place a non-stick skillet over medium heat.
2. Lay the peach slices in the pan. After 10 minutes, when they are starting to caramelize, flip them over to cook on the other side for a few minutes more. Drizzle over 2 tablespoons of the honey.
3. Meanwhile, spread the butter on all four slices of bread. Turn two slices over so they are butter side down, and divide the ricotta between them, spreading it evenly. Top with the caramelized peach slices, then sprinkle over the lavender. Top with the other two slices of bread, butter side up so the butter is on the outside of the sandwich.
4. Place the sandwiches in the pan to cook. After 5 minutes, when they are starting to char and look golden, drizzle the remaining honey all over them so that it soaks into the bread to create a lovely, sticky mess. Sprinkle with the lemon zest and a little salt and pepper. Enjoy!
Roasted peach, ricotta, lavender and honey on rye ... a treat made in heaven.
MAKES: 4 SERVINGS
This is a low-effort Cuban sandwich that still keeps all the flavor. Find full recipe here.
Cuban sandwich, meet grilled cheese.
Life a Little Brighter
MAKES: 2 SERVINGS
Fruit and cheese make a perfect pairing, so naturally this is bound to be yummy. Find full recipe here.
Sweet and savory for the win.
Recipe courtesy of Melt It by Becks Wilkinson.
MAKES: 2 SERVINGS
With rich, creamy brie, sweet pear caramelized on the grill pan and the tang of cranberry, this is a rather grown-up toastie. An excellent time to break out the whole grain bread. Wilkinson recommends you use a cast-iron grill pan for this one, to get seriously sexy grill marks.
Ingredients
- 2 pears, as firm as you can get, cored and sliced into wedges
- 2 tablespoons softened butter
- 4 slices of whole grain sourdough, 3/4 inch thick
- 2 tablespoons cranberry sauce
- 4 ounces brie, sliced
- handful of salad leaves
Directions
1. Place a cast iron grill pan over medium–high heat. Let it get nice and hot.
2. Place the pear slices gently on the grill pan and don’t move them until you see them blackening and caramelizing.
3. Meanwhile, spread the butter over the sourdough slices. Then turn over and spread the cranberry sauce over two of the slices, on the unbuttered side. Top with the brie and charred pear slices, and cover each with salad leaves.
4. Top with the other two slices of bread (butter side up) and lift into the grill pan. Cook for 3 to 4 minutes, pressing down to get grill marks.
5. Once the bread is golden and the cheese is starting to melt, carefully flip to cook on the other side for 3 to 4 minutes.
6. Eat immediately.
Greens with brie, charred pear and cranberry? Best salad ever.
Courtesy of Melt It by Becks Wilkinson.
MAKES: 1 SERVING
Bacon and pickles make everything better. Find full recipe here.
We already want seconds.
MAKES: 1 SERVING
Yes, you read that right. This is dessert disguised as lunch, but we don't mind. Find full recipe here.
The two best things on Earth: gooey cheese and chocolate.
Recipe courtesy of Melt It by Becks Wilkinson.
MAKES: 2 SERVINGS
This is a gloriously melty mash-up of a grilled cheese and an omelette. It makes a brilliant brunch and, with the spinach, mushrooms and tomatoes, even manages to feel a bit good for you.
Ingredients for omelette:
- 1 tablespoon butter
- 3 eggs
- 1 3/4 ounces mixed mushrooms, sliced
- 1 tablespoon chopped flat-leaf parsley
- 4 ounces Gruyère cheese, grated
- salt and freshly ground black pepper
Ingredients for the build:
- 1 small baguette, halved lengthwise
- 1 tablespoon softened butter
- handful baby spinach
- 4 heirloom tomatoes, sliced
- 1 red chile, sliced
Directions:
1. Heat the oven to 350F.
2. Crack the eggs into a bowl, season with salt and pepper, and whisk. Butter the baguette inside and out and layer on the tomatoes, the chile, and about half of the spinach leaves. Set aside.
3. Heat a non-stick skillet over medium heat and add 1 tablespoon butter until foaming. Add the mushrooms and fry until browned. Pour in the eggs and slowly mix in the remaining spinach and the parsley. Sprinkle over about two thirds of the cheese.
4. Once the omelette has started to set, fold it in half and carefully place it in the baguette. Sprinkle the remaining cheese on top and transfer to a baking pan. Place it in the oven for 5 minutes until the cheese has melted.
Eat immediately.
A happy marriage between a spinach, mushroom and cheese omelette and grilled cheese.
Courtesy of Melt It by Becks Wilkinson.
MAKES: 1 SERVING
By introducing one ingredient, you will completely elevate your grown-up grilled cheese. Find full recipe here.
Extra cheese, please.